Standards for kinds and classes, and for cuts of raw poultry.

CFR · 2024-01-01 · US · Title 9

(a) The following standards specify the various classes of the specified kinds of poultry and the requirements for each class: (1) (ii) (iii) (iv) (v) (vi) (2) (ii) (iii) (iv) (3) (ii) (iii) (4) (ii) (5) (ii) (b) The following standards specify the requirements for the specified cuts of poultry: (1) “Breasts” shall be separated from the back at the shoulder joint and by a cut running backward and downward from that point along the junction of the vertebral and sternal ribs. The ribs may be removed from the breasts, and the breasts may be cut along the breastbone to make two approximately equal halves; or the wishbone portion, as described in paragraph (b)(3) of this section, may be removed before cutting the remainder along the breastbone to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for exact weight-making purposes and the package may contain two or more of such parts without affecting the appropriateness of the labeling as e.g., “chicken breasts.” Neck skin shall not be included with the (2) “Breasts with ribs” shall be separated from the back at the junction of the vertebral ribs and back. Breasts with ribs may be cut along the breastbone to make two approximately equal halves; or the wishbone portion, as described in paragraph (b)(3) of this section, may be removed before cutting the remainder along the breastbone to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for exact weig

official document · source cfr-2024 · id 9:§ 381.170