Poultry Judging Practice Test

A broiler carcass that has 1/2 inch of exposed flesh on the breast is a USDA grade ____.

1. A

2. B

3. C

4. D

The correct answer is: B

In poultry grading, the USDA uses specific criteria to classify broiler carcasses based on the amount and quality of flesh presented. A broiler carcass that is classified as grade B has some quality defects that prevent it from being rated higher. One of the key characteristics of a grade B carcass is that it can have slight defects such as up to 1/2 inch of exposed flesh on the breast. This level of exposure indicates that while the carcass is still generally acceptable for consumption, it does not meet the stricter criteria for higher grades. Grade A carcasses, for instance, must have no exposed flesh and a more uniform appearance. Therefore, a broiler carcass with 1/2 inch of exposed flesh on its breast fits the description for USDA grade B due to this specific defect. Grades C and D would have even more significant issues affecting the quality and overall appearance, making them lower classifications than B. Thus, recognizing the significance of the flesh exposure assists in accurately determining the applicable USDA grade.