Evaluating Ready-to-Cook Turkeys & Broilers

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Across
  1. 2. The USDA has four different grades for turkeys and broilers. They are grades A, B, C and ?
  2. 6. Dr. Jason Lee is a Professor of what at Texas A&M University
  3. 8. Our three areas of disqualifications or defects would be exposed flesh, would be broken or _________ bones, and missing parts.
  4. 9. With regard to exposed flesh, meaty parts must be less than one ________ of an inch to be an A.
  5. 10. How many National Champion collegiate poultry judging teams has Dr. Lee had at Texas A&M?
Down
  1. 1. The USDA grading standards will dictate where carcasses fall based on the _______ ?
  2. 3. two wings and back area
  3. 4. amount of flesh exposed and the area in which it is exposed
  4. 5. breast and leg
  5. 7. USDA grading standards are important because it provides a basis for grading individual carcasses for the public so that when the public goes to purchase a product, the _____________ of the product is maintained.