Poultry Judging Practice Test

Which USDA grade applies to a broiler carcass with a trim that extends to the hip bone?

1. A

2. B

3. C

4. D

The correct answer is: C

In the context of USDA grading for poultry, a broiler carcass that exhibits a trim extending to the hip bone is classified as Grade C. This grade is designated for carcasses that have a higher level of blemishes, defects, or trimming compared to higher grades, which may affect their overall appearance and marketability. Grade A carcasses, for instance, are expected to have no defects and to be fully fleshed and well-trimmed, while Grade B might allow for some minor defects but greater flesh than Grade C. In the case of a broiler carcass extending its trim to the hip bone, it indicates a more severe level of trimming, resulting in less meat and making it less visually appealing and marketable than those graded A or B. Hence, this specific trimming aligns with the characteristics defined for Grade C, which accommodates such levels of defect and trimming.