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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 weigh...
Breast quarters Halves may be further cut into which include the wing. A breast quarter, including portions of the back, i...
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-secti...
Chicken breast, thigh, leg and wing portions 8-Piece Cut The whole bird is cut into 2 breast halves with ribs and back por...
 
giblets Includes heart, liver and neck .
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Poultry Processing

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dressing poultry

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Poultry Processing

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

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