Sourcing education
Poultry: a buyer specification guide
EU poultrymeat marketing standards are set by Delegated Regulation (EU) 2026/343, replacing Regulation (EC) 543/2008.[1]
U.S. ready-to-cook poultry grading distinguishes Grades A, B, and C.[3]
Free for buyers. One reviewed request; our team approaches suitable independent suppliers and returns comparable proposals — you never deal with a supplier directly, and suppliers cannot pay for placement. Assisted sourcing applies to programmes of USD 250,000 or more per year or season.
Educational profile, not an offer. Facts are general and come from the numbered sources; guidance boxes are our own buyer advice. No verified supplier offer for this item is on file — origin, grade, certification, packing and timing are confirmed per offer, with evidence, during sourcing.
Products in poultry
Photo: Baoothersks, CC BY-SA 4.0, via Wikimedia Commons. Illustrative; not a photo of any offer. Chicken meat
Bulk chicken for import: whole birds and breast, leg and wing cuts, fresh or frozen, with the grades, specs and documents to set in an RFQ.
- Whole birds
- Breast
- Leg
- Wing
No separate premium grade in the sources used.
Key points
Short answers to the questions buyers ask first. Each answer comes from the numbered sources below.
- Product forms
- The EU poultrymeat act defines carcasses and anatomical cuts including breasts, legs, thighs, drumsticks, and wings.[1]
- Fresh versus frozen definitions
- EU fresh poultrymeat is kept between −2°C and +4°C and has not been stiffened by freezing.[1]
- Grades
- U.S. poultry grades are A, B, and C.[3]
- Food-safety handling
- Keep raw chicken refrigerated at 40°F or below and use within one to two days, or freeze.[2]
- Destination import eligibility
- FSIS maintains country- and product-specific import eligibility and export requirements in its Import & Export Library.[4]
Product forms
- The EU poultrymeat act defines carcasses and anatomical cuts including breasts, legs, thighs, drumsticks, and wings.[1]
General buyer guidance
- Specify cut boundaries, skin, bone, and unit-weight bands.
Fresh versus frozen definitions
- EU fresh poultrymeat is kept between −2°C and +4°C and has not been stiffened by freezing.[1]
- EU frozen poultrymeat must be frozen as soon as possible and kept at no more than −12°C.[1]
- EU quick-frozen poultrymeat must be kept at no more than −18°C, subject to the applicable tolerances.[1]
- In U.S. labeling, fresh raw poultry has never been below 26°F.[2]
- U.S. raw poultry held at 0°F or below must be labeled frozen or previously frozen.[2]
General buyer guidance
- Name the destination legal definition, not just a commercial temperature descriptor.
Grades
Food-safety handling
- Keep raw chicken refrigerated at 40°F or below and use within one to two days, or freeze.[2]
- Cook chicken to an internal temperature of 165°F as measured with a food thermometer.[2]
- FSIS does not recommend washing raw poultry because splashing can spread bacteria.[2]
- Thaw chicken in the refrigerator, in cold water, or in a microwave, not on the counter.[2]
- Chicken thawed in cold water or a microwave should be cooked immediately.[2]
General buyer guidance
- Request temperature records and agree receiving checks.
Destination import eligibility
- FSIS maintains country- and product-specific import eligibility and export requirements in its Import & Export Library.[4]
General buyer guidance
- Check current country, establishment, product, and animal-health eligibility before contracting.
- If halal is needed, specify the importing-country requirements and acceptable certifier.
Start your request with these requirements
Fill in what you already know; it is carried into the request form, where you add your programme value and contact details. Nothing is sent until you submit the form.
Free for buyers. One reviewed request; our team approaches suitable independent suppliers and returns comparable proposals — you never deal with a supplier directly, and suppliers cannot pay for placement. Assisted sourcing applies to programmes of USD 250,000 or more per year or season.
Frequently asked questions
Does U.S. fresh mean never below 32°F?
No. The U.S. fresh-label threshold for raw poultry is 26°F.[2]
What is the safe cooking temperature?
FSIS specifies 165°F, checked with a food thermometer.[2]
Which EU act should the specification cite?
Delegated Regulation (EU) 2026/343, which repealed Regulation (EC) 543/2008.[1]
Related guides and tools
Other catalogue categories
Farm, plant or input projects
Production projects behind this category are handled by our specialist platform.
HatchMatchSources
Numbers in the text point to these sources. Dates are those shown on each source, or the date we checked an undated page.
- 1.Commission Delegated Regulation (EU) 2026/343 (opens in a new tab) — European Commission / EUR-Lex, 2026-02-17
- 2.Chicken from Farm to Table (opens in a new tab) — USDA FSIS, 2024-09-30
- 3.Poultry and Poultry Products Grades and Standards (opens in a new tab) — USDA AMS, page checked 2026-10-25
- 4.Import & Export Library (opens in a new tab) — USDA FSIS, page checked 2026-10-25
Category guide last reviewed 2026-10-25.
Global B2B Group is committed to conducting its own activities in accordance with applicable law. It facilitates sourcing and RFQs and does not itself produce, manufacture, export or sell the listed products, or approve them on behalf of any authority. Suppliers are responsible for the products and shipments they offer and supply meeting the requirements of the origin and destination countries — for example safety, quality, labelling, traceability, sanitary or phytosanitary certificates and export documents, where relevant. Buyers remain responsible for their own import permissions, local requirements and due diligence. Requirements differ by product and country; this is not legal advice. Compliance & responsibilities · Terms