Simple question I guess. I’ve never heard of grade “x” chicken, but I wonder how “different” qualities of chicken can be and how they’re better or worse than your typical cut of chicken. So, is low grade chicken on the same par as low grade beef?
Yes, the American government has grades for chicken.
You might be able to judge from that how the chicken grades match up with beef.
I read the thread title and immediately thought of a Larson-style classroom picture with a teacher explaining why the chickens are graded using a bell-curve.