Different Cuts of Poultry
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This document outlines various cuts and portions of chicken, including: - Whole chickens can be sold fresh or frozen. They can also be cut into halves, quarters, pieces, wings, legs, and other portions. - Common cuts include halves, breast quarters, split breasts, bone-in and boneless skinless breasts, 8-piece cuts, whole wings and wing sections, whole legs and boneless skinless legs, thighs, drumsticks, and giblets. - The cuts are defined by which parts of the chicken they include, such as portions of the back, skin, bone, and whether they are combined parts like the drumstick-thigh combination of a whole leg.
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- 1. PREPARED BY: MRS. ROSELYN DC. VILLANUEVA TLE – COOKERY 10
- 2. WHOLE CHICKEN Whole Chickens are marketed either fresh or frozen.
- 3. HALVES The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
- 4. BREAST QUARTERS Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.
- 5. SPLIT BREAST A breast quarter with the wing removed.
- 6. SPLIT BREAST WITHOUT BACK A breast quarter with wing and back portion removed.
- 7. BONELESS, SKINLESS BREAST Split breast that has been skinned and deboned.
- 8. 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.
- 9. WHOLE CHICKEN WING The whole chicken wing is an all-white meat portion composed of three sections; the drumette, mid-section, and tip.
- 10. WING DRUMMETTES The first section between the shoulder and the elbow.
- 11. WING MID – SECTION WITH TIP The flat center section and the flipper (wing tip).
- 12. WING MID - SECTION The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
- 13. 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.
- 14. BONELESS, SKINLESS LEG Whole chicken leg with skin and bone removed.
- 15. THIGH The thigh is the portion of the leg above the knee joint.
- 16. BONELESS, SKINLESS THIGH Thigh with skin and bone removed.
- 17. DRUMSTICKS Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
- 18. GIBLETS Includes heart, liver, and neck.