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marketforms-210313012102 (1).pptx
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.
It is a breast quarter with
the wing remove. SPLIT BREAST
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.
The section betwee n the elbow and the
WING MID-SECTION tip.
13.
WHOLE CHICKEN LEG
14.
PAVES
15.
THIGH
16.
BONELESS SKINLESS THIGH
17.
DRUMSTICKS
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