Transcript Power Point Presentation

Poultry Improvement Project
Cutting Procedures
Procedures
• After the carcass has been cooled, it is
considered ready-to-cook.
• It can be cut into half, quartered, or cut into
part(breasts, thighs, legs, necks, back, wing,
etc.)
• Chicken that is cut up into individual parts
is very popular on the market.
Live Weight
• At the processor, your birds will be weighed
after the feathers have been removed.
• When you get home, you may wish to
reweigh you birds.
• This way you will know how much weight was lost
in the processing.
• You will be able to sell your chicken by pound.