Cutting Method Knowledge: Chicken Cutting
What is Poultry?
- Poultry is any bird that is commonly used as food.
- Types of poultry are chickens, ducks, geese, turkey, quail, pheasant.
- All poultry is processed in a similar manner. It is either cooked whole, cut, or boneless in any method of cooking.
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| Chicken Cutting |
5 Chicken Cut Categories
- Half Cut Chicken
- Four Cut Chicken
- Eight Chicken Cut
- Ten Chicken Cut
- Retail Cut
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| Chicken Cut |
1. Half Cut Chicken
- Cutting Whole Chicken into Halves (2 pieces)
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| Half Cut Chicken |
2. Four Cut Chicken
- Cutting the whole chicken into quarters (4 pieces)
- Two whole legs and two breasts included drumette, all cuts are bone-in
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| Four Cut Chicken |
3. Eight Cut Chicken
- Whole chicken cut into two drumsticks, two thighs, and both breasts split in half across the rib bone (one half may contain the wing). This procedure is always done with the bone in.
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| Eight Cut Chicken |
4. Ten Cut Chicken
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| Ten Cut Chicken |
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5. Retail Cut
- Whole Chicken
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| Whole Chicken |
- Chicken Breast - Skin on
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| Chicken Breast - Skin on |
- Chicken Breast - Skinless
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| Chicken Breast - Skinless |
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| Chicken Tenders |
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| Chicken Leg - Skinless |
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- Whole Chicken Leg/ Chicken Leg
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| Chicken Leg |
- Chicken Drumstick
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| Chicken Drumstick |
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| Chicken Tight |
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| Whole Chicken Wing |
- Chicken Wing ( winglet and tip)
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| Chicken Wing |
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| Chicken Winglet/ Winglette |
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| Chicken Drumet/ Drumette |
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| Chicken Tip |
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| Chicken Back |
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| Chicken Feet |
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| Chicken Neck |
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| Chicken Liver |
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