Poultry Processing
Upcoming SlideShare
Loading in...5
×
 

Poultry Processing

on

  • 778 views

dressing poultry

dressing poultry

Statistics

Views

Total Views
778
Slideshare-icon Views on SlideShare
776
Embed Views
2

Actions

Likes
0
Downloads
41
Comments
0

1 Embed 2

http://www.slideshare.net 2

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Poultry Processing Poultry Processing Presentation Transcript

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