GroundRules
FAC § 25855
Where this section sits in the code
- Food and Agricultural Code - FAC
- DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS [24501. - 27690.]
- PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT [25401. - 26151.]
- CHAPTER 4. Poultry and Rabbit Meat Classes [25851. - 25857.]
The following are the various classes of ducks:
(a) “Duckling” means a young duck of either sex (usually under 10 weeks of age) that is tender meated and has a bill that is not completely hardened and windpipe that is easily dented. This classification may include broilers, fryers, or roasters.
(b) “Duck” means a mature duck or an old duck (usually over 10 weeks of age) of either sex with toughened flesh, hardened bill, and a hardened windpipe.
Collected 2026-09-14T05:56:33Z. Source file · JSON