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Article 1E+W

The products referred to in [F1the fourth paragraph (Poultry and poultrymeat) of Schedule 4 to the Agriculture Act 2020, excluding live poultry,][F2paragraph 17(1)(d) (poultry and poultrymeat) of Schedule 5 to the Agriculture Act 2020, excluding live poultry][F3section 10(1)(d) of the Agriculture (Retained EU Law and Data) (Scotland) Act 2020, excluding live poultry,] are hereby defined as follows:

1.

Poultry carcases

(a)

DOMESTIC FOWL (Gallus domesticus)

  • chicken, broiler: fowl in which the tip of the sternum is flexible (not ossified),

  • cock, hen, casserole or boiling fowl: fowl in which the tip of the sternum is rigid (ossified),

  • capon: male fowl castrated surgically before reaching sexual maturity and slaughtered at a minimum age of 140 days: after castration the capons must be fattened for at least 77 days,

  • poussin, coquelet: chicken of less than 650 g carcase weight (expressed without giblets, head and feet); chicken of 650 g to 750 g may be called ‘poussin’ if the age at slaughter does not exceed 28 days. [F4Article 12 may be applied] for the checking of this slaughter age,

  • young cock: male chicken of laying strains in which the tip of the sternum is rigid but not completely ossified and of which the age at slaughter is at least 90 days;

(b)

TURKEYS (Meleagris gallopavo dom.)

  • (young) turkey: bird in which the tip of the sternum is flexible (not ossified),

  • turkey: bird in which the tip of the sternum is rigid (ossified);

(c)

DUCKS (Anas platyrhynchos dom., Cairina muschata), Mulard ducks (Cairina muschata x Anas platyrhynchos)

  • young duck or duckling, (young) Muscovy duck, (young) Mulard duck: bird in which the tip of the sternum is flexible (not ossified),

  • duck, Muscovy duck, Mulard duck: bird in which the tip of the sternum is rigid (ossified);

(d)

GEESE (Anser anser dom.)

  • (young) goose or gosling: bird in which the tip of the sternum is flexible (not ossified). The fat layer all over the carcase is thin or moderate; the fat of the young goose may have a colour indicative of a special diet,

  • goose: bird in which the tip of the sternum is rigid (ossified); a moderate to thick fat layer is present all over the carcase;

(e)

GUINEA FOWL (Numida meleagris domesticus)

  • (young) guinea fowl: bird in which the tip of the sternum is flexible (not ossified),

  • guinea fowl: bird in which the tip of the sternum is rigid (ossified).

For the purpose of this Regulation, variants of the terms used in (a) to (e) relating to sex shall be construed as equivalent.

2.

Poultry cuts

(a)

half: half of the carcase, obtained by a longitudinal cut in a plane along the sternum and the backbone;

(b)

quarter: leg quarter or breast quarter, obtained by a transversal cut of a half;

(c)

unseparated leg quarters: both leg quarters united by a portion of the back, with or without the rump;

(d)

breast: the sternum and the ribs, or part thereof, distributed on both sides of it, together with the surrounding musculature. The breast may be presented as a whole or a half;

(e)

leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;

(f)

chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut;

(g)

thigh: the femur together with the surrounding musculature. The two cuts shall be made at the joints;

(h)

drumstick: the tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;

(i)

wing: the humerus, radius, and ulna, together with the surrounding musculature. In the case of turkey wings, humerus or radius/ulna together with the surrounding musculature may be presented separately. The tip, including the carpal bones, may or may not have been removed. The cuts shall be made at the joints;

(j)

unseparated wings: both wings united by a portion of the back, where the weight of the latter does not exceed 45 % of that of the whole cut;

(k)

breast fillet: the whole or half of the breast deboned, i.e. without sternum and ribs. In the case of turkey breast, the fillet may comprise the deep pectoral muscle only;

(l)

breast fillet with wishbone: the breast fillet without skin with the clavicle and the cartilaginous point of the sternum only, the weight of clavicle and cartilage not to exceed 3 % of that of the cut;

(m)

magret, maigret: breast fillet of ducks and geese referred to in point (3) comprising skin and subcutaneous fat covering the breast muscle, without the deep pectoral muscle;

(n)

deboned turkey leg meat: turkey thighs and/or drumsticks, deboned, i.e. without femur, tibia and fibula, whole, diced or cut into strips.

For the products listed under (e), (g) and (h) the wording ‘cuts shall be made at the joints’ is to mean cuts made within the two lines delineating the joints as shown in the graphical presentation in Annex II.

Products listed under (d) to (k) may be presented with or without skin. The absence of the skin in the case of products listed under (d) to (j) or the presence of the skin in the case of the product listed under (k) shall be mentioned on the labelling within the meaning of [F5Article 2(2)(j) of Regulation (EU) No 1169/2011].

3.

Foie gras

The livers of geese, or of ducks of the species Cairina muschata or Cairina muschata x Anas platyrhynchos which have been fed in such a way as to produce hepatic fatty cellular hypertrophy.

The birds from which such livers are removed shall have been completely bled, and the livers shall be of a uniform colour.

The livers shall be of the following weight:

  • duck livers shall weigh at least 300 g net,

  • goose livers shall weigh at least 400 g net.

Textual Amendments