1. Cuts of Poultry Used with permission of Australian Chicken Meat Federation Inc. Used with permission of Australian Chicken Meat Federation Inc. Click to view next picture, then click to read description.

2. Copyright Australian Chicken Meat Federation Inc. Used with permission. Whole Chicken Marketed either fresh or frozen.

3. Copyright Australian Chicken Meat Federation Inc. Used with permission. Halves The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.

4. Copyright Australian Chicken Meat Federation Inc. Used with permission. Breast Quarters Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.

5. Copyright Australian Chicken Meat Federation Inc. Used with permission. Split Breast A breast quarter with the wing removed.

6. Copyright Australian Chicken Meat Federation Inc. Used with permission. Split Breast Without the Back A breast quarter with wing and back portion removed.

7. Copyright Australian Chicken Meat Federation Inc. Used with permission. Boneless, Skinless Breast Split breast that has been skinned and deboned.

8. Copyright Australian Chicken Meat Federation Inc. Used with permission. 8-Piece Cut The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with portion and 2 drumsticks. The parts may be packaged together and labeled as a whole cut-up chicken. These are usually sold without giblets. The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with portion and 2 drumsticks. The parts may be packaged together and labeled as a whole cut-up chicken. These are usually sold without giblets.

9. Copyright Australian Chicken Meat Federation Inc. Used with permission. Whole Chicken Wing An all white meat portion composed of three sections; the drumette, mid-section, and tip.

10. Copyright Australian Chicken Meat Federation Inc. Used with permission. Wing Drummettes The first section between the shoulder and the elbow.

11. Copyright Australian Chicken Meat Federation Inc. Used with permission. Wing Mid Section With Tip The flat center section the flipper (wing tip).

12. Copyright Australian Chicken Meat Federation Inc. Used with permission. Wing Mid Section The section between the elbow and the tip, sometimes called the wing flat or mid-joint.

13. Copyright Australian Chicken Meat Federation Inc. Used with permission. Whole Chicken Leg The drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back. The drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back.

14. Copyright Australian Chicken Meat Federation Inc. Used with permission. Boneless, Skinless Leg Whole chicken leg with skin and bone removed.

15. Copyright Australian Chicken Meat Federation Inc. Used with permission. Thigh The thigh is the portion of the leg above the knee joint.

16. Copyright Australian Chicken Meat Federation Inc. Used with permission. Boneless, Skinless Thigh Thigh with skin and bone removed.

17. Copyright Australian Chicken Meat Federation Inc. Used with permission. Drumsticks Includes the lower portion of the leg quarter (the portion between the knee joint and the hock).

18. Copyright Australian Chicken Meat Federation Inc. Used with permission. Giblets Includes heart, liver and neck.

19. the end Cuts of Poultry Used with permission of Australian Chicken Meat Federation Inc. Used with permission of Australian Chicken Meat Federation Inc.