WASHINGTON — USDA has issued a final rule lowering the age definition for five classifications of poultry and adding a ready-to-cook weight for roasters, effective Jan. 1, 2014.
The department's Food Safety & Inspection Service said it is amending the definitions and standards for the official U.S. classes of poultry "so that they more accurately and clearly describe the characteristics of poultry in the market today."
FSIS noted that genetic improvements and poultry management techniques have reduced the growout period for some poultry classes, and extensive cross breeding has produced poultry with higher meat yields but blurred. . .
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