CLASSES, CONDITION, AND QUALITY OF POULTRY
Section I. DETERMINING CLASS
a. Kind. "Kind" refers to the different species of poultry, such as chickens,
turkeys, ducks, geese, guineas, and pigeons.
b. Classes. The kinds of poultry are divided into classes. Members of the
same class (such as fryers or hens) have essentially the same physical characteristics.
c. Physical Characteristics of a Class. Physical characteristics of a class are
associated with age, weight, and sex. The class, if questionable, can best be
determined when the bird is prepared into ready-to-cook form by complete examination
of its physical characteristics.
d. Description of Each Class. Section I of this lesson will describe each class
of the various kinds of poultry and then discuss the indicators used in determining class.
CLASSES OF CHICKENS
a. Class 1--Broilers or Fryers. A broiler or fryer is a young chicken (usually
under 9 weeks of age), of either sex, that is tender-meated with soft, pliable, smooth-
textured skin, and flexible breastbone cartilage.
b. Class 2--Roaster. A roaster or roasting chicken is a young chicken (usually
3 to 5 months of age), of either sex, that is tender-meated with soft, pliable, smooth-
textured skin and breastbone cartilage that may be somewhat less flexible than that of a
broiler or fryer.
c. Class 3--Capons. A capon is a surgically unsexed male chicken (usually
under 8 months of age) that is tender-meated with soft, pliable, and smooth-textured
d. Class 4---Fowl or Hen. A hen, fowl, or baking or stewing chicken is a
mature female chicken (usually more than 10 months of age) with meat less tender than
that of roaster or roasting chickens and a nonflexible breastbone tip. It is usually used