The United States Department of Agriculture (USDA) grading system indicates poultry quality, separate from mandatory food safety requirements overseen by the Food Safety and Inspection Service (FSIS). The quality grading service is voluntary, requested and paid for by producers who wish to market their product with the official USDA grade shield. Licensed Federal graders apply these standards to ensure the product meets nationally uniform criteria for appearance and consistency.
Poultry Included in the Grading System
The USDA’s Agricultural Marketing Service (AMS) applies quality grade standards to a wide variety of domestic fowl. Common types include chicken and turkey, which are the most frequently graded products seen in grocery stores. Other species eligible for this voluntary grading service include duck, goose, pigeon, and guinea fowl.
The grading system applies to whole, ready-to-cook carcasses as well as individual poultry parts. Carcasses are graded as a whole unit, while parts like breasts and thighs are assessed individually against the standards. Even boneless products are eligible for grading, with specific standards relating to the absence of bone, cartilage, and discoloration.
Physical Requirements for Grade A
U.S. Grade A represents the highest quality classification for poultry, reflecting a near-perfect product free from significant defects. Achieving this grade requires the poultry to excel in four main physical factors: conformation, fleshing, fat covering, and freedom from defects.
Conformation and Fleshing
Conformation refers to the bird’s shape and symmetry, requiring the carcass to be practically normal and well-proportioned. A symmetrical structure ensures the bird will cook evenly. Fleshing is the measurement of meat development, requiring parts such as the breast and legs to be well-developed and plump, ensuring a substantial amount of meat.
Fat Covering
An adequate and properly distributed layer of fat under the skin is required for Grade A poultry. This fat covering helps keep the meat moist and tender during the cooking process, contributing to the final eating experience. The fat layer must be sufficient to protect the flesh from drying out.
Freedom from Defects
The final requirement involves the appearance and absence of defects, meaning Grade A poultry must be practically free from visual blemishes. The poultry must show minimal evidence of exposed flesh, discoloration, or bruising. Specifically, there should be no broken bones and only a very small tolerance for disjointed bones or tears in the skin. Grade A is the standard most commonly found for whole birds and parts at the retail level.