Article 2, Point (2) · Commission Delegated Regulation (EU) 2026/343

Contents

(2)Anatomical poultry cuts:

(a)half: half of the carcase, obtained by a longitudinal cut in a plane along the sternum and the backbone;

(b)quarter: leg quarter or breast quarter, obtained by a transversal cut of a half;

(c)unseparated leg quarters: both leg quarters united by a portion of the back, with or without the rump;

(d)breast: the sternum and the ribs, or part thereof, distributed on both sides of it, together with the surrounding musculature. The breast may be presented as a whole or a half;

(e)leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;

(f)chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut;

(g)thigh: the femur together with the surrounding musculature. The two cuts shall be made at the joints;

(h)bone-in thigh with a portion of the back: A bone-in thigh with back portion is produced by cutting a leg quarter at the joint between the tibia and the femur. The weight of the back does not exceed 35 % of that of the whole cut. The drumstick, patella, and abdominal fat are removed. The thigh with back portion consists of the thigh, attached back portion, and associated fat. The oil gland, tail, and meat adjacent to the ilium (oyster meat) may or may not be present;

(i)drumstick: the tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;

(j)wing: the humerus, radius, and ulna, together with the surrounding musculature, humerus or radius/ulna together with the surrounding musculature may be presented separately. The tip, including the carpal bones, may or may not have been removed. The cuts shall be made at the joints;

(k)unseparated wings: both wings united by a portion of the back, where the weight of the latter does not exceed 45 % of that of the whole cut;

(l)breast fillet: the whole or half of the inner or outer breast deboned, i.e. without sternum and ribs. In the case of turkey breast, the fillet may comprise the deep pectoral muscle only;

(m)breast fillet with wishbone: the breast fillet without skin with the clavicle and the cartilaginous point of the sternum only, the weight of clavicle and cartilage not to exceed 3 % of that of the cut;

(n)magret, maigret: breast fillet of ducks and geese referred to in point (3) comprising skin and subcutaneous fat covering the breast muscle, without the deep pectoral muscle;

(o)inner fillet: A tenderloin is produced by separating the inner pectoral muscle from the breast and the sternum. The inner fillet consists of a single intact muscle with or without the embedded tendon;

(p)feet: A foot is produced by cutting a carcase leg at the joint between the metatarsus and the tibia. The carcase is removed. A foot consists of the metatarsus and four digits (phalanges) with attached meat and skin;

(q)paws: A paw is produced by cutting a carcase leg approximately at the metatarsal spur. The carcase is removed. A paw consists of a portion of the metatarsus and four digits (phalanges), with attached meat and skin;

(r)neck: The neck is produced by cutting the neck from the carcase at the shoulder joint and removing the head. The neck consists of the neck bones with attached meat;

(s)head: The head is produced by cutting the carcase at the upper neck and removing the carcase. The head consists of the skull bones and contents with attached beak, meat, and skin;

(t)supreme: half of the fillet without the bone, with the first phalanx of the attached wing and with skin;

(u)wishbone: clavicle with the surrounding musculature;

(v)scapula: scapula bones with the surrounding musculature.

For the products referred to in the first subparagraph, points (e), (g) and (i), the wording ‘cuts shall be made at the joints’ is to mean cuts made within the two lines delineating the joints as shown in the graphical presentation in Annex II.Products referred to in the first subparagraph, points (d) to (l), may be presented with or without skin. The absence of the skin in the case of products referred to in the first subparagraph, points (d) to (j), or the presence of the skin in the case of the product referred to in the first subparagraph, point (l), shall be mentioned on the labelling.Deboning, trimming and portioning shall be performed without damage, for the products referred to in the first subparagraph, points (d) to (l).For the products referred to in the first subparagraph, points (l), (m) and (o), the wording ‘fillet’ shall be used where those products have undergone cutting processes (like trimming and portioning) insufficient to modify the internal muscle fibre structure of the meat and to eliminate the characteristics of the meat.