A service of the Center of Excellence for Poultry Science at the University of Arkansas in Fayetteville.

Parts Identification

boneless skinless drums
1. Boneless, skinless drums


 boneless skinless split breast
2. Boneless, skinless split breast

boneless skinless thigh
3. Boneless, skinless thigh

 

 boneless skinless whole breast
4. Boneless, skinless whole breast
boneless skinless split breast with rib meat
5. Boneless, skinless, split breast with rib meat

Boneless, skinless whole breast with rib meat
6. Boneless, skinless whole breast with rib meat

 

Breast quarter without wing - internal
7. Breast quarter without wing - internal

 

 Breast quarter without wing
8. Breast quarter without wing

Breast quarter
9. Breast quarter

 

 Breast quarter - internal
10. Breast quarter - internal
drumette
11. Drumette

drumstick
12. Drumstick

 

Front -half
13. Front - half

gizzard
14. Gizzard

 

Half
15. Half

 

Heart
16. Heart

Leg quarter


17. Leg Quarter

 

Leg
18. Leg

 

liver
19. Liver

Neck
20. Neck

 
Paws
21. Paws

Rear - half
22. Rear - half

 
Split breast with ribs
23. Split breast with ribs

Split breast
24. Split breast

 

Tenderloin
25. Tenderloin

 

 Thigh with back
26. Thigh with back

Thigh
27. Thigh

 

 Whole breast - external
28. Whole breast - external

Whole breast - internal
29. Whole breast - internal

 

 Whole breast with ribs - external
30. Whole breast with ribs - external

Whole breast with ribs - internal
31. Whole breast with ribs - internal

Wing portion
32. Wing portion

 

Wing
33. Wing

Wishbone
34. Wishbone

 

 

 
Return to the Poultry Science homepage I Return to the University of Arkansas homepage I View Dr. Emmert's homepage
Return to the Bumpers College homepage I E-mail the webmaster