| Code | Desc |
|---|
| 0101 | Whole bird |
| 0102 | Whole bird without giblets |
| 0103 | Boneless whole bird without wings and giblets |
| 0104 | Whole bird without giblets, with long-cut drumsticks (Shank) |
| 0105 | Whole bird without giblets, with half neck |
| 0106 | Whole bird without giblets, with whole neck |
| 0107 | Whole bird without giblets, with head |
| 0108 | Whole bird without giblets, with head and feet |
| 0201 | 2-Piece cut-up (Split bird) |
| 0202 | 4-Piece cut-up (Quartered bird) |
| 0203 | 6-Piece cut-up |
| 0204 | 8-Piece cut-up, traditional |
| 0205 | 8-Piece cut-up, non-traditional |
| 0206 | 9-Piece cut-up, traditional |
| 0207 | 9-Piece cut-up, country-cut |
| 0208 | 10-Piece cut-up |
| 0301 | Front half |
| 0302 | Front half without wings (Whole breast with back) |
| 0401 | Back half (Saddle) |
| 0402 | Back half without tail (Saddle) |
| 0501 | Breast quarter |
| 0502 | Split breast with back portion |
| 0601 | Whole breast with ribs and tenderloins |
| 0602 | Bone-in whole breast with ribs and wings |
| 0603 | Boneless whole breast with rib meat, without tenderloins |
| 0604 | Boneless whole breast with tenderloins |
| 0605 | Boneless whole breast without tenderloins |
| 0701 | Bone-in split breast with ribs |
| 0702 | Bone-in split breast with ribs and wing |
| 0704 | Boneless split breast without rib meat |
| 0705 | Partially boneless split breast with rib meat and first segment wing (Airline breast or French cut) |
| 0801 | Tenderloin (Inner fillet, tender, small fillet) |
| 0802 | Tenderloin (Inner fillet, tender, small fillet) with tendon tip off |
| 0901 | Leg with back portion (Leg quarter) |
| 0902 | Leg with back portion, without tail (Leg quarter without tail) |
| 0903 | Leg with back portion, without tail and abdominal fat (Leg quarter without tail and abdominal fat) |
| 0904 | Long-cut drumstick and thigh portion with back (Long-cut drum and thigh portion) |
| 1001 | Whole leg (Short-cut leg) |
| 1002 | Whole leg with abdominal fat (Half saddle without back) |
| 1003 | Whole leg, long-cut (Long-cut leg) |
| 1004 | Whole leg with thigh/drumstick incision (Short-cut Sujiire) |
| 1005 | Whole leg, long-cut, with thigh/drumstick incision (Long-cut Sujiire) |
| 1101 | Thigh |
| 1102 | Bone-in thigh with back portion (Thigh quarter) |
| 1103 | Boneless thigh, trimmed |
| 1104 | Boneless thigh, squared |
| 1105 | Boneless thigh, trimmed and squared |
| 1201 | Drumstick (Drum) |
| 1202 | Slant-cut drumstick (Drum portion) |
| 1301 | Whole wing |
| 1302 | 1st and 2nd Segment wing (V-wing) |
| 1303 | 2nd and 3rd Segment wing (2-joint wing, wing portion) |
| 1304 | 1st Segment wing (Wing drummette) |
| 1305 | 2nd Segment wing (Wing flat, mid-joint) |
| 1306 | 3rd Segment wing (Wing tip, flipper) |
| 1307 | 1st Segment and 2nd Segment wings (Disjointed wings) |
| 1308 | Wings with back attached, whole (Pipistrelli-cut) |
| 1401 | Stripped lower back |
| 1402 | Lower back |
| 1403 | Upper back |
| 1404 | Whole back |
| 1501 | Tail |
| 1601 | Neck |
| 1701 | Head |
| 1801 | Processed paws |
| 1802 | Processed feet |
| 1803 | Unprocessed paws |
| 1804 | Unprocessed feet |
| 1901 | Gizzards, processed |
| 1902 | Gizzards, butterfly-cut |
| 1903 | Gizzards, V-style cut (V-style gizzards) |
| 2001 | Livers |
| 2101 | Hearts, cap-off |
| 2102 | Hearts, cap-on |
| 2201 | Testes (Fries, testicles) |
| 2301 | Breast skin |
| 2302 | Thigh/leg skin |
| 2303 | Body skin |
| 2401 | Abdominal fat (Leaf fat) |
| 4001 | 2-Product combinations (2-product combo) |
| 4002 | 3-Product combinations (3-product combo) |
| 4003 | 4-Product combinations (4-product combo) |
| 5000 | MDM - Mechanically Deboned Meat |
