PPT

1. CHICKEN CUTS
WHOLE CHICKEN
Whole chicken is marketed
either fresh or frozen.

2. HALVES
Split from in front to back
through the backbone and
kneel to produce 2 halves
of approximately equal weight

3. BREAST QUARTERS
Breast quarters, halves may
be further cut into which
include the wing.

4. SPLIT BREAST
Split breast is a breast
quarter with the wing
removed.”

5. SPLIT BREAST WITHOUT BACK
Split breast without
back, is a breast quarter
with wing and
back portion removed.

6. BONELESS AND SKINLESS BREAST
Boneless and skinless
breast, a split breast that
has been
skinned and deboned.

7. 8 PIECES CUT
8 pieces cut, a whole
chicken cut into 2 breast,
2 wings, 2
thighs, and 2 drumsticks.

8. WHOLE CHICKEN WING
Whole chicken wing, is an all-
white meat portion composed
of three sections; drumette,
mid-section and tip.

9. WING DRUMETTES
Wing drumettes, the frst
section between the
shoulder and the elbow.

10. WING MID SECTION WITH TIP
Wing mid-section with
tip, the fat center
section and the fipper
(wing tip)

11. WING MID SECTION
Wing mid-section, the
section between the
elbow and the tip

12. WHOLE CHICKEN LEG
Whole chicken leg, is the
drumstick thigh
combination

13. BONELESS SKINLESS LEG
Boneless skinless leg,
whole chicken leg with
skin and bone are
removed

14. THIGH
Thigh, is the portion of
the leg above the knee
joint.

15. BONELESS SKINLESS THIGH
Boneless skinless thigh,
thigh with skin and bone
removed

16. DRUMSTICKS
Drumsticks, include the
lower portion of the leg
quarter

17. GIBLETS
Giblets, includes heart,
liver and neck