pelvic bones or the vertebral ribs and scapula with meat and skin.

[41 FR 23681, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 31, 1981, and amended at 51 FR 17281, May 9, 1986; 51 FR 18875, May 23, 1986; 51 FR 26224, July 22, 1986]

§ 70.222 C quality.

(a) A part that does not meet the requirements for A or B quality may be of C quality if the flesh is substantially intact.

(b) A carcass that does not meet the requirements for A or B quality may be C 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.

(c) C quality backs shall include all 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 and the backbone located anterior (forward) of the ilia bones may also be removed (front half of back).

[41 FR 23681, June 11, 1976; 41 FR 26565, June 28, 1976. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981; 51 FR 17282, May 9, 1986]

STANDARDS FOR QUALITY OF SPECIFIED POULTRY FOOD PRODUCTS

§ 70.230 Poultry roast-A quality.

The standard of quality contained in this section is applicable to raw poultry products labeled in accordance with 9 CFR Part 381 as ready-to-cook "Roasts" or similar descriptive terminology.

(a) The deboned poultry meat used in the preparation of the product shall be from young poultry.

(b) Bones, tendons, cartilage, blood clots, and discolorations shall be removed from the meat.

(c) All pinfeathers, bruises, hair, discolorations, and blemishes, shall be removed from the skin, and where necessary, excess fat shall be removed from

the skin covering the crop area or other areas.

(d) Seventy-five percent or more of the outer surface of the product shall be covered with skin, whether attached to the meat or used as a wrap. The skin shall not appreciably overlap at any point. The combined weight of the skin and fat used to cover the outer surface and that used as a binder shall not exceed 15 percent of the total net weight of the product.

(e) The product shall be fabricated in such a manner that it can be sliced after cooking and each slice can be served with minimal separation.

(f) Seasoning or flavor enhancers, if used, shall be uniformly distributed.

(g) Product shall be fabricated or tied in such a manner that it will retain its shape after defrosting and cooking.

(h) Packaging shall be neat and attractive.

(i) Product shall be practically free of weepage after packaging and/or freezing, and if frozen, shall have a bright, desirable color.

(j) Product packaged in an Ovenready container shall meet all the requirements of paragraphs (a) through (i) of this section, except that with respect to skin covering, the exposed surface of the roast need not be covered with skin. If skin is used to cover the exposed surface, it may be whole or emulsified. Additionally, for roasts packaged in oven-ready containers, comminuted (mechanically deboned) meat may be substituted in part for skin, but may not exceed 8 percent of the total weight of the product.

[41 FR 23681, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 31, 1981, and amended at 51 FR 17282, May 9, 1986]

§ 70.231 Boneless poultry breast and thigh-A quality.

The standards of quality contained in this section are applicable to raw poultry products labeled as ready-tocook 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 in § 70.210(e) (1), (2), or (5), respectively.

(b) The bone or bones shall be removed in a neat maner without undue mutilation of adjacent muscle.

(c) With skin, the breast or thigh shall meet A quality requirements for ready-to-cook poultry parts in § 70.220(d), (e), and (g), and shall be free of tendons and cartilage.

(d) Skinless breast or thighs shall be free of tendons, cartilage, blood clots, and discolorations. Minor abrasions due to preparation techniques are permitted.

(e) Slight trimming is permitted around the edges and inner muscle surface of the part.

[41 FR 23681, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 31, 1981, and amended at 51 FR 17282, May 9, 1986]

UNITED STATES GRADES FOR READY-TOCook POULTRY AND SPECIFIED POULTRY FOOD PRODUCTS

§ 70.240 General.

(a) All terms in the United States standards for quality set forth in §§ 70.210 through 70.231 shall, when used in §§ 70.240 through 70.271, have the same meaning as when used in said standards.

(b) The United States Grades for ready-to-cook poultry and specified poultry food products are applicable to poultry of the kinds and classes set forth in §§ 70.200 through 70.206 when used as described in paragraphs (c) and (d) of this section.

(c) United States Consumer Grades for ready-to-cook poultry and specified poultry food products may be assigned only when (1) each carcass, part, or poultry food product, including those used in preparing a poultry food product, has been graded in an unfrozen state on an individual basis by a grader or by an authorized person pursuant to § 70.20(c) and thereafter checkgraded by a grader; (2) applicable poultry food product has been prepared under the supervision of a grader; and (3) identified in an unfrozen state.

(d) United States Procurement Grades may be assigned to a lot of

ready-to-cook poultry when (1) graded as a lot on the basis of an examination of each carcass or part in the lot by a grader or by an authorized person pursuant to § 70.20(c) and thereafter checkgraded by a grader, or (2) graded on the basis of an examination of each carcass or part in a representative sample from the lot by a grader. Such ready-to-cook poultry carcasses or parts may be graded in a frozen or unfrozen state.

[51 FR 17282, May 9, 1986]

UNITED STATES CONSUMER GRADES FOR READY-TO-Cook POULTRY AND SPECIFIED POULTRY FOOD PRODUCTS

§ 70.250 U.S. Grade A.

A lot of ready-to-cook poultry, parts, or poultry food products consisting of one or more ready-to-cook carcasses or parts, or individual units of poultry food products of the same kind and class, each of which conforms to the requirements for A quality as specified in this part, may be designated as U.S. Grade A.

§ 70.251 U.S. Grade B.

A lot of ready-to-cook poultry or parts consisting of one or more readyto-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for B quality or better may be designated as U.S. Grade B.

§ 70.252 U.S. Grade C.

A lot of ready-to-cook poultry or parts consisting of one or more readyto-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for C quality or better, may be designated as U.S. Grade C.

UNITED STATES PROCUREMENT GRADES FOR READY-TO-COOK POULTRY

§ 70.270 U.S. Procurement Grade I.

Any lot of ready-to-cook poultry composed of one or more carcasses or parts of the same kind and class may be designated and identified as U.S. Procurement Grade I when:

(a) Ninety percent or more of the carcasses or parts in such lot meet the

requirements of A quality, with the following exceptions: (1) Fat covering and conformation may be as described in this subpart for B quality; (2) trimming of the skin and flesh to remove defects is permitted to the extent that not more than one-third of the flesh is exposed on a separated part or on any part on a carcass, and the meat yield of a separated part or any part on a carcass is not appreciably affected; (3) discoloration of the skin and flesh may be as described in this subpart for B quality; (4) one or both drumsticks on a carcass may be removed if the part is severed at the joint; (5) the back on a carcass may be trimmed in an area not wider than the base of the tail and extending to the area between the hip joints; (6) the wings or parts of wings on a carcass may be removed if severed at a joint; and

(b) The balance of the carcasses or parts meet the same requirements except they may have only a moderate covering of flesh.

[51 FR 17282, May 9, 1986]

§ 70.271 U.S. Procurement Grade II.

Any lot of ready-to-cook poultry composed of one or more carcasses or parts of the same kind and class which fails to meet the requirements of U.S. Procurement Grade I may be designated and identified as U.S. Procurement Grade II: Provided, That (a) trimming of flesh from a separated part or from any part on the carcass does not exceed 10 percent of the meat; and (b) portions of a carcass weighing not less than one-half of the whole carcass may be included, if the portion approximates in percentage the meat to bone yield of the whole carcass.

[51 FR 17282, May 9, 1986]

(c) In interpreting the respective requirements specified in §§ 70.320 through 70.322 for A quality, B quality, and C quality: (1) The intensity of coagulation due to incomplete bleeding, (2) freedom from foreign material, (3) broken bones, flesh bruises, defects, and deformities, and (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.

(d) 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. Rabbit parts which have been properly cut as described in paragraph (e) of this section 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.

(e) The standards of quality are applicable to rabbit parts cut in the manner described in paragraphs (e) (1) through (5) of this section. Similar parts cut in a manner other than as described in paragraphs (e) (1) through (5) of this section may be grade identified only when approved by the Administrator upon his determination that the labeling for such parts accurately describes the product. Requests for such approval shall be made to the National Supervisor.

(1) "Forelegs" shall be removed by cutting straight across the backbone at the eighth or ninth thoracic vertebra. The legs are divided by a lengthwise cut along the backbone to produce two approximately equal halves.

(2) "Ribs" shall be removed by cutting straight across the backbone between the third and fourth lumbar vertebrae. The rib section is further divided by a lengthwise cut along the backbone.

(3) "Loin" is separated from the rump by cutting straight across the backbone between the sixth and seventh lumbar vertebrae. There is no further division of this part.

(4) “Rump” is separated from the hind legs by cutting on a straight line from the base of the tail to a point approximately one-half inch above the stifle joint. There is no further division of the rump.

(5) "Hind legs" need no further division after separation from the rump.

STANDARDS FOR QUALITY

§ 70.320 A quality.

(a) The carcass or part: (1) Is free from evidence of incomplete bleeding such as more than an occasional slight coagulation in a vein, (2) is free from any evidence of reddening of the flesh due to fluid in the connective tissues, (3) is free from all foreign material

(including, but not being limited to, hair, dirt, and bone particles) and from crushed bones caused by removing the head or the feet, and (4) is free from broken bones, flesh bruises, defects, and deformities. Ends of leg bones may be broken due to removing the feet.

(b) The carcass: (1) Is short, thick, well-rounded, and full-fleshed, (2) has a broad back, broad hips, and broad, deep-fleshed shoulders, and firm muscle texture, and (3) has a fair quantity of interior fat in the crotch and over the inner walls of the carcass, and a moderate amount of interior fat around the kidneys.

(c) The part: (1) Is full-fleshed and (2) has firm muscle texture.

(d) Freezing defects. With respect to consumer packaged rabbit carcasses or parts, they are 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 or part:

(1) Slight darkening provided the frozen carcass or part has a generally bright appearance, (2) occasional pockmarks due to drying of the outer layer of flesh and (3) occasional small areas showing a thin layer of clear or pinkish colored ice.

§ 70.321 B quality.

(a) The carcass or part: (1) Is free of evidence of incomplete bleeding such as more than an occasional slight coagulation in a vein, (2) is free from any evidence of reddening of the flesh due to fluid in the connective tissues, (3) is free from all foreign material (including, but not being limited to, hair, dirt, and bone particles) and from crushed bones caused by removing the head or the feet, and (4) is free from broken bones and practically free from bruises, defects, and deformities. Ends of leg bones may be broken due to removing the feet.

(b) The carcass: (1) Is short, thick, fairly well-rounded and fairly wellfleshed, (2) has a fairly broad back, fairly broad hips, and fairly broad and deep-fleshed shoulders, and fairly firm muscle texture, and (3) has at least a

small amount of interior fat in the crotch and over the inner walls of the carcass with a small amount of interior fat around the kidneys.

(c) The part: (1) Is fairly wellfleshed, and (2) has fairly firm muscle texture.

(d) Freezing defects. With respect to consumer packaged rabbit carcasses or parts, they may have moderate defects which result from handling or occur during freezing or storage. The flesh shall have a sound appearance but may lack brightness. The carcass or part may have a few pockmarks due to drying of the outer layer of flesh. Moderate areas showing layers of clear, pinkish, or reddish colored ice are permitted.

§ 70.322 C quality.

(a) The carcass or part that does not meet the requirements for A or B quality may be of C quality, and such carcass or part: (1) May show very slight evidence of reddening of the flesh due to blood in the connective tissues, (2) is free from all foreign material (including, but not being limited to, hair, dirt, and bone particles) and from crushed bones caused by removing the head or feet, and (3) may have moderate bruises of the flesh, moderate defects, and moderate deformities; may have not more than one broken bone in addition to broken ends of leg bones due to removal of the feet; and may have a small portion of the carcass or part removed because of serious bruises. Discoloration due to bruising in the flesh shall be free of clots (discernible clumps of dark or red cells).

(b) The carcass: (1) May be long, rangy, and fairly well-fleshed, (2) may have thin, narrow back and hips, and soft flabby muscle texture, and (3) may show very little evidence of exterior fat.

(c) The part: (1) Is fairly wellfleshed, and (2) has soft, flabby muscle texture.

more ready-to-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for A quality as specified in this part, may be designated as U.S. Grade A.

§ 70.331 U.S. Grade B.

A lot of ready-to-cook rabbit carcasses or parts, consisting of one or more ready-to-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for B quality as specified in this part, may be designated as U.S. Grade B.

§ 70.332 U.S. Grade C.

A lot of ready-to-cook rabbit carcasses or parts, consisting of one or more ready-to-cook carcasses or parts of the same kind and class, each of which conforms to the requirements for C quality as specified in this part, may be designated as U.S. Grade C.

[41 FR 2368, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 3, 1981, and amended at 47 FR 46071, Oct. 15, 1982; 47 FR 54421, Dec. 3, 1982]

75.11 Content of application.

75.10 How to make application.

75.12 When application deemed filed. 75.13 When application may be rejected. 75.14 When application may be withdrawn.

A lot of ready-to-cook rabbit carcasses or parts, consisting of one or