Grading of Poultry

The grading of poultry is voluntary and is paid for by the producer. Three grades are used: A, B, and C. Grade A is the best and refers to a chicken that is full-fleshed and meets standards of appearance. The criteria used in grading are the conformation (the shape of the carcass), the fleshing (the amount of meat on the bird), the amount and distribution of fat, and freedom from blemishes such as pinfeathers, skin discoloration, broken bones, and skin cuts and tears. Poultry parts may also be graded USDA A, B, and C as well. In spite of the claims made by some chicken producers, skin color is not reflective of quality, but rather of the amount of xanthophyll and carotene plant pigments in the bird’s diet.

The USDA grade shield is used only when the poultry has been USDA graded. Since such grading is not mandatory, some poultry may be marketed under the proprietary “grades” established by individual packing houses, which may or may not match federal standards.