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Ready To Cook Poultry Parts Identification

Ready To Cook Poultry Parts Identification. Front Half (external view). Front Half (internal view). Front Half (dorsal). Front Half (ventral). Rear Half (external). Rear Half (internal). Whole Breast w/ Ribs (external). Whole Breast w/ Ribs (internal).

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Ready To Cook Poultry Parts Identification

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  1. Ready To Cook Poultry Parts Identification

  2. Front Half (external view)

  3. Front Half (internal view)

  4. Front Half (dorsal)

  5. Front Half (ventral)

  6. Rear Half (external)

  7. Rear Half (internal)

  8. Whole Breast w/ Ribs (external)

  9. Whole Breast w/ Ribs (internal)

  10. Boneless, Skinless Whole Breast w/ Rib Meat (external)

  11. Boneless, Skinless Whole Breast w/ Rib Meat (internal)

  12. Whole Breast (external)

  13. Whole Breast (internal)

  14. Boneless, Skinless Whole Breast (external)

  15. Boneless, Skinless Whole Breast (internal)

  16. Split Breast w/ Ribs (external)

  17. Split Breast w/ Ribs (internal)

  18. Boneless, Skinless Split Breast w/ Rib Meat (external)

  19. Boneless, Skinless Split Breast w/ Rib Meat (internal)

  20. Split Breast (external)

  21. Split Breast (internal)

  22. Boneless, Skinless Split Breast (external)

  23. Boneless, Skinless Split Breast (internal)

  24. Breast Quarter

  25. Breast Quarter w/Out Wing

  26. Tenderloin

  27. Wishbone

  28. Leg Quarter

  29. Leg

  30. Thigh w/ Back Portion

  31. Thigh

  32. Boneless, Skinless Thigh

  33. Drumstick

  34. Boneless, Skinless Drum - Flattened

  35. Boneless, Skinless Drum - Rolled

  36. Wing

  37. Drumette

  38. Wing Portion

  39. Liver

  40. Gizzard

  41. Heart

  42. Neck (w/ skin & skinless)

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