Dressed poultry,” for the application of this section of the regulations, is slaughtered, defeathered, eviscerated whole birds with the head and feet removed, i.e., a ready-to-cook whole bird. Prepared or processed poultry, e.g., cut-up, marinated, breaded, etc.Meat consists of skeletal muscle tissue, including fatty, connective and bone tissue, originating from slaughtered, skinned and gutted animals.