| |
A, OR NO. 1 QUALITY
|
B, OR NO.2 QUALITY
|
C,
OR NO.3 QUALITY |
|
HEALTH AND VIGOR: |
Alert, bright eyes, healthy, vigorous. |
Good health and vigor |
Lacking vigor . |
|
FEATHERING: |
Well covered with feathers. |
Fairly well covered with feathers. |
Complete lack of plumage feathers on
back. |
CONFORMATION:
Breastbone
Back
Legs and Wings |
Normal.
Slight curve, 1/8" in. dent (Chickens)
1/4" dent (turkeys).
Normal (except slight curve).
Normal. |
Practically normal.
Slightly crooked.
Moderately crooked
Slightly misshapen. |
Abnormal.
Crooked.
Crooked or hunched back.
Misshapen. |
|
FLESHING: |
Well fleshed, moderately broad and long
breast . |
Fairly well fleshed |
Poorly developed, narrow breast, thin
covering of flesh. |
|
FAT COVERING: |
Well covered, some fat under skin over
entire carcass.
Chicken fryers, turkey fryers and young toms only moderate covering.
No excess abdominal fat |
Enough fat on breast and legs to prevent
a distinct appearance of flesh through skin. Hens or fowl may have
excessive abdominal fat |
Lacking in fat covering on back and
thighs. small amount in feather tracts. |
|
DEFECTS:
Tears and broken bones
Bruises. scratches and calluses
Shanks |
Slight.
Free.
Slight skin bruises, scratches and calluses.
Slightly scaly. |
Moderate.
Free.
Moderate (except only slight flesh
bruises).
Moderately scaly. |
Serious Free.
Unlimited to extent no part unfit for food.
Seriously scaly.
|
