c. List of Conditions That Prevent Grading. The great majority of ready-to-
cook birds are graded in processing plants following evisceration. Ready-to-cook
poultry must be inspected for wholesomeness in accordance with the regulations of the
USDA before it can be officially graded. Ready-to-cook birds showing any of the conditions
listed below cannot be graded. Such birds would be sent back for further processing if
grading is done at the processing plant. When grading is performed elsewhere, the number of birds fo
recorded, and the lot would be ineligible for grading. The specific conditions that
prevent grading are:
Bruises requiring trimming.
Lungs or sex organs incompletely removed.
Parts of the trachea remaining.
Any feathers present.
(6) Extraneous material of any type inside or outside of the carcass (for
example: fecal material, blood, gall stains, grease, dirt, metal, or wood).
STANDARDS AND GRADES
a. Standards of Quality. The difference between standards of quality and
grades is sometimes misunderstood. Standards of quality enumerate all the factors that
determine the grade. These factors, such as fat covering, fleshing, exposed flesh,
discolorations, etc., are evaluated to determine the grade of the bird.
b. Grades. Grades apply to lots of poultry of the same kind and class, each of
which conforms to the requirements for the grade standard.
c. Consumer Grades. The US Consumer Grades for Poultry are Grades A, B,
and C. These are the most important since they are used at the retail level.
d. Procurement Grades. The US Procurement Grades I and II are primarily
for institutional use. In contrast to US Consumer Grades, procurement grades place
more emphasis on meat yield than on appearance.
USES OF STANDARDS AND GRADES
a. General. The US Standards of Quality and Grades are for the use
of anyone interested in poultry marketing. Standards and grades are used extensively
throughout the marketing system. They are used for several purposes.