The chicken is cut from front to back through the backbone toproduce 2 halves with approximately same weight.

(a)  

Halves may be further cut which include the all

white meat

(a)  

breast quarter without the wing.

(a)  

The whole chicken cu and back portion, 2 wing : into 2 breast halves ir s, 2 thighs with b acluding the ribs ck part and 2 drumsticks.

(a)  

A breast quarter with no back part

(a)  

Split breast without skin and bone

(a)  

First sectior between the shoulder and the elbow

(a)  

First section between the shoulder the elbow

(a)  

The flat center section and the tip of the wing

(a)  

Section between the elbow and the tip, otherwise known as the wing flat or mid-joint

(a)  

The drumstick-thigh combination. Does not contain a back part

(a)  

Whole chicken leg without skin and bone

(a)  

The part of the leg which is above the

knee joint

(a)  

Includes heart, liver and neck

(a)  

The portion between the knee joint the hock

(a)  

Thigh without bone and skin

(a)