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Ready To Cook

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Poultry Parts
Dressed Poultry
Standards & Grades
Age Indicators
Sex Indicators
USDA Labels

The great majority of ready-to-cook birds are graded in processing plants following evisceration. Ready-to-cook poultry must have been inspected for wholesomeness in accordance with the regulations of the USDA before it can be officially graded. Relatively few birds are graded at points other than processing plants, and these birds must be in a form which makes it possible to examine the entire carcass. (For example, frozen poultry cannot be graded initially at a terminal market because the carcasses are not entirely visible.)

Ready-to-cook poultry, parts, or poultry products which are unsound or unwholesome are not eligible to be graded. Decomposition (slimy or slippery condition of the skin, or putrid or sour odor) would exclude ready-to-cook products from a grade.

In addition, ready-to-cook birds showing any of the following conditions cannot be graded. Such birds will be sent back for further processing, if grading is done at the processing plant.
 
a. Protruding pinfeathers
b. Bruises requiring trimming
c. Lungs or sex organs incompletely removed
d. Parts of the trachea
e. Vestigial feathers
f. Feathers
g. Extraneous material of any type inside or outside of carcass (for example, fecal material, blood, etc.)

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

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