Turkey – wholesale specifications document

Turkey – Whole bird (80101-11) : A "whole bird" consists of an intact carcass with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The head and feet are removed, and the tail may or may not be present. The gizzard, heart, liver, and neck with or without skin (giblet pack) are included as separate parts.

Turkey – whole bird without giblets (wog/canner) (80102-11) : A "whole bird without giblets" consists of an intact carcass with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The head and feet are removed, and the tail may or may not be present.

Turkey – Two piece cut-up (80202-11) : A "2-piece cut-up" bird is produced by splitting a whole bird without giblets (80101) end to end through the back and breast to produce approximately equal left and right halves. The oil gland, tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Turkey – Back half (saddle) (80401-11) : A "back half" is produced by cutting a whole bird without giblets (80102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum. The back half consists of both legs with the adjoining portion of the back, adjacent abdominal fat, and tail.

Turkey – Back half without tail (saddle without tail) (80402-11) : A "back half without tail" is produced by cutting a whole bird without giblets (80102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum. The back half without tail consists of both legs with the adjoining portion of the back and adjacent abdominal fat.

Turkey – Bone-in whole breast with back, rigs, and wings (Front Half) (80601-11) : A "bone-in whole breast with back, ribs, and wings" is produced by cutting a whole bird without giblets (80102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum. The neck skin is removed. The bone-in whole breast with back, ribs, and wings consists of a full breast with the adjacent back portion and both wings attached.

Turkey – Bone-In whole breast with back, ribs, and first segment wings (80602-11) : A "bone-in whole breast with back, ribs, and first segment wings" is produced by cutting a whole bird without giblets (80102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum. The wings are cut between the first and second segment joints leaving the first segment wings attached. The second segment wing, third segment wing, and neck skin are removed. The bone-in whole breast with back, ribs, and first segment wings consists of a full breast with the adjacent back portion and both first segment wings attached

Turkey – Bone-In whole breast with back, ribs, and boneless first segment wing meat (80603-11) : A "bone-in whole breast with back, ribs, and boneless first segment wing meat" is produced from a bone-in whole breast with back, ribs, and first segment wings (80602), and removing the bones from the first segment wings (humerus). The neck skin is removed. The bone-in whole breast with back, ribs, and boneless first segment wing meat consists of a full breast with the adjacent back portion and the boneless first segment wing meat is attached.

Turkey – Bone-In whole breast with back and ribs (80604-11) : A "bone-in whole breast with back and ribs" is produced from a bone-in whole breast with back, ribs, and wings (80601), and removing the wings. The neck skin is removed. The bone-in whole breast with back and ribs consists of a full breast with the adjacent back portion and the ribs are attached.

Turkey – Bone-in whole breast without back, with ribs and wings (80611-1) : A "bone-in whole breast without back, with ribs and wings" is produced from a bone-in whole breast with back, ribs, and wings (80601) and separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The neck skin and back are removed. The bone-in whole breast without back, with ribs and wings consists of the entire breast without the back and the ribs and wings are attached.

Turkey – Bone-In whole breast without back, with ribs and first segment wing (80612-1) : A "bone-in whole breast without back, with ribs and first segment wings" is produced from a bone-in whole breast without back, with ribs and wings (80611) and cutting the wings between the first and second joints leaving the first wing segment attached. The second segment wing, third segment wing, and neck skin are removed. The bone-in whole breast without back, with ribs and first segment wings consists of the entire breast without the back and the ribs and both first segment wings are attached.

Turkey – Bone-In whole breast without back, with ribs and boneless first segment wing meat (80613-11) : A "bone-in whole breast without back, with ribs and boneless first segment wings" is produced from bone-in whole breast without back, with ribs and first segment wings (80612) and removing the bone from the first wing segment (humerus). The neck skin is removed. The bone-in whole breast without back, with ribs and boneless first segment wings consists of the entire breast without the back and the ribs and boneless first segment wing meat are attached.

Turkey – Bone-In whole breast without back, with ribs (80614-1) : A "bone-in whole breast without back, with ribs" is produced from a bone-in whole breast without back, with ribs and wings (80611), and removing the wings. The neck skin is removed. The bone-in whole breast without back, with ribs consists of the entire breast without the back and the ribs and tenderloins are attached.

Turkey – Whole breast without back or ribs, with tenderloins (80615-1) : A "whole breast without back or ribs, with tenderloins" is produced from a bone-in whole breast without back, with ribs and wings (80611), and removing the ribs and wings. The bones (as applicable) and neck skin are removed. The whole breast without back or ribs, with tenderloins consists of an entire breast without the back, ribs or wings and the tenderloins are attached.

Turkey – Boneless whole breast without back, ribs, or tenderloins (breast meat) (80616-2) : A "boneless whole breast without back, ribs, or tenderloins" is produced from a bone-in whole breast without back, with ribs and wings (80611), and removing the wings. The bones, tenderloins, and neck skin are removed. The boneless whole breast without back, ribs, or tenderloins consists of intact boneless breast meat.

Turkey – Bone-In split breast with back portion, ribs, and wing (hotel style split breast) (80701-1) : A "bone-in split breast with back portion, ribs, and wing" is produced by cutting a bone-in whole breast with back, ribs, and wings (80601) into two approximately equal portions along the center of the sternum. The bone-in split breast with back, ribs, and wing consists of one-half of a whole breast with the back, ribs, wing, tenderloin, and bones are attached.

Turkey – Bone-In split breast with back portion, ribs, and first segment wing (80702-1) : A "bone-in split breast with back portion, ribs, and first segment wing" is produced by cutting a bone-in whole breast with back, ribs, and first segment wings (80602) into two approximately equal portions along the center of the sternum. The bone-in split breast with back portion, ribs, and first segment wing consists of one-half of a bone-in whole breast with back portion and the ribs and first segment wing are attached.

Turkey – Bone-In split breast with back portion, ribs, and boneless first segment wing (80703-1) : A "bone-in split breast with back portion, ribs, and boneless first segment wing" is produced by cutting a bone-in whole breast with back, ribs, and boneless first segment wing (80603) into two approximately equal portions along the center of the sternum. The bone-in split breast with back portion, ribs, and boneless first segment wing consists of one-half of a whole breast with back and the ribs and boneless first segment wing are attached.

Turkey – Bone-In split breast with back portion and ribs (80704-1) : A "bone-in split breast with back portion and ribs" is produced by cutting a bone-in split breast with back, ribs, and wing (80701) and removing wing. The bone-in split breast with back portion and ribs consists of one-half of a whole breast with the back, and the ribs, tenderloin, and bones are attached.

Turkey – Bone-In split breast with back portion, without ribs (80705-1) : A "bone-in split breast with back portion, without ribs" is produced by cutting a bone-in whole breast with back, ribs, and wings (80601) into two approximately equal portions along the center of the sternum. The ribs and wings are removed. The bone-in split breast with back portion, without ribs consists of one-half of a bone-in whole breast with the back and the ribs are removed

Turkey – Boneless split breast without back portion or rib meat, with tenderloin (80711-2) : A "boneless split breast without back portion or rib meat, with tenderloin" is produced by cutting a bone-in whole breast without back, with ribs and wings (80611) into two approximately equal portions along the center of the sternum and removing the ribs, wings, and bones. The boneless split breast without back portion or rib meat, with tenderloin consists of one-half of a boneless whole breast without back or rib meat and the tenderloin are attached.

Turkey – Boneless split breast without back portion or rib meat, without tenderloin (80712-21) : A ""boneless split breast without back portion or rib meat, without tenderloin" is produced by cutting a bone-in whole breast without back, with ribs and wings (80611) into two approximately equal portions along the center of the sternum and removing the ribs, wings, bones, and tenderloin. The boneless split breast without back portion, tenderloin or rib meat consists of one-half of a whole breast without back, tenderloin or rib meat.

Turkey – Tenderloin (Tenderloin with strap) (80801-22) : A "tenderloin" is produced by separating the inner pectoral muscle from the breast and the sternum. The tenderloin consists of a single intact muscle with the embedded tendon.

Turkey – Tenderloin with tendon clipped (clipped tenderloin) (80802-22) : A "tenderloin with tendon clipped" is produced by separating the inner pectoral muscle from the breast and the sternum. The protruding portion of the tendon is removed. The tenderloin with tendon clipped consists of a single intact muscle.

Turkey – Tenderloin with tendon removed (destrapped tender) (80803-22) : A "tenderloin with tendon removed" is produced by separating the inner pectoral muscle from the breast and the sternum. The tendon is removed. The tenderloin with tendon removed consists of a single intact muscle.

Turkey – Leg Quarter (Hind Quarter with Tail) (80901-11) : A "leg quarter" is produced by cutting a back half (80401) along the center of the backbone into two approximately equal parts. The leg quarter consists of an intact part that includes the drumstick, thigh with attached adjoining portion of the back, abdominal fat, and tail.

Turkey – Leg Quarter without tail (Hind Quarter without tail) (80902-11): A "leg quarter without tail" is produced by cutting a back half without tail (80402) along the center of the backbone into two approximately equal parts. The leg quarter without tail on consists of an intact part that includes the drumstick, thigh with attached adjoining portion of the back, and abdominal fat.

Turkey – Whole Leg (81001) : A "whole leg" is produced by separating a leg from a back half (80401) between the junction of the femur and pelvic bone. The abdominal fat and back are removed. Skin may or may not be trimmed. The whole leg consists of the thigh and drumstick attached.

Turkey – Thigh, untrimmed (81101) : An "untrimmed thigh" is produced by cutting a whole leg (81001) at the joint between the tibia and the femur. The drumstick and patella are removed. The untrimmed thigh consists of the thigh and associated fat. Meat adjacent to the ilium (oyster meat) may or may not be present.

Turkey – Bone-In thigh with back portion (81102-1) : A "bone-in thigh with back portion" is produced by cutting a leg quarter (80901) at the joint between the tibia and the femur. The drumstick, patella, and abdominal fat are removed. The bone-in thigh with back portion consists of the thigh, attached back portion, and associated fat. The tail and meat adjacent to the ilium (oyster meat) may or may not be present.

Turkey – thigh, trimmed (81103) : A "trimmed thigh" is produced by cutting a whole leg (81001) at the joint between the tibia and the femur. The drumstick, patella, and nearly all visible fat are removed. The trimmed thigh consists of the thigh. The meat adjacent to the ilium (oyster meat) may or may not be present.

Turkey – Drumstick (81201): A "drumstick" is produced by cutting a whole leg (81001) through the joint between the tibia and femur. The thigh is removed. The drumstick consists of the drumstick and patella.

Turkey – Boneless drumstick meat with tendon partially removed (81203-2) : A "boneless drumstick meat with tendon partially removed" is produced by cutting a whole leg (81001) through the joint between the tibia and femur. The thigh, bones, and tendon are removed. The boneless drumstick meat with tendon partially removed consists of the drumstick meat with a portion of the tendon attached.

Turkey – Boneless drumstick meat with tendon removed (81204-2) : A "boneless drumstick meat with tendon removed" is produced by cutting a whole leg (81001) through the joint between the tibia and femur. The thigh, bones, and tendon are removed. The boneless drumstick meat with tendon removed consists of the drumstick meat.

Turkey – Wing, whole, with or without tip (81301-11) : A "whole wing with or without tip" is produced by cutting the wing from a whole bird without giblets (80102) at the joint between the humerus and the backbone. The whole wing consists of the first segment (drummette) containing the humerus that attaches the wing to the body, and second segment (flat) containing the ulna and radius. The third segment (tip) containing the metacarpals and phalanges may or may not be present.

Turkey – First and second segment wing (81302-11) : A "first and second segment wing" is produced by cutting a whole wing (81301) between the second and third wing segment. The third segment (tip) is removed. The first and second segment wing consists of the segment containing the humerus that attaches the wing to the body (drummette), and the segment containing the ulna and radius (flat) attached.

Turkey – Second and third segment wing (2-Joint wing, V-wing) (81303-11) : A "second and third segment wing" is produced by cutting a whole wing (81301) between the first and second wing segment. The first segment (drummette) is removed. The second and third segment wing consists of the segment containing the ulna and radius (flat), and the segment containing the metacarpals and phalanges (tip).

Turkey – First segment wing (wing drummette) (81304-11): A "first segment wing" is produced by cutting a whole wing (81301) between the first and second segments. The second and third segments (flat and tip) are removed. The first segment wing consists of the first segment containing the humerus that attaches the wing to the body.

Turkey – Second segment wing (Mid-Joint, Wing Flat) (81305-11) : A "second segment wing" is produced by cutting a whole wing (81301) between the first and second segments and the second and third segments. The first and third segments (drummette and tip) are removed. The second segment wing consists of the second segment containing the ulna and radius.

Turkey – Third segment wing (wing tip) (80306-11) : A "third segment wing" is produced by cutting a whole wing (81301) between the second and third segments. The first and second segments (drummette and flat) are removed. The third segment wing consists of the third segment containing the metacarpals and phalanges.

Turkey – First segment and second segment wings (disjointed 1st and 2nd wings) (81307-11) : A "first segment and second segment wing s"are produced by cutting a whole wing (813 01) between the se con d and third segments. The third segment (tip) is removed. The joint between the first and se con d segments is then cut to separate the first and se con d segments (drummette and flat). First segment and second segment wing s consists of approximate equal number of first and second segments packaged together.

Turkey – tails, without oil gland (81501-11) : A "tail without an oil gland" is produced by cutting the carcass between the joint connecting the vertebrae (back bones) and the coccygeal vertebra (tail bones). The carcass and oil gland are removed. The tail without oil gland consists of the tail bones with attached meat and skin.

Turkey – Neck : The "neck" is produced by cutting the neck from the carcass at the shoulder joint and removing the head. The neck consists of the neck bones with attached meat and skin.

Turkey – Paws, processed (81801-11) : A "processed paw" is produced by cutting a carcass leg through the metatarsus approximately at the metatarsal spur. The nails, thin yellow epidermal skin covering the paw, and carcass are removed. A processed paw consists of a portion of the metatarsus and four digits (phalanges) with attached meat and skin.

Turkey – Feet, processed (81802-11) : A "processed foot" is produced by cutting a carcass leg at the joints between the metatarsus and the tibia. The carcass is removed. The nails and thin yellow epidermal skin covering the foot may or may not be removed. A processed foot consists of the metatarsus and four digits (phalanges) with attached meat and skin.

Turkey – Paws, unprocessed (81803-11) : An "unprocessed paw" is produced by cutting a carcass leg at the joint between the metatarsus approximately at the metatarsal spur. The carcass is removed. A paw consists of a portion of the metatarsus and four digits (phalanges), with attached meat and skin. The nails and thin yellow epidermal skin covering the foot are not removed.

Turkey – Feet, unprocessed (81804-11) : An "unprocessed foot" is produced by cutting a carcass leg at the joint between the metatarsus and the tibia. The carcass is removed. A foot consists of the metatarsus and four digits (phalanges) with attached meat and skin. The nails and thin yellow epidermal skin covering the foot are not removed.

Turkey – Gizzards, hand processed (Butterfly cut) (81901-00) : The "gizzard" is removed from a carcass body cavity. Gizzards are cut by hand to process by removing the inner lining and contents. Fat and other adhering organs are removed. The hand-processed, butterfly-cut gizzard consists of an irregularly shaped portion of the enlarged muscular portion of the digestive canal.

Turkey – Gizzards, Mechanically processed (butterfly cut gizzards) (81902-00) : The "gizzard" is removed from a carcass body cavity. Gizzards are mechanically cut and processed by removing the inner lining and contents. Fat and other adhering organs are removed. The mechanically-processed, butterfly-cut gizzard consists of one or more irregularly shaped pieces of the enlarged muscular portion of the digestive canal.

Turkey – Gizzards, Partially Processed (81903-00) : The "gizzard" is removed from a carcass body cavity. Portions of the inner lining and contents, fat, or other adhering organs may remain within or attached to the gizzard. The partially processed gizzard consists of an irregularly shaped muscle or pieces of the enlarged muscular portion of the digestive canal.

Turkey – Livers (82001-00) : The "liver" is removed from a carcass body cavity. The bile sac (gall bladder) is removed. The liver consists of a smooth brownish to reddish colored organ with one or more lobes that is irregular in shape and size.

Turkey – Hearts, cap-off (82101-00) : The "heart" is removed from a carcass body cavity. Fat attached to the heart, the pericardial sac, and the aortal cap is removed. The cap-off heart consists of a muscular organ that circulates blood.

Turkey – Hearts, cap-on (82102-00) : The "heart" is removed from a carcass body cavity. Fat attached to the heart and the pericardial sac is removed. The cap-on heart consists of a muscular organ that circulates blood.

Turkey – Testes (testicles, fries) (82201-00) : "Testes" are removed from a carcass body cavity. Testes consist of membrane-covered, bean-shaped bodies that are the male turkey reproductive organs.

Turkey – Breast skin (82301-21) : "Breast skin" consists of the exterior layer of tissue that encloses the breast area of a carcass, whole breast, or split breast. The neck skin is not present.

Turkey – Thigh/Leg Skin (82302-21) : "Thigh/leg skin" consists of the exterior layer of tissue that encloses the thigh or leg area of a carcass, back half, or leg.

Turkey – Body skin (chopping skin) (82303-21) : "Body skin" consists of the exterior layer of tissue that encloses the entire carcass, excluding the neck area.

Turkey – Breast skin (Pattern skin(toupee)) (82304-21) : "Pattern breast skin" consists of the exterior layer of tissue that encloses the breast area of a carcass, whole breast, or split breast. The neck skin is not present.

Turkey – Breast skin, defatted (defatted pattern skin) (82305-21) : "Defatted pattern breast skin" consists of the exterior layer of tissue that encloses the breast area of a carcass, whole breast, or split breast. Nearly all visible fat is removed. The neck skin is not present.

Turkey – Neck Skin (82306-21) : "Neck skin" consists of the exterior layer of tissue that encloses the neck area of a carcass.

Turkey – Abdominal fat (leaf fat) (82401-22) : "Abdominal fat" consists of a mass of adipose tissue located in the abdominal cavity adjacent to the pelvic bones.

Turkey – Mechanically separated turkey, over 20% fat (MST over 20%) (85001-21) : "Mechanically separated turkey, over 20% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Mechanically separated turkey, over 20% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat greater than 20 percent.

Turkey – Mechanically separated turkey, 15-20% fat (MST 20% and down) (85002-21) : "Mechanically separated turkey, 15-20% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Mechanically separated turkey, 15-20% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat greater than 15 percent and less than 20 percent.

Turkey – Mechanically separated turkey, under 15% fat (MST 15% and down) (85003-21) : "Mechanically separated turkey, under 15% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Mechanically separated turkey, under 15% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat 15 percent or less.

Turkey – Mechanically separated turkey without skin, under 15% fat (Mechanically separated meat (MSM)) (85004-22) : "Mechanically separated turkey without skin, under 15% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The skin, kidneys, and sex glands are removed prior to mechanical separation. Mechanically separated turkey without skin, under 15% fat, consists of meat that is paste-like in consistency with the percentage of fat less than 15 percent.

Turkey – Ground Turkey, 30% fat or less (Ground Turkey, 70% or better) (85201-21) : "Ground turkey, 30% fat or less" is produced by grinding white meat, dark meat, trim meat, and skin from carcasses or parts. The kidneys and sex glands are removed prior to grinding. Ground turkey, 30% fat or less, consists of meat muscle fibers that are strand-like in appearance with the percentage of fat less than or equal to 30 percent.

Turkey – Ground Turkey, 20% fat or less (Ground turkey, 80% or better) (85202-21) : "Ground turkey, 20% fat or less" is produced by grinding white meat, dark meat, trim meat, and skin from carcasses or parts. The kidneys and sex glands are removed prior to grinding. Ground turkey, 20% fat or less, consists of meat muscle fibers that are strand-like in appearance with the percentage of fat less than or equal to 20 percent.

Turkey – Ground turkey, 10% fat or less (ground turkey, 90% or better) (85203-22) : "Ground turkey, 10% fat or less" is produced by grinding white, dark, and trim meat from carcasses or parts. The kidneys, sex glands, and skin are removed prior to grinding. Ground turkey, 10% fat or less, consists of meat muscle fibers that are strand-like in appearance with the percentage of fat less than or equal to 10 percent.

Turkey – Ground turkey, white meat, 10% fat or less (ground white turkey meat, 90% or better) (85204-22) : "Ground white turkey meat, 10% fat or less" is produced by grinding white turkey meat (breast, wing, tenderloin, scapula, and/or trim meat) from carcasses or parts. No kidneys, sex glands, or skin are added. Ground white turkey meat, 10% fat or less, consists of meat muscle fibers that are strand-like in appearance with the percentage of fat less than or equal to10 percent.

Turkey – Ground Turkey, dark meat, 20% fat or less (ground dark turkey meat, 80% or better) (85205-21) : "Ground dark turkey meat, 20% fat or less" is produced by grinding dark turkey (thigh, drumstick, and/or dark trim) meat from carcasses or parts. No kidneys, sex glands, or skin are added. Ground dark turkey meat, 20% fat or less, consists of meat muscle fibers that are strand-like in appearance with the percentage of fat less than or equal to 20 percent.

Turkey – Ground turkey, patties/burgers, 30% fat or less (85211-21) : "Ground turkey patties/burgers, 30% fat or less" is produced by grinding white meat, dark meat, trim meat, and skin from carcasses or parts. The meat is then pressed and formed into round or square shaped patties/burgers portions. No kidneys or sex glands are added. Ground turkey patties/burgers, 30% fat or less, consists of round or square portions of ground turkey with the percentage of fat less than or equal to 30 percent.

Turkey – Trimming, white (86001-2) : "White turkey trimmings" are produced by removing small portions of white turkey meat from the breast, wing, tenderloin, and/or scapula of carcasses or parts. The bones are removed. The white turkey trimming consists of random size pieces of boneless white meat.

Turkey – Trimmings, Breast (86002-2) : "Breast trimmings" are produced by removing small portions of breast meat from breasts from carcasses or parts. The bones are removed. The breast trimming consists of random size pieces of boneless breast meat.

Turkey – Trimmings, Wing (86003-21) : "Wing trimmings" are produced by removing small portions of wing meat from wings from carcasses or parts. The bones are removed. The wing trimming consists of random size pieces of boneless wing meat.

Turkey – Trimming, Dark (86004-2) : "Dark turkey trimmings" are produced by removing small portions of dark turkey meat from the legs, thighs, and/or drumsticks of carcasses or parts. The bones are removed. The dark turkey trimming consists of random size pieces of boneless dark meat.

Turkey – Trimmings, Thigh (86005-2) : "Thigh trimmings" are produced by removing small portions of thigh meat from thighs from carcasses or parts. The bones are removed. The thigh trimming consists of random size pieces of boneless thigh meat.

Turkey – Trimmings, Drumstick (86006-2) : "Drumstick trimmings" are produced by removing small portions of drumstick meat from drumsticks from carcasses or parts. The bones are removed. The drumstick trimming consists of random size pieces of boneless drumstick meat.

Turkey – Scapula Meat (86011-2) : "Scapula meat" is produced by removing the meat attached to the scapula bone (shoulder blade). No bones are present. The scapula meat consists of boneless white meat.

Turkey – Ilium Meat (Oyster) (86012-2) : "Ilium meat" consists of the boneless dark meat adjacent to the ilium bone.

Turkey – Intestines (Chitterlings) (86015-22) : The "intestines" are produced by removing the digestive tube from the carcass. The intestines consist of the alimentary canal, which extends from the stomach to the anus, and assists in digestion, food absorption, and waste removal.

Turkey – Tendons (straps) (86021-22) : The "tendon" consists of soft elastic, band-like material embedded between the breast and the tenderloin. Small pieces of meat may be attached.

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