Poultry Judging Practice Test 2025 – 400 Free Practice Questions to Pass the Exam

A broiler carcass is assessed based on specific quality standards that take into account the physical condition and appearance of the bird. A Grade A broiler is one that is free from defects, presenting a clean appearance with minimal blemishes. In contrast, Grade B allows for some minor imperfections but is still considered to be a fairly high quality.

In this case, the presence of one broken wing and 1/3 exposed flesh on the back indicates notable defects. A broken wing suggests physical damage that affects the carcass’ ability to present well visually and can impact the overall quality perception. Additionally, the exposure of flesh is a significant breach of the grading criteria, as it reduces the overall aesthetic appeal and suggests the carcass may not have been handled properly.

These factors contribute to categorizing the broiler carcass at a Grade C level, which is reserved for products that still have value but display moderate defects. While it is not entirely unacceptable, it does show a marked difference in quality compared to Grade A or B. The grading standards are designed to help consumers understand the quality and suitability of meat products, and this carcass, with identifiable issues, falls within the Grade C classification.