Cuts 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
• Breast Quarters - Halves may be further cut into which include the wing. A breast quarter, including portions of the back,
• Split Breast - A breast quarter with the wing removed.
• Split Breast without back - A breast quarter with wing and back portion removed.
• 8-Piece Cut - The whole bird is cut into 2 breast 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.
• Whole Chicken Wing - The whole chicken wing is an all-white meat portion composed of three sections; the drumette,
• Whole Chicken Wing - The whole chicken wing is an all-white meat portion composed of three sections; the drumette,
• Wing Drumettes - 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.
• The Whole Chicken Leg - whole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg quarter and does
• 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.