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Ready To Cook Poultry Parts Identification. Front Half (external view)

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Presentation on theme: "Ready To Cook Poultry Parts Identification. Front Half (external view)"— Presentation transcript:

1 Ready To Cook Poultry Parts Identification

2 Front Half (external view)

3 Front Half (internal view)

4 Front Half (dorsal)

5 Front Half (ventral)

6 Rear Half (external)

7 Rear Half (internal)

8 Whole Breast w/ Ribs (external)

9 Whole Breast w/ Ribs (internal)

10 Boneless, Skinless Whole Breast w/ Rib Meat (external)

11 Boneless, Skinless Whole Breast w/ Rib Meat (internal)

12 Whole Breast (external)

13 Whole Breast (internal)

14 Boneless, Skinless Whole Breast (external)

15 Boneless, Skinless Whole Breast (internal)

16 Split Breast w/ Ribs (external)

17 Split Breast w/ Ribs (internal)

18 Boneless, Skinless Split Breast w/ Rib Meat (external)

19 Boneless, Skinless Split Breast w/ Rib Meat (internal)

20 Split Breast (external)

21 Split Breast (internal)

22 Boneless, Skinless Split Breast (external)

23 Boneless, Skinless Split Breast (internal)

24 Breast Quarter

25 Breast Quarter w/Out Wing

26 Tenderloin

27 Wishbone

28 Leg Quarter

29 Leg

30 Thigh w/ Back Portion

31 Thigh

32 Boneless, Skinless Thigh

33 Drumstick

34 Boneless, Skinless Drum - Flattened

35 Boneless, Skinless Drum - Rolled

36 Wing

37 Drumette

38 Wing Portion

39 Liver

40 Gizzard

41 Heart

42 Neck (w/ skin & skinless)


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