S.L. 427.47 Art. 2in addition the breast be fleshy. On shall be a thin cocks, hens, On geese a may be In the case of be present on that it legs. The wing wing tips and be no traces of unobtrusive

In order to be graded as class A, poultry carcases and cuts shall satisfy the following criteria: - they shall be of good conformation. The flesh shall be plump; well developed, broad, long and fleshy, and the legs shall chickens, young ducks or ducklings and turkeys there regular layer of fat on the breast, back und thighs. On ducks and young geese a thicker layer of fat is permissible. moderate to thick fat layer shall be present all over the carcass, - a few small feathers, stubs (quill ends) and hairs (filoplumes) present on the breast, legs, rump, footjoints and wing tips. boiling fowl, ducks, turkeys and geese a few may also other parts, - some damage, contusion and discoloration is permitted provided is small and unobtrusive, and not present on the breast or tip may be missing. A slight redness is permissible in follicles, - in the case of frozen or quick-frozen poultry there shall * freezer-burn except those that are indidental, small and and not present on the breast or legs. VII. Checking of batches