dressing poultry

1. TRUSSING

2. Cut across the vent

3. Carcase cut around the vent

4. Carcase cut around the vent

5. Hand pulling viscera

6. Empty carcase and viscera

7. Viscera

8. Slitting gizzard; heart and liver

9. Trussing: First steps

10. Trussing: Pull string tight and cross at back

11. Trussing: Tie off at Parson's nose

12. Trussed bird with giblets

13. Portioning of Poultry

14. Half the chicken by cutting under the breast under the breast bone

15. Divide the legs and thighs from the breast

16. Quarter the legs and thighs

17. Drumsticks Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).

18. Thighs and drumsticks

19. Cut the drumsticks from the thigh through the joint

20. Chicken thigh and drumstick

21. Split the breast down the middle, cutting through the breastbone

22. Halves The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.

23. Breast quarters Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat .

24. Split Breast A breast quarter with the wing removed.

25. Cut the wings from the breast through the main joint

26. Whole Chicken Wing The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.

27. Chicken breast, thigh, leg and wing portions 8-Piece Cut The 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.

29. giblets Includes heart, liver and neck .