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)

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

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

Whole Breast (external)

Whole Breast (internal)

Boneless, Skinless Whole Breast (external)

Boneless, Skinless Whole Breast (internal)

Split Breast w/ Ribs (external)

Split Breast w/ Ribs (internal)

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

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

Split Breast (external)

Split Breast (internal)

Boneless, Skinless Split Breast (external)

Boneless, Skinless Split Breast (internal)

Breast Quarter

Breast Quarter w/Out Wing

Tenderloin

Wishbone

Leg Quarter

Leg

Thigh w/ Back Portion

Thigh

Boneless, Skinless Thigh

Drumstick

Boneless, Skinless Drum - Flattened

Boneless, Skinless Drum - Rolled

Wing

Drumette

Wing Portion

Liver

Gizzard

Heart

Neck (w/ skin & skinless)