Grades B and C poultry are usually used in processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified.
The U.S. grade shield for poultry may be found on the following chilled or frozen ready-to-cook poultry products: whole carcasses and parts, as well as roasts, tenderloins, and other boneless and/or skinless poultry products that are being marketed. There are no grade standards for necks, wing tips, tails, giblets, or ground poultry.