Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Regulations regarding Control over the Sale of Poultry Meat

Tables

Table 1 : Classes and Grades for Poultry Meat [Reg. 3(1)]
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Table 1

 

Classes and Grades for Poultry Meat [Reg. 3(1)]

 

 

Type

Class designation

Alternative class designation

Grade

Additional requirements

 

1

2

3

4

5

1.

Chicken

Spring Chicken

Poussin

Grade A, Grade B

Broiler

—

Grade A, Grade B

—

Chicken

Hen, cock, boiling chicken

Grade A, Grade B

2.

Turkey

Young turkey

—

Grade A, Grade B

—


Turkey

Adult hen, Adult Tom

Grade A, Grade B

3.

Duck

Young duck

—

Grade A, Grade B

—


Duck

—

Grade A, Grade B

 

4.

Muscovy

Young muscovy

—

Grade A, Grade B

—


Muscovy

—

Grade A, Grade B

—

5.

Portions (Chicken, Turkey, Duck or Muscovy)

Barbeque pack (several combinations of thighs, drumsticks, wings, breasts and back)

Barbeque portions

—

Reg. 5(1) and (3)(a)


Soup pack (combination not specified)

—

—

Reg. 5(3)(b) and 8(1)(f)


Half carcass

—

—

Reg. 5(1) and (3)(a)


Quarter carcass

Front quarter, hind quarter

—

Reg. 5(1) and (3)(a)


Legs

Thighs plus drumsticks, whole legs

—

Reg. 5(1) and (3)(a)


Thighs

—

—

Reg. 5(1) and (3)(a)


Drumsticks

—

—

Reg. 5(1) and (3)(a)


Wings

—

—

Reg. 5(1), (2) and (3)(a)


Breast

Breast pieces, keel

—

Reg. 5(1) and (3)(a)


Back

—

—

Reg. 5(1) and (3)(a)

6.

Other

Heads

—

—

—


Feet

—

—

—


Necks

—

—

—


Livers

—

—

—


Hearts

—

—

—


Gizzards

—

—

—

 

*No grade