{"code":"FAC","codeName":"Food and Agricultural Code","section":"25856","citation":"Food & Agr. Code, § 25856","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS [24501. - 27690.]","url":"https://blackletter.si/food-and-agricultural-code/division-12"},{"name":"PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT [25401. - 26151.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-2"},{"name":"CHAPTER 4. Poultry and Rabbit Meat Classes [25851. - 25857.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-2/chapter-4"}],"history":"Enacted by Stats. 1967, Ch. 15.","effective":null,"html":"<p>The following are the various classes of geese:</p><p>(a) “Young goose” means a goose of either sex which is tender meated, and has a windpipe that is easily dented.</p><p>(b) “Mature goose” or “old goose” means a goose of either sex which has toughened flesh and a hardened windpipe.</p>","text":"The following are the various classes of geese: (a) “Young goose” means a goose of either sex which is tender meated, and has a windpipe that is easily dented. (b) “Mature goose” or “old goose” means a goose of either sex which has toughened flesh and a hardened windpipe.","otherVersions":[],"url":"https://blackletter.si/food-and-agricultural-code/poultry-and-rabbit-meat-classes-25856","source":"California Legislative Information bulk export (pubinfo)"}