Two similar trials were conducted to evaluate broiler carcasses at retail for incidence, number, and serotypes of salmonellae. Twelve frozen carcasses were purchased from each of three retail outlets on two sampling days. Two of the brands purchased were produced and processed conventionally, but the third brand was produced and processed under organic conditions. The frozen carcasses were tempered to 4.4 C prior to microbiological sampling. All carcasses were sampled using a mechanical shaker and 100 mL of sterile water. Recovered rinse fluid was evaluated for levels of salmonellae using a three-tube most probable number technique. All recovered Salmonella isolates were serotyped using the Kauffmann-White scheme. Incidence rates across the three brands ranged from 17 to 50%, with most probable number of salmonellae per 100 mL of recovered rinse fluid ranging from 5 to 34 organisms. Serotypes recovered include Salmonella typhimurium, Salmonella paratyphi, and Salmonella arizonae.