Poultry Judging Practice Test 2026 – Complete Exam Prep

The USDA grading system for poultry is designed to assess the quality based on the overall condition and appearance of the carcass. A turkey carcass that has 4 inches of exposed flesh on the back indicates a significant lack of coverage, which is a considerable defect. Additionally, the presence of two broken leg bones is another severe issue, as it affects the overall integrity and presentation of the carcass.

Under USDA standards, a grade C turkey carcass is characterized by noticeable imperfections, including substantial flesh exposure and serious physical injuries such as broken bones, which hinder its marketability. These defects prevent the carcass from meeting the higher requirements necessary for grades A or B, thereby placing it in the C category, where it is acknowledged for significant but not disqualifying defects compared to lower grades.

Overall, the presence of these flaws in both flesh coverage and structural integrity directly supports the classification of the carcass under grade C.