Evaluating Ready-to-Cook Turkeys & Broilers Directions:
Fill in the blanks.
z moc
1. In the FFA poultry contest there will be
carcasses.
classes of ready-to-cook
2. A
part is the breast and the leg.
-mm IDOS
3. On a meaty part you cannot have more than one quarter of an inch
flesh to grade A.
of the flesh
4. To go from a grade B to a grade C carcass, over one
must be exposed.
5. Each wing and leg stands
6. One disjointed bone would be a USDA grade
7. One broken bone is a grade
grade carcass.
8. A broken, protruding bone is a USDA
make a B grade carcass.
9. Wings removed at the
10. A tail trim-out cannot exceed the width of the
11. If the tail trim-out extends past the hips, the carcass will be a
part is not considered a no-grade.
12. Meat removed from a
the carcass becomes
13. If the tail trim-out is wider than the base of the
a no-grade.
missing, it is going to be, at best, a
14. Anytime you have at least one
USDA grade C carcass.
inch exposed
15. Carcasses between 6 and 16 pounds can have up to a
flesh on meat parts.
meat.
16. Evaluate the carcasses on