World Ostrich Association
Carcass Grade Categories, Version 1.0
January 4th, 2003
Version 1.0
| OSTRICH CARCASS/MEAT GRADES |
|
Prime |
|
Choice |
|
Select |
|
Utility |
|
Non-Food |
|
Prime Grade Defined |
|
|
Item |
Status or Condition |
| Bird Age | Less than 16 months of age |
| Fat Pan Color | White Fat Pan color only |
| Muscle Color | Even red muscle color throughout |
| Heart Condition | Heart of normal size, color & texture with no damage |
| Liver Condition | Mid-brown color with no abscess/ulcerations |
| Disease Condition | No disease symptoms or evidence |
| Other Condition | No Oedema or “jell” substance on heart, thigh or sternum |
Note: A Prime Grade carcass will yield the highest amount of primary meat cuts with a consistent degree of tenderness throughout all the primary meat muscles.
|
Choice Grade Defined |
|
|
Item |
Status or Condition |
| Bird Age | 16 to 24 months of age |
| Fat Pan Color | White Fat Pan color only |
| Muscle Color | Even red muscle color throughout |
| Heart Condition | Heart of normal size, color & texture with no damage |
| Liver Condition | Mid-brown color with no abscess/ulcerations |
| Disease Condition | No disease symptoms or evidence |
| Other Condition | No Oedema or “jell” substance on heart, thigh or sternum |
Note: A Choice Grade Ostrich carcass will yield a few primary meat cuts, if carefully selected, with a reasonable degree of tenderness. The majority of the Choice carcass will be secondary meat cuts and ground meat.
|
Select Grade Defined |
|
|
Item |
Status or Condition |
| Bird Age | 25 months of age and older |
| Fat Pan Color | White Fat Pan color only |
| Muscle Color | Even red muscle color throughout |
| Heart Condition | Heart of normal size, color & texture with no damage |
| Liver Condition | Mid-brown color with no abscess/ulcerations |
| Disease Condition | No disease symptoms or evidence |
| Other Condition | No Oedema or “jell” substance on heart, thigh or sternum |
Note: A Select Grade carcass should ONLY be used for value-added products and ground meat products.
|
Utility Grade Defined |
|
|
Item |
Status or Condition |
| Bird Age | Any age of bird |
| Fat Pan Color | Yellow Fat Pan color |
| Muscle Color | Multi-coloring of muscles (pink to dark red) |
| White color areas in some muscles | |
| Heart Condition | Small, damaged or spongy texture heart |
| Liver Condition | Yellow, Green or Black Color |
| Liver abscesses or ulcerations | |
| Disease Condition | No disease symptoms or evidence |
| Other Condition | Oedema or “jell” substance on heart, thigh or sternum |
Note: A Utility Grade carcass should ONLY be used for value-added products and NOT for primary cuts, secondary cuts, or ground meat products.
|
Non-Food Grade Defined |
|
|
Item |
Status or Condition |
| Bird Age | Any age of bird |
| Muscle Color | Muscles with abscesses or channels in meat |
| Muscles with light or dark spots | |
| Liver Condition | Spotty or infected livers |
| Disease Condition | Any disease symptoms or evidence |
A Non-Food Grade Ostrich carcass will exhibit one or more of the above undesirable traits
Note: A Non-Food Grade carcass must not be used for human consumption.