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

(a)  

Halv

es may be further cut which include the all white meat

(a)  

A breast quarter without the wing

(a)  

The whole chicken cut into 2 breast halves including the ribs and back portion, 2 wings, 2 thighs with back 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)  

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)  

combination. Does not contain a back part.

(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 and the hock

(a)  

Thigh without bone and skin

(a)