C
FACTOR
A QUALITY
B QUALITY
QUAL-
ITY
EXPOSED FLESH1,2
Carcass Weight
Breast & Else-
Breast & Else-
Minimum
Maximum Legs
where
Part
Legs
where
Part
None
2 lbs
None
1"
Slight trim
1/3 of flesh exposed
1/3 of flesh
on edge
on each part of
exposed;
Over 2 lbs
6 lbs
None
1 1/2"
carcass, provided
meat yield
meat yield not
not appre- No Limit
Over 6 lbs
16 lbs
None
2"
appreciably affected
ciably
affected
Over 16 lbs
None
3"
DISCOLORATIONS3
Carcass Weight
Else-
Breast & Else-
Breast &
2
where2
Minimum
Maximum Legs
Part
where
Part
Legs
None
2 lbs
3/4"
1 1/4"
1/4"
1 1/4"
2 1/4"
1/2"
Over 2 lbs
6 lbs
1"
2"
1/4"
2"
3"
1"
4
No Limit
Over 6 lbs
16 lbs
1 1/2"
2 1/2"
1/2"
2 1/2"
4"
1 1/2"
Over 16 lbs
2"
3"
1/2"
3"
5"
1 1/2"
1
Maximum aggregate area of all exposed flesh due to cuts, tears, and missing skin.
In addition, carcass may have cuts or tears that do not expand or significantly expose
flesh, provided the total aggregate length does not exceed the permitted tolerance for
the weight range.
2
For purposes of definition, the parts of the carcass shall be each wing, leg, entire
back, and entire breast with each permitted to have one-third of the flesh exposed by
cuts, tears, and missing skin.
3
Flesh bruises and discolorations such as "blue back" are not permitted on breast
and legs of A quality carcass or on these individual parts. Not more that one-half of
total aggregate area of permitted discolorations may be due to flesh bruises or "blue
back" (when permitted) and skin bruises in any combination.
4
No limit on size and number of areas of discoloration and flesh bruises if such areas
do not render any part of the carcass unfit for food.
Figure 3-1. Summary of specifications for standards of quality for individual carcasses
and parts (concluded).
MD0728
3-4