Poultry Judging Practice Test

A broiler carcass with a trim that extends to the hip bone is classified as which USDA grade?

1. A

2. B

3. C

4. Utility

The correct answer is: B

A broiler carcass with a trim that extends to the hip bone is classified as USDA grade B. This classification is based on the quantity and quality of meat present on the carcass, along with the trim specification. USDA grade B carcasses are recognized for having moderate flesh coverage and good overall meat quality, but they may display certain minor defects or imperfections in their appearance or meat yield. The trim extending to the hip bone indicates that the carcass does not meet the more stringent standards set for grade A, which requires a full, fleshy appearance with minimal visible defects. In contrast, grade A carcasses must have an entire breast area well-covered with meat, free from blemishes, and display an overall superior quality. Grades C and Utility indicate more significant cleanliness issues and defects, making them less desirable for market use. Therefore, recognizing the specific trim details that categorize carcasses into different grades helps in maintaining the quality standards set forth by the USDA.