Processors try to eliminate the problem of feathers by moving poultry to slaughter after feathering cycles are over. There is, for instance, a very short period within which the slaughtering of ducklings must be done. With other classes, the period is longer and attention is given primarily to noting if the bulk of the pins have sufficient brush on them to facilitate picking. Protruding feathers have broken through the skin and may or may not have formed a brush. Nonprotruding feathers are evident but have not pushed through the outer layer of skin.

Before a quality designation can be assigned, ready-to-cook poultry must be free of protruding feathers that are visible to a grader during examination of the carcass at normal operating speeds. However, a carcass may be considered as being free from protruding feathers if it has a generally clean appearance (especially on the breast and legs) and if not more than an occasional protruding feather is in evidence during a more careful examination of the carcass.

Hair on chickens, turkeys, guineas, and pigeons; and down on ducks and geese must also be considered.