(b) The breast has a substantial covering of flesh. The flesh carries up
to the crest of the breastbone sufficiently to prevent a thin appearance.
(c) The leg is fairly thick and wide at the knee and hip joint area and
has sufficient flesh to prevent a thin appearance.
(d) The drumstick has a sufficient amount of flesh to prevent a thin
appearance. The flesh carries fairly well down toward the hock.
(e) The thigh has a sufficient amount of flesh to prevent a thin
The wing has a sufficient amount of flesh to prevent a thin
C Quality fleshing. If it is not of A or B quality, it may be of C quality.
EXAMINING POULTRY FOR FAT COVERING
a. Accumulation of Fat. The color of the fat is not a part of the fat factor in
quality. Fat in poultry is judged entirely on the basis of accumulation under the skin.
This is true even in the case of chicken parts. Accumulations occur first around the
feather follicles in the heavy feather tracts. Poorly fatted birds may have some
accumulation of fat in the skin along the heavy feather tracts on the breast. As the bird
progresses in "finish," accumulations will be noted at the juncture of the wishbone and
keel and at the area where the thigh skin joins the breast skin. At the same time,
accumulations will be noted around the feather follicles between the heavy feather
tracts and over the back and hips. Well-finished older birds will have enough fat in
these areas and over the drumsticks and thighs to make the flesh difficult to see. Fowl
which have stopped laying have a tendency to take on excessive fat in the abdominal
area. Well-finished young birds will have less fat under the skin between the heavy
feather tracts on the breast and over the drumstick and thighs than mature birds. It
should be noticeable, however.
b. A, B, and C Fat Covering.
(1) A Quality fat covering. The carcass or part, considering the kind, class,
and part, has a well-developed layer of fat in the skin. The fat is well distributed, so that
there is a noticeable amount of fat in the skin areas between the heavy feather tracts.
(2) B Quality fat covering. The carcass or part has sufficient fat in the skin
to prevent a distinct appearance of the flesh through the skin, especially on the breast
C Quality fat covering. If it is not of A or B quality, it may be of C quality.