KFC Product Specifications

Sr. # Products Packing Size Product Standard Average Piece Weight Number of Pieces

1 9 Piece Cut 2.2 KG 1100 g 18

(1050 - 1150 g)

Max.1 cm of meat above sternum (To be checked on

skin side
Tipped keel, Angled keel, Small keel < 108g, Deep keel
(i) Keel Piece remained 2nd rib, Long keel 110 - 145 g
Bruises > 2 cm
Split keel < 2 cm
Pin feathers

Miscuts : Off centre thigh

OQI: Tears/Trims > 2.5 cm
(ii) Thigh Piece Fat / tail error 150 - 190 g
Leaf fat > 2.5 cm
Tail > o.75 cm
Pin feathers ( 1- > 1.25 cm, 4 or more > 0.5 cm)

Silver dollar : 2.5 – 4.0 cm

Miscuts :
Deep wing, Small wing, Large wing
Pin feathers ( 1- > 1.25 cm, 4 or more > 0.5 cm)
(iii) Wing Piece Bruises > 2 cm 75 - 90 g
Broken bone
Missed tip > 5 cm
Tear / trim > 4 cm

Miscuts : Short, Long,

Long hook
Short hook
(iv) Drumstick Piece Pin feathers ( 1- > 1.25 cm, 4 or more > 0.5 cm 85 - 110 g
Bruises > 2 cm
Broken bone

(v) RIB Piece 120 - 160 g

Length: 10 -12 cm
Width: 7.5 -9.0cm
2 Zinger (Thigh Meat) 1850 ± 50 85 - 100 g 20
Thickness: 1.5 – 2.5 cm
OQI: Miscuts, Bruises, Pinfeathers

Length: 9 -11 cm
3 Breast Fillet 1950 ± 50 Width: 6 -7cm 55 g (53 - 63 g) 34 - 36
Thickness: 1.2 – 1.5 cm
OQI: Miscuts, Bruises
Drum Part: 38 - 45 g
4 Wings 2000 ± 50 55 - 56
Fillet Part: 28 - 35 g
5 Strips 1950 ± 50 30 - 35 g 55-60
6 Hot Shots 1950 ± 50 8 - 11 g 195-200