Ready-to-Cook Carcasses

What are the grades a carcass can be placed in?

• A, B, and C

• A, B, C, and Inedible

• A, B, C, and D

• A, B, C, and NG (No Grade)

What factors are used to judge carcasses?

• The presence of feathers or pinfeathers

• Exposed flesh

• Missing parts

• Bruised or discolored flesh

• Disjointed or broken bones

What grade is this carcass?

• A

• B

• C

• No Grade

What grade is this carcass?

• A

• B

• C

• No Grade

What grade is this carcass?

• A

• B

• C

• No Grade

What grade is this carcass?

• A

• B

• C

• No Grade

What grade is this carcass?

• A

• B

• C

• No Grade

What grade is this carcass?

• A

• B

• C

• No Grade

What grade is this carcass?

• A

• B

• C

• No Grade

What grade is this carcass?

• A

• B

• C

• No Grade