Grading is classifying and sorting poultry according to various groups of conditions and quality characteristics. Ready-to-cook poultry carcasses and parts, and certain poultry products, may be graded for quality according to official standards and grades.

Today, most chickens and turkeys reach the market in value-added forms, such as cut-up parts, boneless and/or skinless cuts, and further processed products, including ready-to-cook and precooked entrees. This array of poultry and poultry products can be found year-round in the fresh and frozen meat sections of the grocery store. The development of grade standards and the identification and certification of class, quality, quantity, and condition of agricultural products is authorized by the Agricultural Marketing Act of 1946 (AMA). Regulations to implement the AMA were developed in cooperation with State agriculture officials, producers, processors, and consumers. The use of grading and certification services is voluntary; the services are offered on a fee-for-service basis. Those who apply for service must also provide the space, equipment, lighting, or other facilities that are needed by the grader or are required by the regulations. In addition, when grading is performed in a plant, the plant and its facilities must be approved by USDA.

The use of grading and certification services is voluntary; the services are offered on a fee-for-service basis. Those who apply for service must also provide the space, equipment, lighting, or other facilities that are needed by the grader or are required by the regulations. In addition, when grading is performed in a plant, the plant and its facilities must be approved by USDA.

All poultry that is graded or certified must first be inspected. Inspection refers to the wholesomeness of poultry and its fitness for food. It is not concerned with quality or grade. The inspection mark means that the poultry has passed examination by a qualified USDA veterinarian or inspector during slaughter and/or processing. All slaughter plants are supervised by a USDA veterinarian. Plants which apply for inspection service and are accepted are known as “official establishments.”