cuts of poultry used with permission of australian chicken meat federation inc. used with permission...

Cuts of

Poultry

Cuts of

PoultryUsed with permission of

Australian

Chicken Meat Federation Inc.

Used with permission of

Australian

Chicken Meat Federation Inc.

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Copyright Australian Chicken Meat Federation Inc. Used with permission.

Whole Chicken Whole Chicken

Marketed either fresh or frozen.Marketed either fresh or frozen.


Halves Halves

The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.

The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.


Breast Quarters Breast Quarters

Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.

Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.


Split BreastSplit Breast

A breast quarter with the wing removed.A breast quarter with the wing removed.


Split Breast Without the BackSplit Breast Without the Back

A breast quarter with wing and back portion removed.A breast quarter with wing and back portion removed.


Boneless, Skinless Breast Boneless, Skinless Breast

Split breast that has been skinned and deboned.Split breast that has been skinned and deboned.


8-Piece Cut 8-Piece Cut

The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with portion and 2 drumsticks.The parts may be packaged together and labeled as a whole cut-up chicken. These are usually sold without giblets.

The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with portion and 2 drumsticks.The parts may be packaged together and labeled as a whole cut-up chicken. These are usually sold without giblets.


Whole Chicken WingWhole Chicken Wing

An all white meat portion composed of three sections; the drumette, mid-section, and tip.An all white meat portion composed of three sections; the drumette, mid-section, and tip.


Wing DrummettesWing Drummettes

The first section between the shoulder and the elbow.The first section between the shoulder and the elbow.


Wing Mid Section With Tip Wing Mid Section With Tip

The flat center section the flipper (wing tip).The flat center section the flipper (wing tip).


Wing Mid SectionWing Mid Section

The section between the elbow and the tip, sometimes called the wing flat or mid-joint.The section between the elbow and the tip, sometimes called the wing flat or mid-joint.


Whole Chicken Leg Whole Chicken Leg

The drumstick-thigh combination.

The whole leg differs from the leg quarter in that it does not contain a portion of the back.

The drumstick-thigh combination.

The whole leg differs from the leg quarter in that it does not contain a portion of the back.


Boneless, Skinless Leg Boneless, Skinless Leg

Whole chicken leg with skin and bone removed.Whole chicken leg with skin and bone removed.


ThighThigh

The thigh is the portion of the leg above the knee joint.The thigh is the portion of the leg above the knee joint.


Boneless, Skinless Thigh Boneless, Skinless Thigh

Thigh with skin and bone removed.Thigh with skin and bone removed.


DrumsticksDrumsticks

Includes the lower portion of the leg quarter (the portion between the knee joint and the hock).Includes the lower portion of the leg quarter (the portion between the knee joint and the hock).


GibletsGiblets

Includes heart, liver and neck.Includes heart, liver and neck.

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Cuts ofPoultry

the end

Cuts ofPoultry

Used with permission ofAustralian Chicken Meat Federation Inc.

Used with permission ofAustralian Chicken Meat Federation Inc.

cuts of poultry used with permission of australian chicken meat federation inc. used with permission...

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