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

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)
- the six weight classes for eggs, based on ounces per dozen
- interior egg quality factors, including most common defects
- exterior egg quality factors, including most common defects.

Process/Skill Questions:

- What are the USDA standards for ready-to-cook chickens?
- What are the USDA standards for ready-to-cook turkeys, ducks, and geese?
- What is a Haugh unit, and how it is used to measure egg quality?
- What are the three major exterior quality standards for eggs?