JUDGING READY-TO-COOK CARCASSES
EXPOSED FLESH - Processing
cuts
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.
Most processing cuts occur
near the vent.
They can occur on the breast
or on the thigh.
VENT AREA - ON THE BREAST
|
No processing cuts |
|
Processing cuts on the
breast (to the side of the keel bone) near the vent area |
|
|
Grade A |
Grade B |
|
Processing cuts on the
breast (on the keel bone) near the vent area |
|
|
Grade A |
Grade B |
VENT AREA - ON THE THIGH
|
With a tail |
Without a tail |
|
No processing cuts |
|
|
Processing cuts on the
thigh |
|
|
Grade A |
Grade B |
NECK AREA - ON THE BREAST
|
No processing cuts |
|
Processing cuts on the breast
near the neck area |
|
|
Grade A |
Grade B |
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READY-TO-COOK CARCASSES