Quality "A" Skinless

Skinless Carcasses and Parts — A Quality:

The standards of quality contained in this section are applicable to raw ready-to-cook whole poultry carcasses and parts.

(a)	The parts shall be cut as specified in Cutting Poultry Parts.
(b)	The skin shall be removed in a manner without undue mutilation of adjacent muscle. Minor flesh abrasions due to preparation techniques are permitted.
(c)	Skinless carcasses or parts shall meet A quality readyto-cook requirements for conformation, fleshing, disjointed and broken bones and missing parts, and discoloration.