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  • Marketforms 210313012102

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    Fernando
    30 views17 pages
    This document describes various cuts and forms of poultry meat that are marketed to consumers. It lists whole chickens that can be split in half or cut into pieces, as well as common chicken parts including breast quarters, boneless skinless breasts, wings, thighs, drumsticks, and more. The cuts range from full chickens to individual bone-in or boneless skinless pieces.

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    marketforms-210313012102

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    This document describes various cuts and forms of poultry meat that are marketed to consumers. It lists whole chickens that can be split in half or cut into pieces, as well as common chicken parts including breast quarters, boneless skinless breasts, wings, thighs, drumsticks, and more. The cuts range from full chickens to individual bone-in or boneless skinless pieces.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    30 views17 pages

    Marketforms 210313012102

    Uploaded by

    Fernando
    This document describes various cuts and forms of poultry meat that are marketed to consumers. It lists whole chickens that can be split in half or cut into pieces, as well as common chicken parts including breast quarters, boneless skinless breasts, wings, thighs, drumsticks, and more. The cuts range from full chickens to individual bone-in or boneless skinless pieces.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 17

    MARKET FORMS

    OF POULTRY
    These are
    marketed
    either
    fresh or
    frozen

    WHOLE CHICKEN
    The
    chicken is
    split front
    to back
    through
    the
    backbone
    and keel.
    HALVES
    A breast
    quarter,
    including
    portions
    of the
    back, is
    all white
    meat.
    BREAST QUARTERS
    It is a
    breast
    quarter
    with the
    wing
    remove.

    SPLIT BREAST
    It is a
    breast
    quarter
    with wing
    and back
    portion
    removed.
    SPLIT BREAST WITHOUT BACK
    Split
    breast
    that has
    been
    skinned
    and
    debonned
    . BONELESS, SKINLESS BREAST
    The whole
    bird is cut
    into 2 breast
    halves with
    ribs and
    back
    portion, two
    wings, two
    thighs with
    back portion
    and two 8-PIECE CUT
    drumstick.
    It is an all-
    white meat
    portion
    composed
    of three
    sections:
    the
    drumette,
    mid-
    section and WHOLE CHICKEN
    tip. WING
    It is the
    first
    section
    between
    the
    shoulder
    and the
    elbow. WING DRUMETTE
    It is the
    flat
    center
    section
    and the
    flipper
    (wing WING MID-SECTION
    tip). WITH TIP
    The
    section
    betwee
    n the
    elbow
    and the WING MID-SECTION
    tip.
    WHOLE CHICKEN LEG
    PAVES
    THIGH
    BONELESS SKINLESS THIGH
    DRUMSTICKS

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