I have read the poultry judging book and took the practices on website and both seem have different standards when it comes to the grade of a carcass when there is tear/trim/cut (exposed flesh). So if there is exposed flesh on the breast is that a downgrade? and if so a b grade carcass is allowed to have up to 1/3 flesh exposed, right? and a c grade is anything more than 1/3, right?
