different cuts of poultry
TRANSCRIPT
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DIFFERENT CUTS OF POULTRY
PREPARED BY: MRS. ROSELYN DC. VILLANUEVATLE – COOKERY 10
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WHOLE CHICKEN
Whole Chickens are marketed either fresh or frozen.
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HALVES
The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
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BREAST QUARTERS
Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.
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SPLIT BREAST
A breast quarter with the wing removed.
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SPLIT BREAST WITHOUT BACK
A breast quarter with wing and back portion removed.
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BONELESS, SKINLESS BREAST
Split breast that has been skinned and deboned.
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8 – PIECE CUT
The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.
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WHOLE CHICKEN WING
The whole chicken wing is an all-white meat portion composed of three sections; the drumette, mid-section, and tip.
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WING DRUMMETTES
The first section between the shoulder and the elbow.
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WING MID – SECTION WITH TIP
The flat center section and the flipper (wing tip).
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WING MID - SECTION
The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
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WHOLE CHICKEN LEG
The whole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.
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BONELESS, SKINLESS LEG
Whole chicken leg with skin and bone removed.
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THIGH
The thigh is the portion of the leg above the knee joint.
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BONELESS, SKINLESS THIGH
Thigh with skin and bone removed.
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DRUMSTICKS
Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
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GIBLETS
Includes heart, liver, and neck.