Market Forms of Poultry

• Whole Size chicken - marketed either fresh or frozen.
• Halves - the poultry product is split from front to back through the backbone and keel to produce two equal weight
• Breast Quarters - the halves are further cut into which includes the wing, a breast quarter, including portions of the back, and it is all white meat.
• Split breast - a breast quarter with the wing removed.
• Boneless, Skinless breast - split breast that has been skinned and deboned
• 8-piece cut - the whole is cut into 2 breast halves with ribs and back portion, two wings, two thighs with back portion, and two drumsticks.

  It may be labeled as whole cut-up chicken and are usually sold without giblets.
• Whole Chicken wing - an all-white meat portion composed of three sections; drumette, mid-section, and tip
• Wing drumette - 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 - the section between the elbow and the tip, sometimes called the wing flat or mid-joint
• Whole chicken leg - the drumstick-thigh combination.
• Boneless, skinless leg - the whole chicken leg is skinned and bones are removed
• thigh - the portion of the leg above the knee joint
• Boneless, skinless thigh - the higher part of the leg with skin and bone removed
• Drumsticks - includes the lower portion of the leg quarter
• Giblet - the head, liver, and neck