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Grading

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Grading is a quality designation.
  2. The grade is indicated by a shield stamp and letter grade (Figure 17.2).
  3. Grading is not required by U.S. law.
U.S. grades are A, B, and C, A being the best. Grades are based on the following:
Shape of carcass (lack of defects) Pinfeathers (present or absent)
Amount of flesh Skin tears, cuts, broken bones
Amount of fat Blemishes and bruises
Most poultry used in food service is Grade A. Lower grades are used by canners and processors.
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