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Poultry Processing

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dressing poultry

dressing poultry

Published in Education , Business , Technology
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Transcript

  • 1. TRUSSING
  • 2. Cut across the vent
  • 3. Carcase cut around the vent
  • 4. Carcase cut around the vent
  • 5. Hand pulling viscera
  • 6. Empty carcase and viscera
  • 7. Viscera
  • 8. Slitting gizzard; heart and liver
  • 9. Trussing: First steps
  • 10. Trussing: Pull string tight and cross at back
  • 11. Trussing: Tie off at Parson's nose
  • 12. Trussed bird with giblets
  • 13. Portioning of Poultry
  • 14. Half the chicken by cutting under the breast under the breast bone
  • 15. Divide the legs and thighs from the breast
  • 16. Quarter the legs and thighs
  • 17. Drumsticks Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
  • 18. Thighs and drumsticks
  • 19. Cut the drumsticks from the thigh through the joint
  • 20. Chicken thigh and drumstick
  • 21. Split the breast down the middle, cutting through the breastbone
  • 22. Halves The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
  • 23. Breast quarters Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat .
  • 24. Split Breast A breast quarter with the wing removed.
  • 25. Cut the wings from the breast through the main joint
  • 26. Whole Chicken Wing The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.
  • 27. Chicken breast, thigh, leg and wing portions 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.
  • 28.  
  • 29. giblets Includes heart, liver and neck .