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Published byAidan Holloway
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Ready To Cook Poultry Parts Identification
Front Half (external view)
Front Half (internal view)
Front Half (dorsal)
Front Half (ventral)
Rear Half (external)
Rear Half (internal)
Whole Breast w/ Ribs (external)
Whole Breast w/ Ribs (internal)
Boneless, Skinless Whole Breast w/ Rib Meat (external)
Boneless, Skinless Whole Breast w/ Rib Meat (internal)
Whole Breast (external)
Whole Breast (internal)
Boneless, Skinless Whole Breast (external)
Boneless, Skinless Whole Breast (internal)
Split Breast w/ Ribs (external)
Split Breast w/ Ribs (internal)
Boneless, Skinless Split Breast w/ Rib Meat (external)
Boneless, Skinless Split Breast w/ Rib Meat (internal)
Split Breast (external)
Split Breast (internal)
Boneless, Skinless Split Breast (external)
Boneless, Skinless Split Breast (internal)
Breast Quarter w/Out Wing
Thigh w/ Back Portion
Boneless, Skinless Thigh
Boneless, Skinless Drum - Flattened
Boneless, Skinless Drum - Rolled
Neck (w/ skin & skinless)
By-products & Buy-backs. By-Products: By-products are salvageable material produced or derived from the manufacturing procedure. Chicken water.
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