Description
Made of completely skin, bone, and cartilage with little to no meat.
Made of completely skin, bone, and cartilage with little to no meat.
The chicken breast is a lean cut of meat taken from the pectoral muscle on the underside of the chicken.
A portion of the wing that is attached to the main part of the chicken.
A drumstick is produced by cutting a whole leg through the joint between the tibia and the femur. The thigh is removed.
Made from internal organs of the chicken.
Chicken fat is extracted from feather meal, which is prepared from chicken wastes such as feathers, blood, offal and trims.
Chicken feet which consists of tendons, skin and cartilage, is rich in gelatinous collagen, and is traditionally believed to be beneficial for infants’ skin, nails, joints and bone development.
Chicken Fillets are fillets of meat sliced horizontally from a chicken breast, such that it makes a “steak” of a shape that can be ideal to fit on a bun, etc.
A whole bird without giblets with all parts, including the breast, thighs, drumsticks, wings, back and abdominal fat.
Generally includes a little less than a quarter of the meat on the chicken. The cut includes a thigh, drumstick, and a part of the back.
made up of iron-rich, folate-laden meat that is delicately flavored.
Chicken Lower Halves, also known as “Chicken Rear Halves” or “Back Halves,” are made up of the bottom half of the Chicken, as if the Chicken were standing up vertically, and bisected at the belt line.
Chicken mechanically deboned meat made by forcing the meat of the chicken to undergo a high-pressure sieve to separate the bone from the edible meat tissue.
Composed of two thin bones that run parallel to each other down the length of the flat, and it has tender dark meat and is completely covered with skin.
chicken wings cut into pieces.
SPECIFICATIONS | Miscut |
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It is the upper part of the joint that was cut after the end of the chicken wing.
Chicken skin consists of a thick dermis (inner) layer and a thin epidermis (outer) layer with a lipids content of about 45%. Taken from all outer parts of the chicken.
Taken from the rear of the chicken. Feathers are taken out.
A thigh is produced by cutting a whole leg at the joint between the tibia and the femur. The drumstick and patella are removed.
A thigh is produced by cutting a whole leg at the joint between the tibia and the femur.
are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat.
Also known as chicken upper halves. Made up of the upper half of the chicken, as if the chicken were standing up vertically, and bisected at the belt line.
Obtained by cutting at the natural seam through the hip joint (articulation between the femur and the pelvis).
The third and outer most section of the wing. Does not contain much meat
Turkey mechanically deboned meat made by forcing the meat of the chicken to undergo a high pressure sieve to separate the bone from the edible meat tissue.
FAT PERCENTAGE | 8%, 12%, 15%, 20%, 25% |
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