| Code | Desc |
|---|
| 0101 | Whole bird |
| 0102 | Whole bird without giblets |
| 0401 | Back half |
| 0402 | Back half without tail |
| 0601 | Bone-in whole breast withback, ribs and wings (fronthalf) |
| 0602 | Bone-in whole breast withback, ribs and first segmentwings |
| 0603 | Bone-in whole breast withback, ribs and boneless first segment wing meat |
| 0604 | Bone-in whole breast withback and ribs |
| 0611 | Bone-in whole breast withoutback, with ribs and wings |
| 0612 | Bone-in whole breast withoutback, with ribs and firstsegment wings |
| 0613 | Bone-in whole breast withoutback, with ribs and bonelessfirst segment wing meat |
| 0614 | Bone-in whole breast withoutback, with ribs |
| 0615 | Whole breast without back orribs, with tenderloins |
| 0616 | Boneless whole breastwithout back, ribs ortenderloins |
| 0617 | Whole breast |
| 0618 | Double fillet with skin |
| 0701 | Bone-in split breast with backportion, ribs, and wing |
| 0702 | Bone-in split breast with backportion, ribs and first segmentwing |
| 0703 | Bone-in split breast with backportion, ribs and bonelessfirst segment wing |
| 0704 | Bone-in split breast with backportion and ribs |
| 0705 | Bone-in split breast with backportion, without ribs |
| 0711 | Boneless split breast withoutback portion or rib meat, withtenderloin |
| 0712 | Boneless split breast withoutback portion or rib meat, without tenderloin |
| 0801 | Tenderloin with tendon |
| 0802 | Tenderloin with tendonclipped |
| 0803 | Tenderloin with tendonremoved |
| 0901 | Leg quarter |
| 0902 | Leg quarter without tail |
| 1001 | Whole leg |
| 1101 | Untrimmed thigh |
| 1102 | Bone-in thigh with backportion |
| 1103 | Trimmed thigh |
| 1201 | Bone-in drumstick |
| 1203 | Boneless drumstick withtendon partially removed |
| 1204 | Boneless drumstick withtendon removed |
| 1301 | Whole wing |
| 1302 | First and second segmentwing |
| 1303 | Second and third segmentwing |
| 1304 | Wing drummette |
| 1305 | Second segment wing |
| 1306 | Third segment wing |
| 1307 | First and second segmentwings |
| 1501 | Tails |
| 1601 | Neck |
| 1901 | Processed gizzards |
| 1902 | Butterfly-cut gizzards |
| 1903 | Partially processed gizzards |
| 2001 | Livers |
| 2101 | Hearts, cap-off |
| 2102 | Hearts, cap-on |
| 2201 | Testes |
| 2301 | Breast skin |
| 2302 | Thigh/leg skin |
| 2303 | Body skin |
| 2304 | Breast skin (pattern) |
| 2305 | Defatted pattern breast skin |
| 2306 | Neck skin |
| 2401 | Abdominal (leaf) fat |
| 4001 | 2-product combinations |
| 4002 | 3-product combinations |
| 4003 | 4-product combinations |
| 6001 | White turkey trimmings |
| 6002 | Breast trimmings |
| 6003 | Wing trimmings |
| 6004 | Dark trimmings |
| 6005 | Thigh trimmings |
| 6006 | Drumstick trimmings |
| 6007 | Other trimmings |
| 6011 | Scapula meat |
| 6012 | Ilium meat (oyster) |
| 6015 | Intestines (chitterlings) |
| 6021 | Tendons (straps) |
| 9001 | Organ: Heart |
| 9002 | Organ: Liver |
| 9003 | Organ: Stomach |
| 9101 | MDM - Mechanically Deboned Meat |
