Different Cut of Poultry

• Whole Chicken

  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.
• 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 center section and the flipper (wing tip).
• Wing Mid-Section

  Thesection 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 and 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