Choosing Poultry: Grades and How to Select to Choocse Chicken, Turkey and
Duck
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 parts,
- roasts,
- 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
poultry.
Grade A
Grade A is the highest quality and the only grade that is likely to be seen at the retail level.
This grade indicates that the poultry products:
- are virtually free from defects such as bruises, discolorations, and feathers.
- Bone-in products have no broken bones .
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, and
- 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
grade identified.
So which grade should I buy and what do I look for?
Stick to Grade A only.
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