Home
Up

Procurement Grade 2

Standard & Grade Uses
Quality Factors Defined
Ready To Cook
USDA Quality Standards
USDA Grades
Procurement Grades
Certification
Other Products
Inspections

Any lot of ready-to-cook poultry of the same kind and class which fails to meet the requirements of U .S. Procurement Grade 1 may be designated and identified as U.S. Procurement Grade 2 provided that:
a. Trimming of flesh from any part does not exceed 10 percent of the meat.
b. Portions of a carcass weighing not less than one-half of the whole carcass may be included, if the portion approximates in percentage the meat-to-bone yield of the whole carcass.

Procurement Grade 1 Procurement Grade 2 Voluntary Programs Mandatory Programs

• FoodUniversity • FoodCollege • SeafoodCollege • ProduceCollege • PorkCollege • DairyCollege • WildGameCollege • PantryIngredients •