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64 terms

Poultry Identification

STUDY
PLAY
A quality Egg
AA quality Egg
B quality Egg
Inedible Egg
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
Heart
Boneless Skinless Whole Breast
Front Half
Breast Quarter With Wing
Drumstick
Rear Half
Half
Gizzard
Leg Quarter
Tenderloin
Thigh
Wishbone
Split Breast With Ribs
Leg
Wing Portion
Boneless Skinless Thigh
Boneless Skinless Split Breast With Rib Meat
Whole Breast With Ribs
Whole Breast
Thigh With Back Portion
Breast Quarter Without Wing
Drumette
Neck
Wing
Liver
Split Breast
Boneless Skinless Drum
Boneless Skinless Split Breast
Paws
Adhering Material
Faulty soundness and misshapen
Adhering Material
Body Check
Ridges
No Defect
Adhering Material and Ridges
Body Check
Calcium Deposit
Broken
inconsistent coating color
cluster/marriage
inconsistant shape
broken wing
coating void and mixed products
coating void
no defect
no defect
coating void
no defect
no defect