USDA poultry grades are based on quality factors such as the amount of flesh and the presence or absence of skin tears.

USDA poultry grades are based on quality factors such as the amount of flesh and the presence or absence of skin tears.

• A. True
• B. False
• C. Based only on color of meat
• D. Based on weight alone

Answer: (A)

Poultry grading focuses on how the carcass looks and its overall quality, not just its size or color. The important factors are the amount of usable flesh present and the condition of the skin, including whether there are tears or other skin defects. A bird with ample flesh coverage and intact, clean skin is judged higher, while defects like skin tears or insufficient flesh lower the grade. This is why the statement is correct: the USDA grades are indeed based on quality factors such as flesh amount and the presence or absence of skin tears. Color and weight alone do not determine the grade.

Poultry grading focuses on how the carcass looks and its overall quality, not just its size or color. The important factors are the amount of usable flesh present and the condition of the skin, including whether there are tears or other skin defects. A bird with ample flesh coverage and intact, clean skin is judged higher, while defects like skin tears or insufficient flesh lower the grade. This is why the statement is correct: the USDA grades are indeed based on quality factors such as flesh amount and the presence or absence of skin tears. Color and weight alone do not determine the grade.