POULTRY
POULTRY
BREASTS
The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and skinless. Consists of white meat only.
DRUMSTICK
The bottom portion of the leg below the knee joint. Consists of all dark meat.
WINGS
The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.
WHOLE CHICKEN
The chicken with all parts intact, generally including the giblets stuffed in the cavity. Consists of white and dark meat.