ABSTRACT
Grades are used to classify a commodity into different levels or ranges of quality such as a good, better, best or C, B, and A grades. Grades are based on standards. Government standards are those developed by federal, state, county, or local agencies. United States Standards of quality for individual birds can be used as criteria for inspecting and determining the quality of live poultry even though each bird in a flock is not individually inspected. There are a number of indications of the age of poultry. Live poultry are examined for health and vigor, feathering, conformation, fleshing, fat, and freedom from defects. Young chickens have a pliable, smooth, glossy comb with sharp points; young ducks have a pliable bill. Older birds have faded, worn, broken plumage except those which have recently molted. Official United States grades for individually graded ready-to-cook poultry carcasses are U. S. Department of Agriculture Grades A, B, and C.
