Download:
pdf |
pdfU.S. Department of Labor
Bureau of Labor Statistics
PPI Product Checklist
The Bureau of Labor Statistics, its employees, agents, and partner statistical
agencies, will use the information you provide for statistical purposes only and will
hold the information in confidence to the full extent permitted by law. In accordance
with the Confidential Information Protection and Statistical Efficiency Act of 2002
(Title 5 of Public Law 107-347) and other applicable Federal laws, your responses
will not be disclosed in identifiable form without your informed consent. Per the
Cybersecurity Enhancement Act of 2015, Federal information systems are protected
from malicious activities through cybersecurity screening of transmitted data.
This report is authorized by law
29 U.S.C.2. Your voluntary
cooperation is needed to make
the results of this survey
comprehensive, accurate, and
timely.
O.M.B. No. 1220-0008
Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data
sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or
any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics,
Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless
it displays a currently valid OMB control number.
SU ID:
Item Num:
NAICS 311615 – POULTRY PROCESSING
YOUNG AND MATURE CHICKENS
TURKEYS (INCLUDING FROZEN WHOLE OR PARTS)
OTHER POULTRY AND SMALL GAME
PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS)
DEFINITIONS
TRANSACTION INFORMATION
ADJUSTMENTS TO PRICE WORKSHEET
PAGES
PAGES
PAGES
PAGES
PAGES
PAGE
PAGE
2 TO 3
4 TO 5
6 TO 7
8 TO 9
10 TO 12
13
14 TO 15
INDUSTRY DEFINITION
This U.S. industry comprises establishments primarily engaged in (1) slaughtering poultry and small game and/or (2)
preparing processing poultry and small game meat and meat byproducts.
EXCLUDED FROM THIS INDUSTRY ARE THE FOLLOWING:
NAICS
TITLE
PRODUCTS
112310
Chicken Egg Production
Raising chickens for chicken egg production
112320
Broilers & Other Meat Type
Chicken Production
Raising broilers, fryers, roasters, and other
meat type chickens
112330
Turkey Production
Raising turkeys for meat or turkey egg production
112340
Poultry Hatcheries
Hatching of poultry of any kind
112390
Other Poultry Production
Raising poultry except chicken and turkeys, incl. ducks,
emu, geese, ostrich, pheasants, quail, pigeons (squab)
311119
Other Animal Food Manufacturing
Prepared animal feeds for chickens and turkeys
311412
Frozen Specialty Food Manufacturing
Frozen TV dinners, entrees, and side dishes containing poultry
311611
Animal (except Poultry) Slaughtering
Slaughter of cattle, hogs, sheep, lambs, and calves and the production of
meat products from animals slaughtered in the same establishment
311612
Meat Processed from Carcasses
Meat products manufactured from purchased carcasses
311613
Rendering and Meat Byproduct Processing
Rendering of animal fat, bones, and meat scraps
311999
All Other Miscellaneous Food Manufacturing
Eggs: canned, dehydrated, desiccated, frozen and
processed, egg substitutes made from eggs, egg albumin, breaking of eggs
424420
Packaged Frozen Food Merchant Wholesalers
Merchant wholesale distribution of packaged frozen poultry
424440
Poultry and Poultry Product Merchant
Wholesalers
Merchant wholesale distribution of poultry and/or poultry
products (except canned and packaged frozen)
___________________________________________________________________________________________________________
BLS 1810E (Revised June 2005)
Page 1
June 2015 112
CHECKLIST CODE: F311615A
CHECKLIST TITLE: YOUNG AND MATURE CHICKENS
01 PRODUCT
03 PRODUCT CHARACTERISTICS CONT.
WHOLE CHICKEN
YOUNG CHICKEN (USUALLY UNDER 20
WEEKS OF AGE), WHOLE OR PARTS
001 Wet ice packed broiler or fryer shipped in bulk
002 Dry ice packed broiler or fryer shipped in bulk
003 Chilled tray packed broiler or fryer (consumer packaged)
OTHER BROILER AND FRYER PACKAGING
INCLUDING FROZEN (ANY SHIPMENT SIZE)
004 Vacuum packed broiler or fryer
005 Individually quick frozen broiler or fryer
006 Other broiler and fryer packaging types (specify)
004 Cut up - whole
005 Not cut-up - whole
CHICKEN PARTS
BREAST MEAT
006 Boneless skinless whole breasts
007 Boneless skinless breast halves
008 Breast filets
009 Breast quarters
010 Breast quarters without wings
011 Breast tenderloins
012 Split breast with ribs
013 Split breast without ribs
014 Whole breast with ribs
015 Whole breast without ribs
016 Other breast meat part descriptor
_________________________________________
ROASTERS AND CAPONS INCLUDING FROZEN
007 Roaster
008 Capon
HEN OR FOWL (INCLUDING FROZEN), WHOLE
OR PARTS (excludes Cornish game hens)
009 Egg producing hen (spent hens)
010 Egg producing fowl
011 Breeder hen
012 Breeder fowl
_______________________________________
LEG MEAT
017 Drumsticks
018 Leg quarters
019 Skinless boneless thigh
020 Thighs
021 Thighs with back
022 Whole legs
023 Other leg meat part descriptor
02 TYPE OF PRODUCTION
001 Primary product
002 Resale
03 PRODUCT CHARACTERISTICS
______________________________________
WINGS
024 Full cut wings
025 V-cut wings (flat wing tip and drummette)
026 Drummettes
027 Other wing part descriptor
001 Brand name
________________________________________
002 Manufacturer's name of product
________________________________________
003 Product number
_______________________________________
CHICKEN GIBLETS AND BACKS
028 Necks
029 Hearts
030 Livers
031 Gizzards
032 Backs
033 OTHER CHICKEN PARTS
(incl. ground, diced, cutlets, shredded etc.)
________________________________________
_________________________________________
__________________________________________
034 VARIETY PACKS (i.e. mixed part combinations)
_________________________________________
_________________________________________
Page 2
CHECKLIST CODE: F311615A
CHECKLIST TITLE: YOUNG AND MATURE CHICKENS
03 PRODUCT CHARACTERISTICS CONT.
FURTHER POULTRY DESCRIPTORS
035
036
037
038
039
040
041
042
043
044
045
046
047
048
049
050
051
052
053
054
055
056
057
058
Bone-in
Boneless
Free range
Cage free
GMO-free
Antibiotic-free
Frozen self-basting
Kosher
Nonkosher
Lean
Low fat
Mechanically separated
Organic
Natural
Partially skinned
Portion control
Pre stuffed
Ready-to-cook
Reduced fat
Skin-on
Skinless
With neck and giblets
Without neck and giblets
Other poultry descriptor
________________________________________
059 SIZE/SIZE RANGE (size range is more common)
__________________________________________
04 OTHER FEATURES (255 character limit)
________________________________________
PACKAGING
001 ________________________________________
060 Packaging type (i.e. polyethylene bags, box, case etc.)
_____________________________________________
_________________________________________
061 Container weight or weight range
_____________________________________________
_________________________________________
062 Number of units or pieces per package
_____________________________________________
_____________________________________________
_________________________________________
063 Other packaging descriptor
COMMENTS
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
Page 3
CHECKLIST CODE: F311615B CHECKLIST TITLE: TURKEYS (INCLUDING FROZEN), WHOLE
OR PARTS
01 PRODUCT
017
018
019
020
021
022
023
001 Whole fryer-roaster turkey including frozen
(usually under 16 weeks of age)
002 Whole young turkey (mature) including frozen
(usually 4 to 7 months of age)
003 Whole old turkey (breeder) including frozen
(usually over 12 months of age)
Turkey parts (including frozen)
004 Ground turkey, including frozen
005 Turkey cutlets, including frozen
006 Other turkey parts including frozen
LEG MEAT
Drumsticks
Leg quarters
Skinless boneless thigh
Thighs
Thighs with back
Whole legs
Other leg meat part descriptor
______________________________________
WINGS
024 Full cut wings
025 V-cut wings (flat wing tip and drummette)
026 Drummettes
027 Other wing part descriptor
________________________________________
02 TYPE OF PRODUCTION
001 Primary product
002 Resale
_______________________________________
TURKEY GIBLETS AND BACKS
028 Necks
029 Hearts
030 Livers
031 Gizzards
032 Backs
033 OTHER TURKEY PART DESCRIPTORS
(Incl. diced, etc.)
03 PRODUCT CHARACTERISTICS
001 Brand name
________________________________________
002 Manufacturer's name of product
________________________________________
003 Product number
_________________________________________
________________________________________
__________________________________________
034 VARIETY PACKS (i.e. mixed part combinations)
FORM
WHOLE TURKEY
004 Cut up - whole
005 Not cut-up - whole
_________________________________________
TURKEY PARTS
_________________________________________
BREAST MEAT
006 Boneless skinless whole breasts
007 Boneless skinless breast halves
008 Breast filets
009 Breast quarters
010 Breast quarters without wings
011 Breast tenderloins
012 Split breast with ribs
013 Split breast without ribs
014 Whole breast with ribs
015 Whole breast without ribs
016 Other breast meat part descriptor
SIZE/SIZE RANGE
035 Light (less than 16 pounds)
036 Heavy (greater than 16 pounds)
037 Exact weight or weight range (specify)
________________________________________
_______________________________________
Page 4
CHECKLIST CODE: F311615B CHECKLIST TITLE: TURKEYS (INCLUDING FROZEN), WHOLE
OR PARTS
076 Number of units or pieces per package
03 PRODUCT CHARACTERISTICS CONT.
QUALITY GRADE
038
039
040
041
042
043
_________________________________________ 04
OTHER FEATURES (255 character limit)
USDA A quality grade
USDA B quality grade
USDA C quality grade
Packer grade
Ungraded
Other quality grade
001 ________________________________________
_____________________________________________
_____________________________________________
________________________________________
PRESERVATION STATE
044
045
046
047
048
Wet ice packed
Chill packed
Dry ice packed
Individually quick frozen (IQF)
Other preservation state
_____________________________________________
________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
FURTHER POULTRY DESCRIPTORS
049
050
051
052
053
054
055
056
057
058
059
060
061
062
063
064
065
066
067
068
069
070
071
072
073
_____________________________________________
Bone-in
Boneless
Certified organic
Free range
Cage free
GMO-free
Antibiotic-free
Frozen self basting
Kosher
Nonkosher
Lean
Lowfat
Mechanically separated
Natural
Partially skinned
Pre-stuffed
Portion control
Ready-to-cook
Reduced fat
Skin-on
Skinless
Sliced
With neck and giblets
Without neck and giblets
Other poultry descriptor
________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
COMMENTS
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
PACKAGING
074 Packaging type (i.e. polyethylene bags, box, case etc.)
_____________________________________________
_________________________________________
075 Container weight or weight range
_____________________________________________
_____________________________________________
_________________________________________
077 Other packaging descriptor
__________________________________________
Page 5
CHECKLIST CODE: F311615C
01
CHECKLIST TITLE: OTHER POULTRY AND SMALL GAME
PRODUCT
017
018
019
020
021
022
023
OTHER POULTRY AND SMALL GAME INCLUDING
FROZEN, IN WHOLE OR PARTS
001 Duck
002 Goose
003 Guinea hen
004 Partridge
005 Pigeon
006 Quail
007 Rabbit
008 Squab (young pigeon)
009 Other poultry and small game
LEG MEAT
Drumsticks
Leg quarters
Skinless boneless thigh
Thighs
Thighs with back
Whole legs
Other leg meat part descriptor
______________________________________
WINGS
024 Full cut wings
025 V-cut wings (flat wing tip and drummette)
026 Drummettes
027 Other wing part descriptor
_________________________________________
02 TYPE OF PRODUCTION
_______________________________________
GIBLETS AND BACKS
028 Necks
029 Hearts
030 Livers
031 Gizzards
032 Backs
033 OTHER PART DESCRIPTORS
(incl. diced, etc.)
001 Primary product
002 Resale
03 PRODUCT CHARACTERISTICS
001 Brand name
________________________________________
002 Manufacturer's name of product
_________________________________________
003 Product number
_________________________________________
__________________________________________
034 VARIETY PACKS (i.e. mixed part combinations)
________________________________________
FORM
WHOLE
004 Cut up - whole
005 Not cut up - whole
_________________________________________
_________________________________________
035 SIZE/SIZE RANGE (size range is more common)
PARTS
BREAST MEAT
006 Boneless skinless whole breasts
007 Boneless skinless breast halves
008 Breast filets
009 Breast quarters
010 Breast quarters without wings
011 Breast tenderloins
012 Split breast with ribs
013 Split breast without ribs
014 Whole breast with ribs
015 Whole breast without ribs
016 Other breast meat part descriptor
________________________________________
PRESERVATION STATE
036
037
038
039
040
Wet ice packed
Chill packed
Dry ice packed
Individually quick frozen (IQF)
Other preservation state
________________________________________
_______________________________________
Page 6
CHECKLIST CODE: F311615C
CHECKLIST TITLE: OTHER POULTRY AND SMALL GAME
03 PRODUCT CHARACTERISTICS CONT.
FURTHER POULTRY DESCRIPTORS
041
042
043
044
045
046
047
048
049
050
051
052
053
054
055
056
057
058
059
060
061
062
063
064
065
066
067
068
04 OTHER FEATURES (255 character limit)
Bone-in
Boneless
Certified organic
Free range
Cage free
GMO-free
Antibiotic-free
Frozen self basting
Fryer
Kosher
Nonkosher
Lean
Lowfat
Mechanically separated
Natural
Partially skinned
Pre-stuffed
Portion control
Ready-to-cook
Reduced fat
Roaster
Skin-on
Skinless
Sliced
Stewer
With neck and giblets
Without neck and giblets
Other poultry descriptor
001 ________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
COMMENTS
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
________________________________________
PACKAGING
069 Packaging type (i.e. polyethylene bags, box, case
etc.)
_____________________________________________
_________________________________________
070 Container weight or weight range
_____________________________________________
_____________________________________________
_____________________________________________
_________________________________________
071 Number of units or pieces per package
_____________________________________________
_________________________________________
072 Other packaging descriptor
__________________________________________
Page 7
CHECKLIST CODE: F311615D
CHECKLIST TITLE: PROCESSED POULTRY AND SMALL
GAME (EXCEPT SOUPS)
016 Other breast meat part descriptor
01 PRODUCT
001 Canned poultry (contains 20 percent or more poultry)
002 Cooked or smoked turkey, including frozen
containing 20 percent or more poultry (except
frankfurters, hams, and luncheon meats),
003 Cooked or smoked chicken, including
frozen, containing 20 percent or more poultry
(except frankfurters, hams, and luncheon meats)
004 Cooked or smoked poultry frankfurters, including
frozen, containing 20 percent or more poultry
(including wieners, sausages, bratwurst etc),
005 Cooked or smoked poultry hams, including frozen,
containing 20 percent or more poultry
006 Cooked or smoked poultry luncheon meat,
including frozen, containing 20 percent or more
poultry
007 Other cooked or smoked poultry, including frozen,
containing 20 percent or more poultry
_______________________________________
LEG MEAT
017 Drumsticks
018 Leg quarters
019 Skinless boneless thigh
020 Thighs
021 Thighs with back
022 Whole legs
023 Other leg meat part descriptor
______________________________________
WINGS
024 Full cut wings
025 V-cut wings (flat wing tip and drummette)
026 Drummettes
027 Other wing part descriptor
________________________________________
_______________________________________
008 Other processed poultry and small game including
frozen, containing 20 percent or more poultry
(dehydrated, raw-boned, etc.)
LUNCHEON/DELI STYLE MEATS (COLD CUTS,
MUST BE PREDOMINANTLY POULTRY))
028
029
030
031
032
033
_______________________________________
02 TYPE OF PRODUCTION
001 Primary product
002 Resale
Chicken bologna
Chicken ham
Turkey bologna
Turkey salami
Turkey ham
Other luncheon or deli style meat
_______________________________________
FROZEN DINNER ROAST/ROLL (UNCOOKED)
03 PRODUCT CHARACTERISTICS
034 White meat frozen dinner roast/roll
035 White/dark meat combination frozen dinner
roast/roll
036 Other frozen dinner roast/roll
001 Brand name
________________________________________
002 Manufacturer's name of product
_______________________________________
________________________________________
003 Product number
FRANKFURTER OR SAUSAGE TYPE
PRODUCT (MUST BE PREDOMINANTLY POULTRY)
037
038
039
040
041
042
043
________________________________________
FORM (cooked forms may be subsequently
frozen later)
WHOLE
004 Cut up - whole
005 Not cut up - whole
PARTS
BREAST MEAT
006 Boneless skinless whole breasts
007 Boneless skinless breast halves
008 Breast filets
009 Breast quarters
010 Breast quarters without wings
011 Breast tenderloins
012 Split breast with ribs
013 Split breast without ribs
014 Whole breast with ribs
015 Whole breast without ribs
Chicken dog
Turkey dog
Turkey bratwurst
Turkey sausage
Turkey frank
Corn dog
Other frankfurter type product
________________________________________
Page 8
CHECKLIST CODE: F311615D
CHECKLIST TITLE: PROCESSED POULTRY AND SMALL
GAME (EXCEPT SOUPS)
03 PRODUCT CHARACTERISTICS CONT.
COOKED OR SMOKED POULTRY AND
SMALL GAME (May be subsequently frozen)
044 SIZE/SIZE RANGE OF PRODUCT
PACKAGING
088 Packaging type (i.e. polyethylene bags, box, case etc.)
_________________________________________
089 Container weight or weight range
_________________________________________
_________________________________________
090 Number of units or pieces per package
PROCESSED FORM DESCRIPTIONS
(examples: nuggets, fillets, patties, diced etc.)
045 ________________________________________
_________________________________________
091 Other packaging descriptor
________________________________________
__________________________________________
FURTHER POULTRY DESCRIPTORS
046
047
048
049
050
051
052
053
054
055
056
057
058
059
060
061
062
063
064
065
066
067
068
069
070
071
072
073
074
075
076
077
078
079
080
081
082
083
084
085
086
087
Barbecued
Bone-in
Boneless
Breaded
Certified organic
Combination of deboned white and dark meat
Dark meat only
Free range
Cage free
GMO-free
Antibiotic-free
Fried
Frozen self basting
Frozen IQF
Grill marks added
Ground
Kosher
Nonkosher
Lean
Lowfat
Low salt
Marinated (basted)
Mechanically separated
Natural
Minced
Partially skinned
Pre-browned
Pre-seasoned
Pre-sliced
Pre-stuffed
Portion control
Ready-to-cook
Reduced fat
Rotisserie style
Skin-on
Skinless
Sweeteners added
Vacuum packed
White meat only
With neck and giblets
Without neck and giblets
Other poultry descriptor
__________________________________________
04 OTHER FEATURES (255 character limit)
001 ________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
COMMENTS
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
________________________________________
Page 9
CHECKLIST CODE: F311615
CHECKLIST TITLE: POULTRY PROCESSING
DEFINITIONS
ANITBIOTIC-FREE-Designation that refers to a product that has no inclusion of antibiotics at any stage of its production process.
BREAST QUARTER – Half a breast, a wing, and a portion of the back.
BROILER/FRYER (WOG) – Young chickens of either sex (typically male) which are slaughtered within 6 to 10 weeks of age after
their slaughter weight has reached between 1.5 to 3.5 pounds. Broilers are usually prepared by broiling beneath direct heat, flame or
over glowing coals.
BROTH – Liquids resulting from cooking poultry in water. Examples are chicken or turkey broth.
CAGE-FREE-Birds that were not kept in cages. They were free to walk around the hen house , to perch on roosts, and lay eggs in
nests. Cage-free does not denote anything about feed or other physical care of the birds.
CAPON – Male chickens that are castrated at about 1 ¾ pounds and then allowed to grow to a desired weight before being
slaughtered. Caponizing renders male chickens capable of quicker growth (lowering feed costs) and results in superior flesh quality.
Capons are typically used in the home as roasting chickens.
CHICK – Newly hatched chicken of either sex.
CHILL PACKED CHICKEN – Chicken that is typically packaged for retail sale and is kept chilled (not frozen through) by
mechanical refrigeration between the packing plant to the store counter. The chicken is kept chilled between 26 to 28 degrees
Fahrenheit on the outside which allows the inside of the chicken to be between 32 and 43 degrees Farenheit making thawing and
preparation easier for consumers, as the chicken is not frozen through.
COCKEREL – Any male chicken less than a year old. These could be either broiler/fryers or roasters as desired. Most are
slaughtered within 6 to 10 weeks.
CORNISH GAME HEN – Young, immature chicken derived from an English breed of chicken raised chiefly for crossing with other
breeds to produce roasters. Usually processed at five to six weeks of age and not weighing more than two pounds ready-to-cook
weight. Not to be confused with egg producing hens (spent hens).
CRYOGENIC VACUUM PACKED – Carbon dioxide (CO2) gas or liquid nitrogen is used to lower the temperature of the fowl, the
fowl is then placed into a plastic bag which has the air vacuumed from it and then sealed. This is different than DRY ICE PACKED
(carbon dioxide packed) which uses solidified blocks of CO2 as the refrigerant.
CUTLET - Slices from a whole muscle tissue. Turkey breast cutlets are an example.
CWT (Hundredweight) - A unit of measurement for weight used in certain commodities trading contracts. In North America, a
hundredweight is equal to 100 pounds and is also known as a short hundredweight. In Britain, a hundredweight is 112 pounds and is
also known as a long hundredweight.
DRUMETTE – The meaty upper part of a wing (not a whole wing). They begin as whole wings, which are then cut at the joint.
FREE RANGE POULTRY – A designation that means the bird was allowed to roam free outdoors, which may have a positive effect
on the flavor of the poultry.
FRESH CHICKEN – The word fresh on the label of a chicken product indicates that the product has never been chilled or cooled
below 26 degrees Fahrenheit.
FROZEN SELF BASTING – The poultry is injected with ingredients such as juices, oils, and seasonings before being frozen. When
roasted the extra ingredients keep the meat moist and tender and provide extra flavor.
FROZEN TURKEY – Turkey that must be cooled to a temperature of 0 degrees Farenheit or colder even though turkey freezes at 26
degrees Fahrenheit. HARD CHILLED TURKEY is turkey which has been frozen to between 0 degrees and 26 degrees Farenheit.
FRESH TURKEY is turkey which has never been allowed to be cooled to a temperature lower than 26 degrees Farenheit.
Page 10
CHECKLIST CODE: F311615
CHECKLIST TITLE: POULTRY PROCESSING
GIBLETS – The edible viscera of a fowl. These would include things like the heart, liver, gizzard, i.e. internal organs of a fowl often
cooked separately.
GMO-FREE- Designation that a product does not contain any genetically modified organism (GMO) ingredients. Foods or food
ingredients that have been altered at the gene level are referred to as being genetically modified organisms.
GRADE (QUALITY) – These are designations assigned by the USDA to poultry meat. Grades A, B, and C are examples. The
grades are based on appearance (lack of defects, i.e. damaged flesh or missing parts) of the product primarily. Grade A is by far the
most common as lower grades are less likely to be sold.
HEN – Female chickens that have reached sexual maturity and are most often used as egg layers. They are typically more than one
year old. Female chickens must mature for between four to six months from birth, before being able to lay eggs. They are then
productive for another 12 to 18 months of egg laying before being slaughtered. Hens may continue to lay eggs for as long as 4 to 5
years but after the first year the rate is considerably reduced and the usual practice is only to keep them for about 1.5 years.
INDIVIDUALLY QUICK FROZEN (IQF) – Using cryogenic equipment, products are frozen so fast that the juices in the meats are
not allowed to form large ice crystals and damage the flavor, juiciness, and tenderness of the meat. Both raw and cooked products
may be frozen IQF.
KILOGRAM- A metric unit of mass equal to 1000 grams or 2.205 pounds.
KOSHER SLAUGHTERING - Requires ritual slaughter of the fowl/game. The live bird is bled by a specially trained rabbi. This
implies no special quality of the bird - only that it is slaughtered according to religious laws.
LEG (WHOLE LEG) – A thigh and drumstick, does not include a portion of the back.
LEG QUARTER – A thigh, a drumstick and a portion of the back.
MATURE TURKEY – An old turkey of either sex (usually in excess of 15 months of age) with coarse skin and toughened flesh.
MECHANICALLY SEPARATED – A poultry food product made by mechanically separating bone from muscle tissue of carcasses.
NATURAL CHICKEN OR TURKEY – This refers to chicken or turkey which has had limiting processing and has no artificial
ingredients or coloring added to the product.
ORGANIC CHICKEN OR TURKEY – This refers to chickens or turkeys that were allowed to roam free outdoors (free range) and
that have been fed only organic feed free of antibiotics and growth hormones.
PULLET – Female chicken less than a year old.
RAW BONED - Boneless raw meat.
ROASTERS – Typically fully grown male fowls fed and managed for a desired optimal size and weight and then slaughtered when
prime for roasting whole. They are often stuffed with dressing and made the chief food in a large family dinner.
ROOSTER – Male chickens more than one year old (also known as cocks). These are typically used as breeder stock first before
eventually being slaughtered.
SQUAB – A young immature pigeon of either sex, and is extra tender meated.
STEWING CHICKEN – Typically a mature female chicken (usually more than 10 months of age) with meat less tender than that of
a roaster or roasting chicken and non-flexible breastbone tip. These are usually hens whose egg laying production has fallen due to
age. The chicken meat ends up in soups for example.
TENDER – Any strip of breast meat.
TENDERLOIN – Inner pectoral muscle that lies alongside the breastbone.
Page 11
CHECKLIST CODE: F311615
CHECKLIST TITLE: POULTRY PROCESSING
TOM – The male of various animals. Turkey toms is an example.
WET ICE PACKED CHICKEN – Chicken that is cooled in ice and water and shipped in usually by truck in ice shavings at between
28 and 35 degrees Fahrenheit.
WHITE AND DARK MEATS – For both chickens and turkeys, the white meat comes primarily from the breasts and wings and the
dark meats come from the thighs and drumsticks (leg).
WHOLESALER- Distributor of poultry products, that buys in bulk and sells to resellers rather than direct to consumers.
YOUNG CHICKEN – Commercially grown broiler-fryer and other young, immature birds, such as roasters and capons.
YOUNG TURKEY – Turkeys usually under 8 months of age. Turkeys are typically ready for marketing after between 18 and 22
weeks of growth.
Page 12
CHECKLIST CODE: F311615
CHECKLIST TITLE: POULTRY PROCESSING
TRANSACTION INFORMATION
ITEM PRICE
MARKET/INTRA-COMPANY TRANSACTION
__________________________________________________
Market sale
Intra-company transfer
Same price to both
TYPE OF PRICE
Net transaction (actual shipment)
Net (list minus all adjustments indicated)
Estimated net
Average price
List (some adjustments indicated)
List
DOMESTIC/FOREIGN BUYER
Domestic buyer
Foreign buyer
Same price to both
TYPE OF BUYER
Other ______________________________________
Wholesaler
Retailer
Restaurant
Food processor
Government
Exporter
Same price to all buyers
NOTE: For average prices, enter basis of average in
Comments.
UNIT OF MEASURE
Pound
Cwt
Case
Box
Bag
Kilogram
Each
Other _______________________________________
Other ______________________________________
Type of Buyer Code _____________
BLS CONTRACT:
YES
NO
CONTRACT TERMS
REPRICING CYCLE
Contract
No contract
Purchase order
Other ______________________________________
Jan
Feb
Mar
Apr
May
Jun
SIZE OF SHIPMENT/ORDER
Price Determining:
Size of Shipment
Yes
M
M
M
M
M
M
O
O
O
O
O
O
S
S
S
S
S
S
Jul
Aug
Sep
Oct
Nov
Dec
M
M
M
M
M
M
O
O
O
O
O
O
S
S
S
S
S
S
No
COMMENTS
____________________________________________
Other ________________________________
____________________________________________
Size of Order
____________________________________________
Other ________________________________
____________________________________________
FREIGHT TYPE
____________________________________________
Not Applicable
FOB Factory
Delivered
Delivered ___________________________________
Page 13
CHECKLIST CODE: F311615
CHECKLIST TITLE: POULTRY PROCESSING
ADJUSTMENTS TO PRICE WORKSHEET
CASH DISCOUNT
TRADE DISCOUNT
Respondent name for discount
Respondent name for discount
_____________________________________________
Complete cash discount structure
_____________________________________________
_____________________________________________
Amount
_______________________________________
Offered to
CASH SURCHARGE
_____________________________________________
Respondent name for surcharge
QUANTITY DISCOUNT
_____________________________________________
Complete cash surcharge structure
Respondent name for discount
_____________________________________________
Amount
_______________________________________
Required size
_____________________________________________
COMPETITIVE DISCOUNT
Not currently in effect
Respondent name for discount
_____________________________________________
Discount on shipments
Discount on orders
Discount on both shipments and orders
_____________________________________________
Standard discount
Amount
______________________________________
Price reductions vary with market conditions
Average amount
______________________________
Reported price reflects market condition reductions
OTHER DISCOUNT
Type of discount
_____________________________________________
Amount
_______________________________________
Terms
SEASONAL DISCOUNT
Respondent name for discount
_____________________________________________
_____________________________________________
Discount on shipments
Discount on orders
Complete seasonal discount structure
OTHER DISCOUNT
Type of discount
_____________________________________________
_____________________________________________
Amount
_______________________________________
Terms
Adjustment factor, by month, where applicable
_____________________________________________
_____________________________________________
Jan
Feb
Mar
Apr
May
Jun
____________
____________
____________
____________
____________
____________
Jul
Aug
Sep
Oct
Nov
Dec
____________
____________
____________
____________
____________
____________
OTHER SURCHARGE
Type of surcharge
_____________________________________________
Amount
_______________________________________
Terms
_____________________________________________
Page 14
CHECKLIST CODE: F311615
CHECKLIST TITLE: POULTRY PROCESSING
ADJUSTMENTS TO PRICE
Adj Type
Adj Amount Terms
___ Adj None (No adjustments to price)
Adj
Category
Adj Rep Adj Order
Applied
Applied
Adj
Sign
Adj
Seas Flag
Cash discount
D
Y
N
* + -- %
Y N
Cash surcharge
S
Y
N
* + -- %
Y N
Competitive
D
Y
N
* + -- %
Y N
Seasonal
D
Y
N
* + -- %
Y N
Trade
D
Y
N
* + -- %
Y N
Quantity
D
Y
N
* + -- %
Y N
D S
Y
N
* + -- %
Y N
D S
Y
N
* + -- %
Y N
D S
Y
N
* + -- %
Y N
D S
Y
N
* + -- %
Y N
D S
Y
N
* + -- %
Y N
Adj Factor
(See Worksheet)
REPORTER ADDRESS INFORMATION
Reporter Name _________________________________________________________
Reporter Phone _________________________________
Reporter Title __________________________________________________________
Reporter Fax ___________________________________
Reporter Company ______________________________________________________
Primary Email _____________________________________
Reporter Address Street __________________________________________________
Secondary Email ___________________________________
Reporter Address City ________________________________
Reporter Address State _______
Overlap Reporter Code ___________________
Repricing Method ____________
Page 15
Reporter Address Zip _______________
| File Type | application/pdf |
| File Title | Bureau of Labor Statistics |
| Author | Ragan E. Gross |
| File Modified | 2017-03-20 |
| File Created | 2017-03-20 |