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Grading is classifying and sorting poultry according to various characteristics. There are 3 factors used to grade birds sold in the grocery store - Grades A, B, C.
Grade A
- exposed flesh: total length cuts on breast/legs must be less than 1/4 inch and total length cuts everywhere must be less than 1.5 inches.
- disjointed/broken bones: no broken, one disjointed
- missing parts: wing tips and/or tail removed at base
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