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TRUSSING
Cut across the vent
Carcase cut around the vent
Carcase cut around the vent
Hand pulling viscera
Empty carcase and viscera
Viscera
Slitting gizzard; heart and liver
Trussing: First steps
Trussing: Pull string tight and cross at back
Trussing: Tie off at Parson's nose
Trussed bird with giblets
Portioning of Poultry
Half the chicken by cutting under the breast under the breast bone
Divide the legs and thighs from the breast
Quarter the legs and thighs
Drumsticks
Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
Thighs and drumsticks
Cut the drumsticks from the thigh through the joint
Chicken thigh and drumstick
Split the breast down the middle, cutting through the breastbone
HalvesThe bird is split from front to back through the backbone and keel to produce 2 halves
of approximately equal weight.
Breast quartersHalves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.
Split Breast
A breast quarter with the wing removed.
Cut the wings from the breast through the main joint
Whole Chicken WingThe Whole Chicken Wing is an all white meat portion
composed of three sections; the drumette, mid-section and tip.
Chicken breast, thigh, leg and wing portions
8-Piece CutThe whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.
gibletsIncludes heart, liver
and neck.