TRADE/WP.7/GE.11/2002/13/Add.3
Page 3
UNITED
NATIONS
Distr.
GENERAL
TRADE/WP.7/GE.11/2002/13/Add.3
12 July 2002
ORIGINAL : ENGLISH
ECONOMIC COMMISSION FOR EUROPE
COMMITTEE FOR TRADE, INDUSTRY AND
ENTERPRISE DEVELOPMENT
Working Party on Standardization of
Perishable Produce and Quality Development
Specialized Section on Standardization of Meat
11th session, 9 - 10 April 2002, Geneva
REPORT OF THE ELEVENTH SESSION
Addendum 3
UNECE STANDARD FOR CHICKEN
The Specialized Section decided that the text of the chicken production pages had advanced far enough to annex it to the report in order to have a translated version for the next meeting of rapporteurs. The product images are for technical reasons not included in this document. A version containing these photographs is available on the homepage of the Agricultural Standards Unit (see www.unece.org/trade/agr following the menu STANDARDS and then MEAT).
GE.02-
UNECE STANDARD FOR CHICKEN
SECTION 7B
CHICKEN PRODUCT CARCASSES AND PARTS PRODUCT DESCRIPTIONS
Foreword
Purpose
Chicken Skeletal Diagram Explanation
Product Description Item No.
Whole Bird 0101
Whole Bird w/out Giblets (W.O.G.) 0102
Boneless Whole Bird w/out Wings & Giblets 0103
W.O.G. w/ Long-Cut Drumsticks 0104
W.O.G. w/ Half Neck 0105
W.O.G. w/ Whole Neck 0106
W.O.G. w/ Head 0107
W.O.G. w/ Head & Feet 0108
2-Piece Cut-Up (Split Bird) 0201
4-Piece Cut-Up (Quartered Bird) 0202
6-Piece Cut-Up 0203
8-Piece Cut-Up, Traditional 0204
8-Piece Cut-Up, Non-Traditional 0205
9-Piece Cut-Up, Traditional 0206
9-Piece Cut-Up, Country-Cut 0207
10-Piece Cut-Up 0208
Front Half 0301
Front Half w/out Wings (Whole Breast with Back) 0302
Back Half 0401
Back Half w/out Tail 0402
Breast Quarter 0501
Split Breast w/Back Portion 0502
Whole Breast w/Ribs & Tenderloins 0601
Bone-in Whole Breast w/ Ribs and Wings 0602
Boneless Whole Breast w/ Rib Meat, w/out Tenderloins 0603
Boneless Whole Breast w/ Tenderloins 0604
Boneless Whole Breast w/out Tenderloins 0605
Bone-in Split Breast w/ Ribs 0701
Bone-in Split Breast w/ Ribs & Wing 0702
Boneless Split Breast w/out Rib Meat 0704
Partially Boneless Split Breast w/ Rib Meat &
1st Wing Segment 0705
Inner Fillet (Tender, Small Fillet) 0801
Inner Filler w/Tendon Tip Off 0802
Leg w/ Back Portion (Leg Quarter) 0901
Leg w/ Back Portion w/out Tail (Leg Quarter w/out Tail) 0902
Leg w/ Back Portion w/out Tail or Abdominal Fat 0903
Long-Cut Drumstick & Thigh Portion w/Back 0904
Whole Leg (Short-Cut Leg) 1001
Whole Leg w/ Abdominal Fat 1002
Whole Leg, Long-Cut 1003
Whole Leg, w/ Thigh/Drumstick Incision (Short-Cut
Sujiire) 1004
Whole Leg, Long-Cut, w/ Thigh/Drumstick Incision
(Long-Cut Sujiire) 1005
CHICKEN PRODUCT CARCASSES AND PARTS PRODUCT DESCRIPTIONS
Thigh 1101
Bone-in Thigh w/ Back Portion (Thigh Quarter) 1102
Boneless Thigh, Trimmed 1103
Boneless Thigh, Squared 1104
Boneless Thigh, Trimmed & Squared 1105
Drumstick 1201
Slant-Cut Drumstick 1202
Whole Wing 1301
1st & 2nd Segment Wing (V-Wing) 1302
2nd & 3rd Segment Wing (2-Joint Wing) 1303
1st Segment Wing (Wing Drummette) 1304
2nd Segment Wing (Wing Flat) 1305
3rd Segment Wing (Wing Tip) 1306
1st Segment & 2nd Segment Wings 1307
Wings w/ Back Attached 1308
Stripped Lower Back 1401
Lower Back 1402
Upper Back 1403
Whole Back 1404
Tail 1501
Neck 1601
Head 1701
Processed Paws 1801
Processed Feet 1802
Unprocessed Paws 1803
Unprocessed Feet 1804
Gizzards, Mechanically Cut 1901
Gizzards, Butterfly-Cut 1902
Gizzards, V-Style Cut 1903
Livers 2001
Hearts, Cap Off 2101
Hearts, Cap On 2102
Testes (Fries, Testicles) 2201
Breast Skin 2301
Thigh/Leg Skin 2302
Body Skin 2303
Abdominal Fat (Leaf Fat) 2401
2-Product Combinations 4001
3-Product Combinations 4002
4-Product Combinations 4003
CHICKEN SKELETAL DIAGRAM EXPLANATION
Two of the three skeletal diagrams of a whole chicken shown below are used to illustrate the composition of each poultry product. These three diagrams show the major bones of the chicken in dorsal or back view (in blue), ventral or breast view (in orange), and lateral or side view (in yellow). The shaded areas of views for the particular product represents the portion and muscles of the chicken included in that product.
CHICKEN – WHOLE BIRD
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 oil gland and tail may or may not be present. The gizzard, heart, liver, and neck with or without skin (giblet pack) are included as separate parts.
70101-11 Bone-in, Skin-on, Color not specified
70101-12 Bone-in, Skinless
70101-21 Boneless, Skin-On, Color not specified
70101-22 Boneless, Skinless
CHICKEN – WHOLE BIRD WITHOUT GIBLETS (W.O.G.)
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 oil gland and tail may or may not be present.
70102-11 Bone-in, Skin-on, Color not specified
70102-12 Bone-in, Skinless
70102-21 Boneless, Skin-On, Color not specified
70102-22 Boneless, Skinless
CHICKEN – BONELESS WHOLE BIRD WITHOUT GIBLETS (W.O.G.) OR WINGS
A “boneless whole bird without giblets or wings” consists of an intact carcass with the breast, thigh, and drumstick meat. The head, wings, feet, and oil gland and tail are removed.
70103-21 Boneless, Skin-On, Color not specified
70103-22 Boneless, Skinless
CHICKEN – WHOLE BIRD WITHOUT GIBLETS (W.O.G.), WITH LONG-CUT DRUMSTICKS (SHANK)
A “whole bird without giblets, with long-cut drumstick” consists of an intact carcass with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The head and paws are removed, and the tail may or may not be present.
70104-11 Bone-in, Skin-on, Color not specified
70104-12 Bone-in, Skinless
70104-21 Boneless, Skin-On, Color not specified
70104-22 Boneless, Skinless
CHICKEN – WHOLE BIRD WITHOUT GIBLETS (W.O.G.) WITH HALF NECK
A “whole bird without giblets with half neck” consists of an intact carcass with one-half of the neck attached with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The head, one-half of the neck, and the feet are removed, and the oil gland and tail may or may not be present.
70105-11 Bone-in, Skin-on, Color not specified
CHICKEN – WHOLE BIRD WITHOUT GIBLETS (W.O.G.) WITH WHOLE NECK
A “whole bird without giblets with whole neck” consists of an intact carcass with the neck attached with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The head and feet are removed, and the oil gland and tail may or may not be present.
70106-11 Bone-in, Skin-on, Color not specified
CHICKEN – WHOLE BIRD WITHOUT GIBLETS (W.O.G.) WITH HEAD
A “whole bird without giblets with head” consists of an intact carcass with the head attached with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The feet are removed and the oil gland and tail may or may not be present.
70107-11 Bone-in, Skin-on, Color not specified
CHICKEN – WHOLE BIRD WITHOUT GIBLETS (W.O.G.) WITH HEAD AND FEET
A “whole bird without giblets with head and feet” consists of an intact carcass with the head and feet attached. All parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat are also attached. The oil gland and tail may or may not be present.
70108-11 Bone-in, Skin-on, Color not specified
CHICKEN – TWO-PIECE CUT-UP (SPLIT BIRD)
A “2-piece cut-up chicken” is produced by splitting a whole bird without giblets (70102) end to end through the back and breast to produce approximately equal left and right carcass 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.
70201-11 Bone-in, Skin-on, Color not specified
CHICKEN – FOUR-PIECE CUT-UP (QUARTERED BIRD)
A “4-piece cut-up chicken” is produced by cutting a whole bird without giblets (70102) into 2 breast quarters with wings attached and 2 leg quarters. The oil gland, tail, and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.
70202-11 Bone-in, Skin-on, Color not specified
CHICKEN – SIX-PIECE CUT-UP
A “6-piece cut-up chicken” is produced by cutting a whole bird without giblets (70102) into 2 split breasts with back and rib portions, 2 drumsticks, 2 thighs with back portion. The wings are removed. The oil gland, tail, and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.
70203-11 Bone-in, Skin-on, Color not specified
CHICKEN – EIGHT-PIECE CUT-UP, TRADITIONAL
A “8-piece traditional cut-up chicken” is produced by cutting a whole bird without giblets (70102) into
2 split breasts with back and rib portions, 2 drumsticks, 2 thighs with back portion, and 2 wings. The oil gland, tail, and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.
70204-11 Bone-in, Skin-on, Color not specified
CHICKEN –EIGHT-PIECE CUT-UP, NON-TRADITIONAL
A “8-piece non-traditional cut-up chicken” is produced by cutting a whole bird without giblets (70102) into eight pieces specified by the buyer or seller. The old gland, tail, and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.
70205-11 Bone-in, Skin-on, Color not specified
CHICKEN – NINE-PIECE CUT-UP, TRADITIONAL
A “9-piece traditional cut-up chicken” is produced by cutting a whole bird without giblets (70102) into
1 breast portion containing the clavicle, 2 split breasts with back and rib portions, 2 drumsticks,
2 thighs with back portion, and 2 wings. The oil gland, tail, and abdominal fat may or may not be present. . Individual parts may or may not come from the same bird.
70206-11 Bone-in, Skin-on, Color not specified
CHICKEN – NINE-PIECE CUT-UP, COUNTRY-CUT
A “9-piece country-cut cut-up chicken” is produced by cutting a whole bird without giblets (70102) into 1 lower breast portion, 2 upper split breasts portions (with back and rib portions), 2 drumsticks, 2 thighs with back portion, and 2 wings. The oil gland, tail, and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.
70207-11 Bone-in, Skin-on, Color not specified
CHICKEN – TEN-PIECE CUT-UP
A “10-piece cut-up chicken” is produced by cutting a whole bird without giblets (70102) into 4 equal breast portions with back and ribs, 2 thighs with back portion, 2 drumsticks, and 2 wings. The oil gland, tail, and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.
70208-11 Bone-in, Skin-on, Color not specified
CHICKEN – FRONT HALF
A “front half” is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum. The front half consists of a full breast with the adjacent back portion and both wings attached.
70301-11 Bone-in, Skin-on, Color not specified
CHICKEN – FRONT HALF WITHOUT WINGS (WHOLE BREAST WITH BACK)
A “front half without wings” is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum, and removing the wings. The front half without wings consists of a full breast with the adjacent back portion.
70302-11 Bone-in, Skin-on, Color not specified
CHICKEN – BACK HALF (SADDLE)
A “back half” is produced by cutting a whole bird without giblets (70102) 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. The oil gland may or may not be removed.
70401-11 Bone-in, Skin-on, Color not specified
CHICKEN – BACK HALF WITHOUT TAIL (SADDLE)
A “back half without tail” is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium 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.
70402-11 Bone-in, Skin-on, Color not specified
CHICKEN – BREAST QUARTER
A “breast quarter” is produced by cutting a front half (70301) along the sternum and back into two approximately equal portions. The breast quarter consists of half of a breast with the attached wing and a portion of the back.
70501-11 Bone-in, Skin-on, Color not specified
CHICKEN – SPLIT BREAST WITH BACK PORTION
A “split breast with back portion” is produced by cutting a front half without wings (70302) along the sternum and back into two approximately equal portions. The split breast with back portion consists of half of a breast with a portion of the back attached.
70502-11 Bone-in, Skin-on, Color not specified
CHICKEN – WHOLE BREAST WITH RIBS AND TENDERLOINS
A “whole breast with ribs and tenderloins” is produced from a front half without wings (70302) by separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The neck skin and back are removed. The whole breast with ribs and tenderloins consists of the entire breast with rib meat and tenderloins.
70601-11 Bone-in, Skin-on, Color not specified
70601-12 Bone-in, Skinless
70601-21 Boneless, Skin-on, Color not specified
70601-22 Boneless, Skinless
CHICKEN – BONE-IN WHOLE BREAST WITH RIBS AND WINGS
A “bone-in whole breast with ribs and wings” is produced from a front half (70301) by separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The neck skin and back are removed. The whole breast with ribs and wings consists of the entire breast with ribs, tenderloins, and wings.
70602-11 Bone-in, Skin-on, Color not specified
CHICKEN – BONELESS WHOLE BREAST WITH RIB MEAT, WITHOUT TENDERLOINS
A “boneless whole breast with rib meat, without tenderloins” is produced from a front half without wings (70302) by separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The back, tenderloins, neck skin, and bones are removed. The boneless whole breast with rib meat, without tenderloins consists of an entire boneless breast with rib meat.
70603-21 Boneless, Skin-on, Color not specified