These standards apply to raw poultry products labeled as ready-to-cook boneless poultry breasts, thighs, or tenderloins or as ready-to-cook boneless poultry breast fillets or thigh fillets, or with words of similar import.

(a) The breast or thigh shall be cut as specified under the cutting poultry pages.

(b) The bone or bones shall be removed in a neat manner without undue mutilation of adjacent muscle.

(c) With skin, the breast or thigh shall meet A quality requirements for ready-to-cook poultry parts for defeathering, exposed flesh, and discolorations, and shall be free of tendons and cartilage.

(d) Skinless breast, thighs, or tenderloins shall be free of cartilage, blood clots, bruises, tendons (except for tenderloins), and discolorations other than slight discolorations, provided they do not detract from the appearance of the product. Minor flesh abrasions due to preparation techniques are permitted.

(e) Trimming is permitted around the outer edges of whole breasts, half breasts, and thighs provided the trimming results in at least one-fourth of the breast or one-half of the thigh remaining intact and further, must result in a portion that approximates the same symmetrical appearance of the original part. Trimming must result in a smooth outer surface with no angular cuts, tears, or holes in the meat portion of the product. Trimming of the inner muscle surface is permitted provided it results in a relatively smooth.