Grading

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Figure 18.2 grade stamp for poultry

  1. Grading is a quality designation.
  2. The grade is indicated by a shield stamp and letter grade (Fig. 18.2).
  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)
Amount of flesh
Amount of fat
Pinfeathers (present or absent)
Skin tears, cuts, broken bones
Blemishes and bruises
Most poultry used in food service is Grade A. Lower grades are used by canners and processors.