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Poultry parts have become increasingly popular with the
consumer and restaurateur. Some people prefer all white meat, and the all
breast pack serves this need. For those who prefer all dark
meat, drumsticks, thighs, or whole leg packs serve the
purpose. Parts are versatile. They are especially popular in
specialty dishes and are ideal for barbecuing.
A ready-to-cook carcass which has a defect may be graded
after the defective portion has been removed, and the fact that
a portion of the carcass 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 in the official plant where graded. Specific grade
standards have been established for parts, and provision made for parts after they have been
cut from the carcass, providing the class is known, the parts
are not misshapen and have nearly the same appearance as they had prior to
cutting from the carcass. Specific requirements for parts are set forth in the
"Fleshing"
categories for Grade A and
Grade B ready-to-cook poultry.
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