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Breast & Thigh

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Following are grade standards for boneless poultry breasts and thighs.

The standards of quality contained in this section are applicable to raw poultry products labeled as ready-to-cook boneless poultry breasts or thighs, or as ready-to-cook boneless poultry breast fillets or thigh fillets, or with words of
similar import.
 
a. The breast or thigh shall be cut as specified.
b. Prior to deboning, the breast or thigh shall meet the A Quality requirements for ready-to-cook poultry parts, as specified.
c. The bone or bones shall be removed in a neat manner, without undue mutilation of adjacent muscle.

Poultry Roast Breast & Thigh

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