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Unread 04-19-2010, 10:10 AM   #1
Tweedle
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Default Chicken cuts guide


Whole Chickens- Whole Chickens are marketed either fresh or frozen.



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.



Split Breast without Back- A breast quarter with wing and back portion removed.



Boneless, Skinless Breast- Split breast that has been skinned and deboned.


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.



Whole Chicken Wing- The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.



Wing Drummettes- The first section between the shoulder and the elbow.




Wing Mid Section with Tip- The flat centre section and the flipper (wing tip).



Wing Mid Section- The section between the elbow and the tip, sometimes called the wing flat or mid-joint.




Whole Chicken Leg- The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.




Boneless, Skinless Leg- Whole chicken leg with skin and bone removed.



Thigh- The thigh is the portion of the leg above the knee joint.



Boneless, Skinless Thigh- Thigh with skin and bone removed.




Drumsticks- Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).



Giblets- Includes heart, liver and neck.
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