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Chicken Cuts and Anatomy Guide

This document provides information about chicken parts and processing in 3 paragraphs. It defines 7 USDA chicken classifications including broiler, roaster, and capon. It shows a diagram labeling the main chicken parts: breast, wings, thighs, and drumsticks. It also diagrams 8 chicken cuts including breast fillet, tenderloin, drumette, and leg quarter.

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Maria Kathleen Evangelio Jogno
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2K views1 page

Chicken Cuts and Anatomy Guide

This document provides information about chicken parts and processing in 3 paragraphs. It defines 7 USDA chicken classifications including broiler, roaster, and capon. It shows a diagram labeling the main chicken parts: breast, wings, thighs, and drumsticks. It also diagrams 8 chicken cuts including breast fillet, tenderloin, drumette, and leg quarter.

Uploaded by

Maria Kathleen Evangelio Jogno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Chicken Basics

Chicken parts and processing

Chicken Anatomy 101


Processed chickens can be classified into one of seven different USDA-defined groups:
] Broiler – a chicken raised for its meat, as distinguished from a “layer,” which is a
chicken that lays eggs for the table.
] Roaster – 5 pounds or higher, less than 10 weeks of age; usually 55 to 60 days of age.
] Capon – surgically de-sexed male broilers weighting 7 to 9 pounds, and about 14 to
15 weeks of age; plump and tender; capons were once common but are now a When compared to the rest
specialty item.
of the world, Americans’
] Rock Cornish Hen – less than 30 days of age and about 2 pounds.
] Rock Cornish Fryer – a small broiler-fryer weighing between 1 and 2 pounds.
appetite for chicken is
] Hen – female adult chicken. unmatched. Fewer than
] Rooster – male adult chicken. 300 million Americans eat
substantially more chicken
Below you will find the essential guide to decoding the various poultry parts and cuts. than over a billion Chinese.
We eat about twice as
much as over 400 million
Europeans.
Chicken Parts national chicken council

1. Breast, Skin-on, 3. Thigh (2)


Bone-in (2)
2
1
3
2. 3-Joint Wing (2) 4. Drumstick (2)
4

Chicken Cuts

7 1. Breast Fillet without Skin


1 3 5
5 2. Tenderloin
3. Butterfly Breast Fillet
4. Forequarter (Breast & Wing)
5. Drumette
6. Mid-joint Wing
2 4 6 8
7. Leg Quarter with Back Bone
8. Whole Leg

PAGE 57

PAGE 57 Chicken Basics Chicken parts and processing Chicken Anatomy 101 Processed chickens can be classified into one of seve

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