Market forms of Poultry

TLE 10

1. MARKET FORMS OF POULTRY

2. WHOLE CHICKEN These are marketed either fresh or frozen

3. HALVES The chicken is split front to back through the backbone and keel.

4. BREAST QUARTERS A breast quarter, including portions of the back, is all white meat.

5. SPLIT BREAST It is a breast quarter with the wing remove.

6. SPLIT BREAST WITHOUT BACK It is a breast quarter with wing and back portion removed.

7. BONELESS, SKINLESS BREAST Split breast that has been skinned and debonned .

8. 8-PIECE CUT The whole bird is cut into 2 breast halves with ribs and back portion, two wings, two thighs with back portion and two drumstick.

9. WHOLE CHICKEN WING It is an all-white meat portion composed of three sections: the drumette , mid-section and tip.

10. WING DRUMETTE It is the first section between the shoulder and the elbow.

11. WING MID-SECTION WITH TIP It is the flat center section and the flipper (wing tip).

12. WING MID-SECTION The section between the elbow and the tip.

13. WHOLE CHICKEN LEG

14. PAVES

15. THIGH

16. BONELESS SKINLESS THIGH

17. DRUMSTICKS