Which of the following is NOT a USDA quality grade for eggs?

The USDA quality grades for eggs are designed to assess their freshness and overall quality. The grades include AA, A, and B, with each grade reflecting specific characteristics such as the condition of the egg white, yolk, and shell.

Grade AA eggs are the highest quality, featuring thick, firm whites and high, round yolks. Grade A eggs are also of good quality, but with slightly less firm whites. Grade B eggs have thinner whites and may have defects, making them less desirable for direct consumer sale but still acceptable for baking and cooking purposes.

Since the USDA does not have a designated quality grade "C," this makes it the correct answer in identifying which option does not align with USDA standards for egg grading. Recognizing this grading system is important as it helps consumers make informed choices about the quality and freshness of the eggs they purchase.