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Poultry Identification - Carcass Judging
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Terms in this set (10)
A quality Bird
Flippers are removed and tail cut off even with body.
B quality Bird
exposed flesh on breast and thigh >1/4" but < 1/3 of part
C quality Bird
missing entire wing
B quality Bird
tail cut halfway to hip joints
B quality Bird
2 disjoints leg and wing
C quality Bird
broken and exposed bone.
B quality Bird
missing 2 wing joints (flipper and flat but not entire wing)
C quality Bird
Tail cut extends to hip joints ( over 1/2 way)
C quality Bird
exposed flesh on breast > 1/3 the part
A quality Bird
No defects
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