Carcass Grading - Poultry

What can make a carcass a NG?

• Missing meat

• Exposed flesh

• Protruding broken bones

• Disjoints

Answer explanation

The ONLY thing that can make a carcass a NG is missing meat! If they took it out, cut it off, or if it is missing. If it's just a slice, that does not count unless it is missing the meat.

If I have one disjoint on the carcass, what grade is the carcass?

• A

• B

• C

• NG

If I have one or more protruding broken bones on the carcass, what grade is the carcass?

• A

• B

• C

• NG

If I have one non-protruding broken bone and one disjoint on the carcass, what grade is the carcass?

• A

• B

• C

• NG

If the wing tips are cut off of the carcass, what grade is the carcass?

• A

• B

• C

• NG

If the wing portions are cut off of the carcass, what grade is the carcass?

• A

• B

• C

• NG

If the entire wing is cut off of the carcass (breast meat in tact), what grade is the carcass?

• A

• B

• C

• NG

If the entire wing is cut off of the carcass (breast meat not in tact), what grade is the carcass?

• A

• B

• C

• NG

If a carcass has 2 disjoints, what grade is it?

• A

• B

• C

• NG

If a carcass has MORE than 2 disjoints, what grade is it?

• A

• B

• C

• NG