Poultry Production
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Poultry
What are the grades of poultry?
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11 Replies
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Poultry is graded based on three main factors: exposed flesh, missing parts, and disjointed or broken bones.
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Meat that has been federally inspected and passed for wholesomeness is stamped with a round purple mark. This mark is made from a food-grade vegetable dye and is not harmful
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Poultry is graded based on three main factors: exposed flesh, missing parts, and disjointed or broken bones.
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Grade B and C
These grades are usually not found in grocery stores and are instead used for cut-up, chopped, or ground poultry products. For example, a Grade B bird may be cut up and some of its parts will be Grade A
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Poultry is graded on a scale of A, B, and C, with A being the best quality
Grade A
The highest quality poultry, with a good meat-to-bone ratio, no bruising, torn skin, or broken bones, and no discoloration. Grade A poultry is most commonly found in grocery stores and butcher shops
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The highest quality and most commonly found in grocery stores and butcher shops. Grade A poultry is free of defects like bruising, discoloration, and feathers
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Grade A,B,C
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1. Grade A: This is the highest quality. Poultry with this grade has a good shape, is well-formed, and has minimal blemishes. The meat is tender and free from defects, with no broken bones. Grade A poultry is often what you find in grocery stores.
2. Grade B: This grade includes poultry with some defects or imperfections. It might have slight deformities, and the skin could have blemishes, but the meat is still edible. It’s often used in processed poultry products like chicken nuggets or deli meats.
3. Grade C: Poultry in this grade may have noticeable defects, such as broken bones or skin tears, and is generally not sold as whole products. It is often used for further processing, such as for canned or frozen poultry items.
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The U.S. consumer grades for poultry are U.S. Grades A, B, and C
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