The grading of poultry

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The grading of poultry uses criteria such as conformation (shape and appearance) and fleshing (ratio of meat to bone) to determine the quality of the bird. There are three grades - A, B, and C - with A being the highest quality. The grading is voluntary and paid for by the poultry producer or processor, not the manufacturer. Skin color is not a factor in grading poultry, although it can indicate the age of the bird. The grading of poultry uses criteria such as conformation (shape and form) and fleshing (the amount of meat on the bird), not skin color. There are three grades for poultry: A, B, and C, with A being the highest quality. The grading process is not mandatory or paid for by the manufacturer, but can be requested by them for marketing purposes.

The Grading of Poultry