Your SlideShare is downloading. ×
  • Like
Poultry Processing
Upcoming SlideShare
Loading in...5

Thanks for flagging this SlideShare!

Oops! An error has occurred.


Now you can save presentations on your phone or tablet

Available for both IPhone and Android

Text the download link to your phone

Standard text messaging rates apply

Poultry Processing


dressing poultry

dressing poultry

Published in Education , Business , Technology
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads


Total Views
On SlideShare
From Embeds
Number of Embeds



Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

    No notes for slide


  • 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 .