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Meat Cuts Manual
Poultry - Table of Contents
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Diagram of Meat Cuts
Skeletal Diagram
Meat Cut Nomenclature and Description
| 1. |
Poultry |
| 2. |
Dressed Poultry
Carcass |
| |
2.1 |
Poultry Half |
| |
|
2.1.1 |
Front Quarter |
| |
|
2.1.2 |
Hind Quarter |
| |
2.2 |
Wing |
| |
|
2.2.1 |
Wing Drumette |
| |
|
2.2.2 |
Winglet |
| |
2.3 |
Leg |
| |
|
2.3.1 |
Thigh |
| |
|
2.3.2 |
Drumstick |
| |
2.4 |
Breast |
| |
|
2.4.1 |
Half Breast |
| |
|
2.4.2 |
Wishbone |
| |
|
2.4.3 |
Trimmed Breast |
| |
|
|
2.4.3.1 |
Half Trimmed Breast |
| |
|
2.4.4 |
Breast Fillet |
| |
2.5 |
Whole Back |
| |
|
2.5.1 |
Back |
| |
|
|
2.5.1.1 |
Stripped Back |
| |
|
2.5.2 |
Neck |
| 3. |
Poultry Giblets |
Variety Meats
List of Meat Cut Modifiers
|
