1. MARKET FORMS
OF POULTRY

2. WHOLE CHICKEN
These are
marketed
either
fresh or
frozen

3. HALVES
The
chicken is
split front
to back
through
the
backbone
and keel.

4. BREAST QUARTERS
A breast
quarter,
including
portions
of the
back, is
all white
meat.

5. SPLIT BREAST
It is a
breast
quarter
with the
wing
remove.

6. SPLIT BREAST WITHOUT BACK
It is a
breast
quarter
with wing
and back
portion
removed.

7. BONELESS, SKINLESS BREAST
Split
breast
that has
been
skinned
and
debonned
.

8. 8-PIECE CUT
The whole
bird is cut
into 2 breast
halves with
ribs and
back
portion, two
wings, two
thighs with
back portion
and two
drumstick.

9. WHOLE CHICKEN
WING
It is an all-
white meat
portion
composed
of three
sections:
the
drumette,
mid-
section and
tip.

10. WING DRUMETTE
It is the
first
section
between
the
shoulder
and the
elbow.

11. WING MID-SECTION
WITH TIP
It is the
flat
center
section
and the
flipper
(wing
tip).

12. WING MID-SECTION
The
section
betwee
n the
elbow
and the
tip.

13. WHOLE CHICKEN LEG

14. PAVES

15. THIGH

16. BONELESS SKINLESS THIGH

17. DRUMSTICKS