CHAPTER 4. Poultry and Rabbit Meat Classes

Chapter 4 enacted by Stats. 1967, Ch. 15.

§§ 25851–25857 · 7 sections

• § 25851 The classes of the kinds of poultry meat are as established in this chapter and any regulations which are adopted by the director pursuant to Section 25857.
• § 25852 The classes of chicken meat, as determined by inspection of appearance and other physical characteristics, are as follows: (a) “Rock Cornish game hen” or…
• § 25853 The classes of turkey meat as determined by appearance are as follows: (a) “Fryer” or “roaster” means a young, immature turkey (usually under 16 weeks of age)…
• § 25854 The classes of rabbit meat as determined by appearance and weight are as follows: (a) “Rabbit fryer” means a young, domestic rabbit (usually under 12 weeks of…
• § 25855 The following are the various classes of ducks: (a) “Duckling” means a young duck of either sex (usually under 10 weeks of age) that is tender meated and has a…
• § 25856 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.…
• § 25857 The director may, by regulation, adopt any necessary new class designations and class specifications or modifications of existing class designations and class…