[Federal Register Volume 62, Number 189 (Tuesday, September 30, 1997)]
[Notices]
[Pages 51079-51080]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 97-25918]


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DEPARTMENT OF AGRICULTURE

Agricultural Marketing Service
[PY-97-007]


United States Grade Standards for Poultry and Rabbits

AGENCY: Agricultural Marketing Service, USDA.

ACTION: Notice.

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SUMMARY: The Agricultural Marketing Service (AMS) is soliciting 
comments on its proposal to change the United States Grade Standards 
for Poultry. Specifically, AMS proposes to change existing grade 
standards for boneless parts, skinless carcasses and parts, and 
boneless, skinless parts. New grade standards would be added for ready-
to-cook (raw), boneless, skinless drumsticks and legs; and raw size-
reduced boneless, skinless products. AMS proposes also to clarify 
existing standards for defeathering by detailing specific feather 
tolerances for grades A-B-, and C-quality carcasses and parts. 
Additionally, AMS proposes to terminate the authority to grade-identify 
boneless, skinless products under three tentative standards that were 
used to develop the proposed new grade standards. From time to time, 
sections in the standards are affected by changes in poultry processing 
technology and marketing. This notice updates the standards to reflect 
these changes.

DATES: Comments must be received on or before December 1, 1997.

ADDRESSES: Written comments may be submitted to Douglas C. Bailey at 
the Standardization Branch, Poultry Division, AMS, USDA, Room 3944-
South Bldg., STOP 0259, 1400 Independence Avenue, SW, Washington, D.C. 
20250-0259; or faxed to (202) 690-0941.
    All comments received will be available for public inspection 
during regular business hours (8 a.m.-4:30 p.m. eastern time).
    The current United States Grade Standards for Poultry and Rabbits, 
along with the proposed changes, are available either through the above 
address or by accessing AMS's Internet site at: <a href="http://www.ams.usda.gov/
standards/standpy.htm">www.ams.usda.gov/
standards/standpy.htm</a>.

FOR FURTHER INFORMATION CONTACT: Contact Rex A. Barnes at (202) 720-
3271.


[[Page 51080]]


SUPPLEMENTARY INFORMATION: Poultry grading is a voluntary program 
provided under the Agricultural Marketing Act of 1946, as amended, 7 
U.S.C. 1621 et seq., and is offered on a fee-for-service basis. Section 
203(c) of the Agricultural Marketing Act of 1946, as amended, directs 
and authorizes the Secretary of Agriculture ``to develop and improve 
standards of quality, condition, grade, and packaging and recommend and 
demonstrate such standards in order to encourage uniformity and 
consistency in commercial practices * * *'' AMS is committed to 
carrying out this authority in a manner that facilitates the marketing 
of agricultural commodities.
    On December 4, 1995, the Voluntary United States Grade Standards 
for Poultry and Rabbits were removed from the Code of Federal 
Regulations (CFR) as part of the National Performance Review program to 
eliminate unnecessary regulations and to improve those that remain in 
force. AMS will continue to administer the voluntary standards, 
maintaining their existing numbering system, and will make copies of 
the official standards available upon request. The United States Grade 
Standards for Poultry are now referred to as AMS 70.200 et seq. and the 
United States Grade Standards for Rabbits are now referred to as AMS 
70.300 et seq.
    On March 30, 1995, June 12, 1995, and February 15, 1996, AMS 
published in the Federal Register tentative standards for: (1) Raw 
boneless, skinless legs and drumsticks; (2) raw boneless, skinless 
products, without added ingredients; and (3) cooked boneless, skinless 
products, without added ingredients, respectively.
    The tentative standards for raw and cooked products have been in 
effect for over a year, permitting the determination of production 
requirements, the evaluation of consumer acceptance, and the collection 
of other necessary data.
    Processor feedback has indicated that they are pleased with the 
marketing capabilities of grade-identified raw products under the 
tentative standards. The Agency received no requests to grade product 
under the cooked boneless, skinless product tentative standard, and 
little feedback about the cooked standard.
    In response to findings from the use of tentative standards and 
feedback from industry and graders responsible for applying the 
standards, AMS proposes to change the standards for poultry to include 
raw boneless, skinless legs, drumsticks, and size-reduced products. The 
proposal would also allow the use of clear to semi-clear marinades and 
sauces for grade-identified products, provided the ingredients do not 
alter the applicable grade factors or detract from the appearance of 
the product. At the same time, AMS would terminate the authority for 
the use of the three tentative standards.
    AMS proposes to add poultry tenderloins and wing portions to the 
standards and make each eligible for grade identification. Tenderloins 
would be identified as grade A-quality; and wing portions would be 
identified as grade A-, B-, or C-quality parts. The current standards 
cover these parts, but do not clearly define how each part is cut.
    The proposal would update the feather criteria in grade A-, B-, and 
C-quality poultry carcasses and parts and grade A-quality poultry 
roasts. Current standards require that poultry either be ``free of 
feathers'' or possess only a few feathers when examined at normal 
grading speeds. The proposed standards would specify the number and 
length of protruding feathers allowed on poultry for each grade, and 
limit the length of hair and/or down permitted on ducks and geese. The 
proposal reflects the Agency's actual grading interpretation and 
practices, and does not require a change in existing procedures.
    The following proposed changes would extend additional flexibility 
in the marketing of grade identified poultry products:
    (1) The standards for boneless parts would be revised to include 
drumsticks and legs, address boneless, skin-on parts only, and exclude 
tenderloins. Tenderloins and other boneless, skinless parts, and their 
respective requirements, would be covered under a proposed new section. 
This change organizes requirements for each product type by section and 
makes the standards clearer and more ``user friendly.''
    (2) For trimming of boneless, skinless poultry legs and drumsticks, 
the proposed standard would require at least one-half of the drumstick 
and leg remain intact, and the part need no longer retain the meat 
yield of the original part. This change was revised from requirements 
in the tentative standard which were not based on the Agency's long-
standing policy that parts must be in recognizable portions for 
identification purposes and that the ``one-half'' requirement provides 
a minimum relationship to the meat yield.
    (3) A proposed new section for grade A-quality tenderloins and 
other whole muscle boneless, skinless parts would update current 
criteria by: (a) Including all such parts; (b) allowing only slight 
discolorations on the flesh; and (c) requiring parts to be free of 
bone, cartilage, blood clots, bruises, cuts, tears, and holes.
    The following proposed changes would establish standards for size-
reduced poultry products:
    (1) Requirements for Grade A-quality raw size-reduced boneless, 
skinless products in the form of sliced, diced, and other similarly cut 
poultry products would be added to the standards. To date, the 
standards have only addressed raw poultry carcasses, parts, and roasts.
    (2) The section title under the tentative standard would be revised 
from ``Ready-to-Cook, Boneless-Skinless Poultry Products, Without Added 
Ingredients'' to ``Size-Reduced Poultry Products.'' This change 
clarifies that this section covers size-reduced poultry products 
exclusively.
    (3) The requirements for the ``size-reduced'' section would be 
revised from the tentative standards to require uniformity in product 
size and shape to be dictated by the size-reduction process. This 
change is necessary because it is improbable that all products of this 
nature would be uniform, especially since new technology, including 
slicing and dicing procedures, will constantly be improved, advanced, 
and discovered.
    (4) Requirements for products labeled ``sliced (part)'' would be 
added to the standards. The product will consist of the specific part 
(such as breast, thigh, etc.) indicated. Additionally, these products 
shall: (a) Originate from the slicing of the boneless, skinless part 
and (b) collectively approximate the shape of the original part prior 
to slicing. Further, the slices need not come from the same part. These 
requirements are consistent with current guidelines for cut-up chickens 
labeled as ``whole chicken, cut-up,'' where all parts need not come 
from the same chicken.
    Other miscellaneous changes are proposed to remove obsolete 
material and otherwise clarify, update, simplify, and technically 
correct the standards. These changes to the poultry grade standards are 
editorial or housekeeping in nature and impose no new requirements.

    Dated: September 24, 1997.
Lon Hatamiya,
Administrator, Agricultural Marketing Seravice.
[FR Doc. 97-25918 Filed 9-29-97; 8:45 am]
BILLING CODE 3410-02-U