Poultry

Product Description

Poultry

Available Cuts

1.WHOLE CHICKEN: with or without gibles.
poultry_*2.BREAST:

a. Chicken Cutlet.

 

b. Inner Breast Filet without Tendon.

 

c. Inner Breast Filet with Tendon.

 

d. Boneless Skin-on Breast

 

e. Boneless Skin-on Breast In Halves.

 

f. Boneless Skinless Butterfly Cut.

 

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g. Boneless Skinless Breast in Halves.

 

h. Boneless Skinless Breast with Forchetta.

 

i. Sliced Boneless Skinless Breast.

 

j. Boneless Skin-on Breast in Pieces.

 

k. Boneless Skinless Breast in Pieces.

 

 

 

3.LEG:

a. Bone-in Skin-on Leg Long Cut.

 

b. Bone-in Skin-on Leg Short Cut.

 

c. Bone-in Skin-on Thigh.

 

d. Boneless Skin-on Thigh.

 

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e. Skin-on Drumstick.

 

f. Boneless Skinless Drumstick.

 

g. Bone-in Skin-on Leg Sujiire.

 

h. Bone-in Skin-on Leg Kannon

 

i. Boneless Skin-on Leg Steak.

 

j. Boneless Skin-on Leg.

 

k. Boneless Skin-on Leg in Pieces.

 

L. Boneless Skin-on Leg in Pieces.

 

 

 

4.WING:

a. Three Joint Wing.

 

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b. Two Joint Wing first and second joints.

 

c. Two Joint Wing second and third joints Tebasaki.

 

d. Middle Joint Wing.

 

e. Drumette.

 

f. Middle Joint Wing in halves.

 

 

 

5.FANCY:

a. Chicken Feet Long Cut.

 

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b. Chicken Paws Short Cut.

 

c. Tail.

 

d. Wing Tulip.

 

e. Liver.

 

f. Gizzard.