(b) Trimming of the skin and flesh to remove defects is permitted to the
extent that not more than one-third of the flesh is exposed on any part and the meat
yield of any part is not appreciably affected.
Discoloration of the skin and flesh may be of B quality.
(d) One or both drumsticks may be removed if the part is severed at
(e) The back may be trimmed in an area not wider than the base of the
tail and extending to the area between the hip joints.
The wings or parts of wings may be removed if severed at the joint.
(2) The balances of the carcasses (10% or less) meet the same
requirements, except they may have only a moderate covering of flesh.
b. United States Procurement Grade II. Any lot of ready-to-cook poultry of the same
kind and class which fails to meet the requirements of US Procurement Grade I may
be designated and identified as U.S. Procurement Grade II provided that:
Trimming of flesh from any part does not exceed 10 percent of the meat.
(2) Portions of a carcass weighing not less than one-half of the whole
carcass have the same approximate percentage of meat-to-bone yield as the whole
Section III. GRADING POULTRY PARTS
a. Popular Market Style. Poultry parts have become increasingly popular with
the consumer. Some people prefer all white meat, and the all-breast pack serves this
need. For those who prefer all dark meat, drumsticks, thighs, or whole leg packs serve
the purpose. Parts are versatile. They are especially popular in specialty dishes and
are ideal for barbecuing.
b. Grading Guidelines for Parts. A ready-to-cook carcass which has a defect
may be graded after the defective portion has been removed. The fact that a portion of
the carcass has been removed will not be considered in determining the quality of the
balance of the carcass if the remaining portion of the carcass is to be disjointed and
packaged as parts in the official plant where graded.