Quarters (figure 3-10) are prepared by splitting the carcass as specified under
halves (paragraph 3-22). The resulting halves are then cut crosswise at almost right
angles to the backbone to form quarters.
Figure 3-10. Quarters of chicken.
Backs include the pelvic bones and all the vertebrae posterior to the shoulder
joint. The meat may not be peeled from the pelvic bones. The vertebral ribs and/or
scapula may be removed or included. Skin will be substantially intact.
a. A Quality Backs. A Quality backs will meet all applicable provisions
pertaining to parts and will include the meat contained on the ilium (oyster), pelvic meat
and skin, and vertebral ribs and scapula with meat and skin (figure 3-11).
Figure 3-11. A Quality back with pelvic meat and vertebral ribs.