USDA poultry grading is a voluntary program that few consumers understand, yet it directly affects the quality of chicken and turkey you purchase. This guide explains how poultry is graded, what the grades mean, and how to identify high-quality poultry at the meat counter.
Poultry Grading Basics
The USDA operates a voluntary poultry grading program, meaning participation is optional for producers and processors. Unlike beef, where the vast majority of meat is graded, poultry grading is less common, and many products appear without grade markings. When poultry is graded, the USDA applies standards that evaluate appearance, bone structure, and overall quality to assign A, B, or C grades (with A being the highest retail quality). The grades exist on a spectrum—Grade A represents premium quality suitable for retail sale to consumers, Grade B represents good quality but with more visible defects, and Grade C and below are typically used for further processing rather than retail sales.
The grading process happens on production lines, where poultry is evaluated for numerous quality factors. Trained USDA graders or trained plant employees (under USDA supervision) assess each bird or part against detailed standards. The evaluation is comprehensive—examining skin condition, bone structure, feathering, discoloration, and any defects. The final grade is determined by the factor with the lowest rating; if a carcass meets Grade A requirements in all factors except one, where it rates as Grade B, the final designation is Grade B.
Interestingly, graded poultry in the retail market is less common than many consumers realize. Many producers skip grading and sell poultry without USDA grade markings, instead relying on their own quality standards or using general “premium” marketing language. This is why you might see chicken in the supermarket without any grade designation. When grade markings do appear, they provide valuable information about the specific quality level of that product.
Grade A: Premium Quality Poultry
Grade A poultry represents the highest retail quality and meets rigorous aesthetic and structural standards. A Grade A chicken or turkey carcass is free from defects including bruises, discoloration, broken bones, feathers, cartilage, tendons, and other blemishes. The skin must be intact, the structure sound, and parts (if applicable) properly cut. The bird presents an aesthetically pleasing appearance suitable for display at retail and premium preparation. Grade A is what you want to see when purchasing whole poultry or parts for high-quality meals.
The specifications for Grade A are precise. The carcass must be free from tears or cuts in the skin; any skin discoloration must be minimal and not detract from appearance. Broken bones are not permitted in Grade A. If poultry parts are graded, they must be cleanly cut with all meat properly adhering to bone, no excessive fat, and no defects. These detailed requirements ensure that Grade A poultry meets consumer expectations for appearance and quality.
Grade A poultry is typically the standard at supermarket meat counters for whole chickens and turkey. When you purchase a whole bird or premium parts for roasting or grilling, Grade A designation (if present) indicates you’re getting the highest quality product. Many premium chicken and turkey products don’t display grades, but when they do, Grade A is what to look for.
Grade B: Good Quality Poultry
Grade B poultry is good quality but with more visible defects than Grade A. Grade B birds may have minor bruises, discoloration, small cuts or tears in skin, or other minor blemishes that don’t affect eating quality but do affect appearance. Grade B poultry is still suitable for retail sale and consumption, but it doesn’t meet the premium aesthetic standards of Grade A. This grade is less commonly encountered at retail because many producers either achieve Grade A standards or skip grading entirely.
The practical distinction between Grade A and Grade B is largely visual. A Grade B chicken might have a small bruise or skin discoloration that would be trimmed away during preparation, making the defect invisible once the bird is cooked. For consumers willing to overlook minor cosmetic imperfections, Grade B poultry can represent good value. However, most retail poultry available to consumers is either Grade A or ungraded rather than explicitly Grade B.
Grade B becomes more relevant in food service and processing contexts rather than retail. Food service establishments might use Grade B poultry since appearance matters less once the bird is prepared. Grade B is perfectly safe and nutritious; the grade distinction is purely about appearance standards.
Grade C and Below: Processing Uses
Grade C poultry and ungraded poultry are typically used for further processing rather than sold as whole birds or parts at retail. Grade C birds may have more significant defects, missing pieces, or discoloration that make them unsuitable for premium retail presentation. These birds are ground, diced, cooked, and incorporated into processed products like sausages, prepared meals, breaded nuggets, or canned poultry. This doesn’t mean Grade C poultry is unsafe or of poor quality—it simply means the defects are visible enough that aesthetic appearance matters, so the poultry is used in applications where appearance doesn’t affect the finished product.
Many commodity chicken products sold at retail—frozen breaded chicken nuggets, prepared chicken salad, canned chicken—may contain poultry from Grade C or ungraded sources. This is entirely appropriate and doesn’t indicate inferior safety or nutrition. The poultry is still inspected for safety; the grade reflects aesthetic factors irrelevant to processed products. Understanding this helps consumers recognize that lower grades aren’t inferior products; they’re simply unsuitable for retail cuts where appearance matters to consumers.
Inspection vs. Grading: What’s the Difference?
A critical distinction that confuses many consumers is the difference between USDA inspection and USDA grading. Inspection is mandatory and assesses food safety—examining poultry for signs of disease, contamination, or unsafe conditions. All poultry sold for human consumption in the United States must be federally inspected, regardless of whether it’s graded. Inspection determines whether poultry is safe to eat. Grading is voluntary and assesses quality—determining the aesthetic and structural quality of the poultry for consumer preferences and culinary use.
A poultry product can be inspected and deemed safe without being graded. Many supermarket chickens carry an inspection mark (the USDA establishment number in a circle) but no grade designation. This means the product has passed safety inspection but hasn’t undergone the additional voluntary grading process. Conversely, if a product carries a grade mark, it has undergone both inspection (mandatory) and grading (voluntary).
For consumers, the inspection mark is more important than the grade. Seeing that USDA inspection mark means the product is safe. The grade, when present, tells you about quality and appearance. If you see neither inspection nor grade marks on poultry, that should raise questions about whether the product has met required food safety standards. All legitimate poultry sold at retail should display at least the inspection mark; many also display grades.
| Feature | Inspection | Grading |
|---|---|---|
| Requirement | Mandatory | Voluntary |
| Purpose | Food safety | Quality assessment |
| Assesses | Safety, disease, contamination | Appearance, structure, defects |
| Mark Used | Inspection legend with establishment # | Grade shield (Grade A, B, or C) |
| Consumer Implication | Product is safe to eat | Product meets quality standards |
What Graders Actually Assess
USDA poultry graders evaluate numerous specific factors when assigning grades. Defeathering is examined to ensure the bird is properly plucked with no remaining feathers or pinfeathers. Skin integrity is assessed—the skin must be intact without tears, cuts, or breaks. Discoloration (bruises, blood spots, or other marks) is noted; Grade A allows minimal discoloration while Grade B permits more. Bone structure is evaluated for missing parts, breaks, or deformities. Fleshing (the amount of meat on the carcass) is assessed to ensure adequate muscling.
For poultry parts rather than whole carcasses, additional factors apply. Meat adhering properly to bone is important—meat should not be loose or excessively trimmed. Cartilage and tendons must be absent or minimal in Grade A products. Bone fragments in boneless parts are unacceptable in Grade A but might be present in lower grades. Fat distribution is evaluated—excessive fat in certain areas reduces grade.
The evaluation process is thorough and systematic. Graders examine multiple factors and assign a rating to each. The lowest rating in any single factor determines the final grade. This means a carcass that would otherwise be Grade A can be downgraded to Grade B if it has bruising that exceeds Grade A tolerances, even if every other factor is perfect. This comprehensive approach ensures that the grade reflects the overall quality of the product.
Different Standards by Poultry Type
The USDA maintains specific grading standards for different types of poultry, recognizing that different birds have different characteristics. Young chicken standards apply to chickens typically less than 12 weeks old. These birds have tender meat and fine-textured skin. Broiler/fryer standards apply to young, tender chickens typically slaughtered at 6-8 weeks. Roaster standards apply to slightly older chickens (12-16 weeks) with more developed meat. Stewer/hen standards apply to older laying hens past their productive prime, with tougher meat suited to slow cooking.
Young turkey standards apply to turkeys under 15 months of age raised for meat, while mature turkey standards apply to older birds. Turkey grading recognizes the dramatic difference between young birds (which are what’s sold at retail) and older birds. The standards for each poultry type account for the natural differences in meat tenderness, skin texture, and other factors related to the bird’s age and type.
When shopping for poultry, the type (chicken vs. turkey, and the age category) affects how the grading standards apply. A Grade A young broiler chicken will have different characteristics than Grade A roaster chicken. Understanding what type of poultry you’re purchasing helps you interpret the grade meaningfully and select the right product for your intended cooking method.
How to Select Quality Poultry
When shopping for chicken or turkey, look first for the USDA inspection mark, which indicates the product is safe. Next, check for grade designation; if present, Grade A indicates premium retail quality. However, the absence of a grade mark doesn’t mean the poultry is lower quality—many quality poultry products simply aren’t graded because producers rely on their own quality standards or because grading is optional and adds costs.
Beyond official grades, you can visually assess poultry quality yourself. Look for skin that appears moist and intact with minimal bruising or discoloration. The skin color should be consistent—pale to golden depending on breed and diet, but not blotchy or discolored. When purchasing poultry parts, check that skin adheres properly to the meat and that there are no obvious defects or excess fat. Smell the package—fresh poultry should have a clean, fresh scent, not a sulfurous or off-odor.
When purchasing whole poultry, examine the body structure. The carcass should be well-shaped with good conformation—no obvious missing pieces, broken wings, or deformities. The giblets (if included) should be properly packaged and fresh-looking. Check the expiration date and storage temperature at the retailer—poultry should be kept at 40°F or below.
Price can be an indicator of quality—premium poultry typically costs more than commodity poultry. However, price alone doesn’t guarantee quality. A reputable butcher or quality retailer is often a better indicator of quality than price. Building a relationship with a trusted poultry source allows you to consistently get quality products without needing to decipher every label.