Transcript Whole Chickens

Cuts
of
Poultry
Used with permission of
Australian
Chicken Meat Federation Inc.
Whole Chicken
Marketed either fresh or frozen.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Halves
The bird is split from front to back through the
backbone and keel to produce 2 halves of
approximately equal weight.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Breast Quarters
Halves may be further cut into which include the wing.
A breast quarter, including portions of the back, is all
white meat.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Split Breast
A breast quarter with the wing removed.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Split Breast Without the Back
A breast quarter with wing and back portion removed.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Boneless, Skinless Breast
Split breast that has been skinned and deboned.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
8-Piece Cut
The whole bird is cut into 2 breast halves with ribs and back
portion, 2 wings, 2 thighs with portion and 2 drumsticks.
The parts may be packaged together and labeled as a whole
cut-up chicken. These are usually sold without giblets.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Whole Chicken Wing
An all white meat portion composed of three sections;
the drumette, mid-section, and tip.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Wing Drummettes
The first section between the shoulder and the elbow.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Wing Mid Section With Tip
The flat center section the flipper (wing tip).
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Wing Mid Section
The section between the elbow and the tip, sometimes
called the wing flat or mid-joint.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Whole Chicken Leg
The drumstick-thigh combination.
The whole leg differs from the leg quarter in that it
does not contain a portion of the back.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Boneless, Skinless Leg
Whole chicken leg with skin and bone removed.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Thigh
The thigh is the portion of the leg above the knee joint.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Boneless, Skinless Thigh
Thigh with skin and bone removed.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Drumsticks
Includes the lower portion of the leg quarter (the
portion between the knee joint and the hock).
Copyright Australian Chicken Meat Federation Inc. Used with permission.
Giblets
Includes heart, liver and neck.
Copyright Australian Chicken Meat Federation Inc. Used with permission.
the end
Cuts of
Poultry
Used with permission of
Australian Chicken Meat Federation Inc.