1. Poultry CDE Parts ID

2. Half – Chicken Cut in Half. Drumstick and Wing Included

3. Front Half – Include tops half of bird and both wings (only cut with both wings)

4. Rear Half – Includes the rear half. Only cut with both drumsticks

5. Whole Breast with Ribs – Both sides of breast, no wings, sternal and vertebral ribs attached

6. Boneless, skinless whole breast with rib meat

7. Whole Breast – Both sides of the breast. NO wings, sternal ribs only

8. Whole Breast

9. Boneless, skinless whole breast (No rib Meat)

10. Split Breast with Rib

11. Boneless, skinless split breast with rib meat

12. Split Breast

13. Boneless, skinless split breast

14. Breast Quarter – Only one side of the breast, wing attached, ribs attached

15. Breast Quarter without Wing

16. Tenderloin – No bones, small strips of meat

17. Wishbone – Back cuts around the rear

18. Leg Quarter – Thigh and drumstick with a portion of the back attached

19. Leg – thigh and drumstick attached with back portion removed

20. Thigh w/back portion

21. Thigh – Upper Portion of the whole leg that is separated at the knee and hip joint

22. Boneless, skinless thigh

24. Drumstick – Lower portion of the leg that is separated at the knee and hock joint

25. Boneless, Skinless Drumstick

26. Wing – Entire Wing with all muscle, bone, and skin attached except that the wing tip may be removed

27. Wing (Tipped Removed)

28. Wing

30. Drumette = Part of the Wing between the second joint and the body

31. Wing Portion (Flat) = Part of the wing between the wing tip and the second joint

33. Liver

34. Gizzard

35. Heart

36. Neck

38. Paws

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