(2) B Quality conformation. The carcass or part may have moderate
deformities, such as a dented, curved, or crooked breast, crooked back, or misshapen
legs or wings. These deformities do not materially affect the distribution of flesh or the
appearance of the carcass or part.
C Quality conformation. If it is not of A or B quality, it may be of C
EXAMINING POULTRY FOR FLESHING
a. Fleshing (Amount of Meat). The drumsticks, thighs, and breast carry the
bulk of the meat. There is, however, a definite correlation between the covering of the
flesh over the back and the amount of flesh on the rest of the carcass. Females almost
invariably carry more flesh over the back and will generally have a more rounded
appearance to the breast, thighs, and legs. The common defects in fleshing are:
breasts that are V-shaped or concave rather than full and rounded; breasts that are full
near the wishbone but taper sharply to the rear; thighs and drumsticks that are thin; and
backs that have insufficient flesh to cover the vertebrae and hip bones.
b. A, B, and C Quality Fleshing.
A Quality fleshing.
(a) The carcass has a well-developed covering of flesh considering the
kind, class, and part.
(b) The breast is moderately long and deep, and has sufficient flesh to
give it a rounded appearance, with the flesh carrying well up to the crest of the
breastbone along its entire length.
(c) The leg (thigh and drumstick) is well-fleshed and moderately thick.
It is wide at the knee and hip joint area and has a well-rounded plump appearance. The
flesh carries well down toward the hock and upward to the hip joint area.
(d) The drumstick is well-fleshed and moderately thick and wide at the
knee joint. It has a well-rounded, plump appearance, with the flesh carrying well down
toward the hock.
(e) The thigh is well to moderately fleshed.
The wing is well to moderately fleshed.
B Quality fleshing.
(a) The carcass has a moderate covering of flesh considering the kind,
class, and part.