Choosing Poultry: Grades and How to Select to Choocse Chicken, Turkey and
If the USDA grades poultry, including chicken, turkey and duck as
Grade A, Grade B and Grade C. The U.S. grade
shield for poultry is found on the following chilled or
frozen ready-to-cook poultry products:
- whole carcasses and
- tenderloins, and
- other boneless and/or
skinless poultry products that are being marketed.
There are no
grade standards for necks, wing tips, tails, giblets, or ground
is the highest quality and the only
grade that is likely to be seen at the retail level.
indicates that the poultry products:
- are virtually free from defects such as bruises,
discolorations, and feathers.
- Bone-in products have no
For whole birds and parts with the skin on:
- there are no tears
in the skin or exposed flesh that could dry out during cooking,
- a good covering of fat under the skin.
- whole birds and
parts will be fully fleshed and meaty.
Grade B and Grade C
Grades B and C poultry are usually used in
further-processed products where the poultry meat is cut up,
chopped, or ground. If sold at retail, they are usually not
So which grade should I buy and what do I look for?
Stick to Grade A only.