U.S. Trade Descriptions for Poultry 
U.S. Trade Descriptions for Poultry 
formation . . . . . . . . . . . . . . . . . . . .1

d Scope . . . . . . . . . . . . . . . . . . . . . .1

 of Standard . . . . . . . . . . . . . . . . .1

m Requirements for Quality . . . .2

escription Grid . . . . . . . . . . . . . . . .2

tion of Trade Description 

ge . . . . . . . . . . . . . . . . . . . . . . . . . .3

riptions for Chicken . . . . . . . . . . .4

ser Specified Options 

for Chicken . . . . . . . . . . . . . . . . . .4

tions . . . . . . . . . . . . . . . . . . . . . . .4

s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

 Level . . . . . . . . . . . . . . . . . . . . . . . . . .5

ation Requirements . . . . . . . . . . . . . .6

f Refrigeration . . . . . . . . . . . . . . . . . . .6

(10) Production and Feeding Systems . . . . . . . . . .7(11) Slaughter System . . . . . . . . . . . . . . . . . . . . . .8(12) Post Slaughter Processing . . . . . . . . . . . . . . . .8(13) Piece Weight . . . . . . . . . . . . . . . . . . . . . . . . . .8(14) Additional Product Options . . . . . . . . . . . . . .8

(b) Packaging Options . . . . . . . . . . . . . . . . . . . . .9

(1) Internal Packaging . . . . . . . . . . . . . . . . . . . . .9(2) Internal Package Labeling . . . . . . . . . . . . . .10(3) Pack Style . . . . . . . . . . . . . . . . . . . . . . . . . . . .10(4) Package Weight . . . . . . . . . . . . . . . . . . . . . .10(5) Shipping Container . . . . . . . . . . . . . . . . . . . .12(6) Country of Destination . . . . . . . . . . . . . . . . .12(7) Shipping Container Weight . . . . . . . . . . . . .12(8) Additional Packaging Options . . . . . . . . . . .14

(c) Master List of Purchaser Specified 

Options (PSOs) for Chicken . . . . . . . . . . . . .15

71.120 Skeletal Diagrams for Chicken . . . . . . .1671.130 Example Trade Descriptions 

for Chicken . . . . . . . . . . . . . . . . . . . . . . .17

(a) Example Trade Description for 

Ordering Whole Birds . . . . . . . . . . . . . . . . . .17

(b) Example Trade Description for 

Ordering Bulk Parts . . . . . . . . . . . . . . . . . . .18

ons for Poultry - August 2000 ii

tents
rade Description for 

 Product Combination . . . . . . . .19

rade Description for 

aws . . . . . . . . . . . . . . . . . . . . . . . .20

 List of Trade 

ptions for Chicken . . . . . . . . . . . .21

Descriptions for Chicken . . . . . . .22

. . . . . . . . . . . . . . . . . . . . . . . . . . .A-1

SO Country Code List . . . . . . . .A-1

hicken Trade Description

Worksheets . . . . . . . . . . . . . . . . .B-1

AMP Poultry Buyers Guide 

nd U. S. Trade Description 

ross-Reference for Chicken

roducts . . . . . . . . . . . . . . . . . . . .C-1

The USDA, Agricultural Marketing Service wishes tothank the industry members and staff of the U.S.A.Poultry and Egg Export Council and the NationalChicken Council for assistance in developing thesetrade descriptions. Special assistance was also provided by the Virginia-Maryland Regional Collegeof Veterinary Medicine at the Virginia PolytechnicInstitute and State University and the USDA Officeof Communications Photography Center and Design Center.

ons for Poultry - August 2000 iii

SDA) prohibits discrimination in all its programs and activities on the

x, religion, age, disability, political beliefs, sexual orientation, or marital

ses apply to all programs.) Persons with disabilities who require alterna

ram information (Braille, large print, audiotape, etc.) should contact

00 (voice and TDD).

write USDA, Director, Office of Civil Rights, Room 326-W, Whitten

nue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and

rovider and employer.

Acknowledgments
al Information

ope

tandard is the United States (U.S.)

or Poultry. Trade descriptions included

esent raw, ready-to-cook poultry

mmonly traded in the United States

 international markets that regularly

try producers. Use of these trade

tary. This standard will be maintained

Marketing Service (AMS) of the United

of Agriculture (USDA). To obtain copies

o view information about proposed or

o the standard, visit

/poultry/standards on the Internet.

Standard

his standard is to facilitate trade at the

etter communicating product and

ions for raw poultry products among

nd traders. The trade descriptions pro

nd picture descriptions of product

fine a coding system to precisely speci

aging characteristics. The producer

elivered product satisfies all product

acteristics specified by the buyer. For

e that delivered product will meet the

purchaser's specified options, the buyer or seller optionally can use the services of USDA or another third party. Whenexaminations are limited to final products, third partieswill not normally be able to certify certain purchaser-specified options, specifically: production and feeding systems,slaughter system, and the adequacy of product labeling.(b) The U.S. Trade Descriptions for Poultry differ from theU.S. Classes, Standards, and Grades for Poultry (AMS70.200 et seq.), also maintained by USDA. The U.S.Standards and Grades for Poultry provide detailed requirements and procedures for assessing product quality forcommonly traded poultry products. Products that meetthese requirements can be certified by USDA, acting as anauthoritative third party at the request of the buyer orseller, as meeting a specific grade such as Grade A. Onlyproduct that has been graded by USDA may be labeledwith the USDA grade shield.(c) The official names used in this standard are consistentwith the standards for kinds and classes, and for cuts ofraw poultry, maintained by the USDA Food Safety andInspection Service (FSIS) in 9 CFR § 381.170. The officialnames may be used for guidance when preparing newlabels for generic approval per 9 CFR § 381.133 or forapprovals by FSIS when labels can not be genericallyapproved, e.g.; labeling bearing foreign language, animalproduction claims, or nutrient content claims. Commonnames (shown in parentheses after the official name) are

ons for Poultry - August 2000 1

escriptions for Poultry (AMS 71)
e on labels. All packages and shipping

stic or export sale must meet the

country-of-destination labeling

arn more about FSIS labeling require

Labeling Additives Policy Division on

w.fsis.usda.gov/oppde/larc/index.htm.

ultry products, discuss specific labeling

he producer, or visit the FSIS export

et at www.fsis.usda.gov for more

equirements for Quality

rchased under the U.S. Trade

 

gn materials (e.g., glass, paper, 

al);

ra, trachea, esophagus, mature 

e organs, lungs, and oil glands, unless 

pecified;

(3) free of offensive odors and slimy or slippery skin;(4) free of fecal material;(5) free of improper or incomplete bleeding 

(e.g. reddened feather follicles); and

(6) practically free of feathers.

71.40 Trade Description Grid(a) By inserting the appropriate codes in the poultry tradedescription grid below, buyers and sellers can conciselyand accurately define product and packaging specifications for products to be traded. The product specificationgrid can be used with or without the packaging specification grid. Purchaser specified options for chicken productsare described in Section 71.110. Examples of chicken product trade descriptions and completed grid format are inSection 71.130.

ons for Poultry - August 2000

2

uct Specification Grid Packaging Specification Grid

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style
Bone

1. Bone-inSkin1. Skin-on, White or Yellow2. Skinless3. Skin-on, White4. Skin-on, YellowClass1. Broiler/Fryer2. Roaster3. Heavy Fowl4. Light Fowl5. Capon6. Rooster7. Cornish Game HenQuality Level (Quality)1. #1 (Highest Quality/Grade)2. #2 (Second Quality/Grade Level)3. #3 (Third Quality/Grade Level)9. Line Run (Quality/Grade Not Assessed)Certification Requirements (Cert. Req.)1. Quality Grade Certification2. Trade Description Certification3. Quality Grade and Trade Description 

Certification

State of Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Hard Chilled4. FrozenProduction and Feeding Systems(Prod/Feed)1. Traditional 2. Free-Range3. Pastured/Pasture-Raised4. Organic5. Antibiotic-Free6. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 4. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 3. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10%allowed)

Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk PackPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed (23% for packages with one piece))Shipping Container (SC)1. Box, Unlined2. Box, Lined3. Box, Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPiece weight of exported product is commonlyspecified in 100-gram increments.0 = Not Applicable or Not Specified

CHICKEN – Whole Bird Without Giblets (W.O.G.)

U.S. Trade Descriptions for Poultry - June 2000

A “whole bird without giblets” consists of anintact carcass with all parts, including the breast,thighs, drumsticks, wings, back, and abdominalfat. The head and feet are removed, and the tailmay or may not be present.70102-11 Bone-in, Skin-on, White or Yellow70102-12 Bone-in, Skinless 

Whole Bird without Giblets (W.O.G.)

70102

Product

7 0 1

Species Style Bone Skin Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

0

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

2 1

White and Dark Meat

ons for Poultry - August 2000 3

of Trade Description Style Page

of product to be traded by entering

PSO list. The first 19 blocks define

 the second 18 blocks define

tes. Enter a “0” when an attribute is

be defined or is not applicable. Values

n only one PSO is valid for a style.

Purchaser Specified Options (PSOs) – Shows product andpackaging options commonly available for the product style.Options are defined in Section 71.110. Check with producer ifyou wish to purchase an option shown on the master PSO list(see 71.110 (c)) but not listed here.

Photograph – Shows appearance of typical product. Photosdo not represent a specificquality level, just the generalappearance of the product.Notes – Provides additionaldetail about the style orindicates additional productionoptions that may be specified asan additional product orpackaging option.Product Identification –Shows five-digit style number,official style name, commonname(s) in parentheses, andtype of meat. Official stylenames may be used as guidancewhen preparing shipping andretail labels.

Narrative Description – Explains what the product styleconsists of, how it is prepared, what elements are removed,and what elements may or may not be present. Thedescription describes one way to accurately produce the style.Other production methods yielding equivalent results maybe used.
escriptions for Chicken

Specified Options (PSOs) for 

ns

d as 7] – The domesticated bird, Gallus 

e that identifies the item to be traded 

ast, wing, thigh, or liver). See individ

e pages for product code number.

e that identifies a marketable form of

 traded. Styles may differ in composi

 method of processing. See individual

ages for style code number.

oded as 1] – Bones are not removed

ct.

2] – All bones are removed from the

Boneless [3] – Some, but not all bones

om the product.

(5) Skin:

(i) Skin-On, White or Yellow [Coded as 1] – Skin is

not removed from the product, and the purchaserwill accept product with whitish or yellowish skincolor.(ii) Skinless [2] - Skin is removed from the product.(iii) Skin-On, White [3] - Skin is not removed from

the product, and the purchaser requires a whitish skincolor (see Figure 1).(iv) Skin-On, Yellow [4]- Skin is not removed fromthe product, and the purchaser requires a yellowishskin color (see Figure 2).

ons for Poultry - August 2000

4

Figure 1:Whole Bird withWhite SkinFigure 2:Whole Bird withYellow Skin
er [Coded as 1] – Young chickens that

 10 weeks of age with a dressed

Kg. (2.50 Lbs.) or more.

] – Chickens that are usually 7 to 

e with a dressed weight of 2.27 Kg.

.

wl [3] – Breeding hens and roosters,

ing hens,” that are usually more than

ge with an approximate dressed

Kg. (4 Lbs.).

wl [4] – Hens that produced table eggs,

wing hens,” that are usually more

s of age with an approximate dressed

Kg. (2.50 Lbs.).

– Neutered male chickens that are usu

months of age.

6] – Mature male chickens that are

an 10 months of age with a dressed

Kg. (6 Lbs.) or more.

Game Hen [7] – Young chickens that

than 5 weeks of age with a dressed

Kg. (2 Lbs.) or less.

as 1] - Product is graded or evaluated

hest level for quality designated by

the processor or, when quality grade certification isrequired, the highest level for quality designated bythe authority named under “Additional productoptions.” For example, if United States Departmentof Agriculture (USDA) is named as the quality gradecertification authority, product must meet the GradeA requirements established by USDA‘s U.S. Classes,Standards, and Grades for Poultry [AMS § 70.220].(ii) #2 [2] - Product is graded or evaluated to meet

the second level for quality designated by the processor or, when quality grade certification is required,the second level for quality designated by the authority named under “Additional product options.” Forexample, if USDA is named as the quality grade certification authority, product must meet the Grade Brequirements established by USDA‘s U.S. Classes,Standards, and Grades for Poultry [AMS § 70.221].(iii) #3 [3] - Product is graded or evaluated to meet

the third level for quality designated by the processoror, when quality grade certification is required, thethird level for quality designated by the authoritynamed under “Additional product options.” Forexample, if USDA is named as the quality grade certification authority, product must meet the Grade Crequirements established by USDA‘s U.S. Classes,Standards, and Grades for Poultry [AMS § 70.222].(iv) Line Run [9] - Product is not graded or evaluated by a plant or a conformity assessment authority tomeet a standard for quality. Quality grade certification cannot be requested.

ons for Poultry - August 2000 5
equirements:

may request third-party certification of

uality level (quality grade) and/or pur

 options (trade descriptions) by the

nated in the “Additional product

n. Only USDA can officially certify that

U.S. Grade A, B, or C requirements

 U.S. Classes, Standards, and Grades for

0.200 et seq.). USDA or other third par

e certification that the product meets

ed quality levels (e.g. quality level #1,

her company specifications.

ade Certification Required [Coded

arty is to examine and certify the

ting the quality level requested. The

rd-party certifying authority must be

er “Additional product options.”

cription Certification Required [2] –

to examine and certify the product as

rchaser specified options defined by

ption, except for quality level. The

rd-party certifying authority must be 

er “Additional product options.”

specific purchaser specified options to

y be specified after the name of the

fying authority.

rade and Trade Description

Required [3] - A third party is to exam

the product as meeting the quality

aser specified options defined by the

trade description. The name of the third-party certifying authority must be designated under “Additionalproduct options.” Optionally, the specific purchaserspecified options to be certified may be specifiedafter the name of the third party certifying authority.

(9) Refrigeration: 

Meat may be presented chilled, chilled with ice or CO2packed in the container, hard chilled, frozen, frozenindividually without ice glazing, or frozen individually with ice glazing. Product storage temperaturesshould be such throughout the supply chain to ensureuniform internal product temperatures as follows:(i) Chilled [Coded as 1] - Internal product temperature is between –2.8 °C (27 °F) to 4.44 °C (40 °F) at alltimes following the post-slaughter chilling process.(ii) Chilled, Ice Packed [2] - Product is packed in acontainer with ice (frozen water, not dry ice) to maintain the internal product temperature between –2.8 °C (27 °F) to 4.44 °C (40 °F) at all times followingthe post-slaughter chilling process.(iii) Chilled, CO2 [3] - Product is packaged (must beplaced in an internal package) and packed in a container with solid carbon dioxide (dry ice) to maintainthe internal product temperature between –2.8 °C (27 °F) to 4.44 °C (40 °F) at all times following thepost-slaughter chilling process.

ons for Poultry - August 2000 6
ed [4] - Internal product temperature

°C (0 °F) to –2.8 °C (27 °F) at all times

ost-slaughter chilling process.

- Internal product temperature is 

ower (also known as “deep-frozen”)

r freezing.

dividually, without Ice Glazing [6] -

dually frozen so that the pieces do

er when packaged. Internal product

–18 °C (0 °F) or lower at all times after

ption is available for parts only.

dividually, with Ice Glazing [7] -

dually frozen and glazed with water

ecting the individual pieces from

ternal product temperature is –18 °C

at all times after freezing. This option

parts only.

nd Feeding Systems:

 Production and Diet [Coded as 1] -

 in heated and air-cooled growing

a precisely formulated high protein

e Production with Traditional Diet

ised in heated and air-cooled growing

cess to the outdoors and fed a tradi

tein diet. Because birds have access to

iet and bio-security are not precisely 

controlled. Specific production requirements mayneed to be defined by buyer and seller.(iii) Pastured/Pasture-Raised Production withTraditional Diet [3] - Birds are raised outdoors usingmovable enclosures located on grass and fed a traditional high-protein diet. Specific production requirements may need to be defined by buyer and seller.(iv) Traditional Production with Organic and/orAntibiotic-Free Systems [4] – Birds are raised inheated and air-cooled growing houses and fed anorganic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs that areintended to prevent or treat animal illnesses).Purchaser must specify system requirements under“Additional product options.”(v) Free-Range Production with Organic and/orAntibiotic-Free Systems [5] - Birds are raised inheated and air-cooled growing houses with access tothe outdoors and fed an organic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs that are intended to prevent ortreat animal illnesses). Purchaser must specify systemrequirements under “Additional product options.”(vi) Pastured Production with Organic and/orAntibiotic-Free Systems [6] - Birds are raised outdoors using movable enclosures located on grass andfed an organic diet (without hormones or non-organic additives) and/or raised without antibiotics (drugs

ons for Poultry - August 2000 7
ed to prevent or treat animal illnesses).

specify system requirements under

duct options.”

 – Other production and feeding sys

production and feeding system to be

ditional Product options.”

stem:

[Coded as 1] – Poultry products that

 and processed in accordance with

rd processing practices.

 - Poultry products that are certified as

 dietary laws and standards regarding

rocessing.

Poultry products that are certified as

 dietary laws and standards regarding

rocessing.

- Other slaughter and processing sys

aughter system to be used under

duct options."

er System:

 Chilled [Coded as 1] – The product is

rsing it in cold water immediately

U.S. producers typically use immersion

[2] – The product is chilled by expos

r immediately after slaughter.

(iii) Other [9] – Other post slaughter processing.Specify post slaughter processing to be used under"Additional product options."

(13) Piece Weight:

The net weight in grams (1 Lb. = 453.6 g) of an individual product item expressed as four digits with nodecimal places (0000 g). For large parts, specificallywhole birds, cut-up birds, front halves, and backhalves (701XX- 704XX), piece weights may range from10% less to 10% more than the designated pieceweight. For example, an order for 1361 g (3 Lb.) broiler/fryers may normally include chickens weighingbetween 1225 g (2.7 Lbs.) and 1497 g (3.3 Lbs.). Forcut-up birds (702XX), piece weight is the net weightof the dressed bird before cutting. For small parts(705XX – 717XX) such as split breasts and wings, pieceweights may range from 20% less to 20% more thanthe designated piece weight. The above weight tolerances shall be acceptable unless the buyer or sellerspecify a different piece weight tolerance as an additional packaging option.

(14) Additional Product Options:

Contractual modifications specified [Coded as 1] –

Narrative statements provide additional product specifications (e.g., weight tolerances other than thosespecified in the PSO).

ons for Poultry - August 2000

8
tions

ging:

aging material that is in direct contact

ct, and includes plastic bags, tray

nd cups. For product without internal

 parts in bulk bins), specify “No inter

he internal packaging may also be

 “primary” or “immediate” container.

g [Coded as 01] - Container made from

film or other polyethylene material

 product. Bags may be closed by tying,

ng, clipping, taping, heat sealing, etc.

stic-film liner in a box is considered

ping container and not an internal

g, Heat-shrinkable, Vacuum pack

astic bag or other similar material

 the product through the removal of

nd is heat-sealed.

, Resealable [03] – Container made

astic-film or other polyethylene mate

ose product. Bags have an interlock

n be repeatedly opened and closed.

ck, Portion Control [04] – Container

ble, plastic-film or other polyethylene

o enclose individual servings of

(e) Plastic Bag, Modified Atmosphere Package[05] - Container made from flexible, plastic-film orother polyethylene material used to enclose product.The container is filled with a gas to assist in maintaining product quality.(f) Tray Pack [06] - A shallow, flat bottom container

made of polystyrene or other similar plastic material.Product is placed in the tray over a moisture-absorbing pad and then over-wrapped with a plastic filmthat encloses the tray and the product.(g) Tray Pack, Modified Atmosphere Package[07] - A shallow, flat bottom container made of polystyrene or other similar plastic material. Product isplaced in the tray over a moisture-absorbing pad andover-wrapped with a plastic film that encloses thetray and the product. The over-wrapped packagewith product is then filled with a gas to assist in maintaining product quality.(h) Cup/Tub [08] – Container made of paper, plastic,or other rigid, waterproof material with a flat bottomand a lid closure.(i) Box/Carton [09] – Box or carton that may or may

not be lined with a plastic-film or other polyethylenebag that holds product. The box or carton is closedusing commercial methods such as taping or strapping. When selected, the purchaser must also specifythe type of shipping container that the box or cartonis packed in for final shipping.

ons for Poultry - August 2000 9
– Tubular bag made from flexible,

ther polyethylene material that

product. Each end of the chub is

ng, heat sealing, etc.

al Package [99] – Product is not indi

ed in a bag, tray, cup, or other pack

(e.g., when product is packed directly

ntainer [lined box, waxed box, bulk

ge Labeling:

oded as 1] - Internal packages are

vidual sale in the country identified by

ode for Labeling” PSO. Labeling of

es must satisfy country of origin and

nation labeling requirements.

ed [9] - Internal packages are not

nt of product in a package or shipping

[Coded as 1] - Product is placed in a

 particular order (see Figure 3). 

k, Regular [2] - Product is placed in a

cernable layers, one on top of the

m or other material may be used to

ct layers (see Figure 4).

(c) Layer Pack, Honeycomb [3] - Product (such aslegs) is layered and neatly intertwined in the container by rotating adjacent product pieces 180 degrees.The honeycomb pack style differs from regular layerpack in that the honeycomb packed product intertwines or nests product from adjacent layers (seeFigure 5).(d) Soldier Pack [4] – Product, normally either left

wings or right wings, is tightly arranged in an interlocking position to form rows in the container (seeFigure 6).(e) Flat Pack [5] - Product is packaged in plastic bagsor other internal packaging in a thin height profile tomaximize surface area and assist in quick freezingand quick thawing of the product. The individualbags are then packed in shipping containers in layers,one bag on top of the other.(f) Other [9] – Other pack styles. Specify pack styleto be used under “Additional product options.”

(4) Package Weight:

The net weight in kilograms (1 Lb. = 0.454 Kg.) of theproduct in the internal package expressed as four digits with two decimal places (00.00 Kg.). The weight ofpackaging materials is not included. Package weightsmay range from 10% more than the designatedpackage weight or to 23% more than the designatedpackage weight if the package contains only 1 piece(e.g., one whole bird in a plastic bag or one whole

ons for Poultry - August 2000 10
ons for Poultry - August 2000 11

Purchaser Specified Options for Pack Style

Bulk Pack (pack style coded as 1)

ack, Honeycomb (pack style coded as 3)

Figure 4. Layer Pack, Regular (pack style coded as 2)

Figure 6. Soldier Pack (pack style coded as 4)
2XX) in a tray pack). For example, an

g. (2 Lb.) packages of drumsticks may

e packages weighing between 

 and 1.00 Kg. (2.2 Lbs.). However, an

g. (2.7 Lb.) individually bagged whole

ally include packages weighing

g. (2.7 Lb.) and 1.50 Kg. (3.3 Lbs.). The

olerances shall be acceptable unless

ler specify a different package weight

additional packaging option.

ainer:

sed to protect and identify product

tation. Shipping containers contain

rnal packages with product and are

mmercial methods such as taping and

ping containers may also be referred

y” containers.

ed and Unwaxed [Coded as 1] –

e from corrugated paper (see 

 and Unwaxed [2] – Corrugated

r that has a plastic-film bag lining the

ntainer (see Figure 8).

ed and Waxed [3] – Corrugated

egnated and/or coated with wax to

 container (see Figure 9).

(d) Plastic Container, Returnable [4] – A plastic

container that is recovered by the processor afterdelivery. This shipping container is normally used forchilled product and may be referred to as a "tote"(see Figure 10).(e) Bulk Bin, Non-Returnable [5] - A large corrugated paper container that is not recovered by the

processor after delivery, which may or may not bewax impregnated or lined with a plastic-film bag. Thisshipping container is typically shipped on a wood pallet and is normally used for chilled product (seeFigure 11).(f) Bulk Bin, Returnable [6] - A large plastic container that is recovered by the processor after delivery. This shipping container is normally used forchilled product (see Figure 12).

(6) Country of Code for Labeling:

The 3-digit International Organization forStandardization (ISO) country code (see Appendix A)for the country where the product will be distributedto consumers or further processed. Labeling of shipping containers must satisfy country of origin andcountry of destination labeling requirements.

ons for Poultry - August 2000 12
ons for Poultry - August 2000 13

Purchaser Specified Options for Shipping Container

Unlined and Unwaxed (SC coded as 1)

 Unlined and Waxed (SC coded as 3)

Figure 8. Box, Lined and Unwaxed (SC coded as 2)

Figure 10. Plastic Container, Returnable (SC coded as 4)
ons for Poultry - August 2000 14

Purchaser Specified Options for Shipping Container (Continued)

 Bin, Non-Returnable (SC coded as 5) Figure 12. Bulk Bin, Returnable (SC coded as 6)

ainer Weight:

in kilograms (1 Lb. = 0.454 Kg.) of the

shipping container expressed as five

decimal places (000.00 Kg.). The

aging and shipping materials is not

ing container weights may range from

shipping container weight to 6% more

ated shipping container weight. For

der for 18.16 Kg. [40 Lbs.] boxes may

e boxes weighing between 18.16 Kg. 

.25 Kg. [42.4 Lbs.]). The above weight

 be acceptable unless the buyer or sell

erent shipping container weight toler

tional packaging option.

(8) Additional Packaging Options:

Contractual modifications specified [Coded as 1] -

Narrative statements provide additional package andpackaging specifications (e.g., strapping or additionalshipping container closure methods, special packageor shipping container requirements, or weight tolerances other than those specified in the PSO).
ow

rade Level)

rade Level)

de Level)

de Not Assessed)

Cert. Req.)

cation 

rtification 

ade Description 

without Ice Glazingwith Ice Glazing

ems (Prod/Feed) 

n and Diet

n with Traditional 

3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic 

and/or Antibiotic-Free Systems

5. Free-Range Production with Organic 

and/or Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.) 1. Traditional2. Kosher3. Halal 9. Other (Specify in Additional Product 

Options

Post Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other (Specify in Additional Product 

Options

Piece Weight[Insert 4-digit (0000) product weight ingrams] (Weight variation of plus or minus10% allowed for large pieces [701XX-704XX],plus or minus 20% for smaller pieces[705XX-717XX])Additional Product Options (Prod. Options)1. Contractual modifications specifiedInternal Packaging (Internal Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere 

package

06. Tray Pack07. Tray Pack, Modified atmosphere 

package

08. Cup/Tub

09. Box/Carton (shipping container 

required)

10. Chub99. No internal package Internal Package Labeling (Intern. Label)1. Labeled (For sale in country specified 

in Country Code for Labeling)

9. Not labeledPack Style (Pack Style)1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb 4. Soldier Pack5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight inkilograms] (Weight variation of plus 10%allowed [plus 23% for packages with onepiece or one bird cut-up])Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling (Country Labeled For)[Insert 3-digit ISO country code]Shipping Container Weight (SC Weight)[Insert 5-digit (000.00) container weight inkilograms] (Weight variation of plus 6%allowed)Additional Packaging Options (Pack. Option)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 15

Purchaser Specified Options (PSOs) for Chicken
eletal diagrams of a whole chicken

ed to illustrate the composition of

product style. These three diagrams

es of the chicken in dorsal or back

view (in blue), ventral or breast view (in orange), andlateral or side view (in yellow). The shaded areas of viewsfor a particular product style represents the portion of thechicken included in that style. 

ons for Poultry - August 2000 16

l Diagrams for Chicken

Clavicle

Sternum

Sternal Ribs

Sternal Crest

Patella

Phalanges

Ventral View

HumerusMetacarpals and PhalangesUlna and RadiusVertebral RibsPelvic Bones

Sternal Ribs

Sternum

Metasternum

Tibia

Metatarsus

Femur

BackboneVertebral RibsIlium

Lateral View
oduct Requirements Packaging Requirements

 Style: Chicken, Whole Bird (with giblets)

te

r

) U.S. Grade A

uirements: Quality Grade Certification

ozen

Feeding Systems: (Not specified)

m: (Not specified)

rocessing: (Not specified)

ecify 1270 g (2.8 Lbs.) to define a range of

2 - 3.08 Lbs.) using a tolerance of plus or minus 10%

uct Options: Grade certification by

Department of Agriculture (USDA)

01 Internal Packaging: Plastic Bag

1 Internal Labeling: Labeled

0 Pack Style: (Not specified)

01.14 Package Weight: Specify 01.14 Kg. (2.52 Lbs.) to allow the lightest

package to equal to lightest piece weight, indicating each packageis to contain 1 piece. Using the tolerance of plus 23% allowed forpackages with only 1 piece, the heaviest package may equal1.41 Kg. (3.10 Lbs.)

1 Shipping Container: Box, Unlined and Unwaxed

840 Country Code for Labeling: Labeled for sale in the United States

(ISO country code for U.S. is 840)

018.16 Shipping Container Weight: Specify 18.16 Kg. (40.0 Lbs.) to

allow the lightest package to equal 18.16 Kg. (40 Lbs.), and theheaviest package to equal 19.24 Kg. (42.4 Lbs.) using the toleranceof plus 6 percent.

0 Additional Packaging Options: (Not specified)

11150001270 1 01100114 184001816 0 

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

e Trade Descriptions for Chicken

 Description for Ordering Whole Birds

n: Frozen, white-skin, U.S. Grade A

 giblets. Each chicken must weigh 2.5

ually packaged in plastic-film bags, and

be labeled for sale in the United States. The packagesshould be packed in an unlined box, and each box shouldweigh 40 Lbs.

ons for Poultry - August 2000 17
roduct Requirements Packaging Requirements

, Style: Chicken leg quarter without tail

te or yellow

r

ne Run

quirements: (Not specified)

hilled, Ice Packed

Feeding Systems: (Not specified)

m: Kosher

Processing: (Not specified)

ot specified)

uct Options: (Not specified)

99 Internal Packaging: No internal package

0 Internal Labeling: Not applicable

1 Pack Style: Bulk Pack

00.00 Package Weight: Not applicable

5 Shipping Container: Bulk Bin, Non-returnable

840 Country Code for Labeling: Labeled for processing in the

United States (ISO country code for U.S. is 840)

908.00 Shipping Container Weight: Specify 908.00 Kg. (2000 Lbs.) to

allow the lightest package to equal 908 Kg. (2000 Lbs.), and the heaviest package to equal 962.48 Kg. (2122 Lbs.) using thetolerance of plus 6 percent.

0 Additional Packaging Options: (Not specified)

19020200000 0 99010000 584090800 0 

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

 Description for Ordering Bulk Parts

on: Chilled fryer chicken leg quarters

white or yellow skin, line run, and 

kosher certified. Packed in 2000 Lb., non-returnable bulkbin with ice for processing in the United States.

ons for Poultry - August 2000 18
roduct Requirements Packaging Requirements

, Style:

ation: Chicken Gizzards, Livers, Hearts

ble

ble

r

ot specified)

quirements: (Not specified)

hilled

Feeding Systems: Pasture-raised

m: Kosher

rocessing: Not applicable

ot applicable

uct Options: Products to be packed are gizzards

001), and hearts (72101) in approximately equal

08 Internal Packaging: Cup/Tub

1 Internal Labeling: Labeled

0 Pack Style: (Not specified)

01.36 Package Weight: Specify 01.36 Kg. (3 Lbs.) to allow the lightest

tub to equal 1.36 Kg. (3 Lbs.) and the heaviest tub to equal 1.50 Kg.(3.30 Lbs.) using the tolerance of plus 10%

1 Shipping Container: Unlined and Unwaxed Box

124 Country Code for Labeling: Labeled for sale in Canada (ISO

country code for Canada is 124)

013.62 Shipping Container Weight: Specify 13.62 Kg. (30 Lbs.) to

allow the lightest box to equal 13.62 Kg. (30 Lbs.) and the heaviestbox to equal 14.43 Kg. (31.8 Lbs.) using the tolerance of plus 6%

0 Additional Packaging Options: (Not specified)

10013200000 1 08100136 112401362 0 

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

 Description for Ordering a Product Combination

on: Chilled pasture-raised broiler/fryer

arts, and livers, Kosher certified, in 

individually labeled 3-Lb. tubs, 10 tubs of product in each30-Lb. box. For sale in Canada.

ons for Poultry - August 2000 19
duct Requirements Packaging Requirements

, Style: Paws, processed

r

ghest quality) #1

quirements: Trade description certification

ozen

Feeding Systems: (Not specified)

m: (Not specified)

rocessing: Not applicable

ecify 0029 g, average weight, to get 14 to 17 medium

nd

uct Options: Trade description certification by USDA

01 Internal Packaging: Plastic bag

1 Internal Labeling: Labeled

0 Pack Style: (Not specified)

02.27 Package Weight: Specify 02.27 Kg. (5 Lbs.) to allow the lightest

bag to equal 2.27 Kg. (5 Lbs.) and the heaviest bag to equal2.50 Kg. (5.5 Lbs.) using the tolerance of plus 10%

1 Shipping Container: Unlined and Unwaxed Box

344 Country Code for Labeling: Labeled for sale in Hong Kong (ISO

country code for Hong Kong is 344)

018.16 Shipping Container Weight: Specify 18.16 Kg. (40 Lbs.) to

allow the lightest box to equal 18.16 Kg. (40 Lbs.) and the heaviestbox to equal 19.25 Kg. (42.4 Lbs.) using the tolerance of plus 6%

0 Additional Packaging Options: (Not specified)

11250000029 1 01100227 134401816 0 

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

 Description for Ordering Chicken Paws

on: Frozen, processed, medium broil

st quality, packaged in individually 

Packed in boxes with a net weight of

40 Lbs. USDA certification required. Labeled for sale inHong Kong.

ons for Poultry - August 2000 20
ail)

ead)

nations 

eparated Chicken

anically Separated 

round Chicken)

t Giblets (W.O.G.)

Split Bird)

Quartered Bird)

raditional

Non-Traditional

raditional

Country-Cut

Code Product Style70208 10-Piece Cut-Up70301 Front Half70302 Front Half w/out Wings70401 Back Half70402 Back Half w/out Tail70501 Breast Quarter70502 Breast Quarter w/out Wing70601 Whole Breast w/Ribs & Tenderloins70602 Bone-in Whole Breast w/Ribs and 

Wings

70603 Boneless Whole Breast w/Rib Meat, 

w/out Tenderloins

70604 Boneless Whole Breast w/Tenderloins70605 Boneless Whole Breast w/out 

Tenderloins

70701 Bone-in Split Breast w/Ribs70702 Bone-in Split Breast w/Ribs & Wing70703 Boneless Split Breast w/Rib Meat70704 Boneless Split Breast w/out Rib Meat70705 Partially Boneless Split Breast w/Rib 

Meat & 1st Wing Segment

70801 Tenderloin70802 Tenderloin w/Tendon Clipped70901 Leg Quarter70902 Leg Quarter w/out Tail70903 Leg Quarter w/out Tail or 

Abdominal Fat

70904 Long-Cut Drumstick and Thigh 

Portion w/Back 

71001 Whole Leg71002 Whole Leg w/Abdominal Fat71101 Thigh71102 Bone-in Thigh w/Back Portion 

(Thigh Quarter)

71103 Boneless Trimmed Thigh 71201 Drumstick71202 Slant-Cut Drumstick71301 Whole Wing71302 1st & 2nd Segment Wing (V-Wing) 

Code Product Style71303 2nd & 3rd Segment Wing 

(2-Joint Wing)

71304 1st Segment Wing (Wing Drummette)71305 2nd Segment Wing (Wing Flat)71306 3rd Segment Wing (Wing Tip)71307 1st Segment & 2nd Segment Wings 

(Disjointed Wings)

71401 Stripped Lower Back71402 Lower Back71403 Upper Back71404 Whole Back71601 Neck71801 Processed Paws71802 Processed Feet71803 Unprocessed Paws71804 Unprocessed Feet71901 Gizzards, Processed72001 Livers72101 Hearts72201 Testes (Fries, Testicles)72301 Breast Skin72302 Thigh/Leg Skin72303 Body Skin72401 Abdominal Fat (Leaf Fat)74001 2-Product Combinations74002 3-Product Combinations74003 4-Product Combinations75001 Mechanically Separated Chicken 

(MSC), Over 20% Fat

75002 MSC, 15-20% Fat75003 MSC, Under 15% Fat75004 Mechanically Separated Chicken 

w/out Skin, Under 15% Fat

75101 Seasoned Mechanically Separated 

Chicken (Seasoned MSC), Over 20% Fat

75102 Seasoned MSC, 15-20% Fat75103 Seasoned MSC, Under 15% Fat75104 Seasoned Mechanically Separated 

Chicken w/out Skin, Under 15% Fat

ons for Poultry - August 2000 21

ist of Trade Descriptions for Chicken

en products and product styles are defined in this standard.
ons for Poultry - August 2000 22

71.150 Trade Descriptions for Chicken
White and Dark Meat

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Whole Bird

70101

)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. FrozenProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10% allowed)

Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed (23% for packages with one piece))Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe giblets will be: (1) stuffed inside the bird, (2) packaged (in paper or plastic) with the bird,or (3) wrapped (in paper or plastic) and stuffedinside the bird. Some giblet packs may not havean equal number of organs. Piece weight ofexported product is commonly specified in 100-gram increments.0 = Not Applicable or Not Specified

A "whole bird" consists of an intact carcass withall parts, including the breast, thighs, drumsticks,wings, back, and abdominal fat. The head andfeet are removed, and the tail may or may notbe present. The gizzard, heart, liver, and neckwith or without skin (giblet pack) are includedas separate parts (see Notes).70101-11 Bone-in, Skin-on, White or Yellow70101-12 Bone-in, Skinless 

ons for Poultry - December 2000

 Bird

A “whole bird” consists of an intact carcass withall parts, including the breast, thighs, drumsticks,wings, back, and abdominal fat. The head andfeet are removed, and the tail may or may notbe present. The gizzard, heart, liver, and neckwith or without skin (giblet pack) are includedas separate parts (see Notes).70101-11 Bone-in, Skin-on, White or Yellow70101-12 Bone-in, Skinless 
)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. FrozenProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10% allowed)

Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack05. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed (23% for packages with one piece))Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPiece weight of exported product is commonlyspecified in 100-gram increments.0 = Not Applicable or Not Specified

Bird Without Giblets (W.O.G.)

ons for Poultry - August 2000

A “whole bird without giblets” consists of anintact carcass with all parts, including the breast,thighs, drumsticks, wings, back, and abdominalfat. The head and feet are removed, and the tailmay or may not be present.70102-11 Bone-in, Skin-on, White or Yellow70102-12 Bone-in, Skinless 

Whole Bird without Giblets (W.O.G.)

70102

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one half of a cut-up bird,10% for packages with more than two or morehalves)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ece Cut-Up (Split Bird)

ons for Poultry - August 2000

A “2-piece cut-up chicken” is produced by splitting a whole bird without giblets (70102) end toend through the back and breast to produceapproximately equal left and right carcasshalves. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird. 70201-11 Bone-in, Skin-on, White or Yellow 

2-Piece Cut-Up (Split Bird)

70201

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style0. Not applicablePackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ece Cut-Up (Quartered Bird)

ons for Poultry - August 2000

4-Piece Cut-Up (Quartered Bird)

70202

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat

A “4-piece cut-up chicken” is produced by cutting a whole bird without giblets (70102) into2 breast quarters with wings attached and 2 legquarters. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird. 70202-11 Bone-in, Skin-on, White or Yellow 
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style0. Not applicablePackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70203

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat

ce Cut-Up

6-Piece Cut-Up

A “6-piece cut-up chicken” is produced by cutting a whole bird without giblets (70102) into 2 split breasts with back and rib portions, 2 drumsticks, and 2 thighs with back portion.The wings are removed. The tail and abdominalfat may or may not be present. Individual partsmay or may not come from the same bird. 70203-11 Bone-in, Skin-on, White or Yellow 
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style0. Not applicablePackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70204

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat

ece Cut-Up, Traditional

8-Piece Traditional Cut-Up

An “8-piece traditional cut-up chicken” is produced by cutting a whole bird without giblets(70102) into 2 split breasts with back and ribportions, 2 drumsticks, 2 thighs with back portion, and 2 wings. The tail and abdominal fatmay or may not be present. Individual parts mayor may not come from the same bird. 70204-11 Bone-in, Skin-on, White or Yellow 
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style0. Not applicablePackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe buyer or seller must specify how the product is to be cut up.0 = Not Applicable or Not Specified

White and Dark Meat

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

1

70205

8-Piece Non-Traditional Cut-Up

A "whole bird" consists of an intact carcass withall parts, including the breast, thighs, drumsticks,wings, back, and abdominal fat. The head andfeet are removed, and the tail may or may notbe present. The gizzard, heart, liver, and neckwith or without skin (giblet pack) are includedas separate parts (see Notes).70101-11 Bone-in, Skin-on, White or Yellow70101-12 Bone-in, Skinless 

ons for Poultry - August 2000

Piece Cut-Up, Non-Traditional

applicable. Photo not applicable.

An “8-piece traditional cut-up chicken” is produced by cutting a whole bird without giblets(70102) into the eight pieces specified by thebuyer or seller. The tail and abdominal fat mayor may not be present. Individual parts may ormay not come from the same bird. 70205-11 Bone-in, Skin-on, White or Yellow 
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style0. Not applicablePackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70206

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat

ece Cut-Up, Traditional

9-Piece Traditional Cut-Up

A “9-piece traditional cut-up chicken” is produced by cutting a whole bird without giblets(70102) into 1 breast portion containing theclavicle, 2 split breasts with back and rib portions, 2 drumsticks, 2 thighs with back portion,and 2 wings. The tail and abdominal fat may ormay not be present. Individual parts may or maynot come from the same bird. 70206-11 Bone-in, Skin-on, White or Yellow 
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style0. Not applicablePackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70207

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat

ece Cut-Up, Country-Cut

9-Piece Country-Cut Cut-Up

A “9-piece country-cut cut-up chicken” is produced by cutting a whole bird without giblets(70102) into 1 lower breast portion, 2 upper splitbreast portions (with back and rib portions), 2 drumsticks, 2 thighs with back portion, and 2 wings. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird. 70207-11 Bone-in, Skin-on, White or Yellow 
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style0. Not applicablePackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70208

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White and Dark Meat

ce Cut-Up

10-Piece Cut-Up

A “10-piece cut-up chicken” is produced by cutting a whole bird without giblets (70102) into 4 equal breast portions with back and ribs, 2 thighs with back portion, 2 drumsticks, and 2 wings. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird. 70208-11 Bone-in, Skin-on, White or Yellow 
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10%allowed)

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

alf

ons for Poultry - December 2000

A “front half” is produced by cutting a wholebird without giblets (70102) perpendicular tothe backbone at the ilium just above the femurand downward to the tip of the metasternum.The front half consists of a full breast with theadjacent back portion and both wings attached.70301-11 Bone-in, Skin-on, White or Yellow

Front Half

70301

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

White Meat
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10%allowed)

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package09. Box/Carton99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70302

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

alf without Wings

A “front half without wings” is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium justabove the femur and downward to the tip ofthe metasternum, and removing the wings. Thefront half without wings consists of a full breastwith the adjacent back portion.70302-11 Bone-in, Skin-on, White or Yellow

Front Half without Wings

White Meat
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70401

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

alf (Saddle)

A “back half” is produced by cutting a wholebird without giblets (70102) perpendicular tothe backbone at the ilium just above the femurand downward to the tip of the metasternum.The back half consists of both legs with theadjoining portion of the back, adjacent abdominal fat, and tail.70401-11 Bone-in, Skin-on, White or Yellow

Back Half (Saddle)

Dark Meat
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe purchaser should note that both the backhalf (70401) and back half without tail (70402)are commonly called “saddles.”0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70402

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

alf without Tail (Saddle)

A “back half without tail” is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium justabove the femur and downward to the tip ofthe metasternum. The back half without tailconsists of both legs with the adjoining portionof the back and adjacent abdominal fat.70402-11 Bone-in, Skin-on, White or Yellow

Back Half without Tail (Saddle)

Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesA split breast with wing without the attachedback portion is available as style 70702, bone-insplit breast with wing.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70501

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Quarter

A “breast quarter” is produced by cutting afront half (70301) along the sternum and backinto two approximately equal portions. Thebreast quarter consists of half of a breast withthe attached wing and a portion of the back.70501-11 Bone-in, Skin-on, White or Yellow

Breast Quarter

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesA split breast without back portion is availableas style 70701, split breast with rib meat.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70502

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Quarter without Wing (Split Breast with Back Portion) 

A “breast quarter without wing” is produced bycutting a front half without wings (70302) alongthe sternum and back into two approximatelyequal portions. The breast quarter without wingconsists of half of a breast with a portion of theback.70502-11 Bone-in, Skin-on, White or Yellow

Breast Quarter without Wing

(Split Breast with Back Portion)

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesStyles 70601-21, 70601-22, 70601-23, and 70601-24 are not available in U.S. Grades B or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70601

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Breast with Ribs and Tenderloins

A “whole breast with ribs and tenderloins” is produced from a front half without wings (70302) by 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 whole breast with ribs and tenderloins consists of the entire breast with rib meat and tenderloins.70601-11 Bone-in, Skin-on, White or Yellow70601-12 Bone-in, Skinless70601-21 Boneless, Skin-on, White or Yellow70601-22 Boneless, Skinless

Whole Breast with 

Ribs and Tenderloins

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package09. Box/Carton99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70602

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

 Whole Breast with Ribs and Wings

A “bone-in whole breast with ribs and wings” is produced from a front half (70301) by separatingthe entire breast from the back by cutting alongthe junction of the vertebral and sternal ribs. Theneck skin and back are removed. The wholebreast with ribs and wings consists of the entirebreast with ribs, tenderloins, and wings.70602-11 Bone-in, Skin-on, White or Yellow

White Meat

Bone-In Whole Breast 

with Ribs and Wings
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is not available in U.S. Grades B orC. A boneless whole breast with rib meat andtenderloin is available as style 70601-2.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70603

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

ss Whole Breast with Rib Meat, without Tenderloins

A “boneless whole breast with rib meat, withouttenderloins” is produced from a front half without wings (70302) by separating the entire breastfrom the back by cutting along the junction ofthe vertebral and sternal ribs. The back, tenderloins, neck skin, and bones are removed. Theboneless whole breast with rib meat, withouttenderloins consists of an entire boneless breastwith rib meat.70603-21 Boneless, Skin-on, White or Yellow70603-22 Boneless, Skinless

White Meat

Boneless Whole Breast 

with Rib Meat, without Tenderloins
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is not available in U.S. Grades B orC.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70604

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

ss Whole Breast with Tenderloins

A “boneless whole breast with tenderloins” isproduced from a front half without wings(70302) by separating the entire breast from theback by cutting along the junction of the vertebral and sternal ribs. The back, rib meat, neckskin, and bones are removed. The boneless wholebreast with tenderloins consists of an entire boneless breast with tenderloins.70604-21 Boneless, Skin-on, White or Yellow70604-22 Boneless, Skinless

White Meat

Boneless Whole Breast 

with Tenderloins
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is not available in U.S. Grades B orC.0 = Not Applicable or Not Specified

Boneless Whole Breast 

without Tenderloins

ons for Poultry - August 2000 70605

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

ss Whole Breast without Tenderloins

A “boneless whole breast without tenderloins” isproduced from a front half without wings (70302)by separating the entire breast from the back bycutting along the junction of the vertebral andsternal ribs. The back, rib meat, tenderloins, neckskin, and bones are removed. The boneless wholebreast without tenderloins consists of an entireboneless breast without the tenderloins.70605-21 Boneless, Skin-on, White or Yellow70605-22 Boneless, Skinless

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesA bone-in split breast with ribs is also called a“bone-in breast half with rib meat” if the breastis equally divided. A split breast with attachedback portion is available as style 70502, breastquarter without wing.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Bone-In Split Breast with Ribs

70701

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

 Split Breast with Ribs

A “bone-in split breast with ribs” is produced bycutting a bone-in whole breast with ribs andtenderloins (70601) into two approximately equalportions along the center of the sternum. A bonein split breast with ribs consists of one-half of awhole breast with the attached rib meat, tenderloin, and bones (see Notes).70701-11 Bone-in, Skin-on, White or Yellow70701-12 Bone-in, Skinless

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesA bone-in split breast with ribs and wing is alsocalled a “bone-in breast half with wing” if thebreast is equally divided. A split breast withwing and attached back portion is available asstyle 70501, breast quarter.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70702

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

 Split Breast with Ribs and Wing

A “bone-in split breast with ribs and wing” is produced by cutting a bone-in whole breast with ribsand wings (70602) into two approximately equalportions along the center of the sternum. A splitbreast with ribs and wing consists of one-half ofa whole breast with the attached rib meat, wing,tenderloin, and bones (see Notes).70702-11 Bone-in, Skin-on, White or Yellow

Bone-In Split Breast 

with Ribs and Wing

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesA boneless split breast with rib meat is alsocalled a “boneless breast half with rib meat” ifthe breast is equally divided. This product is notavailable in U.S. Grades B or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 70703

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

ss Split Breast with Rib Meat

A “boneless split breast with rib meat” is produced by cutting a bone-in whole breast withribs and tenderloins (70601) into two approximately equal portions along the center of thesternum. The bones are removed. A bonelesssplit breast with rib meat consists of one-half ofa whole breast with the attached rib meat. Thetenderloin may or may not be present.70703-21 Boneless, Skin-on, White or Yellow70703-22 Boneless, Skinless

Boneless Split Breast 

with Rib Meat

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesA boneless split breast without rib meat is alsocalled a “boneless breast half” if the breast isequally divided. This product is not available inU.S. Grades B or C.0 = Not Applicable or Not Specified

Boneless Split Breast 

without Rib Meat

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

70704

ss Split Breast without Rib Meat

A “boneless split breast without rib meat” is produced by cutting a bone-in whole breast withribs and tenderloins (70601) into two approximately equal portions along the center of thesternum. The rib meat and bones are removed.A boneless split breast without rib meat consistsof one-half of a whole breast. The tenderloinmay or may not be present.70704-21 Boneless, Skin-on, White or Yellow70704-22 Boneless, Skinless

White Meat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Box/Carton99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack 5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is not available in U.S. Grades B orC.0 = Not Applicable or Not Specified

Partially Boneless Split Breast with

Rib Meat and First Wing Segment 

(Airline Breast, French Cut)

70705

y Boneless Split Breast with Rib Meat and First Wing Segment

 Breast, French Cut)

A “partially boneless split breast with rib meat and first segment wing” is produced by cutting a bone-inwhole breast with ribs and wings (70602) into twoapproximately equal portions along the center of thesternum, and removing the second and third wing segments and the breast bones. A partially bonelesssplit breast with rib meat and the first segment wingconsists of one-half of a whole breast with rib meatand the first segment of the wing (with humerusbone). The tenderloin may or may not be present.70705-31 Partially Boneless, Skin-on, 

White or Yellow

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe tenderloin is not available: (1) as a bone-inor skin-on part, or (2) in U.S. Grades B or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

A “tenderloin” is produced by separating theinner pectoral muscle from the breast and thesternum. The tenderloin consists of a singleintact muscle with the embedded tendon.70801-22 Boneless, Skinless

70801

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000 1

oin

Tenderloin

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack5. Flat Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe tenderloin with tendon clipped is not available: (1) as a bone-in or skin-on part, or (2) inU.S. Grades B or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000 1

A “tenderloin with tendon clipped” is producedby separating the inner pectoral muscle fromthe breast and the sternum. The protruding portion of the tendon is removed. The tenderloinwith tendon clipped consists of a single intactmuscle.70802-22 Boneless, Skinless

oin with Tendon Clipped (Clipped Tenderloin)

Tenderloin with Tendon Clipped

(Clipped Tenderloin)

70802

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe leg quarter is commonly layer packed inboxes.0 = Not Applicable or Not Specified

arter

ons for Poultry - August 2000

A “leg quarter” is produced by cutting a backhalf (70401) along the center of the backboneinto two approximately equal parts. The legquarter consists of an intact part that includesthe drumstick, thigh with adjoining portion ofthe back, abdominal fat, and tail.70901-11 Bone-in, Skin-on, White or Yellow 

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

70901

Leg Quarter

Dark Meat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe leg quarter without tail is commonly layerpacked in boxes.0 = Not Applicable or Not Specified

arter without Tail

A “leg quarter without tail” is produced by cutting a back half without tail (70402) along thecenter of the backbone into two approximatelyequal parts. The leg quarter without tail consistsof an intact part that includes the drumstick,thigh with adjoining portion of the back, andabdominal fat.70902-11 Bone-in, Skin-on, White or Yellow 

70902

Leg Quarter without Tail

Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe leg quarter without tail or abdominal fat iscommonly layer packed in boxes.0 = Not Applicable or Not Specified

Leg Quarter without Tail

or Abdominal Fat

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

arter without Tail or Abdominal Fat

A “leg quarter without tail or abdominal fat” isproduced by cutting a back half without tail(70402) along the center of the backbone intotwo approximately equal parts and removingthe abdominal fat. The leg quarter without tailor abdominal fat consists of an intact part thatincludes the drumstick and thigh with adjoiningportion of the back.70903-11 Bone-in, Skin-on, White or Yellow 

70903

Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is normally produced for exportmarkets, and is not available in U.S. Grades A, B,or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

9

ut Drumstick and Thigh Portion with Back (Long-Cut Drum and Thigh Portion)

A “long-cut drumstick and thigh portion withback” is produced by cutting a leg quarter without tail (70902) through the thigh nearly parallelwith the plane of the backbone just above thecondyle. The long-cut drumstick and thigh portion with back consists of two parts: a drumstickwith a portion of the thigh attached and theremaining thigh with the back portion andabdominal fat attached.70904-11 Bone-in, Skin-on, White or Yellow 

70904

Dark Meat

Long-Cut Drumstick and

Thigh Portion with Back

(Long-Cut Drum and Thigh Portion)
)

q.)

5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)

Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is typically used for consumer tradeand commonly layer packed in boxes. Pieceweight of exported product is commonly specified in 100-gram increments. Styles 71001-21,71001-22, 71001-23, and 71001-24 are not available in U.S. Grades B or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000 71001

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Leg

A “whole leg” is produced by separating a legfrom a back half (70401) between the junctionof the femur and pelvic bone. The abdominal fatand back are removed. Skin may or may not betrimmed. The whole leg consists of the thigh anddrumstick. 71001-11 Bone-in, Skin-on, White or Yellow71001-12 Bone-in, Skinless71001-21 Boneless Skin-on, White or Yellow71001-22 Boneless, Skinless 

Whole Leg

Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is typically used for further processing. Piece weight of exported product is commonly specified in 100-gram increments. Thisproduct is not available in U.S. Grades A, B, or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Whole Leg with Abdominal Fat

Half Saddle without Back

Leg with Abdominal Fat (Half Saddle without Back)

71002

Dark Meat

A “whole leg with abdominal fat” is produced byseparating a leg from a back half (70401)between the junction of the femur and pelvicbone and removing the back. The whole leg withabdominal fat consists of the drumstick and thighwith associated skin and abdominal fat.71002-11 Bone-in, Skin-on, White or Yellow
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesStyles 71101-21, 71101-22, 71101-23, and 71101-24 are not available in U.S. Grades B or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

71101

Dark Meat

A “thigh” is produced by cutting a whole leg(71001) at the joint between the tibia and thefemur. The drumstick and patella are removed.The thigh consists of the thigh and associated fat.Meat adjacent to the ilium (oyster meat) may ormay not be present.71101-11 Bone-in, Skin-on, White or Yellow71101-12 Bone-in, Skinless71101-21 Boneless, Skin-on, White or Yellow71101-22 Boneless, Skinless

Thigh
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

A “thigh with back portion” is produced by cutting a leg quarter (70901) at the joint betweenthe tibia and the femur. The drumstick, patella,and abdominal fat are removed. The thigh withback portion consists of the thigh, attached backportion, and associated fat. The tail and meatadjacent to the ilium (oyster meat) may or maynot be present.71102-11 Bone-in, Skin-on, White or Yellow71102-12 Bone-in, Skinless

Bone-in Thigh with Back

Portion (Thigh Quarter)

 Thigh with Back Portion (Thigh Quarter)

71102

Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe traditional boneless thigh is available asstyle 71101.0 = Not Applicable or Not Specified

ss Thigh, Trimmed

ons for Poultry - August 2000

A “boneless trimmed thigh” is produced by cutting a whole leg (71001) at the joint betweenthe tibia and the femur. The drumstick, patella,femur bone, and nearly all visible fat areremoved. The boneless trimmed thigh consistsof the thigh meat. The meat adjacent to theilium (oyster meat) may or may not be present.71103-21 Boneless, Skin-on, White or 

Yellow

70103-22 Boneless, Skinless 

Boneless Trimmed Thigh

71103

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Dark Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesStyles 71201-21, 71201-22, 71201-23, and 71201-24 are not available in U.S. Grades B or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

ick (Drum)

71201

Dark Meat

Drumstick (Drum)

A “drumstick” is produced by cutting a whole leg(71001) through the joint between the tibia andthe femur. The thigh is removed. The drumstickconsists of the drumstick and patella.71201-11 Bone-in, Skin-on, White or Yellow71201-12 Bone-in, Skinless71201-21 Boneless, Skin-on, White or Yellow71201-22 Boneless, Skinless
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

)

q.)

ed

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) piece weight in gramsbefore cutting] (Weight variation of plus orminus 20% allowed)Additional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe slant-cut drumstick (71202) is generatedduring the thigh deboning process. The slant-cutdrumstick is different from a mis-cut drumstick,also known as a “drum portion, ” which has aperpendicular cut through the condyle of thetibia. Style 71202 is not available in U.S. GradesA, B, or C.0 = Not Applicable or Not Specified

ut Drumstick (Drum Portion)

71202

Dark Meat

Slant-Cut Drumstick (Drum Portion)

A “slant-cut drumstick” is produced by cutting awhole leg (71001) along the tibia of the drumstick and through the joint between the tibia andthe femur. The thigh and a portion of the meaton one side of the drumstick are removed. Theslant-cut drumstick consists of the drumstick andthe patella (see Notes).71202-11 Bone-in, Skin-on, White or Yellow
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight in grams]Suggested piece weight for approximate wingcount per pound:

0074 - Small wings (5-8 pieces)0102 - Medium wings (4-5 pieces)0170 - Jumbo wings (2-4 pieces)

(Weight variation of plus or minus 20%allowed)

Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)

Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Options (Add. Options) 1. No modifications to descriptions2. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000

A “whole wing” is produced by cutting the wingfrom a whole bird without giblets (70102) at thejoint between the humerus and the backbone.The wing consists of: the first segment (drummette) containing the humerus that attaches thewing to the body, second segment (flat) containing the ulna and radius, and the third segment(tip) containing the metacarpals and phalanges.71301-11 Bone-in, Skin-on, White or Yellow

71301

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Whole Wing

Whole

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. No modifications to descriptions2. Contractual modifications specifiedNotesSpecifying roaster or heavy fowl under Class willresult in larger first and second segment wings.Style 71302 differs from the “turkey v-wings,”which consist of the second and third wing segments.0 = Not Applicable or Not Specified

First and Second Segment Wing

(V-Wing)

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

A “first and second segment wing” is producedby cutting a whole wing (71301) between thesecond and third wing segment. The third segment (tip) is removed. The first and second segment wing consists of: the segment containingthe humerus that attaches the wing to the body(drummette), and the segment containing theulna and radius (flat).71302-11 Bone-in, Skin-on, White or Yellow

71302

d Second Segment Wing (V-Wing)

White Meat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesSpecifying roaster or heavy fowl under Class willresult in larger second and third segment wings.0 = Not Applicable or Not Specified

Second and Third Segment Wing

(2-Joint Wing, Wing Portion)

A “second and third segment wing” is producedby cutting a whole wing (71301) between thefirst and second wing segment. The first segment (drummette) is removed. The second andthird segment wing consists of: the segmentcontaining the ulna and radius (flat), and thesegment containing the metacarpals and phalanges (tip).71303-11 Bone-in, Skin-on, White or Yellow

71303

 and Third Segment Wing (2-Joint Wing, Wing Portion)

White Meat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight in grams]Suggested piece weight for approximate drummette count per pound:

0011 - Small drummettes (35-55 pieces)0015 - Medium drummettes (29-34 pieces)0016 - Jumbo drummettes (27-29 pieces)

(Weight variation of plus or minus 20%allowed)

Additional Product Options (Prod. Options)1. Contractual modifications Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)

Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options (Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

First Segment Wing

(Wing Drummette)

A “first segment wing” is produced by cutting awhole wing (71301) between the first and second segments. The second and third segments(flat and tip) are removed. The first segmentwing consists of the first segment containing thehumerus that attaches the wing to the body.71304-11 Bone-in, Skin-on, White or Yellow

71304

gment Wing (Wing Drummette)

White Meat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight[Insert 4-digit (0000) product weight in grams]Suggested piece weight for approximate flatcount per pound:

0028 - Small flats (13-19 pieces)0015 - Medium flats (10-13 pieces)0016 - Jumbo flats (8-10 pieces)

(Weight variation of plus or minus 20%allowed)

Additional Product Options (Prod. Options)1. Contractual modifications Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)

Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options (Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

Second Segment Wing

(Wing Flat, Mid-Joint)

A “second segment wing” is produced by cutting a whole wing (71301) between the first andsecond segments and the second and third segments. The first and third segments (drummetteand tip) are removed. The second segment wingconsists of the second segment containing theulna and radius. 71305-11 Bone-in, Skin-on, White or Yellow

71305

 Segment Wing (Wing Flat, Mid-Joint)

White Meat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options (Pack. Options)1. Contractual modifications specifiedNotesSpecifying roaster or heavy fowl under Class willresult in larger wing tips. This product is notavailable in U.S. Grades A, B, or C.0 = Not Applicable or Not Specified

Third Segment Wing

(Wing Tip, Flipper)

A “third segment wing” is produced by cuttinga whole wing (71301) between the second andthird segments. The first and second segments(drummette and flat) are removed. The thirdsegment wing consists of the third segment containing the metacarpals and phalanges. 71306-11 Bone-in, Skin-on, White or Yellow

71306

egment Wing (Wing Tip, Flipper)

White Meat
)

q.)

ng

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications 

Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options (Pack. Options)1. Contractual modifications specifiedNotesSpecifying roaster or heavy fowl under Class willresult in larger first segment and second segment wings.0 = Not Applicable or Not Specified

First Segment and Second

Segment Wings (Disjointed Wings)

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

“First segment and second segment wings” areproduced by cutting a whole wing (71301)between the second and third segments. Thethird segment (tip) is removed. The jointbetween the first and second segments is thencut to separate the first and second segments(drummette and flat). First segment and secondsegment wings consists of approximate equalnumbers of first and second segments packagedtogether. 71307-11 Bone-in, Skin-on, White or Yellow

71307

gment and Second Segment Wings (Disjointed Wings)

White Meat
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag06. Tray Pack99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular 9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe stripped lower back is generated during themechanical separation of the legs from the saddle and is readily available. This product is notavailable in U.S. Grades A, B, or C.0 = Not Applicable or Not Specified

d Lower Back

ons for Poultry - August 2000

A “stripped lower back” is produced by cuttingalong the pelvic bones to separate the legs fromthe back half (70401). The stripped lower backconsists of the lower backbone, ilium, and pelvicbones with most, if not all, of the meat and skinremoved. The tail, abdominal fat, and portionsof the kidneys and testes may or may not bepresent.71401-11 Bone-in, Skin-on, White or Yellow

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

71401

Dark Meat

Stripped Lower Back
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag06. Tray Pack99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular9. Other Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe lower back is not as widely available as style71401, the stripped lower back. This product isnot available in U.S. Grades A, B, or C.0 = Not Applicable or Not Specified

Back

A “lower back” is produced by cutting a backhalf (70401) through the joint between thefemur the pelvic bone to remove each of thelegs. The lower back consists of the lower backbone, ilium, and pelvic bones with attachedmeat and skin. The tail, abdominal fat, and portions of the kidneys and testes may or may notbe present.71402-11 Bone-in, Skin-on, White or Yellow

71402

Dark Meat

Lower Back
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag06. Tray Pack99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThis product is not available in U.S. Grades A, B,or C.0 = Not Applicable or Not Specified

Back

An “upper back” is produced by cutting a fronthalf without wings (70302) along each side ofthe backbone to remove the breast and vertebral ribs. The upper back consists of the upperbackbone (approximately 1.6 cm (5/8 inch) inwidth) with attached meat and skin.71403-11 Bone-in, Skin-on, White or Yellow

71403

Upper Back

White Meat
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag06. Tray Pack99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesThe whole back is not as widely available asstyle 71401, the stripped lower back.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Whole Back

71404

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0000

White and Dark Meat

Back

A “whole back” is produced by cutting a wholebird without giblets (70102) perpendicular tothe backbone at the junction of the neck. A cutis then made parallel along each side of thebackbone through the vertebral ribs down tothe base of the ilium, and along the outer edgeof the pelvic bones. The whole back consists ofthe entire backbone, ilium, and pelvic boneswith attached meat and skin. The tail, abdominal fat, and portions of the kidneys and testesmay or may not be present.71404-11 Bone-in, Skin-on, White or Yellow
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. OtherPiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications

Internal Packaging (Intern. Pack.)01. Plastic Bag06. Tray Pack99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPhoto shows neck with skin on at left, and without skin at right.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

A ”neck” is produced by cutting the neck fromthe carcass at the shoulder joint and removingthe head. The neck consists of the neck boneswith attached meat and skin.71601-11 Bone-in, Skin-on, White or Yellow71601-12 Bone-in, Skinless 

Neck

71601

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

09 0000
)

q.)

Post Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight[Insert 4-digit (0000) piece weight in grams]Suggested piece weight for approximate pawcount per puund:

0023 g - Small paws (17-22 pieces)0029 g - Medium paws (14-17 pieces)

0036 g - Large paws (11-14 pieces)

0048 g - Jumbo paws (8-11 pieces)

(Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modificationsInternal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Box/Carton99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not Labeled

Pack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified

NotesTypically packed for export. Export certificatestating the product is edible can be provided forquality level #1. This product is not available inU.S. Grades A, B, or C.0 = Not Applicable or Not Specified

Processed

ons for Poultry - August 2000

A “processed paw” is produced by cutting a carcass leg through the metatarsus approximately

at the metatarsal spur. The nails, thin yellow epidermal skin covered the paw, and carcass areremoved. A processed paw consists of a portionof the metatarsus and four digits (phalanges)with attached meat and skin.71801-11 Bone-in, Skin-on 

Processed Paws

71801

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

1 0 5 000 0
rocessed

ons for Poultry - August 2000

Processed Feet

71802

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 5 000 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)0. Not applicableSlaughter System (Slaug.)0. Not applicablePost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specifiedInternal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Box/Carton99. No internal package

Internal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]

Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesTypically packed for export. Export certificatestating the product is edible can not be provided. Specifying roaster under Class willresult in larger feet. This product is not available in U.S. Grades A, B, or C.0 = Not Applicable or Not Specified

A “processed foot” is produced by cutting a carcass leg at the joints between the metatarsus

and the tibia. The carcass is removed. The nailsand thin yellow epidermal skin covering the footmay or may not be removed. A processed footconsists of the metatarsus and four digits (phalanges) with attached meat and skin.71802-11 Bone-in, Skin-on 
Unprocessed

ons for Poultry - August 2000

Unprocessed Paws

71803

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 1 5 000 0

)

q.)

Post Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight[Insert 4-digit (0000) piece weight in grams]Suggested piece weight for approximate pawcount per puund:

0023 g - Small paws (17-22 pieces)0029 g - Medium paws (14-17 pieces)

0036 g - Large paws (11-14 pieces)

0048 g - Jumbo paws (8-11 pieces)

(Weight variation of plus or minus 20%allowed)Additional Product Options (Prod. Options)1. Contractual modificationsInternal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Box/Carton99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not Labeled

Pack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified

NotesTypically packed for export. Certificate statingthe product is edible can not be provided. Thisproduct is not available in U.S. Grades A, B, or C.0 = Not Applicable or Not Specified

An “unprocessed paw” is produced by cutting a

carcass leg at the joint between the metatarsusapproximately at the metatarsal spur. The carcass is removed. A paw consists of a portion ofthe metatarsus and four digits (phalanges), withattached meat and skin. The nails, thin yellowepidermal skin covering the foot are notremoved. 71803-11 Bone-in, Skin-on 
)

q.)

Production and Feeding Systems(Prod/Feed)0. Not applicableSlaughter System (Slaug.)0. Not applicablePost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Box/Carton99. No internal package

Internal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]

Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesTypically packed for export. Export certificatestating that the product is edible can not beprovided. Specifying roaster under Class willresult in larger feet. This product is not availablein U.S. Grades A, B, or C.0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 5 000 0 0 0

nprocessed

Unprocessed Feet

71804

An “unprocessed foot” is produced by cutting a

carcass leg at the joint between the metatarsusand the tibia. The carcass is removed. A footconsists of the metatarsus and four digits (phalanges) with attached meat and skin. The nailsand thin yellow epidermal skin covering the footare not removed. 71804-11 Bone-in, Skin-on 
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications

Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Cup/Tub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

s, Processed

ons for Poultry - August 2000

The “gizzard” is removed from a carcass bodycavity. Gizzards are mechanically cut andprocessed by removing the inner lining and contents. Fat and other adhering organs areremoved. The gizzard consists of one or moreirregularly shaped pieces of the enlarged muscular portion of the digestive canal.71901-00 Bone/skin (not applicable)

Processed Gizzards

71901

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

000 9 00

organ

pplicable). 
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications

Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Cup/TubInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

000 9 00

The “liver” is removed from a carcass body cavity. The bile sac (gall bladder) is removed. Theliver consists of a smooth brownish to reddishcolored organ with one or more lobes that isirregular in shape and size.72001-00 Bone/skin (not applicable)

Livers

72001

organ

pplicable). 
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional with Organic and/or Antibiotic 

Free

5. Free-Range with Organic and/or Antibiotic 

Free

6. Pastured with Organic and/or Antibiotic Free9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications

Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Cup/TubInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

000 9 00

The “heart” is removed from a carcass body cavity. Fat attached to the heart, the pericardial sac,and the aortal cap are removed. The heart consists of a muscular organ that circulates blood.72101-00 Bone/skin (not applicable)

Hearts

72101

organ

pplicable). 
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

6 00 9 0 0 0

Fries, Testicles)

“Testes” are removed from a carcass body cavity.Testes consist of membrane-covered, beanshaped bodies that are the male chicken reproductive organs.72201-00 Bone/skin (not applicable)

Testes (Fries, Testicles)

72201

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications

Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable08. Cup/TubInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

organ

pplicable). 
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 00 9 0 0 0

Skin

“Breast skin” consists of the exterior layer of tissue that encloses the breast area from a carcass,whole breast, or split breast. The neck skin is notpresent.72301-21 Boneless, Skin, White or Yellow

Breast Skin

72301

applicable.
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 00 9 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

eg Skin

“Thigh/leg skin” consists of the exterior layer oftissue that encloses the thigh or leg area of acarcass, back half, or leg.72302-21 Boneless, Skin, White or Yellow

Thigh/Leg Skin

72302

applicable.
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 00 9 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

kin

“Body skin” consists of the exterior layer of tissue that encloses the entire carcass, excludingthe neck area.72303-21 Boneless, Skin, White or Yellow

Body Skin

72303

applicable.
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

9 0 00 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

inal Fat (Leaf Fat)

Chicken “abdominal fat” consists of a mass ofadipose tissue located in the abdominal cavityadjacent to the pelvic bones.72401-22 Boneless, Skinless

Abdominal Fat (Leaf Fat)

72401

applicable.
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 0 0 0 1

)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified [Indicate product trade description codes,ratio(s), and other information.]Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable 05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry of Destination(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

oduct Combinations (2-Product Combo)

A “two-product combination” consists of two chickenparts (e.g., drumsticks and thighs) or products (e.g., gizzards and livers) that are packaged together or packedin the same package or shipping container.Specify “1” in the additional product/packaging optionsections. Indicate the product trade description code foreach product to be delivered. Also, include the productratio (e.g., 2 drumsticks per 1 thigh, or equal proportions(1:1) of gizzards and livers). See example trade description in Section 71.130.

2-Product Combinations

74001

plicable. Picture not applicable.
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 0 0 0 1

)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified [Indicate product trade description codes,ratio(s), and other information.]Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable 05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry of Destination(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

roduct Combinations (3-Product Combo)

A “three-product combination” consists of three chickenparts (e.g., drumsticks, thighs, and wings) or products(e.g., necks, gizzards, and livers) that are packagedtogether or packed in the same package or shippingcontainer.Specify “1” in the additional product/packaging optionsections. Indicate the product trade description code foreach product to be delivered. Also, include the productratio (e.g., 2 drumsticks and 2 wings per 1 thigh, orequal proportions (1:1:1) of necks, gizzards and livers).See example trade description in Section 71.130.

3-Product Combinations

74002

plicable. Picture not applicable.
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

0 0 0 0 1

)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified [Indicate product trade description codes,ratio(s), and other information.]Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable 05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry of Destination(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

oduct Combinations (4-Product Combo)

A “four-product combination” consists of four chickenparts (e.g., breast, drumsticks, thighs, and wings) orproducts (e.g., necks, gizzards, livers, and hearts) thatare packaged together or packed in the same packageor shipping container.Specify “1” in the additional product/packaging optionsections. Indicate the product trade description code foreach product to be delivered. Also, include the productratio (e.g., equal proportions (1:1:1:1) of breasts, drumsticks, thighs, and wings.) See example trade descriptionin Section 71.130.

4-Product Combinations

74003

plicable. Picture not applicable.
)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used.0 = Not Applicable or Not Specified

nically Separated Chicken, Over 20% Fat (MSC Over 20%)

ons for Poultry - August 2000

“Mechanically separated chicken, over 20% fat”is produced by mechanically separating the meatfrom the bones of carcasses or parts. The kidneysand sex glands may or may not be removedprior to mechanical separation. Mechanicallyseparated chicken, over 20% fat, consists ofmeat and skin that is paste-like in consistencywith the precentage of fat greater than 20 percent (see Notes).75001-21 Boneless, with Skin

75001

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

000 09 00

applicable.

White and Dark Meat

Mechanically Separated Chicken

Over 20% Fat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

00 

9 0 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used.0 = Not Applicable or Not Specified

nically Separated Chicken, 15-20% Fat (MSC 20% and Down)

“Mechanically separated chicken, 15-20% fat” isproduced by mechanically separating the meatfrom the bones of carcasses or parts. The kidneysand sex glands may or may not be removedprior to mechanical separation. Mechanicallyseparated chicken, 15-20% fat, consists of meatand skin that is paste-like in consistency with theprecentage of fat greater than 15 percent andless than 20 percent.75002-21 Boneless, with Skin

75002

pplicable.

White and Dark Meat

Mechanically Separated Chicken

15-20% Fat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

00 

9 0 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used.0 = Not Applicable or Not Specified

nically Separated Chicken, Under 15% Fat (MSC 15% and Down)

“Mechanically separated chicken, under 15%fat” is produced by mechanically separating themeat from the bones of carcasses or parts. Thekidneys and sex glands may or may not beremoved prior to mechanical separation.Mechanically separated chicken, under 15% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat 15 percent or less.75003-21 Boneless, with Skin

75003

pplicable.

White and Dark Meat

Mechanically Separated Chicken

Under 15% Fat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

00 

9 0 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

nically Separated Chicken Without Skin, Under 15% Fat

nically Separated Meat (MSM))

“Mechanically separated chicken without skin,under 15% fat” is produced by mechanicallyseparating the meat from the bones of carcasses or parts. The skin, kidneys, sex glandsare removed prior to mechanical separation.Mechanically separated chicken without skin,under 15% fat, consists of meat that is paste-likein consistency with the precentage of fat lessthan 15 percent.75004-22 Boneless, without Skin

75004

pplicable.

White and Dark Meat

Mechanically Separated Chicken

without Skin, Under 15% Fat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

00 

9 0 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used and/or specify a specific seasoning formulation.0 = Not Applicable or Not Specified

ed Mechanically Separated Chicken, Over 20% Fat (Seasoned MSC Over 20%)

“Seasoned mechanically separated chicken, over20% fat” is produced by mechanically separating the meat from the bones of carcasses orparts. The kidneys and sex glands may or maynot be removed prior to mechanical separation.Seasonings and stabilizers are added for flavor,to preserve color, and deter rancidity. Seasonedechanically separated chicken, over 20% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat greaterthan 20 percent (see Notes).75101-21 Boneless, with Skin

75101

pplicable.

White and Dark Meat

Seasoned Mechanically Separated

Chicken, Over 20% Fat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

00 

9 0 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used and/or specify a specific seasoning formulation.0 = Not Applicable or Not Specified

ed Mechanically Separated Chicken, 15-20% Fat 

ned MSC 20% and Down)

“Seasoned mechanically separated chicken, 15-20% fat” is produced by mechanically separating the meat from the bones of carcasses orparts. The kidneys and sex glands may or maynot be removed prior to mechanical separation.Seasonings and stabilizers are added for flavor,to preserve color, and deter rancidity. Seasonedmechanically separated chicken, 15-20% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat greaterthan 15 percent and less than 20 percent.75102-21 Boneless, with Skin

75102

applicable.

White and Dark Meat

Seasoned Mechanically Separated

Chicken, 15-20% Fat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

00 

9 0 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used and/or specify a specific seasoning formulation.0 = Not Applicable or Not Specified

ed Mechanically Separated Chicken, Under 15% Fat 

5% and Down)

“Seasoned mechanically separated chicken, 15%fat or less” is produced by mechanically separating the meat from the bones of carcasses orparts. The kidneys and sex glands may or maynot be removed prior to mechanical separation.Seasonings and stabilizers are added for flavor,to preserve color, and deter rancidity. Seasonedmechanically separated chicken, under 15% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat 15 percent or less.75103-21 Boneless, with Skin

75103

applicable.

White and Dark Meat

Seasoned Mechanically Separated

Chicken, Under 15% Fat
ons for Poultry - August 2000

Class Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

00 

9 0 0 0 0

)

q.)

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)0. Not applicablePiece Weight0000. Not applicableAdditional Product Options (Prod. Options)1. Contractual modifications specified 

Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack9. OtherPackage Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specifiedNotesPurchaser may specify “1“ under AdditionalProduct Options and specify a specific seasoning formulation.0 = Not Applicable or Not Specified

ed Mechanically Separated Chicken Without Skin, Under 15% Fat

ned Mechanically Separated Meat)

“Seasoned mechanically separated chicken without skin, less than 15% fat” is produced bymechanically separating the meat from thebones of carcasses or parts. The skin, kidneysand sex glands are removed prior to mechanicalseparation. Seasonings and stabilizers are addedfor flavor, to preserve color, and deter rancidity.Seasoned mechanically separated chicken without skin, less than 15% fat, consists of meat thatis paste-like in consistency with the precentageof fat less than 15 percent.75104-22 Boneless, without Skin

75104

applicable.

White and Dark Meat

Seasoned Mechanically Separated Chicken

without Skin, Under 15% Fat
moa

Code Country070 Bosnia and 

Herzegowina

072 Botswana074 Bouvet Island076 Brazil086 British Indian Ocean 

Territory

096 Brunei Darussalam100 Bulgaria854 Burkina Faso108 Burundi116 Cambodia120 Cameroon124 Canada132 Cape Verde136 Cayman Islands140 Central African 

Republic

148 Chad152 Chile156 China162 Christmas Island166 Cocos (Keeling) 

Islands

170 Colombia174 Comoros178 Congo184 Cook Islands

Code Country188 Costa Rica384 Cote D'ivoire191 Croatia (local name: 

Hrvatska)

192 Cuba196 Cyprus203 Czech Republic208 Denmark262 Djibouti212 Dominica214 Dominican Republic626 East Timor218 Ecuador818 Egypt222 El Salvador226 Equatorial Guinea232 Eritrea233 Estonia231 Ethiopia238 Falkland Islands 

(Malvinas)

234 Faroe Islands242 Fiji246 Finland250 France249 France, 

Metropolitan

254 French Guiana

Code Country258 French Polynesia260 French Southern 

Territories

266 Gabon270 Gambia268 Georgia276 Germany288 Ghana292 Gibraltar300 Greece304 Greenland308 Grenada312 Guadeloupe316 Guam320 Guatemala324 Guinea624 Guinea-Bissau328 Guyana332 Haiti334 Heard and 

Mc Donald Islands

340 Honduras344 Hong Kong348 Hungary352 Iceland356 India360 Indonesia

ons for Poultry - August 2000 A-1

 ISO Country Code List
cratic 

ublic of

lic of

Code Country442 Luxembourg446 Macau807 Macedonia, the 

Former Yugoslav Republic of

450 Madagascar454 Malawi458 Malaysia462 Maldives466 Mali470 Malta584 Marshall Islands474 Martinique478 Mauritania480 Mauritius175 Mayotte484 Mexico583 Micronesia, 

Federated States of

498 Moldova, 

Republic of

492 Monaco496 Mongolia500 Montserrat504 Morocco508 Mozambique104 Myanmar516 Namibia

Code Country520 Nauru524 Nepal528 Netherlands530 Netherlands Antilles540 New Caledonia554 New Zealand558 Nicaragua562 Niger566 Nigeria 570 Niue574 Norfolk Island580 Northern Mariana 

Islands

578 Norway512 Oman586 Pakistan585 Palau591 Panama598 Papua New Guinea600 Paraguay604 Peru608 Philippines612 Pitcairn616 Poland620 Portugal630 Puerto Rico634 Qatar638 Reunion

Code Country642 Romania643 Russian Federation646 Rwanda659 Saint Kitts and 

Nevis

662 Saint Lucia670 Saint Vincent and 

the Grenadines

882 Samoa674 San Marino678 Sao Tome and 

Principe

678 Saudi Arabia686 Senegal690 Seychelles694 Sierra Leone702 Singapore703 Slovakia (Slovak 

Republic)

705 Slovenia090 Solomon Islands706 Somalia710 South Africa239 South Georgia and 

the South Sandwich Islands

724 Spain144 Sri Lanka

ons for Poultry - August 2000 A-2

ode List (continued)
 

 Jan 

s

nce of 

ted 

cos 

Code Country798 Tuvalu800 Uganda804 Ukraine784 United Arab 

Emirates

826 United Kingdom840 United States581 United States Minor 

Outlying Islands

858 Uruguay860 Uzbekistan548 Vanuatu336 Vatican City State 

(Holy See)

862 Venezuela704 Viet Nam092 Virgin Islands 

(British)

850 Virgin Islands (U.S.)876 Wallis and Futuna 

Islands

732 Western Sahara887 Yemen891 Yugoslavia180 Zaire894 Zambia716 Zimbabwe

ons for Poultry - August 2000 A-3

ode List (continued)
Appendix B. Chicken Trade Description Worksheets

B-1
)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight[Insert 4-digit (0000) product weight in grams](Weight variation of plus or minus 10% allowedfor large pieces [701XX-704XX], plus or minus20% for smaller pieces [705XX-717XX])Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed[plus 23% for packages with one piece or onebird cut-up])Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

escriptions for Poultry - August 2000

Additional Product Options Narrative:Additional Package Options Narrative:

arrative:

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Description Worksheet
d)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight[Insert 4-digit (0000) product weight in grams](Weight variation of plus or minus 10% allowedfor large pieces [701XX-704XX], plus or minus20% for smaller pieces [705XX-717XX])Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed[plus 23% for packages with one piece or onebird cut-up])Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

Descriptions for Poultry - August 2000

Additional Product Options Narrative:Additional Package Options Narrative:

arrative:

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Description Worksheet
d)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight[Insert 4-digit (0000) product weight in grams](Weight variation of plus or minus 10% allowedfor large pieces [701XX-704XX], plus or minus20% for smaller pieces [705XX-717XX])Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed[plus 23% for packages with one piece or onebird cut-up])Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

Descriptions for Poultry - August 2000

Additional Product Options Narrative:Additional Package Options Narrative:

arrative:

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Description Worksheet
d)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight[Insert 4-digit (0000) product weight in grams](Weight variation of plus or minus 10% allowedfor large pieces [701XX-704XX], plus or minus20% for smaller pieces [705XX-717XX])Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed[plus 23% for packages with one piece or onebird cut-up])Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

Descriptions for Poultry - August 2000

Additional Product Options Narrative:Additional Package Options Narrative:

arrative:

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Description Worksheet
d)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight[Insert 4-digit (0000) product weight in grams](Weight variation of plus or minus 10% allowedfor large pieces [701XX-704XX], plus or minus20% for smaller pieces [705XX-717XX])Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed[plus 23% for packages with one piece or onebird cut-up])Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

Descriptions for Poultry - August 2000

Additional Product Options Narrative:Additional Package Options Narrative:

arrative:

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Description Worksheet
d)

q.)

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO24. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice GlazingProduction and Feeding Systems(Prod/Feed)1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with 

Traditional Diet

4. Traditional Production with Organic and/or 

Antibiotic-Free Systems

5. Free-Range Production with Organic and/or 

Antibiotic-Free Systems

6. Pastured Production with Organic and/or 

Antibiotic-Free Systems

9. OtherSlaughter System (Slaug.)1. Traditional2. Kosher3. Halal 9. OtherPost Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other

Piece Weight[Insert 4-digit (0000) product weight in grams](Weight variation of plus or minus 10% allowedfor large pieces [701XX-704XX], plus or minus20% for smaller pieces [705XX-717XX])Additional Product Options (Prod. Options)1. Contractual modifications specified Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum 

packaged

03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal packageInternal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in 

Country Code for Labeling)

9. Not LabeledPack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed[plus 23% for packages with one piece or onebird cut-up])Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, ReturnableCountry Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% allowed)Additional Packaging Options(Pack. Options)1. Contractual modifications specified0 = Not Applicable or Not Specified

Descriptions for Poultry - August 2000

Additional Product Options Narrative:Additional Package Options Narrative:

arrative:

Class 

Quality Refrig. Intern. Slaug.

Post

Slaug. Product Weight (g)

Country

Labeled For

Prod.

Options Package Weight (kg) SC SC Weight (kg)

Pack.

Options

Cert.

Req.

Prod/

Feed Pack.

Intern.

Label

Pack

Style

Description Worksheet
ons for Poultry - August 2000 C-1

y products highlighted in the U.S. Trade Descriptions (USTDs) are also illustrated and referenced in the

at Processors Associations (NAMP) Poultry Buyers Guide, 1999. Following is a cross-reference of 

uyers and sellers that use both the NAMP guide and USTDs when buying and selling poultry:

 Guide U.S. Trade Descriptions for Poultry

Chicken Products

TD Style

Number Chicken Product70101 Whole Bird (w/Giblets)70102 Whole Bird w/out Giblets70201 2-Piece Cut-Up70202 4-Piece Cut-Up

70203 6-Piece Cut-Up

70204 8-Piece Cut-Up, Traditional 

70205 8-Piece Cut-Up, Non-Traditional

70206 9-Piece, Traditional 

70207 9-Piece, Country Cut

70208 10-Piece Cut-Up70301 Front Half

70302 Front Half w/out Wings

70401 Back Half

70402 Back Half w/out Tail

70501 Breast Quarter70502 Breast Quarter w/out Wing70601 Whole Breast w/Ribs and Tenderloin

70602 Bone-in Whole Breast w/Ribs and Wings70603 Boneless Whole Breast w/Rib Meat, w/out Tenderloin70604 Boneless Whole Breast w/Tenderloins70605 Boneless Whole Breast w/out Tenderloins

No Reference Bone-In (Whole) Breast w/out Ribs

he poultry class with P10 = broiler/fryer, P11 = roaster, P12 = capon, P13 = fowl, P14 = poussin, and P15 = rock cornish game hen.

 NAMP Poultry Buyers Guide and U.S. Trade Description

ence for Chicken Products
TD StyleNumber Chicken Product

70701 Bone-In Split Breast w/Ribs

70702 Bone-In Split Breast w/Ribs and Wings

No Reference Bone-In Breast Half w/out ribs

70703 Boneless Split Breast w/Rib Meat70704 Boneless Split Breast w/out Rib Meat

70705 Partially Boneless Split Breast w/Rib Meat and 1st Wing Segment

70801 Tenderloin70802 Tenderloin w/Clipped Tendon

70901 Leg Quarter

70902 Leg Quarter w/out Tail

70903 Leg Quarter w/out Tail or Abdominal Fat

70904 Long-Cut Drumstick and Thigh Portion w/Back

71001 Whole Leg

71002 Whole Leg w/Abdominal Fat

71101 Thigh

71102 Bone-in Thigh w/Back Portion

71103 Boneless Trimmed Thigh

71201 Drumstick

71201 Slant-Cut Drumstick

71301 Whole Wing

71302 1st and 2nd Segment Wing (V Wing)

71303 2nd and 3rd Segment Wing (2-Joint Wing)71304 1st Segment Wing (Wing Drummette)71305 2nd Segment Wing (Wing Flat)71306 3rd Segment Wing (Wing Tip)

71307 1st Segment and 2nd Segment Wings 71401 Lower Back71402 Upper Back

71403 Whole Back71601 Neck74002 3-Product Combination: Giblets (Hearts, Gizzards, and Livers) 71801 Processed Feet

71802 Unprocessed Feet

he poultry class with P10 = broiler/fryer, P11 = roaster, P12 = capon, P13 = fowl, P14 = poussin, and P15 = rock cornish game hen.

ons for Poultry - August 2000 C-2
TD StyleNumber Chicken Product

71803 Processed Paws

71804 Unprocessed Paws

71901 Gizzards72001 Livers72101 Hearts

72201 Testes72301 Breast Skin72302 Thigh/Leg Skin72303 Body Skin72401 Abdominal Fat74001 2-Product Combinations74002 3-Product Combinations74003 4-Product Combinations75001 Mechanically Separated Chicken (MSC), Over 20% Fat75002 MSC, 15-20% Fat75003 MSC, Under 15% Fat75004 MSC w/out Skin, Under 15% Fat75101 Seasoned MSC, Over 20% Fat75102 Seasoned MSC, 15-20% Fat75103 Seasoned MSC, Under 15% Fat75104 Seasoned MSC w/out Skin, Under 15% Fat

No Reference Broiler Bones

75201 Ground ChickenNo Reference Breast Meat Strips/Chicken TendersNo Reference Batter/Breaded TendersNo Reference Pulled ChickenNo Reference Chicken SausageNo Reference Chicken FranksNo Reference Chicken RollsNo Reference Breaded NuggetsNo Reference Diced Chicken

he poultry class with P10 = broiler/fryer, P11 = roaster, P12 = capon, P13 = fowl, P14 = poussin, and P15 = rock cornish game hen.

ons for Poultry - August 2000 C-3