Title: Identify grades of poultry products.
Course: Livestock Production Management (18301-II) > Section: Exploring Poultry Production

Identification should include

- the eight quality grades for ready-to-cook broilers
- the four grade classes for eggs (i.e., AA, A, B, and inedible)
- interior and exterior egg quality factors, including most common defects
- parts identification
- carcass grading
- further processed product evaluation
- live bird evaluation
  - broilers
  - layers.

Teacher Resources:

- Poultry Grading Manual, USDA
- Poultry Evaluation CDE, Virginia FFA

Process/Skill Questions:

- What are the USDA standards for ready-to-cook chicken?
- What are the USDA standards for ready-to-cook turkeys, ducks, and geese?
- What is a Haugh unit (HU), and how is it used to measure egg quality?
- What are the three major exterior quality standards for eggs?
- What is Virginia’s number one commodity?
- What is the difference between broilers and layers?