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USDA Standards of Quality
For Ready-To-Cook Poultry

(Minimum Requirements and Maximum Permitted Defects)
Factor	A Quality	B Quality	C Quality
Conformation: Breastbone Back Legs & Wings	Normal Slight curve or dent Normal (except slight curve) Normal	Moderate deformities Moderate dented, curved or crooked Moderately crooked Moderately misshapen	Abnormal Seriously curved or crooked Seriously crooked Misshapen
Fleshing	Well fleshed, moderately long, deep-rounded breast	Moderately fleshed	Poorly fleshed
Fat Covering	Well fleshed, moderately long, deep-rounded breast	Sufficient fat on breast and legs to prevent distinct appearance of flesh through the skin	Lacking in fat covering over all parts of carcass
Pinfeathers: Non-protruding Protruding pins	Practically free Free	Few scattered Free	Scattering Free
Cuts, tears & missing skin	B&L = Free Else = 1½"	B&L = 1½" Else = 3"	No limit
Disjointed bones	1	2 if no broken bones	No limit
Broken Bones	None	1 non-protruding	No limit
Missing Parts	Wing tips & tail	Wing tips, 2nd wing joint and tail	All of wings and tail
Discolorations: Flesh bruises Skin bruises All discolorations	B&L = 0"; Else = ½" B&L = ¼"; Else = 1" B&L = 1"; Else = 2"	B&L = ½"; Else = 2" B&L = 1"; Else = 2" B&L = 2"; Else = 3"	No limit unless such areas render any part of the carcass unfit for food.

"B&L" refers to limits on "Breast and Legs" of carcass.
"Else" refers to limits on carcass sites other than "Breast and Legs".

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Last modified: Friday, 25-July-97.
URL: http://www.msstate.edu/dept/poultry/4hstand.htm
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