California Statutes
§ 25411. — 25411. (Enacted by Stats. 1967, Ch. 15.)
California § 25411.
JurisdictionCalifornia
Code FACFood and Agricultural Code - FAC
Div. 12.DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS
Part 2.PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT
Ch. 1.CHAPTER 1. Definitions
This text of California § 25411. (25411. (Enacted by Stats. 1967, Ch. 15.)) is published on Counsel Stack Legal Research, covering California primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.
Bluebook
Cal. Food and Agricultural Code - FAC Code § 25411. (2026).
Text
“Processing” means the commercial manufacturing of products of poultry meat by any method of cooking. It also includes all of the following:
(a)Cutting up into pieces smaller than the customary parts such as, in the case of poultry, necks, breasts, wings, backs, legs, thighs, or similar and identifiable portions of the carcass.
(b)Complete deboning of poultry meat.
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Legislative History
Enacted by Stats. 1967, Ch. 15.
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Bluebook (online)
California § 25411., Counsel Stack Legal Research, https://law.counselstack.com/statute/ca/FAC/25411..