Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsRegulations regarding Control over the Sale of Poultry Meat3. Classes and grades of poultry meat |
| (1) | Poultry meat of a type referred to in column 1 of Table 1, shall, subject to the provisions of subregulation (2), be classified according to the classes specified in column 2 of the said table opposite thereto and graded according to the grades specified in column 4 of the said table opposite thereto. |
| (2) | Poultry cuts which do not correspond to the class designations of portions referred to in subregulation (1), shall be designated in accordance with normal trade practice: Provided that such designations shall not be confused with the class designations of portions. |
| (3) | Poultry carcasses shall be classified as— |
| (a) | spring chicken (poussin), broiler, young turkey or young duck muscovy if the tip of the sternum is flexible; and |
| (b) | hen, cock, turkey, duck or muscovy if the tip of the sternum is rigid or ossified. |
[Regulation 3 substituted by regulation 4 of Notice No. R. 988, GG 18155, dated 25 July 1997]
| (4) | Grading shall be done on poultry carcasses only. |