Grading systems for dressed turkeys differ somewhat in different markets
but, in general, are similar. Greatest uniformity is provided where the
United States grades are used. The United States grading system is more
comprehensive than other systems and is intended to satisfy the demands
of the consumers more fully and to promote more uniform grading.
The United States Government grading system was developed and is
sponsored by the Bureau of Agricultural Economics, United States
Department of Agriculture. Under this system as now used there are four
grades: U. S. Special or U. S. grade AA; U. S. Prime or U. S. grade A; U.
S. Choice or U. S. grade B; and U. S. Commercial or U. S. grade C. Each
grade is subdivided into four classes according to the age and sex of the
birds.
These classes are: Young hen, young tom, old hen, and old tom. The
quality specifications for individual birds apply to each class with
due allowance for fleshing condition characteristic of its sex and
age. Detailed descriptions are provided for each grade. For the U. S.
Special grade it is required that turkeys have broad, full-fleshed
breasts and that the carcasses be fully covered with fat. The birds
must also have been well bled, carefully dry-picked or semiscalded,
and must be free from bruises, skin tears, and broken joints. The
breastbone must be straight or only slightly dented (not more than
one-fourth inch in depth). For the U. 3. Prime grade it is required that
birds be well fleshed, well fattened, and well bled, but they may have
slight imperfections such as scattered pinfeathers, slight flesh or
skin abrasions, and one disjointed but not broken wing or leg. Slightly
curved and slightly dented breastbones, not to exceed one-half inch in
depth, are permitted. To grade U. S. Choice, turkeys must have fairly
well-fleshed breasts and carcasses fairly well covered with fat. These
birds need be only fairly well bled and dressed and may have slight
flesh or skin bruises, small skin tears, or larger sewn-up tears, and
one broken leg or wing. Turkeys not meeting these grade requirements,
including birds poorly fleshed, poorly bled, or slightly deformed, but
suitable for food, make up the lowest or U. S. Commercial grade.
Another system of grading in common use in buying dressed turkeys is to
make only 2 or 3 grades, except that sometimes the birds within the top
grades are divided into classes based on weight and sex. The no. 1 grade
usually consists of young toms weighing 12 pounds or more and young and
old hens weighing 8 pounds or more, dressed. For this grade the birds
must be well finished and free from serious tears, bruises, and severely
crooked breastbones. The crops must be empty and the carcasses reasonably
free from pinfeathers and reasonably well bled. The no. 2 grade includes
all old toms and such young toms, young hens, and old hens as are too
light for the no. 1 grade. The no. 2 grade also includes turkeys with
severely crooked breastbones, broken wings, bad blemishes, bad tears,
bad abrasions, feed in crops, numerous pinfeathers, and birds that have
been poorly bled or poorly fleshed. The no. 3 grade includes birds not
good enough for the no. 2 grade but still fit for food. These are culls
that never should have been marketed. The no. 3 grade is not always
used, since turkeys of this kind are often rejected by the buyers. On
some markets a medium grade of birds--between the no. 1 and the no. 2
grades--is used.
When graded and packed for market turkeys are further graded as to size,
birds of similar weight being placed in the same container, which is
labeled according to the grade.
* * * * *
ORGANIZATION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE WHEN THIS
PUBLICATION WAS LAST PRINTED
_Secretary of Agriculture_ Henry A. Wallace.
_Undersecretary_ M. L. Wilson.
_Assistant Secretary_ Harry L. Brown.
Coordinator of Land Use Planning and M. S. Eisenhower.
Director of Information.
_Director of Extension Work_ C. W. Warburton.
_Director of Finance_ W. A. Jump.
_Director of Personnel_ Roy F. Hendrickson.
_Director of Research_ James T. Jardine.
_Solicitor_ Mastin G. White.
_Agricultural Adjustment H. R. Tolley, _Administrator_.
Administration_
_Bureau of Agricultural Economics_ A. G. Black, _Chief_.
_Bureau of Agricultural Engineering_ S. H. McCrory, _Chief_.
_Bureau of Animal Industry_ John R. Mohler, _Chief_.
_Bureau of Biological Survey_ Ira N. Gabrielson, _Chief_.
_Bureau of Chemistry and Soils_ Henry G. Knight, _Chief_.
_Commodity Exchange Administration_ J. W. T. Duvel, _Chief_.
_Bureau of Dairy Industry_ O. E. Reed, _Chief_.
_Bureau of Entomology and Plant Lee A. Strong, _Chief_.
Quarantine_
_Office of Experiment Stations_ James T. Jardine, _Chief_.
_Farm Security Administration_ W. W. Alexander, _Administrator_.
_Food and Drug Administration_ Walter G. Campbell, _Chief_.
_Forest Service_ Ferdinand A. Silcox, _Chief_.
_Bureau of Home Economics_ Louise Stanley, _Chief_.
_Library_ Claribel R. Barnett, _Librarian_.
_Bureau of Plant Industry_ E. C. Auchter, _Chief_.
_Bureau of Public Roads_ Thomas H. MacDonald, _Chief_.
_Soil Conservation Service_ H. H. Bennett, _Chief_.
_Weather Bureau_ Francis W. Reichelderfer, _Chief_.