Poultry Judging Practice Test 2026 – Complete Exam Prep

A turkey with 1/4 inch of exposed flesh on its breast falls under USDA Grade A. This grade is designated for birds that meet specific standards for appearance, conformation, and freedom from defects. Grade A turkeys must have a well-formed breast and a minimal amount of exposed flesh; typically, the maximum allowance is 1/4 inch on the breast. This quality ensures that the turkey is appealing in appearance and has a good amount of meat, making it suitable for retail sale.

Higher grades, such as Prime, are often associated with beef and various other meats rather than poultry, and thus wouldn't apply in this context. The other grades, B and C, permit greater amounts of exposed flesh and may allow for more defects, which would make them unsuitable for the classification of the turkey in this question. Understanding these classifications is crucial for evaluating poultry quality, particularly in competitive judging or commercial settings.