Types of Chicken Cuts: A Guide for Poultry Businesses
Learn the main types of chicken cuts, from halves and quarters to eight, ten and twelve pieces and boneless fillets, and how each one is used by buyers.
Chicken-related businesses are very tempting because so many people want and enjoy chicken. Children, adults and the elderly alike love it. Prepared in all kinds of dishes, chicken tastes delicious and savory. Restaurants and eateries serving chicken-based menus are easy to find today.
Besides chicken farming, there is another branch of the business you can pursue: chicken butchering. To succeed at it, you need enough technique and knowledge to produce good cuts of chicken. That is not all. The business owner also has to know the types of chicken cuts and what each one means. Without that knowledge, you cannot understand customer demand well.
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Chicken Cuts Explained
If you want to get into the chicken butchering business, here are the types of chicken cuts, and what each one involves, that you need to know.
- Half
The half is the first cut and one of the most widely used and requested. When there is a wedding or a family celebration (hajatan), chicken farmers and sellers receive a flood of orders, and not small ones. In a half cut, the whole chicken carcass is divided into two equal parts. Each half has a wing, a breast, an upper thigh and a lower thigh, and the other half gets the same parts.
- Quarter
The next type is the quarter. It is smaller than the half, because the half cut is divided once more into a smaller piece. Many people still use this cut for celebrations, so sellers need to know how to cut chicken correctly. No single piece should come out smaller than the others.
- Eight
The eight-piece cut is often used for the main dish in boxed rice meals (nasi box), and many people still order it. In this cut, one chicken carcass is divided into 8 equal parts, so the customer receives pieces such as the breast, wing, thigh and back.
- Ten
This cut can also be used as a serving or the main dish in boxed rice meals, but the pieces are smaller than in the eight-piece cut. It is not easy to produce, because the seller has to divide the carcass into equal pieces, with no piece holding a different amount of meat.
- Twelve
The twelve-piece cut is the smallest. If a customer asks for more pieces than this, do not agree, because it makes cutting harder and the meat falls apart when cooked. Cutting into more than twelve pieces is fine for personal consumption, but it is not recommended for particular events. As a chicken butchering business, you should be able to offer advice to customers, which helps build a positive relationship.
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- Fillet
A chicken fillet is chicken without bones. Although the bird is not divided into smaller pieces, a fillet still counts as a carcass cut. To make a fillet, the seller slices so that the bones separate from the meat. Customers who want fillets usually turn them into chicken steak, gulai (Indonesian curry) and other dishes. Sellers need to learn how to fillet properly so the bones come away cleanly from the meat.
Those are the types of chicken cuts, and what each one means, that are important to know. We hope this information is useful. Via: https://www.japfacomfeed.co.id/
