Poultry CDE Parts ID

Half – Chicken Cut in Half. Drumstick and Wing Included

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

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

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

Boneless, skinless whole breast with rib meat

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

Whole Breast

Boneless, skinless whole breast (No rib Meat)

Split Breast with Rib

Boneless, skinless split breast with rib meat

Split Breast

Boneless, skinless split breast

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

Breast Quarter without Wing

Tenderloin – No bones, small strips of meat

Wishbone – Back cuts around the rear

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

Leg – thigh and drumstick attached with back portion removed

Thigh w/back portion

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

Boneless, skinless thigh

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

Boneless, Skinless Drumstick

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

Wing (Tipped Removed)

Wing

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

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

Liver

Gizzard

Heart

Neck

Paws

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