JUDGING READY-TO-COOK CARCASSES
Carcasses are downgraded for cuts, tears and trims based on:
The amount of exposed flesh
Weight of the carcass
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:
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.