Oyster growers and harvesters have their own heuristics in determining the different grades of their oysters. This sorting process, known as culling, is an important step in picking out dead oysters and bagging restaurant-friendly ones. In the video above, Ben discusses his process and considerations on our Standish Shore Oyster Farm.
As an added bonus, we put together a summary of sizes and grades used in the Atlantic and Pacific. Each region uses different terms, so knowing them will help with your oyster buying!