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Procurement Grade 1

Standard & Grade Uses
Quality Factors Defined
Ready To Cook
USDA Quality Standards
USDA Grades
Procurement Grades
Certification
Other Products
Inspections

Any lot of ready-to-cook poultry composed of one or more carcasses of the same kind and class may be designated and identified as U .S. Procurement Grade I when:
a. 90 percent or more of the carcasses in such lot meet the
requirements of A Quality, with these exceptions:
  1. Fat covering and conformation may be as described in this manual for B Quality.
  2. Trimming of skin and flesh to remove defects is permitted to the extent that not more than one-third of the flesh is exposed on any part, and the meat yield of any part is not appreciably affected.
  3. Discoloration of the skin and flesh may be as described in this manual for B Quality.
  4. One or both drumsticks may be removed if the part is severed at the joint.
  5. The back may be trimmed in an area not wider than the base of the tail and extending to the area between the hip joints.
  6. The wings or parts of wings may be removed if severed at a joint.
b. The balance of the carcasses meet the same requirements, except they may have only a moderate covering of flesh.

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