Chapter 7 – Packaging and labelling
7.9 Cutting and labelling requirements of poultry parts

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The following is a description of poultry parts generally prepared in registered establishments.

  1. Trimmed Breasts shall be breasts 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 breast, and the breast may be cut along the breast bone to make two approximately equal halves; or the wishbone portion, as described in (c) may be removed before cutting the remainder along the breast bone 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 labelling as "Trimmed Breasts". Neck skin shall not be included.
  2. Breasts shall be separated from the back at the junction of the vertebral ribs and back. Such breasts, with ribs, may be cut along the breast bone to make two approximately equal halves; or the wishbone portion, as described in (c) may be removed before cutting the remainder along the breast bone 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 labelling as "Breasts". Neck skin shall not be included.
  3. Wishbones (clavicle or pulley bones) with covering muscle and skin tissue shall be severed from the breast approximately halfway between the end of the wishbone (through the hypocleidium ligament) and front point of the breast bone (anterior part, cranial process of the sternal crest) to a point where the wishbone joins the shoulder. Neck skin shall not be included.
  4. Drumsticks shall be separated from the thigh by a cut through the knee joint (femorotibial and patellar joint) and from the foot at the hock joint (tarsal joint).
  5. Thighs shall be disjointed at the hip and may include the pelvic meat, but shall not include the pelvic bones. Back skin shall not be included.
  6. Legs shall include the whole leg, i.e. the thigh and the drumstick, whether jointed or disjointed. Back skin shall not be included.
  7. Wings shall include the entire wing with all muscles and skin tissue intact, except that the wing tip may be removed. Wings shall be separated from the breast by a cut through the shoulder joint (articulation of the clavicle, coracoid and humerus).
  8. Wing Drumettes shall be separated from the breast by a cut through the shoulder joint (articulation of the clavicle, coracoid and humerus) and from the winglet at the elbow joint (articulation of humerus, radius and ulna) and include the muscles and skin normally adherent. Wing Drumettes correspond to the full length of the humerus bone.
  9. Winglets (V Wings) shall be the wings less the Wing Drumettes except that part of the wing tip may be removed.
  10. Backs shall include the pelvic bones and all the vertebrae posterior to the shoulder joint. The meat shall not be peeled from the pelvic bones. The vertebral ribs and/or scapula may be removed or included without affecting the appropriateness of the description. Skin shall be substantially intact.
  11. Stripped Backs shall include the vertebrae from the shoulder joint to the tail, and include the pelvic bones. The meat may be stripped off from the pelvic bones.
  12. Necks with or without neck skin shall be separated from the carcass at the shoulder joint.
  13. Halves shall consist of whole poultry carcasses, excluding the necks, which have been cut at the median line dividing the carcass into two equal portions.
  14. Front Quarters shall consist of the front portions of a poultry half which has been cut along the line immediately behind the rib cage (posterior border of the seventh rib to the posterior border of the seventh thoracic vertebra).
  15. Hindquarters shall consist of the hind portion of a poultry half which has been cut along a line immediately behind the rib cage (posterior border of the seventh rib to the posterior border of the seventh thoracic vertebra).
  16. Breast Fillets are round elongated muscles (deep pectoral) found on either side of the keel bone (sternum).

Parts of poultry not cut in accordance with the above described anatomical definitions are permissible, so long as the label appropriately reflects the true and complete description of such poultry cuts. For example, breasts from which bones/cartilage have been removed shall be described as "boneless breasts". Breasts from which bones/cartilage and "Breast fillets" have been removed shall be described as "boneless breast, fillet removed".

The Livestock and Poultry Carcass Grading Regulations require giblets to be included with graded poultry carcasses unless otherwise stated on the label. The labels of cut-up whole carcasses that include the giblets must carry a statement to the effect that giblets are present.

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