1. (1) General.

   1. (a) The Florida standards for quality contained in this section are applicable as indicated in the headings with respect to said sections, to individual carcasses of ready-to-cook poultry, to parts of ready-to-cook poultry as described in subsection (2) of this section, and to individual units of the specified poultry food products.
   2. (b) Carcasses, parts, or poultry food products found to be unsound, unwholesome, or otherwise unfit for human food in whole or in part, shall not be given any of the quality designations.

   3. (c) The following factors shall be considered in ascertaining the quality of an individual carcass or part:

      1. Conformation.

      2. Fleshing.

      3. Fat covering.

      4. The degree of freedom from pinfeathers and vestigial feathers (i.e., hair or down, as the case may be).

      5. The degree of freedom from tears and cuts (exclusive of normal processing cuts).

      6. The degree of freedom from disjointed bones and broken bones.

      7. The degree of freedom from discolorations of the skin and of the flesh and from blemishes and bruises of the skin and flesh.

      8. The degree of freedom from freezing defects.

   4. (d) In interpreting the respective requirements for ‘Premium” Quality, “Good” Quality and “Standard” Quality, as provided in this section, the intensity, aggregate area involved and locations of:

      1. Discolorations (whether or not caused by dressing operations).

      2. Bruises.

      3. Pinfeathers.

      4. Freezing defects as such defects individually, or in combination, detract from the general appearance, shall be considered in determining the particular quality of an individual carcass or part.

   5. (e) A ready-to-cook carcass which has a defect may be graded after the defective portion has been removed. The fact that a portion has been removed, will not be considered in determining the quality of the balance of the carcass if the remaining portion of the carcass is to be disjointed and packed as parts or used in the fabrication of poultry food products. Poultry parts which have been properly cut as described in subsection (2) of this rule may be graded after they have been cut from the carcass, if the class is known and the parts are not misshapen or have nearly the same appearance as prior to cutting from the carcass.
   6. (f) The standards of quality are applicable to poultry parts cut in the manner described in subsection (2) of this rule. Similar parts cut in a manner other than described in subsection (2) of this rule may be grade identified only when approved by the Department upon determination that the labeling for such parts accurately describes the product. Requests for such approval shall be made to the Department.

2. (2) Cut-up poultry parts.

   1. (a) “Breasts” shall be separated from the back at the shoulder joint and by a cut running backward and downward from that point along the junction of the vertebral and sternal ribs. The ribs may be removed from the breasts, and the breasts may be cut along the breastbone to make two approximately equal halves; or the wishbone portion, as described in paragraph (2)(c) of this rule may be removed before cutting the remainder along the breastbone to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for exact weight-making purposes, and the package may contain two or more of such parts without affecting the appropriateness of the labeling as e.g., “chicken breasts.” Neck skin shall not be included with the breasts, except that “turkey breasts” may include neck skin up to the whisker.
   2. (b) “Breasts with ribs” shall be separated from the back at the junction of the vertebral ribs and back. Breasts with ribs may be cut along the breastbone to make two approximately equal halves; or the wishbone portion, as described in paragraph (2)(c) of this rule may be removed before cutting the remainder along the breastbone to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for exact weight-making purposes, and the package may contain two or more of such parts without affecting the appropriateness of the labeling as “breasts with ribs.” Neck skin shall not be included.
   3. (c) “Wishbones” (Pulley Bones), with covering muscle and skin tissue, shall be severed from the breast approximately halfway between the end of the wishbone (hypocledium) and from point of the breastbone (cranial process of the sternal crest) to a point where the wishbone joins the shoulder. Neck skin shall not be included with the wishbone.
   4. (d) “Drumsticks” shall be separated from the thigh by a cut through the knee joint (femorotibial and patellar joint) and from the hock joint (tarsal joint).
   5. (e) “Thighs” shall be disjointed at the hip point and may include the pelvic meat, but shall not include the pelvic bones. Back skin shall not be included.
   6. (f) “Legs” shall include the whole leg, i.e., the thigh and the drumstick, whether jointed or disjointed. Back skin shall not be included.
   7. (g) “Wings” shall include the entire wing with all muscle and skin tissue intact, except that the wingtip may be removed.
   8. (h) “Backs” that are officially identified shall meet the applicable provisions of subsection 5K-5.010(3), F.A.C.
   9. (i) “Halves” are prepared by making a full-length back and breast split of an eviscerated poultry carcass so as to produce approximately equal right and left sides.
   10. (j) “Quarters” consist of the entire eviscerated poultry carcass, which has been cut into four equal parts, but excluding the neck.
   11. (k) “Breast quarter” consists of half a breast with the wing and a portion of the back attached.
   12. (l) “Breast quarter without wing” consists of a front quarter of a poultry carcass, from which the wing has been removed.
   13. (m) “Leg quarter” consists of a poultry thigh and drumstick, with a portion of the back attached.
   14. (n) “Thigh with back portion” consists of a poultry thigh with back portion attached.
   15. (o) “Legs with pelvic bone” consists of a poultry leg with adhering meat and skin and pelvic bone.
   16. (p) “Wing drummette” consists of the humerus (first portion) of a poultry wing with adhering skin and meat attached.

3. (3) Standards for quality of ready-to-cook poultry.

   1. (a) “Premium” Quality.

      1. Conformation. The carcass or part is free of deformities that detract from its appearance or that affect the normal distribution of flesh. Slight deformities, such as slightly curved or dented breastbones and slightly curved backs, may be present.

      2. Fleshing. The carcass has a well developed covering of flesh considering the kind, class, and part.

      a. The breast is moderately long and deep, and has sufficient flesh to give it a rounded appearance with the flesh carrying well up to the crest of the breastbone along its entire length.

      b. The leg is well fleshed and moderately thick and wide at the knee and hip joint area, and has a well-rounded, plump appearance with the flesh carrying well down toward the hock and upward to the hip point area.

      c. The drumstick is well fleshed and moderately thick and wide at the knee joint, and has a well-rounded, plump appearance with the flesh carrying well down toward the hock.

      d. The thigh is well to moderately fleshed.

      e. The wing is well to moderately fleshed.

      3. Fat covering. The carcass or part, considering the kind, class, and part, has a well-developed layer of fat in the skin. The fat is well distributed so that there is a noticeable amount of fat in the skin in the areas between the heavy feathers tracts.

      4. Defeathering. The carcass or part has a clean appearance, especially on the breast. The carcass or part is free of pinfeathers, diminutive feathers, and hair which are visible to the grader.

      5. Exposed flesh. Parts are free of exposed flesh, resulting from cuts, tears, and missing skin (other than slight trimming on the edge). The carcass is free of these defects on the breast and legs. Elsewhere, the carcass may have exposed flesh due to slight cuts, tears, and areas of missing skin, provided that the aggregate of the areas of flesh exposed does not exceed the area of a circle of the diameter as specified in the Summary of Specifications chart.

      6. Disjointed and broken bones and missing parts. Parts are free of broken bones. The carcass is free of broken bones and has not more than one disjointed bone. The wing tips may be removed at the joint, and in the case of ducks and geese, the parts of the wing beyond the second joint may be removed, if removed at the joint and both wings are so treated. The tail may be removed at the base. Cartilage separated from the breastbone is not considered as a disjointed or broken bone.

      7. Discolorations of the skin and flesh. The carcass or part is practically free of such defects. Discolorations due to bruising shall be free of clots (discernible clumps of red or dark cells). Evidence of incomplete bleeding, such as more than an occasional slightly reddened feather follicle, is not permitted. Flesh bruises and discolorations of the skin, such as “blue back’ are not permitted on the breast or legs of the carcass, or on these individual parts, and only lightly shaded discolorations are permitted elsewhere. The total areas affected by flesh bruises, skin bruises, and discolorations, such as “blue back,” singly, or in any combination, shall not exceed one-half of the total aggregate area of permitted discoloration. The aggregate area of all discolorations for a part shall not exceed that of a circle one-fourth inch in diameter for poultry weighing up to 6 pounds and one-half inch in diameter for poultry weighing over 6 pounds. The aggregate area of all discolorations for a carcass shall not exceed the area of a circle of the diameter as specified in the Summary of Specifications chart.

      8. Freezing defects. With respect to consumer packaged poultry, parts, or specified poultry food products, the carcass, part, or specified poultry food product is practically free from defects which result from handling or occur during freezing or storage. The following defects are permitted if they, alone or in combination, detract only very slightly from the appearance of the carcass, part, or specified poultry food product:

      a. Slight darkening over the back and drumsticks, provided the frozen bird or part has a generally bright appearance;

      b. Occasional pockmarks due to drying of the inner layer of skin (derma) (however, none may exceed the area of a circle one-eighth inch in diameter for poultry weighing 6 pounds or less and one-fourth inch in diameter for poultry weighing over 6 pounds);

      c. Occasional small areas showing a thin layer of clear or pinkish colored ice.

      9. Backs. Premium quality backs shall meet all applicable provisions of this section pertaining to parts, and shall include the meat contained on the ilium (oyster), pelvic meat and skin and vertebral ribs and scapula with meat and skin.

   2. (b) “Good” Quality.

      1. Conformation. The carcass or part may have moderate deformities such as a dented, curved, or crooked breast, crooked back or misshapen legs or wings, which do not materially affect the distribution of flesh or the appearance of the carcass or part.

      2. Fleshing. The carcass has a moderate covering of flesh considering the kind, class, and part.

      a. The breast has a substantial covering of flesh with the flesh carrying up to the crest of the breastbone sufficiently to prevent a thin appearance.

      b. The leg is fairly thick and wide at the knee and hip joint area, and has sufficient flesh to prevent a thin appearance.

      c. The drumstick has a sufficient amount of flesh to prevent a thin appearance with the flesh carrying fairly well down toward the hock.

      d. The thigh has a sufficient amount of flesh to prevent a thin appearance.

      e. The wing has a sufficient amount of flesh to prevent a thin appearance.

      3. Fat covering. The carcass or part has sufficient fat in the skin to prevent a distinct appearance of the flesh through the skin, especially on the breast and legs.

      4. Defeathering. The carcass or part may have a few nonprotruding pinfeathers or vestigial feathers which are scattered sufficiently so as not to appear numerous. Not more than an occasional protruding pinfeather or diminutive feather shall be in evidence under a careful examination.

      5. Exposed flesh. Parts may have exposed flesh resulting from cuts, tears, and missing skin, provided that not more than a moderate amount of the flesh normally covered by skin is exposed. The carcass may have exposed flesh resulting from cuts, tears, and missing skin, provided that the aggregate of the areas of flesh exposed does not exceed the area of a circle of the diameter as specified in the Summary of Specifications chart. Notwithstanding the foregoing, a carcass meeting the requirements of Premium quality for fleshing may be trimmed to remove skin and flesh defects, provided that no more than one-third of the flesh is exposed on any part, and the meat yield of any part is not appreciably affected.

      6. Disjointed and broken bones and missing parts. Parts may be disjointed, but are free of broken bones. The carcass may have two disjointed bones, or one disjointed bone and one nonprotruding broken bone. Parts of the wing beyond the second joint may be removed at a joint. The tail may be removed at the base. The back may be trimmed in an area not wider than the base of the tail and extending from the tail to the area halfway between the base of the tail and the hip joints.

      7. Discolorations of the skin and flesh. The carcass or part is free of serious defects. Discoloration due to bruising shall be free of clots (discernible clumps of red or dark cells). Evidence of incomplete bleeding shall be no more than very slight. Moderate areas of discoloration due to bruises in the skin or flesh and moderately shaded discoloration of the skin, such as “blue back” are permitted, but the total areas affected by such discolorations, singly or in any combination, may not exceed one-half of the total aggregate area of permitted discoloration. The aggregate area of all discolorations for a part shall not exceed the area of a circle having a diameter of one-half inch for poultry weighing up to 1 pound, 8 ounces; 1'' inch for poultry weighing over 1 pound, 8 ounces, but not more than 6 pounds; and 1-1/2'' inches for poultry weighing over 6 pounds. The aggregate area of all discolorations for a carcass shall not exceed the area of a circle of the diameter as specified in the Summary of Specifications chart.

      8. Freezing defects. With respect to consumer packaged poultry, parts, or specified poultry food products, the carcass, part or specified poultry food product may have moderate defects which result from handling or occur during freezing or storage. The skin and flesh shall have a sound appearance, but may lack brightness. The carcass or part may have a few pockmarks due to drying of the inner layer of skin (derma). However, no single area of overlapping pockmarks may exceed that of a circle one-half inch in diameter. Moderate areas showing layers of clear pinkish or reddish colored ice are permitted.

      9. Backs. Good quality backs shall meet all applicable provisions of this section pertaining to parts, and shall include either the meat contained on the ilium (oyster) and meat and skin from the pelvic bones or the vertebral ribs and scapula with meat and skin.

   3. (c) “Standard” Quality.

      1. A part that does not meet the requirements for Premium or Good quality may be of Standard quality if the flesh is substantially intact.

      2. A carcass that does not meet the requirements for Premium or Good quality may be Standard quality. Both wings may be removed or neatly trimmed. Trimming of the breast and legs is permitted, but not to the extent that the normal meat yield is materially affected. The back may be trimmed in an area not wider than the base of the tail and extending from the tail to the area between the hip joints.

      3. Standard quality backs shall include the meat and skin from the pelvic bones, except that the meat contained in the ilium (oyster) may be removed. The vertebral ribs and scapula with meat and skin may also be removed, but the remaining portion must have the skin substantially intact.

Rulemaking Authority 583.04, 583.17 FS. Law Implemented 583.17 FS. History–New 12-15-68, Repromulgated 12-31-74, Amended 7-22-75, 12-23-84, Formerly 5E-7.10, 5E-7.010.