JUDGING READY-TO-COOK
CARCASSES
EXPOSED FLESH
Carcasses are downgraded for
cuts, tears and trims based on:
The amount of exposed flesh
Weight of the carcass
Part affected
Each part is graded
separately.
The grade of the carcasses
is determined by the part having the lowest grade on that carcass.
Parts of the carcass are:
Each wing
Each leg
Entire breast
Entire back
|
Sometimes
there may be more than one cut on the same carcass or part. Add
the amount of exposed flesh to determine the grade of that part. |
|
Processing
cuts near the vent and/or breast opening less than 1" beyond the
opening
are acceptable and should
not be considered in grading the carcass.
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READY-TO-COOK CARCASSES