Sizing And Grading

As the birds exit the chiller, they are rehung on specialized shackles for weighing and sorting into lots by weight. Broilers are normally sold or further processed in designated weight categories to ensure size consistency and portion control in the final market products.

If carcasses are to be sold according to quality standards, they are generally graded at this point. Grading refers to the grouping of birds into lots with similar quality attributes. Grading can be done according to contract specifications or individual company standards, or it can be performed by the USDA Agricultural Marketing Service. Most grading standards for fresh poultry are related to processing errors resulting in broken bones, cut skin, missing parts, or discolorations that are sufficient to reduce the value of the product.

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