Basic Chicken Cut | Poultry Categories and Chicken Name of The Parts

What is Poultry?

any bird Which is commonly used as food that is called Poultry. 

chickens, ducks, turkey, quail, geese & pheasant this are Types of poultry are . 

All the poultry cutting processed in a all most similar manner. It is either cooked whole, difrrents cut, or boneless in any type of cooking Method.

Chicken Cut or Chicken Cutting :

5 Chicken Cut Categories :

1. Half Cut Chicken
2. Four Cut Chicken
3. Eight Chicken Cut
4. Ten Chicken Cut
5. Retail Cut

1. Half Cut Chicken

Cutting Whole Chicken into Halves (2 pieces)

2. Four Cut Chicken 

Cutting the whole chicken into quarters (4 pieces)

2 whole legs and 2 breasts included drumette, all cuts are bone-in

3. Eight Cut Chicken

Whole chicken cuts are 2 thighs, 2 drumsticks,  and both breasts split in half across the rib bone (one half may contain the wing). This procedure can done when with the bone in only.

4. Ten Cut Chicken

5. Retail Cut

Chicken Breast - Skin On

Chicken Breast - Skinless :

baked chicken breast and breaded chicken strips make from this part.

Chicken Fillets or Tenders :

Boneless Chicken Leg - Skin on :

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Boneless Chicken Leg - Skinless :

Whole Chicken Leg/ Chicken Leg :

Chicken Drumstick :

Chicken Thigh - Bone-in :

Whole Chicken Wing or Three Joint Wing (drumette, winglet, and tip ) :

Chicken Wing ( winglet and tip) :

Chicken Winglette or Winglet :

Chicken Drumette :

Chicken Wing Tip :

Backs, Feet, Necks, and Liver :

Chicken Back

Chicken Feet

Chicken Neck

Chicken Liver

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