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Bureau of Labor Statistics
PPI Product Checklist
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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
PAGES
PAGES
PAGES
PAGES
PAGES
2 TO 3
4 TO 5
6 TO 7
8 TO 9
10 TO 11
NAICS 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
October 2006 86
CHECKLIST CODE: E311615A
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 Contract work for another company
003 Resale
______________________________________
WINGS
024 Full cut wings
025 V-cut wings (flat wing tip and drummette)
026 Drummettes
027 Other wing part descriptor
03 PRODUCT CHARACTERISTICS
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: E311615A
CHECKLIST TITLE: YOUNG AND MATURE CHICKENS
03 PRODUCT CHARACTERISTICS CONT.
FURTHER POULTRY DESCRIPTORS
COMMENTS
035
036
037
038
039
040
041
042
043
044
045
046
047
048
049
050
051
052
053
054
055
_____________________________________________
Bone-in
Boneless
Free range
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
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
________________________________________
056 SIZE/SIZE RANGE (size range is more common)
________________________________________
PACKAGING
057 Packaging type (i.e. polyethylene bags, box, case etc.)
_________________________________________
058 Container weight or weight range
_________________________________________
059 Number of units or pieces per package
_________________________________________
060 Other packaging descriptor
__________________________________________
04 OTHER FEATURES (255 character limit)
001 ________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
Page 3
CHECKLIST CODE: E311615B 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 Contract work for another company
003 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
SIZE/SIZE RANGE
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
035 Light (less than 16 pounds)
036 Heavy (greater than 16 pounds)
037 Exact weight or weight range (specify)
________________________________________
_______________________________________
Page 4
CHECKLIST CODE: E311615B CHECKLIST TITLE: TURKEYS (INCLUDING FROZEN), WHOLE
OR PARTS
03 PRODUCT CHARACTERISTICS CONT.
QUALITY GRADE
04 OTHER FEATURES (255 character limit)
038
039
040
041
042
043
001 ________________________________________
USDA A quality grade
USDA B quality grade
USDA C quality grade
Packer grade
Ungraded
Other quality grade
_____________________________________________
_____________________________________________
_____________________________________________
________________________________________
_____________________________________________
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
Bone-in
Boneless
Certified organic
Free range
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
_____________________________________________
071 Packaging type (i.e. polyethylene bags, box, case etc.)
_____________________________________________
_________________________________________
072 Container weight or weight range
_____________________________________________
_________________________________________
073 Number of units or pieces per package
_________________________________________
074 Other packaging descriptor
__________________________________________
Page 5
CHECKLIST CODE: E311615C CHECKLIST TITLE: OTHER POULTRY AND SMALL GAME
01
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 Contract work for another company
003 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: E311615C 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
04 OTHER FEATURES (255 character limit)
Bone-in
Boneless
Certified organic
Free range
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
066 Packaging type (i.e. polyethylene bags, box, case
etc.)
_____________________________________________
_____________________________________________
_________________________________________
067 Container weight or weight range
_____________________________________________
_________________________________________
068 Number of units or pieces per package
_____________________________________________
_____________________________________________
_________________________________________
069 Other packaging descriptor
_____________________________________________
__________________________________________
Page 7
CHECKLIST CODE: E311615D CHECKLIST TITLE: PROCESSED POULTRY AND SMALL
GAME (EXCEPT SOUPS)
014 Whole breast with ribs
015 Whole breast without ribs
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 Contract work for another company
003 Resale
Chicken bologna
Chicken ham
Turkey bologna
Turkey salami
Turkey ham
Other luncheon or deli style meat
_______________________________________
03 PRODUCT CHARACTERISTICS
FROZEN DINNER ROAST/ROLL (UNCOOKED)
001 Brand name
034 White meat frozen dinner roast/roll
035 White/dark meat combination frozen dinner
roast/roll
036 Other frozen dinner roast/roll
________________________________________
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
Chicken dog
Turkey dog
Turkey bratwurst
Turkey sausage
Turkey frank
Corn dog
Other frankfurter type product
________________________________________
Page 8
CHECKLIST CODE: E311615D 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
085 Packaging type (i.e. polyethylene bags, box, case etc.)
_________________________________________
086 Container weight or weight range
_________________________________________
_________________________________________
087 Number of units or pieces per package
PROCESSED FORM DESCRIPTIONS
(examples: nuggets, fillets, patties, diced etc.)
045 ________________________________________
_________________________________________
088 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
Barbecued
Bone-in
Boneless
Breaded
Certified organic
Combination of deboned white and dark meat
Dark meat only
Free range
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: E311615
CHECKLIST TITLE: POULTRY PROCESSING
DEFINITIONS
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.
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
Farenheit 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.
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 out doors, which may have a positive
affect 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 Farenheit.
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 Farenheit. 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.
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.
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.
Page 10
CHECKLIST CODE: E311615
CHECKLIST TITLE: POULTRY PROCESSING
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.
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.
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 Farenheit.
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).
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 11
CHECKLIST CODE: E311615
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 ______________________________________
Distributor
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
Ounce
Case
Bag
Other _______________________________________
Other ______________________________________
Type of Buyer Code _____________
BLS CONTRACT:
YES
REPRICING CYCLE
NO
Jan
Feb
Mar
Apr
May
Jun
CONTRACT TERMS
Contract
No contract
Purchase order
Other ______________________________________
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
COMMENTS
SIZE OF SHIPMENT/ORDER
Price Determining:
Size of Shipment
Yes
____________________________________________
No
____________________________________________
____________________________________________
Other ________________________________
Size of Order
____________________________________________
____________________________________________
Other ________________________________
FREIGHT TYPE
Not Applicable
FOB Factory
Delivered
Delivered ___________________________________
Page 12
CHECKLIST CODE: E311615
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 13
CHECKLIST CODE: E311615
CHECKLIST TITLE: POULTRY PROCESSING
ADJUSTMENTS TO PRICE
Adj Type
___ Adj None (No adjustments to price)
Adj Amount Terms
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 ______________________________________________________
Reporter Email Address _____________________________
Reporter Address Street __________________________________________________
Reporter Address City ________________________________
Reporter Address State _______
Overlap Reporter Code ___________________
Repricing Method Mail Fax (circle one)
Page 14
Reporter Address Zip _______________
| File Type | application/pdf |
| File Title | Microsoft Word - BLS-1810E.docx |
| Author | Kowal_J |
| File Modified | 2011-02-16 |
| File Created | 2011-02-14 |