0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80101-80402.doc]

TURKEY – WHOLE BIRD 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 1 0 1 - 1 1 - 0 -

A “whole bird” consists of an intact 

carcass with all parts, including the 

breast, thighs, drumsticks, wings, back, 

and abdominal fat. The head and feet 

are removed, and the tail may or may 

not be present. The gizzard, heart, liver, 

and neck with or without skin (giblet 

pack) are included as separate parts 

(see Notes).

80101-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton 

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Pack Options 

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

NOTES

The 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 stuffed 

inside the bird. Some giblet packs may not have an equal number of 

organs.

Whole Bird White and Dark Meat

80101
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [TKY71 80101-80402.doc]

TURKEY – WHOLE BIRD WITHOUT GIBLETS (W.O.G. / CANNER) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 1 0 2 - 1 1 - 0 -

A “whole bird without giblets” consists of 

an intact carcass with all parts, including 

the breast, thighs, drumsticks, wings, 

back, and abdominal fat. The head and 

feet are removed, and the tail may or may 

not be present.

80102-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton 

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Pack Options

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Whole Bird w/out Giblets 

80102 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80101-80402.doc]

TURKEY – TWO-PIECE CUT-UP 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 2 0 2 - 1 1 - 0 -

A “2-piece cut-up” bird is produced by splitting a 

whole bird without giblets (80101) end to end through 

the back and breast to produce approximately equal 

left and right halves. The oil gland, tail and abdominal 

fat may or may not be present. Individual parts may 

or may not come from the same bird.

80202-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Product Options 

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton 

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Pack Options

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

.

Two-Piece Cut-up White and Dark Meat

80202
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80101-80402.doc]

TURKEY – BACK HALF (SADDLE) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 4 0 1 - 1 1 - 0 -

A “back half” is produced by cutting a whole bird 

without giblets (80102) perpendicular to the 

backbone at the ilium just above the femur and 

downward to the tip of the metasternum. The back 

half consists of both legs with the adjoining portion of 

the back, adjacent abdominal fat, and tail.

80401-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Product Options 

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Back Half 

80401Dark meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80101-80402.doc]

TURKEY – BACK HALF WITHOUT TAIL (SADDLE WITHOUT TAIL)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 4 0 2 - 1 1 - 0 -

A “back half without tail” is produced by cutting a whole 

bird without giblets (80102) perpendicular to the 

backbone at the ilium just above the femur and 

downward to the tip of the metasternum. The back half 

without tail consists of both legs with the adjoining 

portion of the back and adjacent abdominal fat.

80402-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Product Options 

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Notes

The purchaser should note that both the back half (80401) and back half 

without tail (80402) are commonly called “saddles.”

Back Half without Tail 

(Saddle without Tail)

80402
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY – BONE-IN WHOLE BREAST WITH BACK, RIBS, AND WINGS (FRONT HALF)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 0 1 - 1 1 - 0 -

A “bone-in whole breast with back, ribs, and wings” is 

produced by cutting a whole bird without giblets (80102) 

perpendicular to the backbone at the ilium just above 

the femur and downward to the tip of the metasternum. 

The neck skin is removed. The bone-in whole breast 

with back, ribs, and wings consists of a full breast with 

the adjacent back portion and both wings attached.

80601-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Opt.)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-in Whole Breast

with Back, Ribs, and Wings 

(Front Half) 

80601
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY – BONE-IN WHOLE BREAST WITH BACK, RIBS, AND FIRST SEGMENT WINGS

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 0 2 - 1 1 - 0 -

A “bone-in whole breast with back, ribs, and first segment 

wings” is produced by cutting a whole bird without giblets 

(80102) perpendicular to the backbone at the ilium just above 

the femur and downward to the tip of the metasternum. The 

wings are cut between the first and second segment joints 

leaving the first segment wings attached. The second 

segment wing, third segment wing, and neck skin are 

removed. The bone-in whole breast with back, ribs, and first 

segment wings consists of a full breast with the adjacent back 

portion and both first segment wings attached.

80602-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Opt.)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton 

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes].

Bone-in Whole Breast with Back,

Ribs, and First Wing Segments 

80602White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

]

TURKEY – BONE-IN WHOLE BREAST WITH BACK, RIBS, AND BONELESS FIRST SEGMENT WING MEAT

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 0 3 - 1 1 - 0 -

A “bone-in whole breast with back, ribs, and boneless first 

segment wing meat” is produced from a bone-in whole breast 

with back, ribs, and first segment wings (80602), and 

removing the bones from the first segment wings (humerus). 

The neck skin is removed. The bone-in whole breast with 

back, ribs, and boneless first segment wing meat consists of 

a full breast with the adjacent back portion and the boneless 

first segment wing meat is attached.

80603-31 Partially Boneless, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (prod. Opt.)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package 

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight 

variation tolerance in additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes].

Bone-in Whole Breast with Back,

Ribs, & Boneless 1st Segment

Wing Meat 

80603
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY – BONE-IN WHOLE BREAST WITH BACK AND RIBS 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 0 4 - 1 1 - 0 -

A “bone-in whole breast with back and ribs” is produced from a 

bone-in whole breast with back, ribs, and wings (80601), and 

removing the wings. The neck skin is removed. The bone-in 

whole breast with back and ribs consists of a full breast with the 

adjacent back portion and the ribs are attached.

80604-11 Bone-in, Skin-on

80604-12 Bone-in, Skinless

Bone

1. Bone-in

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options (Pack Opt.0

0. Not Specified/Not Applicable

1. Contractual modifications speicified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-in Whole Breast

with Back and Ribs 

80604

White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY – BONE-IN WHOLE BREAST WITHOUT BACK, WITH RIBS AND WINGS Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 1 1 - 1 - 0 -

A “bone-in whole breast without back, with ribs and 

wings” is produced from a bone-in whole breast with 

back, ribs, and wings (80601) and separating the entire 

breast from the back by cutting along the junction of the 

vertebral and sternal ribs. The neck skin and back are 

removed. The bone-in whole breast without back, with 

ribs and wings consists of the entire breast without the 

back and the ribs and wings are attached. 

80611-11 Bone-in, Skin-on

80611-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contactual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-In Whole Breast without Back,

with Ribs and Wings 

80611White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY – BONE-IN WHOLE BREAST WITHOUT BACK, WITH RIBS AND FIRST SEGMENT WING 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 1 2 - 1 - 0 -

A “bone-in whole breast without back, with ribs and first 

segment wings” is produced from a bone-in whole breast 

without back, with ribs and wings (80611) and cutting the 

wings between the first and second joints leaving the first 

wing segment attached. The second segment wing, third 

segment wing, and neck skin are removed. The bone-in 

whole breast without back, with ribs and first segment 

wings consists of the entire breast without the back and 

the ribs and both first segment wings are attached. 

80612-11 Bone-in, Skin-on

80612-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-In Whole Breast without Back,

with Ribs and 1st Wing Segments

80612White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY – BONE-IN WHOLE BREAST WITHOUT BACK, WITH RIBS AND BONELESS FIRST SEGMENT WING MEAT 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 1 3 - 1 - 0 -

A “bone-in whole breast without back, with ribs and boneless 

first segment wings” is produced from bone-in whole breast 

without back, with ribs and first segment wings (80612) and 

removing the bone from the first wing segment (humerus). 

The neck skin is removed. The bone-in whole breast without 

back, with ribs and boneless first segment wings consists of 

the entire breast without the back and the ribs and boneless 

first segment wing meat are attached. 

80613-11 Bone-in, Skin-on

80613-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contrcatual modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-In Whole Breast without Back,

with Ribs and Boneless 1st Segment Wing 

Meat 

80613
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY – BONE-IN WHOLE BREAST WITHOUT BACK, WITH RIBS

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 1 4 - 1 - 0 -

A “bone-in whole breast without back, with ribs” is 

produced from a bone-in whole breast without back, 

with ribs and wings (80611), and removing the wings. 

The neck skin is removed. The bone-in whole breast 

without back, with ribs consists of the entire breast 

without the back and the ribs and tenderloins are 

attached.

80614-11 Bone-in, Skin-on

80614-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contrcatual medications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

.

Bone-In Whole Breast without Back

With Ribs

80614White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY –WHOLE BREAST WITHOUT BACK OR RIBS, WITH TENDERLOINS

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 1 5 - 1 - 0 -

A “whole breast without back or ribs, with tenderloins” is 

produced from a bone-in whole breast without back, with ribs 

and wings (80611), and removing the ribs and wings. The 

bones (as applicable) and neck skin are removed. The whole 

breast without back or ribs, with tenderloins consists of an 

entire breast without the back, ribs or wings and the 

tenderloins are attached.

80615-11 Bone-in, Skin-on

80615-12 Bone-in, Skinless

80615-21 Boneless, Skin-on

80615-22 Boneless, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over the product weight

2. Ingredients added 3-8% over the product weight

3. Ingredients added 8-10% over the product weight

4. Ingredients added 10-15% over the product weight

5. Ingredients added 15-20% over the product weight

6. Ingredients added greater than 20% over the product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation 

tolerance in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify 

weight variation tolerance in additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Whole Breast without Back or Ribs, 

with Tenderloins 

80615White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02)TKY71 80601-80616.doc]

TURKEY –BONELESS WHOLE BREAST WITHOUT BACK, RIBS, OR TENDERLOINS (BREAST MEAT)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 6 1 6 - 2 - 0 -

A “boneless whole breast without back, ribs, or 

tenderloins” is produced from a bone-in whole breast 

without back, with ribs and wings (80611), and removing 

the wings. The bones, tenderloins, and neck skin are 

removed. The boneless whole breast without back, ribs, 

or tenderloins consists of intact boneless breast meat.

80616-21 Boneless, Skin-on

80616-22 Boneless, Skinless

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation in 

additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack 

07. Tray Pack, Modified atmosphere package 

09. Box-Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Notes

This product is not available in U.S. Grades B or C. 

Boneless Whole Breast

without Back, Ribs, or Tenderloins 

80616White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02:8/3/02) [TKY71 80701-80712.doc]

TURKEY – BONE-IN SPLIT BREAST WITH BACK PORTION, RIBS, AND WING (HOTEL STYLE SPLIT BREAST) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 7 0 1 - 1 - 0 -

A "bone-in split breast with back portion, ribs, and 

wing" is produced by cutting a bone-in whole breast 

with back, ribs, and wings (80601) into two 

approximately equal portions along the center of the 

sternum. The bone-in split breast with back, ribs, and 

wing consists of one-half of a whole breast with the 

back, ribs, wing, tenderloin, and bones are attached.

80701-11 Bone-in, Skin-on

80701-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation in 

additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation)

[Insert 3-digit country code from list of ISO Country Codes]

Notes

A bone-in split breast with back, ribs, and wing is also called a “bone-in 

breast half with wing” or “breast quarter.” A split breast without the back 

attached is available as a boneless part, style 80711 boneless split breast 

without back, with rib meat and tenderloin.

Bone-In Split Breast

with Back, Ribs, and Wing 

80701White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02:8/3/02) [TKY71 80701-80712.doc]

TURKEY – BONE-IN SPLIT BREAST WITH BACK PORTION, RIBS, AND FIRST SEGMENT WING 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 7 0 2 - 1 - 0 -

A "bone-in split breast with back portion, ribs, and first 

segment wing" is produced by cutting a bone-in whole breast 

with back, ribs, and first segment wings (80602) into two 

approximately equal portions along the center of the sternum. 

The bone-in split breast with back portion, ribs, and first 

segment wing consists of one-half of a bone-in whole breast 

with back portion and the ribs and first segment wing are 

attached. 

80702-11 Bone-in, Skin-on

80702-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight 

variation in additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-In Split Breast with Back Portion, 

Ribs, and 1st Segment Wing 

80702White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02:8/3/02) [TKY71 80701-80712.doc]

TURKEY – BONE-IN SPLIT BREAST WITH BACK PORTION, RIBS, AND BONELESS FIRST SEGMENT WING 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 7 0 3 - 1 - 0 -

A "bone-in split breast with back portion, ribs, and boneless 

first segment wing" is produced by cutting a bone-in whole 

breast with back, ribs, and boneless first segment wing 

(80603) into two approximately equal portions along the 

center of the sternum. The bone-in split breast with back 

portion, ribs, and boneless first segment wing consists of 

one-half of a whole breast with back and the ribs and 

boneless first segment wing are attached.

80703-11 Partially Boneless, Skin-on

80703-12 Partially Boneless, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Corfm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation in additional 

product options)

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-In Split Breast with Back Portion, 

Ribs, and Boneless 1st Segment Wing 

80703White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02:8/3/02) [TKY71 80701-80712.doc]

TURKEY – BONE-IN SPLIT BREAST WITH BACK PORTION AND RIBS 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 7 0 4 - 1 - 0 -

A “bone-in split breast with back portion and ribs” is 

produced by cutting a bone-in split breast with back, 

ribs, and wing (80701) and removing wing. The bone-in 

split breast with back portion and ribs consists of onehalf of a whole breast with the back, and the ribs, 

tenderloin, and bones are attached.

80704-11 Bone-in, Skin-on

80704-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2 Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation in 

additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package 

06. Tray Pack 

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Bone-In Split Breast

with Back Portion and Ribs

80704White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02:8/3/02) [TKY71 80701-80712.doc]

TURKEY – BONE-IN SPLIT BREAST WITH BACK PORTION, WITHOUT RIBS

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 7 0 5 - 1 - 0 -

A "bone-in split breast with back portion, without ribs" is 

produced by cutting a bone-in whole breast with back, 

ribs, and wings (80601) into two approximately equal 

portions along the center of the sternum. The ribs and 

wings are removed. The bone-in split breast with back 

portion, without ribs consists of one-half of a bone-in 

whole breast with the back and the ribs are removed.

80705-11 Bone-in, Skin-on

80705-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options) 

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation in 

additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package 

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Notes

This product is not available in U.S. Grades B or C

Bone-In Split Breast

with Back Portion, without Ribs

80705White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02:8/3/02) [TKY71 80701-80712.doc]

TURKEY – BONELESS SPLIT BREAST WITHOUT BACK PORTION OR RIB MEAT, WITH TENDERLOIN 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 7 1 1 - 2 - 0 -

A "boneless split breast without back portion or rib meat, with 

tenderloin" is produced by cutting a bone-in whole breast 

without back, with ribs and wings (80611) into two 

approximately equal portions along the center of the sternum 

and removing the ribs, wings, and bones. The boneless split 

breast without back portion or rib meat, with tenderloin 

consists of one-half of a boneless whole breast without back 

or rib meat and the tenderloin is attached.

80711-21 Boneless, Skin-on

80711-22 Boneless, Skinless

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other(Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation in additional 

product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box-Carton 

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Designation)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Notes

A boneless split breast without rib meat is also called a “boneless breast half” if 

the breast is equally divided. This product is not available in U.S. Grades B or C.

Boneless Split Breast

without Back Portion or Rib 

meat, with Tenderloin

80711
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02:8/3/02) [TKY71 80701-80712.doc]

TURKEY – BONELESS SPLIT BREAST WITHOUT BACK PORTION OR RIB MEAT, WITHOUT TENDERLOIN 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 7 1 2 - 1 - 0 -

A ""boneless split breast without back portion or rib meat, 

without tenderloin" is produced by cutting a bone-in whole 

breast without back, with ribs and wings (80611) into two 

approximately equal portions along the center of the sternum 

and removing the ribs, wings, bones, and tenderloin. The 

boneless split breast without back portion, tenderloin or rib 

meat consists of one-half of a whole breast without back, 

tenderloin or rib meat.

80712-21 Boneless, Skin-on

80712-22 Boneless, Skinless

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level)

9. Line Run (Quality/Grade Not Assessed)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Deep Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify requirements in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

3. Air-Spray Chilled

4. Irradiation

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process)

0. Not Applicable

Piece Weight 

[Insert 4-digit (000.0) piece weight in kilograms] (Specify weight variation in 

additional product options)

Internal Packaging (Packaging)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package 

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Desigantion)

9. Not Labeled

Pack Style

0. Not Applicable

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Specify weight variation in 

additional product options)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Shipping Container Weight (SC Weight)

[Insert 5-digit (000.00) container weight in kilograms] (Specify weight variation in 

additional product options)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Country Designation

[Insert 3-digit country code from list of ISO Country Codes]

Boneless Split Breast without Back Portion

or Rib Meat, without Tenderloin

80712White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [TKY71 80801-81001.doc]

TURKEY – TENDERLOIN (TENDERLOIN WITH STRAP) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 8 0 1 - 2 2 - 0 -

A “tenderloin” is produced by separating the inner pectoral 

muscle from the breast and the sternum. The tenderloin 

consists of a single intact muscle with the embedded 

tendon.

80801-22 Boneless, Skinless

Bone

2. Boneless

Skin

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level)

9. Line Run (Quality/Grade Not Assessed)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box-Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

2. Layer Pack

9. Other

Package Weight 

[Insert 4-digit package weight in kilograms] (Weight variation of plus 10% 

allowed)

Shipping Container (SC)

1. Box, Unlined

2. Box, Lined

3. Box, Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Notes

The tenderloin is not available: (1) as a bone-in or skin-on part, or (2) in U.S. 

Grades B or C.

TURKEY – TENDERLOIN WITH TENDON CLIPPED (CLIPPED TENDERLOIN)

Post Prod. Added Piece Pack Pack Country 

Tenderloin

(Tenderloin with Strap) 

80801White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [TKY71 80801-81001.doc]

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 8 0 2 - 2 2 - 0 -

A “tenderloin with tendon clipped” is produced by 

separating the inner pectoral muscle from the breast and 

the sternum. The protruding portion of the tendon is 

removed. The tenderloin with tendon clipped consists of a 

single intact muscle.

80802-22 Boneless, Skinless

Bone

2. Boneless

Skin

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box-Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

2. Layer Pack 

9. Other

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined

2. Box, Lined

3. Box, Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Notes

The tenderloin with tendon clipped is not available: (1) as a bone-in or skinon part, or (2) in U.S. Grades B or C

Tenderloin with Tendon Clipped

(Clipped Tenderloin) 

80802White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [TKY71 80801-81001.doc]

TURKEY – TENDERLOIN WITH TENDON REMOVED (DESTRAPPED TENDER)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 8 0 3 - 2 2 - 0 -

A “tenderloin with tendon removed” is produced by 

separating the inner pectoral muscle from the breast and 

the sternum. The tendon is removed. The tenderloin with 

tendon removed consists of a single intact muscle.

80803-22 Boneless, Skinless

Bone

2. Boneless

Skin

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack 

2. Layer Pack 

9. Other 

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined

2. Box, Lined

3. Box, Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container WEIGHT (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Notes

The tenderloin with tendon clipped is not available: (1) as a bone-in or skinon part, or (2) in U.S. Grades B or C

Tenderloin with Tendon Removed

(Destrapped Tender) 

80803White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [TKY71 80801-81001.doc]

TURKEY – LEG QUARTER (HIND QUARTER WITH TAIL)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 9 0 1 - 1 1 - 0 -

A “leg quarter” is produced by cutting a back half 

(80401) along the center of the backbone into two 

approximately equal parts. The leg quarter consists of 

an intact part that includes the drumstick, thigh with 

attached adjoining portion of the back, abdominal fat, 

and tail.

80901-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

2. Layer Pack

9. Other 

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined

2. Box, Lined

3. Box, Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Notes

The leg quarter is commonly layer packed in boxes.

Leg Quarter 

80901Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [TKY71 80801-81001.doc]

TURKEY – LEG QUARTER WITHOUT TAIL (HIND QUARTER WITHOUT TAIL)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 0 9 0 2 - 1 1 - 0 -

A “leg quarter without tail” is produced by cutting a 

back half without tail (80402) along the center of the 

backbone into two approximately equal parts. The leg 

quarter without tail consists of an intact part that 

includes the drumstick, thigh with attached adjoining 

portion of the back, and abdominal fat.

80902-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack 

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack STYLE

1. Bulk Pack

2. Layer Pack

9. Other

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined

2. Box, Lined

3. Box, Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Notes

The leg quarter without tail is commonly layer packed in boxes. Leg Quarter without Tail 

80902Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [TKY71 80801-81001.doc]

TURKEY – WHOLE LEG

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 0 0 1 - - 0 -

A “whole leg” is produced by separating a leg from a back 

half (80401) between the junction of the femur and pelvic 

bone. The abdominal fat and back are removed. Skin may 

or may not be trimmed. The whole leg consists of the thigh 

and drumstick attached.

81001-11 Bone-in, Skin-on

81001-12 Bone-in, Skinless

81001-21 Boneless, Skin-on

81001-22 Boneless, Skinless

Bone

1. Bone-in 

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing 

Production and Feeding Systems (Prod/Feed)

9. Other (Specify in additional product options)

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 20% 

allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack 

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

2. Layer Pack

9. Other 

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% 

allowed)

Shipping Container (SC)

1. Box, Unlined

2. Box, Lined

3. Box, Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% 

allowed)

Pack Options (Pack Opt.)

0. Not Specified/Not Applicable

1. Contractual Modifications specified

Notes

This product is typically used for consumer trade and commonly layer packed in boxes. 

Styles 81001-21 and 81001-22 are not available in U.S. Grades B or C.

Whole Leg 

81001Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81101-81204.doc]

TURKEY – THIGH, UNTRIMMED

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 1 0 1 - - 0 -

An “untrimmed thigh” is produced by cutting a whole 

leg (81001) at the joint between the tibia and the 

femur. The drumstick and patella are removed. The 

untrimmed thigh consists of the thigh and associated 

fat. Meat adjacent to the ilium (oyster meat) may or 

may not be present.

81101-11 Bone-in, Skin-on

81101-12 Bone-in, Skinless

81101-21 Boneless, Skin-on

81101-22 Boneless, Skinless

Bone

1. Bone-in 

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level) (Bone-in only)

3. #3 (Third Quality/Grade Level) (Bone-in only)

9. Line Run (Quality/Grade Not Assessed)

Conformity (Confm.)

1. Quality Grade Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other 

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package 

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code FOR Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country 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)

0. Not Specified/Not Applicable

1. Contractual modifications specified 

Notes

Styles 81101-21 and 81101-22 are not available in U.S. Grades B or C.

Untrimmed Thigh 

81101Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81101-81204.doc]

TURKEY – BONE-IN THIGH WITH BACK PORTION

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 1 0 2 - 1 - 0 -

A “bone-in thigh with back portion" is produced by 

cutting a leg quarter (80901) at the joint between the 

tibia and the femur. The drumstick, patella, and 

abdominal fat are removed. The bone-in thigh with back 

portion consists of the thigh, attached back portion, and 

associated fat. The tail and meat adjacent to the ilium 

(oyster meat) may or may not be present.

81102-11 Bone-in, Skin-on

81102-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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)

Conformity (Confm.)

1. Quality Grade Certification Required

2. Trade Description Certification Required

3. Quality Grade and Trade Description Certification Required

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other 

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country 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)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Bone-in Thigh with Back Portion

81102Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81101-81204.doc]

TURKEY – THIGH, TRIMMED

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 1 0 3 - - 0 -

A “trimmed thigh” is produced by cutting a whole leg (81001) at 

the joint between the tibia and the femur. The drumstick, patella, 

and nearly all visible fat are removed. The trimmed thigh consists 

of the thigh. The meat adjacent to the ilium (oyster meat) may or 

may not be present.

81103-11 Bone-in, Skin-on

81103-12 Bone-in, Skinless

81103-21 Boneless, Skin-on

81103-22 Boneless, Skinless

Bone

1. Bone-in

2. Boneless 

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

9. Line Run (Quality/Grade Not Assessed)

Conformity (Confm.)

1. Quality Grade Certification Required

2. Trade Description Certification Required

3. Quality Grade and Trade Description Certification Required

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package 

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country 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)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Notes

The traditional untrimmed thigh is available as style 81101.

Trimmed Thigh 

81103Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81101-81204.doc

TURKEY – DRUMSTICK 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 2 0 1 - - 0 -

A “drumstick” is produced by cutting a whole leg 

(81001) through the joint between the tibia and femur. 

The thigh is removed. The drumstick consists of the 

drumstick and patella.

81201-11 Bone-in, Skin-on

81201-12 Bone-in, Skinless

81201-21 Boneless, Skin-on

81201-22 Boneless, Skinless

Bone

1. Bone-in 

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level) (Bone-in only)

3. #3 (Third Quality/Grade Level) (Bone-in only)

9. Line Run (Quality/Grade Not Assessed)

Conformity (Confm.)

1. Quality Grade Certification

2. Trade Description Certification

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country 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)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Bone-In Drumstick 

81201

Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81101-81204.doc

TURKEY – BONELESS DRUMSTICK MEAT WITH TENDON PARTIALLY REMOVED 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 2 0 3 - 2 - 0 -

A “boneless drumstick meat with tendon partially 

removed” is produced by cutting a whole leg (81001) 

through the joint between the tibia and femur. The thigh, 

bones, and tendon are removed. The boneless drumstick 

meat with tendon partially removed consists of the 

drumstick meat with a portion of the tendon attached.

81203-21 Boneless, Skin-on

81203-22 Boneless, Skinless

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level) (Bone-in only)

3. #3 (Third Quality/Grade Level) (Bone-in only)

9. Line Run (Quality/Grade Not Assessed)

Conformity (Confm.)

1. Quality Grade Certification

2. Trade Description Certification

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 

20% allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package 

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country 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)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Notes

Styles 81201-21, and 81201-22 are not available in U.S. Grades B or C.

Boneless Drumstick with 

Tendon Partially Removed 

81203Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81101-81204.doc

TURKEY – BONELESS DRUMSTICK MEAT WITH TENDON REMOVED

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 2 0 4 - 2 - 0 -

A “boneless drumstick meat with tendon removed” is 

produced by cutting a whole leg (81001) through the joint 

between the tibia and femur. The thigh, bones, and 

tendon are removed. The boneless drumstick meat with 

tendon removed consists of the drumstick meat.

81204-21 Boneless, Skin-on

81204-22 Boneless, Skinless

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level) (Bone-in only)

3. #3 (Third Quality/Grade Level) (Bone-in only)

9. Line Run (Quality/Grade Not Assessed)

Conformity (Confm.)

1. Quality Grade Certification

2. Trade Description Certification

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp) 

5. Frozen

7. Frozen, Individually, without Ice Glazing

8. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

9. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal

3. Kosher

9. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

[Insert 4-digit (0000) piece weight in grams] (Weight variation of plus or minus 20% 

allowed)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Processing Options (Process.)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion control

05. Plastic Bag, Modified atmosphere package 

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Package Labeling (Pack. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country 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)

0. Not Specified/Not Applicable

1. Contractual modifications specified

Notes

Styles 81201-21, and 81201-22 are not available in U.S. Grades

Boneless Drumstick with 

Tendon Removed 

81204Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81301-81307.doc]

TURKEY – WING, WHOLE, WITH OR WITHOUT TIP

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 3 0 1 - 1 1 - 0 -

A “whole wing with or without tip” is produced by cutting 

the wing from a whole bird without giblets (80102) at the 

joint between the humerus and the backbone. The whole 

wing consists of the first segment (drummette) containing 

the humerus that attaches the wing to the body, and 

second segment (flat) containing the ulna and radius. 

The third segment (tip) containing the metacarpals and 

phalanges may or may not be present.

81301-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0. Not Applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

1. Diced/Chopped

2. Sliced

3. Strips

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable 

04. Bubble Pack, Portion Control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Pack Options (Pack Opt.)

1. Contractual modifications specified

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country 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. Contractual modifications specified

Whole Wing 

81301White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81301-81307.doc]

TURKEY – FIRST AND SECOND SEGMENT WING

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 3 0 2 - 1 1 - 0 -

A “first and second segment wing” is produced by 

cutting a whole wing (81301) between the second and 

third wing segment. The third segment (tip) is removed. 

The first and second segment wing consists of the 

segment containing the humerus that attaches the wing 

to the body (drummette), and the segment containing 

the ulna and radius (flat) attached.

81302-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic, Heat-shrinkable, Vacuum package

03. Plastic Bag, Resealable 

04. Bubble Pack, Portion Control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Packaging Options

1. Contractual modifications specified

Note

Specifying roaster or heavy fowl under Class will result in larger first and 

second segment wings..

First and Second Segment Wing

81302White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81301-81307.doc]

TURKEY – SECOND AND THIRD SEGMENT WING (2-JOINT WING, V-WING)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 3 0 3 - 1 1 - 0 -

A “second and third segment wing” is produced by 

cutting a whole wing (81301) between the first and 

second wing segment. The first segment (drummette) 

is removed. The second and third segment wing 

consists of the segment containing the ulna and radius 

(flat), and the segment containing the metacarpals and 

phalanges (tip).

81303-11 Bone-in, Skin- on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic, Heat-shrinkable, Vacuum package

03. Plastic Bag, Resealable 

04. Bubble Pack, Portion Control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Specifying roaster or heavy fowl under Class will result in larger second and 

third segment wings.

Second and Third Segment Wing

(2-Joint Wing, V-Wing)

81303White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81301-81307.doc]

TURKEY – FIRST SEGMENT WING (WING DRUMMETTE)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 3 0 4 - 1 1 - 0 -

A “first segment wing” is produced by cutting a whole 

wing (81301) between the first and second segments. 

The second and third segments (flat and tip) are 

removed. The first segment wing consists of the first 

segment containing the humerus that attaches the wing 

to the body.

81304-11 Bone-in, Skin- on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0. Not Applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion Control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled 

Pack Style

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

First Segment Wing (Wing Drummette)

81304White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, VersionC1 (7/30/02) [Tky71 81301-81307.doc]

TURKEY – SECOND SEGMENT WING (MID-JOINT, WING FLAT)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 3 0 5 - 1 1 - 0 -

A “second segment wing” is produced by cutting a 

whole wing (81301) between the first and second 

segments and the second and third segments. The 

first and third segments (drummette and tip) are 

removed. The second segment wing consists of the 

second segment containing the ulna and radius.

81305-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0. Not Applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable 

04. Bubble Pack, Portion Control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

2. Layer Pack 

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Second Segment Wing (Mid-Joint)

81305White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, VersionC1 (7/30/02) [Tky71 81301-81307.doc]

TURKEY – THIRD SEGMENT WING (WING TIP)

Cert. Prod/ Post Added Size Prod. Intern.Pack Country Pack. 

Species Product Style Bone Skin ClassQuality Req. Refrig.FeedSlaug.Slaug. Piece Weight (g) Ingred.ReduceOptions Intern.Pack.Label Style Package Weight (kg) SC Labeled For SC Weight (kg) Options

8 0 3 0 6 - 1 1 - 0 -

A “third segment wing” is produced by cutting a whole 

wing (81301) between the second and third segments. 

The first and second segments (drummette and flat) 

are removed. The third segment wing consists of the 

third segment containing the metacarpals and 

phalanges.

81306-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level) 

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable

04. Bubble Pack, Portion Control

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Specifying roaster or heavy fowl under Class will result in larger wing tips. 

This product is not available in U.S. Grades A, B, or C.

Third Segment Wing (Wing Tip)

81306White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY 

EXPORT STANDARDS COMMITTEE DRAFT, VersionC1 (7/30/02) [Tky71 81301-81307 - KEN.doc]

TURKEY – FIRST SEGMENT AND SECOND SEGMENT WINGS (DISJOINTED 1st and 2nd WI

Post Prod. Added Piece Pack 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug. Rsvd. Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC 

8 1 3 0 7 - 1 1 - 0 - 

A “first segment and second segment wings“ are produced by cutting a whole wing (81301) between the second and third segments. The third segment (tip) is removed. The joint between the first and second segments is then cut to separate the first and second segments (drummette and flat). First segment and second segment wings consists of approximate equal numbers of first and second segments packaged together.81307-11 Bone-in, Skin-on 

Bone 1. Bone-in Skin 1. Skin-onClass 1. Young 2. Young Hen 3. Young Tom 4. Yearling 5. Mature/Breeder 6. Breeder Hen 7. Breeder Tom Quality 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 Certification 2. Trade Description Certification 3. Quality Grade and Trade Description Certification Refrigeration (Refrig.) 1. Chilled 2. Chilled, Ice Packed 3. Chilled, CO2 4. Hard Chilled (Mid Temp) 5. Frozen 6. Frozen, Individually, without Ice Glazing 7. Frozen, Individually, with Ice Glazing Production and Feeding Systems (Prod/Feed) 1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet 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. Traditional 2. Halal 3. Kosher 4. Other Post Slaughter Processing (Post Slaug.) 1. Immersion Chilled 2. Air Chilled 9. Other Piece Weight 0000. Not applicable Added Ingredients (Added Ingred.) 1. Ingredients added up to 3% over product weight 2. Ingredients added 3-8% over product weight 3. Ingredients added 8-10% over product weight 4. Ingredients added 10-15% over product weight 5. Ingredients added 15-20% over product weight 6. Ingredients added greater than 20% over product weight 9. Other Size Reduction (Size Reduce) 0. Not Applicable Additional Product Options (Prod. Options) 1. Contractual modifications Internal PACKAGING (Internal Pack.)01. Plastic Bag 02. Plastic Bag, Heat-shrinkable, Vacuum packaged 03. Plastic Bag, Resealable 04. Bubble Pack, Portion Control 05. Plastic Bag, Modified atmosphere package 06. Tray Pack

07. Tray Pack, Modifie09. Box/Carton 98. Other99. No internal packagInternal Package Lab1. Labeled (For sale in 9. Not LabeledPack Style 1. Bulk Pack 9. Other Package Weight [Insert 4-digit (00.00) pallowed) Shipping Container (S1. Box, Unlined and U2. Box, Lined and Unw3. Box, Unlined and W4. Plastic Container, R5. Bulk Bin, Non-Retur6. Bulk Bin, Returnable Country Code for Lab[Insert 3-digit country cShipping Container W[Insert 5-digit (000.00) allowed) Packaging Options (P1. Contractual modificaNotes Specifying roaster or hand second segment w

First Segment and Secon
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81501-81804.doc

TURKEY – TAILS, WITHOUT OIL GLAND 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 5 0 1 - 1 1 - 0 -

A “tail without an oil gland” is produced by cutting the 

carcass between the joint connecting the vertebrae (back 

bones) and the coccygeal vertebra (tail bones). The 

carcass and oil gland are removed. The tail without oil 

gland consists of the tail bones with attached meat and 

skin.

81501-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

0. Not applicable (processors choice)

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

06. Tray Pack’

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Tails 

81501
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81501-81804.doc

TURKEY – NECK 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 6 0 1 - 1 - 0 -

The “neck” is produced by cutting the neck from the 

carcass at the shoulder joint and removing the head. 

The neck consists of the neck bones with attached 

meat and skin.

81601-11 Bone-in, Skin-on

81601-12 Bone-in, Skinless

Bone

1. Bone-in

Skin

1. Skin-on

2. Skinless

Class

0. Not applicable (processors choice)

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding Systems (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter Processing (Post Slaug.)

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

2. Sliced

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

06. Tray Pack

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation 

of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Notes:

Photo shows neck with skin on at left, and without skin at right. 

Neck 

81601
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81501-81804.doc

TURKEY – PAWS, PROCESSED 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 8 0 1 - 1 1 - 0 -

A “processed paw” is produced by cutting a carcass leg 

through the metatarsus approximately at the metatarsal 

spur. The nails, thin yellow epidermal skin covering the 

paw, and carcass are removed. A processed paw 

consists of a portion of the metatarsus and four digits 

(phalanges) with attached meat and skin. 

81801-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

5. Frozen

Production and Feeding Systems (Prod/Feed)

0. Not applicable

Slaughter System (Slaug.)

0. Not applicable

Post Slaughter Processing (Post Slaug.)

0. Not applicable

Piece Weight 

[Insert 4-digit (0000) piece weight in grams]

Suggested piece weight for approximate paw count per pound:

 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)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack 

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes].

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options

1. Contractual modifications specified

Notes

Typically packed for export. Export certificate stating the product 

is edible can be provided for quality level #1. This product is not 

available in U.S. Grades A, B, or C.

Processed Paws 

81801
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81501-81804.doc

TURKEY – FEET, PROCESSED 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 8 0 2 - 1 1 - 0 -

A “processed foot” is produced by cutting a carcass 

leg at the joints between the metatarsus and the 

tibia. The carcass is removed. The nails and thin 

yellow epidermal skin covering the foot may or may 

not be removed. A processed foot consists of the 

metatarsus and four digits (phalanges) with attached 

meat and skin. 

81802-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade Level)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

5. Frozen

Production and Feeding Systems (Prod/Feed)

0. Not applicable

Slaughter System (Slaug.)

0. Not applicable 

Post Slaughter Processing (Post Slaug.)

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of 

plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Notes

Typically packed for export. Export certificate stating the product is 

edible can not be provided. Specifying roaster under Class will result 

in larger feet. This product is not available in U.S. Grades A, B, or C.

Processed Feet 

81802
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81501-81804.doc

TURKEY – PAWS, UNPROCESSED 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 8 0 3 - 1 1 - 0 -

An “unprocessed paw” is produced by cutting a 

carcass leg at the joint between the metatarsus 

approximately at the metatarsal spur. The carcass is 

removed. A paw consists of a portion of the 

metatarsus and four digits (phalanges), with attached 

meat and skin. The nails and thin yellow epidermal 

skin covering the foot are not removed.

81803-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

5. Frozen

Post Slaughter Processing (Post Slaug.)

0. Not applicable

Production and Feeding Systems (Prod/Feed)

0. Not applicable

Slaughter System (Slaug.)

0. Not applicable

Post Slaughter Processing (Post Slaug.)

0. Not applicable 

Piece Weight 

[Insert 4-digit (0000) piece weight in grams]

Suggested piece weight for approximate paw count per pound:

 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)

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

INTERNAL PACKAGING (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack 

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Notes

Typically packed for export. Certificate stating the product is 

edible can not be provided. This product is not available in U.S. 

Grades A, B, or C.

Unprocessed Paws 

81803
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81501-81804.doc

TURKEY – FEET, UNPROCESSED 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 8 0 4 - 1 1 - 0 -

An “unprocessed foot” is produced by cutting a carcass 

leg at the joint between the metatarsus and the tibia. 

The carcass is removed. A foot consists of the 

metatarsus and four digits (phalanges) with attached 

meat and skin. The nails and thin yellow epidermal 

skin covering the foot are not removed.

81804-11 Bone-in, Skin-on

Bone

1. Bone-in

Skin

1. Skin-on

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

1. #1 (Highest Quality/Grade)

2. #2 (Second Quality/Grade)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

5. Frozen

Production And Feeding Systems (Prod/Feed)

0. Not applicable

Slaughter System (Slaug.)

0. Not applicable

Post Slaughter Processing (Post Slaug.)

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Notes

Typically packed for export. Export certificate stating that the 

product is edible can not be provided. Specifying roaster under 

Class will result in larger feet. This product is not available in 

U.S. Grades A, B, or C.

Unprocessed Feet 

81804
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81501-81804.doc
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) Tky71 81901-82201.doc]

TURKEY – GIZZARDS, HAND PROCESSED (BUTTERFLY CUT)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 9 0 1 - 0 0 - 0 -

The “gizzard” is removed from a carcass body cavity. 

Gizzards are cut by hand to process by removing the 

inner lining and contents. Fat and other adhering 

organs are removed. The hand-processed, butterflycut gizzard consists of an irregularly shaped portion 

of the enlarged muscular portion of the digestive 

canal.

81901-00 Bone/skin (not applicable)

Internal Organ

(diagram not applicable).

Bone

0. Not applicable

Skin

0. Not applicable 

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

08. Cup/Tub

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Processed Gizzards 

81901
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81901-82201.doc]

TURKEY – GIZZARDS, MECHANICALLY PROCESSED (BUTTERFLY CUT GIZZARDS)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 9 0 2 - 0 0 - 0 -

The “gizzard” is removed from a carcass body cavity. 

Gizzards are mechanically cut and processed by 

removing the inner lining and contents. Fat and other 

adhering organs are removed. The mechanicallyprocessed, butterfly-cut gizzard consists of one or more 

irregularly shaped pieces of the enlarged muscular 

portion of the digestive canal.

81902-00 Bone/skin (not applicable)

Internal Organ

(diagram not applicable).

Bone

0. Not applicable

Skin

0. Not applicable 

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

08. Cup/Tub

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Butterfly-Cut Gizzards 

81902
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81901-82201.doc]

TURKEY – GIZZARDS, PARTIALLY PROCESSED 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 1 9 0 3 - 0 0 - 0 -

The “gizzard” is removed from a carcass body cavity. 

Portions of the inner lining and contents, fat, or other 

adhering organs may remain within or attached to the 

gizzard. The partially processed gizzard consists of an 

irregularly shaped muscle or pieces of the enlarged 

muscular portion of the digestive canal.

81903-00 Bone/skin (not applicable)

Internal Organ

(diagram not applicable).

Bone

0. Not applicable

Skin

0. Not applicable 

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

08. Cup/Tub

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Partially Processed Gizzards 

81903
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81901-82201.doc]

TURKEY – LIVERS 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 0 0 1 - 0 0 - 0 -

The “liver” is removed from a carcass body cavity. The 

bile sac (gall bladder) is removed. The liver consists of 

a smooth brownish to reddish colored organ with one 

or more lobes that is irregular in shape and size.

82001-00 Bone/skin (not applicable)

Internal Organ

(diagram not applicable).

Bone

0. Not applicable

Skin

0. Not applicable 

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other 

Slaughter System (Slaug.)

1. Traditional

2. Kosher

3. Halal 

4. Other

Post Slaughter System (Post Slaug.)

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

0. Not Applicable

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

08. Cup/Tub

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable 

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Livers 

82001
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81901-82201.doc]

TURKEY – HEARTS, CAP-OFF 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 1 0 1 - 0 0 - 0 -

The “heart” is removed from a carcass body cavity. Fat 

attached to the heart, the pericardial sac, and the aortal 

cap are removed. The cap-off heart consists of a 

muscular organ that circulates blood.

82101-00 Bone/skin (not applicable)

Internal Organ

(diagram not applicable).

Bone

0. Not applicable

Skin

0. Not applicable 

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

9. Line run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.)

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

0. Not Applicable

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

08. Cup/Tub

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Hearts, Cap-Off 

82101
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81901-82201.doc]

TURKEY – HEARTS, CAP-ON 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 1 0 2 - 0 0 - 0 -

The “heart” is removed from a carcass body cavity. 

Fat attached to the heart and the pericardial sac are 

removed. The cap-on heart consists of a muscular 

organ that circulates blood.

82102-00 Bone/skin (not applicable)

Internal Organ

(diagram not applicable).

Bone

0. Not applicable

Skin

0. Not applicable 

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.)

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

0. Not Applicable

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

08. Cup/Tub

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Hearts, Cap-On

82102
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 81901-82201.doc]

TURKEY – TESTES (TESTICLES, FRIES)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 2 0 1 - 0 0 - 0 -

“Testes” are removed from a carcass body cavity. 

Testes consist of membrane-covered, bean-shaped 

bodies that are the male turkey reproductive organs.

82201-00 Bone/skin (not applicable)

 Internal Organ

(diagram not applicable).

Bone

0. Not applicable

Skin

0. Not applicable 

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.)

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

0. Not Applicable

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

08. Cup/Tub

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options 

1. Contractual modifications specified

Testes (Testicles, Fries) 

82201
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – BREAST SKIN 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 3 0 1 - 2 1 - 0 9 0 -

“Breast skin” consists of the exterior layer of tissue 

that encloses the breast area of a carcass, whole 

breast, or split breast. The neck skin is not present.

82301-21 Boneless, Skin

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

1. Diced/Chopped

3. Strips

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Breast Skin 

82301
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – THIGH/LEG SKIN

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 3 0 2 - 2 1 - 0 9 0 -

“Thigh/leg skin” consists of the exterior layer of tissue 

that encloses the thigh or leg area of a carcass, back 

half, or leg.

82302-21 Boneless, Skin

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

1. Diced/Chopped

3. Strips

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

10. Chub/Tube

99. No internal package

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Thigh/Leg Skin 

82302
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – BODY SKIN (CHOPPING SKIN)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 3 0 3 - 2 1 - 0 9 0 -

“Body skin” consists of the exterior layer of tissue that 

encloses the entire carcass, excluding the neck area.

82303-21 Boneless, Skin

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

1. Diced/Chopped

3. Strips

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Body Skin 

82303
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – BREAST SKIN (PATTERN SKIN (TOUPEE))

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 3 0 4 - 2 1 - 0 9 0 -

“Pattern breast skin” consists of the exterior layer of 

tissue that encloses the breast area of a carcass, 

whole breast, or split breast. The neck skin is not 

present.

82304-21 Boneless, Skin

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable]

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

1. Diced/Chopped

3. Strips

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Otp.)

1. Contractual modifications specified

Breast Skin 

(Pattern Skin (Toupee)) 

82304
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – BREAST SKIN, DEFATTED (DEFATTED PATTERN SKIN)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 3 0 5 - 2 1 - 0 9 0 -

“Defatted pattern breast skin” consists of the exterior 

layer of tissue that encloses the breast area of a 

carcass, whole breast, or split breast. Nearly all 

visible fat is removed. The neck skin is not present.

82305-21 Boneless, Skin

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

1. Diced/Chopped

3. Strips

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Defatted Pattern Breast Skin 

82305
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – NECK SKIN 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 3 0 6 - 2 1 - 0 9 0 -

“Neck skin” consists of the exterior layer of tissue 

that encloses the neck area of a carcass. 

82306-21 Boneless, Skin

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

1. Diced/Chopped

3. Strips

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Neck Skin 

82306
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – ABDOMINAL FAT (LEAF FAT)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 2 4 0 1 - 2 2 - 0 9 0 -

“Abdominal fat” consists of a mass of adipose tissue 

located in the abdominal cavity adjacent to the pelvic 

bones.

82401-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed)

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

0. Not Applicable

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications specified

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Abdominal Fat (Leaf Fat) 

82401
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

TURKEY – TWO-PRODUCT COMBINATIONS (2-PRODUCT COMBO)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 4 0 0 1 - - 0 -

A “two-product combination” consists of two turkey parts (e.g., 

drumsticks and thighs) or products (e.g., gizzards and livers) that are 

packaged together or packed in the same package or shipping container. 

Specify “1” in the additional product/packaging option sections. Indicate 

the product trade description code for each product to be delivered. Also, 

include the product ratio (e.g., 2 drumsticks per 1 thigh, or equal 

proportions (1:1) of gizzards and livers). See example trade description 

in Section 71.130.

Diagram not applicable. Picture not applicable.

Bone

1. Bone-in

2. Boneless

3. Partially Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production And Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

1. Diced/Chopped

2. Sliced

3. Strips

4. Pulled

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

[Indicate product trade description codes, ratio(s), and other information.]

Internal Package (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

08. Cup/Tub

09. Box/Carton (shipping container required)

10. Chub/Tube

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style 

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

2-Product Combinations 

84001
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02Tky71 82301-84003.doc]

3-Product Combinations 

84002

TURKEY – THREE-PRODUCT COMBINATIONS (3-PRODUCT COMBO)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 4 0 0 2 - - 0 -

A “three-product combination” consists of three turkey parts (e.g., 

drumsticks, thighs, and wings) or products (e.g., necks, gizzards, and 

livers) that are packaged together or packed in the same package or 

shipping container.

Specify “1” in the additional product/packaging option sections. Indicate 

the product trade description code for each product to be delivered. Also, 

include the product ratio (e.g., 2 drumsticks and 2 wings per 1 thigh, or 

equal proportions (1:1:1) of necks, gizzards, and livers). See example 

trade description in Section 71.130.

Diagram not applicable. Picture not applicable.

Bone

1. Bone-in

2. Boneless

3. Partially Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production And Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

1. Diced/Chopped

2. Sliced

3. Strips

4. Pulled

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

[Indicate product trade description codes, ratio(s), and other information.]

Internal Package (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

08. Cup/Tub

09. Box/Carton (shipping container required)

10. Chub/Tube

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style 

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 

6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02 [Tky71 82301-84003.doc]

TURKEY – FOUR-PRODUCT COMBINATIONS (4-PRODUCT COMBO)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 4 0 0 3 - - 0 -

A “four-product combination” consists of four turkey parts (e.g., breast, 

drumsticks, thighs, and wings) or products (e.g., necks, gizzards, livers, 

and hearts) that are packaged together or packed in the same package 

or shipping container.

Specify “1” in the additional product/packaging option sections. Indicate 

the product trade description code for each product to be delivered. Also, 

include the product ratio (e.g., equal proportions (1:1:1:1) of breasts, 

drumsticks, thighs, and wings). See example trade description in Section 

71.130.

Diagram not applicable. Picture not applicable.

Bone

1. Bone-in

2. Boneless

3. Partially Boneless

Skin

1. Skin-on

2. Skinless

Class

1. Young

2. Young Hen

3. Young Tom

4. Yearling

5. Mature/Breeder

6. Breeder Hen

7. Breeder Tom

Quality 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 Certification 

2. Trade Description Certification 

3. Quality Grade and Trade Description Certification

Refrigeration (Refrig.)

1. Chilled

2. Chilled, Ice Packed

3. Chilled, CO2

4. Hard Chilled (Mid Temp)

5. Frozen

6. Frozen, Individually, without Ice Glazing

7. Frozen, Individually, with Ice Glazing

Production And Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

1. Immersion Chilled

2. Air Chilled

9. Other

Piece Weight 

0000. Not applicable

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

3. Ingredients added 8-10% over product weight

4. Ingredients added 10-15% over product weight

5. Ingredients added 15-20% over product weight

6. Ingredients added greater than 20% over product weight

9. Other

Size Reduction (Size Reduce)

1. Diced/Chopped

2. Sliced

3. Strips

4. Pulled

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications specified

[Indicate product trade description codes, ratio(s), and other information.]

Internal Package (Internal Pack.)

01. Plastic Bag

02. Plastic Bag, Heat-shrinkable, Vacuum packaged

03. Plastic Bag, Resealable 

05. Plastic Bag, Modified atmosphere package

06. Tray Pack

07. Tray Pack, Modified atmosphere package

08. Cup/Tub

09. Box/Carton (shipping container required)

10. Chub/Tube

98. Other

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style 

1. Bulk Pack

2. Layer Pack

9. 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 Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

4. Plastic Container, Returnable

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of plus 6% 

allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

4-Product Combinations 

84003
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02 [Tky71 82301-84003.doc]
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – MECHANICALLY SEPARATED TURKEY, OVER 20% FAT (MST OVER 20%) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 0 0 1 - 2 1 - 0 9 0 -

“Mechanically separated turkey, over 20% fat” is 

produced by mechanically separating the meat from 

the bones of carcasses or parts. The kidneys and sex 

glands may or may not be removed prior to 

mechanical separation. Mechanically separated 

turkey, over 20% fat, consists of meat and skin that is 

paste-like in consistency with the percentage of fat 

greater than 20 percent (see Notes).

85001-21 Boneless, with Skin 

Diagram not applicable.

Bone

2. Boneless

Skin

1. with Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other 

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other 

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Purchaser may specify “1” under Additional Product Options and 

indicate in the contract specification that kidneys and sex glands 

shall not be used and/or specify a specific seasoning formulation.

Mechanically Separated Turkey, 

Over 20% Fat 

85001 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – MECHANICALLY SEPARATED TURKEY, 15-20% FAT (MST 20% AND DOWN) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 0 0 2 - 2 1 - 0 9 0 -

“Mechanically separated turkey, 15-20% fat” is 

produced by mechanically separating the meat from 

the bones of carcasses or parts. The kidneys and sex 

glands may or may not be removed prior to 

mechanical separation. Mechanically separated 

turkey, 15-20% fat, consists of meat and skin that is 

paste-like in consistency with the percentage of fat 

greater than 15 percent and less than 20 percent.

85002-21 Boneless, with Skin

Diagram not applicable.

Bone

2. Boneless

Skin

1. with Skin 

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes:

Purchaser may specify “1” under Additional Product Options and 

indicate in the contract specification that kidneys and sex glands 

shall not be used and/or specify a specific seasoning formulation.

Mechanically Separated Turkey,

15-20% Fat 

85002 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – MECHANICALLY SEPARATED TURKEY, UNDER 15% FAT (MST 15% AND DOWN)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 0 0 3 - 2 1 - 0 9 0 -

“Mechanically separated turkey, under 15% fat” is 

produced by mechanically separating the meat from 

the bones of carcasses or parts. The kidneys and sex 

glands may or may not be removed prior to 

mechanical separation. Mechanically separated 

turkey, under 15% fat, consists of meat and skin that 

is paste-like in consistency with the percentage of fat 

15 percent or less. 

85003-21 Boneless, with Skin 

Diagram not applicable.

Bone

2. Boneless

Skin

1. with Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other 

Package Weight 

Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes:

Purchaser may specify “1” under Additional Product Options and 

indicate in the contract specification that kidneys and sex glands 

shall not be used and/or specify a specific seasoning formulation.

Mechanically Separated Turkey,

Under 15% Fat 

85003 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – MECHANICALLY SEPARATED TURKEY WITHOUT SKIN, UNDER 15% FAT

(MECHANICALLY SEPARATED MEAT (MSM))

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 0 0 4 - 2 2 - 0 9 0 -

“Mechanically separated turkey without skin, under 

15% fat” is produced by mechanically separating the 

meat from the bones of carcasses or parts. The skin, 

kidneys, and sex glands are removed prior to 

mechanical separation. Mechanically separated 

turkey without skin, under 15% fat, consists of meat 

that is paste-like in consistency with the percentage 

of fat less than 15 percent. 

85004-22 Boneless, without Skin 

Diagram not applicable.

Bone

2. Boneless

Skin

2. Without Skin 

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight 

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

INTERNAL PACKAGING (Internal Pack.)

01. Plastic Bag

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other 

Package Weight 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed) 

Shipping Container (SC)

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Purchaser may specify “1” under Additional Product Options and 

indicate in the contract specification a specific seasoning 

formulation.

Mechanically Separated Turkey

without Skin, Under 15% Fat

85004 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc

TURKEY – GROUND TURKEY, 30% FAT OR LESS (GROUND TURKEY, 70% OR BETTER)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 2 0 1 - 2 1 - 0 9 0 -

“Ground turkey, 30% fat or less” is produced by 

grinding white meat, dark meat, trim meat, and skin 

from carcasses or parts. The kidneys and sex glands 

are removed prior to grinding. Ground turkey, 30% fat 

or less, consists of meat muscle fibers that are strandlike in appearance with the percentage of fat less than 

or equal to 30 percent.

85201-21 Boneless, with Skin 

Diagram not applicable.

Bone

2. Boneless

Skin

1. with Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation 

of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Ground Turkey, 30% Fat or Less 

85201 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – GROUND TURKEY, 20% FAT OR LESS (GROUND TURKEY, 80% OR BETTER) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 2 0 2 - 2 1 - 0 9 0 -

“Ground turkey, 20% fat or less” is produced by 

grinding white meat, dark meat, trim meat, and skin 

from carcasses or parts. The kidneys and sex glands 

are removed prior to grinding. Ground turkey, 20% fat 

or less, consists of meat muscle fibers that are strandlike in appearance with the percentage of fat less than 

or equal to 20 percent.

85202-21 Boneless, with Skin 

Diagram not applicable.

Bone

2. Boneless

Skin

1. with Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of 

plus 6% allowed)

Packaging Options Pack Opt.)

1. Contractual modifications specified

Notes

Ground Turkey, 20% Fat or Less 

85202 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – GROUND TURKEY, 10% FAT OR LESS (GROUND TURKEY, 90% OR BETTER) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 2 0 3 - 2 2 - 0 9 0 -

“Ground turkey, 10% fat or less” is produced by 

grinding white, dark, and trim meat from carcasses or 

parts. The kidneys, sex glands, and skin are removed 

prior to grinding. Ground turkey, 10% fat or less, 

consists of meat muscle fibers that are strand-like in 

appearance with the percentage of fat less than or 

equal to 10 percent.

85203-22 Boneless, Skinless 

Diagram not applicable.

Bone

2. Boneless

Skin

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of 

plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Ground Turkey, 10% Fat or Less 

85203 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – GROUND TURKEY, WHITE MEAT, 10% FAT OR LESS (GROUND WHITE TURKEY MEAT, 

90% OR BETTER)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 2 0 4 - 2 2 - 0 9 0 -

“Ground white turkey meat, 10% fat or less” is 

produced by grinding white turkey meat (breast, wing, 

tenderloin, scapula, and/or trim meat) from carcasses 

or parts. No kidneys, sex glands, or skin are added. 

Ground white turkey meat, 10% fat or less, consists of 

meat muscle fibers that are strand-like in appearance 

with the percentage of fat less than or equal to 

10 percent.

85204-22 Boneless, Skinless 

Diagram not applicable.

Bone

2. Boneless

Skin

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of 

plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Ground White Turkey Meat,

10% Fat or Less 

85204White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – GROUND TURKEY, DARK MEAT, 20% FAT OR LESS (GROUND DARK TURKEY MEAT, 

80% OR BETTER)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 2 0 5 - 2 1 - 0 9 0 -

“Ground dark turkey meat, 20% fat or less” is 

produced by grinding dark turkey (thigh, drumstick, 

and/or dark trim) meat from carcasses or parts. No 

kidneys, sex glands, or skin are added. Ground dark 

turkey meat, 20% fat or less, consists of meat muscle 

fibers that are strand-like in appearance with the 

percentage of fat less than or equal to 20 percent.

85205-21 Boneless, with Skin 

Diagram not applicable.

Bone

2. Boneless

Skin

1. with Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of 

plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Note

Ground Dark Turkey Meat,

20% Fat or Less 

85205Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 85001-85211.doc]

TURKEY – GROUND TURKEY, PATTIES/BURGERS, 30% FAT OR LESS 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 5 2 1 1 - 2 1 - 0 9 0 -

“Ground turkey patties/burgers, 30% fat or less” is 

produced by grinding white meat, dark meat, trim 

meat, and skin from carcasses or parts. The meat is 

then pressed and formed into round or square 

shaped patties/burgers portions. No kidneys or sex 

glands are added. Ground turkey patties/burgers, 

30% fat or less, consists of round or square portions 

of ground turkey with the percentage of fat less than 

or equal to 30 percent.

85211-21 Boneless, with Skin 

Diagram not applicable.

Bone

2. Boneless

Skin

1. with Skin

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

2. Ingredients added 3-8% over product weight

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

03. Plastic Bag, Resealable

06. Tray Pack

07. Tray Pack, Modified atmosphere package

09. Box/Carton

10. Chub/Tube

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 

10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight variation of 

plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

To indicate shape of patty or burger specify “1” under Additional 

Product Options and individual patty or burger weight under Piece 

Weight.

Ground Turkey Patties/Burgers,

30% Fat or Less 

85211 White and Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86001-86006.doc]

TURKEY –TRIMMINGS, WHITE

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 0 1 - 2 - 0 9 0 -

“White turkey trimmings” are produced by removing 

small portions of white turkey meat from the breast, 

wing, tenderloin, and/or scapula of carcasses or parts. 

The bones are removed. The white turkey trimming 

consists of random size pieces of boneless white 

meat. 

86001-21 Boneless, Skin-on (with Skin)

86001-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin-on (with Skin)

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

White Turkey Trimmings 

86001White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86001-86006.doc]

TURKEY –TRIMMINGS, BREAST 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 0 2 - 2 - 0 9 0 -

“Breast trimmings” are produced by removing small 

portions of breast meat from breasts from carcasses 

or parts. The bones are removed. The breast trimming 

consists of random size pieces of boneless breast 

meat. 

86002-21 Boneless, Skin-on

86002-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Breast Trimmings 

86002White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86001-86006.doc]

TURKEY –TRIMMINGS, WING 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 0 3 - 2 1 - 0 9 0 -

“Wing trimmings” are produced by removing small 

portions of wing meat from wings from carcasses or 

parts. The bones are removed. The wing trimming 

consists of random size pieces of boneless wing meat. 

86003-21 Boneless, Skin-on

86003-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Wing Trimmings 

86003White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86001-86006.doc]

TURKEY –TRIMMINGS, DARK 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 0 4 - 2 - 0 9 0 -

“Dark turkey trimmings” are produced by removing small 

portions of dark turkey meat from the legs, thighs, and/or 

drumsticks of carcasses or parts. The bones are 

removed. The dark turkey trimming consists of random 

size pieces of boneless dark meat. 

86004-21 Boneless, Skin-on

86004-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation 

of plus 10% allowed)

‘

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Dark Trimmings 

86004Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86001-86006.doc]

TURKEY –TRIMMINGS, THIGH

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 0 5 - 2 - 0 9 0 -

“Thigh trimmings” are produced by removing small 

portions of thigh meat from thighs from carcasses or 

parts. The bones are removed. The thigh trimming 

consists of random size pieces of boneless thigh meat. 

86005-21 Boneless, Skin-on 

86005-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation 

of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Thigh Trimmings 

86005Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86001-86006.doc]

TURKEY –TRIMMINGS, DRUMSTICK 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 0 6 - 2 - 0 9 0 -

“Drumstick trimmings” are produced by removing small 

portions of drumstick meat from drumsticks from 

carcasses or parts. The bones are removed. The 

drumstick trimming consists of random size pieces of 

boneless drumstick meat. 

86006-21 Boneless, Skin-on

86006-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation 

of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Drumstick Trimmings 

86006Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86011-86021.doc]

TURKEY –SCAPULA MEAT 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 1 1 - 2 - 0 9 0 -

“Scapula meat” is produced by removing the meat 

attached to the scapula bone (shoulder blade). No 

bones are present. The scapula meat consists of 

boneless white meat. 

86011-21 Boneless, Skin-on

86011-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

1. Skin-on

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Scapula Meat 

86011White Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86011-86021.doc]

TURKEY – ILIUM MEAT (OYSTER) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 1 2 - 2 - 0 9 0 -

“Ilium meat” consists of the boneless dark meat 

adjacent to the ilium bone. 

86012-21 Boneless, Skin-on

86012-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

5. Ground, Fine

6. Ground, Medium

7. Ground, Course

9. Other

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Ilium Meat (Oyster) 

86012Dark Meat
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86011-86021.doc]

TURKEY – INTESTINES (CHITTERLINGS)

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 1 5 - 2 2 - 0 9 0 -

The “intestines” are produced by removing the 

digestive tube from the carcass. The intestines consist 

of the alimentary canal, which extends from the 

stomach to the anus, and assists in digestion, food 

absorption, and waste removal. 

86015-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

1. Ingredients added up to 3% over product weight

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

08. Cup/Tub

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight 

variation of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Intestines (Chitterlings) 

86015
0 = Not Specified or Not Applicable

US TRADE DESCRIPTIONS FOR TURKEY

EXPORT STANDARDS COMMITTEE DRAFT, Version C1 (7/30/02) [Tky71 86011-86021.doc]

TURKEY – TENDONS (STRAPS) 

Post Prod. Added Piece Pack Pack Country 

Species Product Bone Skin ClassQualityConfm.Refrig. Prod/Feed. Slaug.Slaug.Rsvd.Opt. Ingred.Process. Weight (g) Packaging Label Package Weight (kg) SC SC Weight (kg) Opt. Designation

8 6 0 2 1 - 2 2 - 0 9 0 -

The “tendon” consists of soft elastic, band-like material 

embedded between the breast and the tenderloin. Small 

pieces of meat may be attached.

86021-22 Boneless, Skinless

Diagram not applicable.

Bone

2. Boneless

Skin

2. Skinless

Class

0. Not applicable

Quality Level (Quality)

9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)

2. Trade Description Certification 

Refrigeration (Refrig.)

1. Chilled

4. Hard Chilled (Mid Temp)

5. Frozen

Production and Feeding System (Prod/Feed) 

1. Traditional Production and Diet

2. Free-Range Production with Traditional Diet

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. Other

Slaughter System (Slaug.)

1. Traditional

2. Halal 

3. Kosher

4. Other

Post Slaughter System (Post Slaug.) 

0. Not applicable

Piece Weight (g)

0000. Not applicable 

Added Ingredients (Added Ingred.)

0. Not Applicable

Size Reduction (Size Reduce)

0. Not Applicable

Additional Product Options (Prod. Options)

1. Contractual modifications 

Internal Packaging (Internal Pack.)

01. Plastic Bag

09. Box/Carton

99. No internal package

Internal Package Labeling (Intern. Label)

1. Labeled (For sale in country specified in Country Code for Labeling)

9. Not Labeled

Pack Style

1. Bulk Pack

9. Other

Package Weight (kg) 

[Insert 4-digit (00.00) package weight in kilograms] (Weight variation 

of plus 10% allowed)

Shipping Container (SC)

1. Box, Unlined and Unwaxed

2. Box, Lined and Unwaxed

3. Box, Unlined and Waxed

5. Bulk Bin, Non-Returnable

6. Bulk Bin, Returnable

Country Code For Labeling (Country Labeled For)

[Insert 3-digit country code from list of ISO Country Codes]

Shipping Container Weight (SC Weight) (kg) 

[Insert 5-digit (000.00) container weight in kilograms] (Weight 

variation of plus 6% allowed)

Packaging Options (Pack Opt.)

1. Contractual modifications specified

Notes

Tendons (Straps) 

86021