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Poultry Cuts of Meat
Terms in this set (14)
A dressed chicken whole chickens.
A Dressed Chicken split in half through the back bone.
A half cut in half, usually all white meat.
A breast quarter with the wing removed.
Split Breast Without Back
A breast quarter with removed wings and back.
8 Piece Cut
Commonly sold with giblets removed, the breast while breast halved, keeping ribs and back portion, two wings, two thighs, and two drumsticks to make a package of eight cuts of meat.
Whole Chicken Wing
An all white meat portion composed of three sections; the drumette, mid-section and tip. The upper portion is the drumette, and the most bottom, pointy part is the tip.
The part of the wing between the shoulder and the elbow.
The part of the bird between the elbow but the tip of the chicken wing is cut off. The wing mid section can be called the wing flat or mid-joint.
Wing Mid-Section With Tip
This is a chicken wing without it's drumette.
Whole Chicken Leg
Is the entirety of the portion of the bird including the shank but not much further north of the bird is cut off.
Is part of a chicken leg that is above the knee joint.
The part of the bird between the knee joint and the hock.
Includes heart, liver and neck, conventionally not eaten .
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