Regulations > Control over the Sale of Poultry Meat > Tables > Table 1 : Classes and Grades for Poultry Meat [Reg. 3(1)]

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

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