Explanation:
1. WHOLE CHICKEN - whole Chickens are marketed either fresh or frozen.
2. HALVES - the bird is split from front to
back through the backbone and keel to produce 2 halves of approximately equal weight.
3. BREAST QUARTERS- Halves may be further cut into which include the wing. A breast quarter, including portions of the
back, is all white meat.
4. SPLIT BREAST - A breast quarter with
the wing removed.
5. SPLIT BREAST WITHOUT BACK - A breast quarter with wing and back portion removed.
6. BONELESS, SKINLESS BREAST - Split
breast that has been skinned and deboned.
7.8 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.
8. WHOLE CHICKEN WING - The whole chicken wing is an all-white meat portion composed of three sections; the drumette, mid-section, and tip.
9. WING DRUMMETTES - The first section between the shoulder and the elbow.
10. WING MID - SECTION WITH TIP - The flat center section and the flipper (wing tip).
11. WING MID - SECTION - The section
between the elbow and the tip, sometimes called the wing flat or mid joint.
12. 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.
13. BONELESS, SKINLESS LEG - Whole chicken leg with skin and bone removed.
14. THIGH - The thigh is the portion of the leg above the knee joint.
15. BONELESS, SKINLESS THIGH - Thigh
with skin and bone removed.
16. DRUMSTICKS - Drumsticks include
the lower portion of the leg quarter (the portion between the knee joint and the hock).
17. GIBLETS - Includes heart, liver, and neck.
