Chicken - Wholesale Nomenclature

Chicken - Whole Bird with giblets (70101-11): A "whole bird" consists of an intact carcass with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The head and feet are removed, and the tail may or may not be present. The gizzard, heart, liver, and neck with or without skin (giblet pack) are included as separate parts.

Chicken - Whole Bird without giblets (70102-11): A "whole bird without giblets" consists of an intact carcass with all parts, including the breast, thighs, drumsticks, wings, back, and abdominal fat. The head and feet are removed, and the tail may or may not be present.

Chicken - 2 piece cut up (70201-11): A "2-piece cut-up chicken" is produced by splitting a whole bird without giblets (70102) end to end through the back and breast to produce approximately equal left and right carcass halves. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - 4 piece cut-up chicken (70202-11): A "4-piece cut-up chicken" is produced by cutting a whole bird without giblets (70102) into 2 breast quarters with wings attached and 2 leg quarters. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - 6 piece cut-up chicken (70203-11): A "6-piece cut-up chicken" is produced by cutting a whole bird without giblets (70102) into 2 split breasts with back and rib portions, 2 drumsticks, and 2 thighs with back portion. The wings are removed. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - 8 piece cut-up chicken (70204-11): An "8-piece traditional cut-up chicken" is produced by cutting a whole bird without giblets (70102) into 2 split breasts with back and rib portions, 2 drumsticks, 2 thighs with back portion, and 2 wings. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - 8 piece nontraditional chicken (70205-11): An "8-piece nontraditional cut-up chicken" is produced by cutting a whole bird without giblets (70102) into the eight pieces specified by the buyer or seller. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - 9 piece traditional cut-up chicken (70206-11): A "9-piece traditional cut-up chicken" is produced by cutting a whole bird without giblets (70102) into 1 breast portion containing the clavicle, 2 split breasts with back and rib portions,2 drumsticks, 2 thighs with back portion, and 2 wings. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - 9 piece country-cut cut-up chicken (70207-11): A "9-piece country-cut cut-up chicken" is produced by cutting a whole bird without giblets (70102) into 1 lower breast portion, 2 upper split breast portions (with back and rib portions), 2 drumsticks, 2 thighs with back portion, and 2 wings. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - 10 piece cut-up chicken: A "10-piece cut-up chicken" is produced by cutting a whole bird without giblets (70102) into 4 equal breast portions with back and ribs, 2 thighs with back portion, 2 drumsticks, and 2 wings. The tail and abdominal fat may or may not be present. Individual parts may or may not come from the same bird.

Chicken - Front Half  (70301-11): A "front half" is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum. The front half consists of a full breast with the adjacent back portion and both wings attached.

Chicken - Front half without wings (70302-11): A "front half without wings" is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum, and removing the wings. The front half without wings consists of a full breast with the adjacent back portion.

Chicken - Back Half (Saddle) (70401-11): A "back half" is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the ilium just above the femur and downward to the tip of the metasternum. The back half consists of both legs with the adjoining portion of the back, adjacent abdominal fat, and tail.

Chicken - Breast Quarter (70501-11): A "breast quarter" is produced by cutting a front half (70301) along the sternum and back into two approximately equal portions. The breast quarter consists of half of a breast with the attached wing and a portion of the back.

Chicken - Breast Quarter without wing (split breast with back portion) (70502-11): A "breast quarter without wing" is produced by cutting a front half without wings (70302) along the sternum and back into two approximately equal portions. The breast quarter without wing consists of half of a breast with a portion of the back.

Chicken - Whole breast with ribs tenderloins (70601-11): A "whole breast with ribs and tenderloins" is produced from a front half without wings (70302) by separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The neck skin and back are removed. The whole breast with ribs and tenderloins consists of the entire breast with rib meat and tenderloins.

Chicken - Bone-in whole breast with ribs and wings (70602-11) : A "bone-in whole breast with ribs and wings" is produced from a front half (70301) by separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The neck skin and back are removed. The whole breast with ribs and wings consists of the entire breast with ribs, tenderloins, and wings.

Chicken - Boneless whole breast with rib meat, without tenderloins (70603-2): A "boneless whole breast with rib meat, without tenderloins" is produced from a front half without wings (70302) by separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The back, tenderloins, neck skin, and bones are removed. The boneless whole breast with rib meat, without tenderloins consists of an entire boneless breast with rib meat.

Chicken - Boneless whole breast with tenderloins (70604-2): A "boneless whole breast with tenderloins" is produced from a front half without wings (70302) by separating the entire breast from the back by cutting along the junction of the vertebral and sternal ribs. The back, rib meat, neck skin, and bones are removed. The boneless whole breast with tenderloins consists of an entire boneless breast with tenderloins.

Chicken - Bone-In split breast with ribs (70701-1): A "bone-in split breast with ribs" is produced by cutting a bone-in whole breast with ribs and tenderloins (70601) into two approximately equal portions along the center of the sternum. A bone-in split breast with ribs consists of one-half of a whole breast with the attached rib meat, tenderloin, and bones.

Chicken - Bone-In split breast with ribs and wing (70702-1): A "bone-in split breast with ribs and wing" is produced by cutting a bone-in whole breast with ribs and wings (70602) into two approximately equal portions along the center of the sternum. A split breast with ribs and wing consists of one-half of a whole breast with the attached rib meat, wing, tenderloin, and bones.

Chicken - Boneless split breast with rib meat (70703-21): A "boneless split breast with rib meat" is produced by cutting a bone-in whole breast with ribs and tenderloins (70601) into two approximately equal portions along the center of the sternum. The bones are removed. A boneless split breast with rib meat consists of one-half of a whole breast with the attached rib meat. The tenderloin may or may not be present.

Chicken - Boneless split breast without rib meat (70704-21): A "boneless split breast without rib meat" is produced by cutting a bone-in whole breast with ribs and tenderloins (70601) into two approximately equal portions along the center of the sternum. The rib meat and bones are removed. A boneless split breast without rib meat consists of one-half of a whole breast. The tenderloin may or may not be present.

Chicken - Partially boneless split breast with rib meat and first wing segment (airline breast, French cut) (70705-31): A "partially boneless split breast with rib meat and first segment wing" is produced by cutting a bone-in whole breast with ribs and wings (70602) into two approximately equal portions along the center of the sternum, and removing the second and third wing segments and the breast bones. A partially boneless split breast with rib meat and the first segment wing consists of one-half of a whole breast with rib meat and the first segment of the wing (with humerus bone). The tenderloin may or may not be present.

Chicken - Tenderloin (70801-22): A "tenderloin" is produced by separating the inner pectoral muscle from the breast and the sternum. The tenderloin consists of a single intact muscle with the embedded tendon.

Chicken - tenderloin with tendon clipped (70802-22): A "tenderloin with tendon clipped" is produced by separating the inner pectoral muscle from the breast and the sternum. The protruding portion of the tendon is removed. The tenderloin with tendon clipped consists of a single intact muscle.

Chicken - Leg quarter (70901-11): A "leg quarter" is produced by cutting a back half (70401) along the center of the backbone into two approximately equal parts. The leg quarter consists of an intact part that includes the drumstick, thigh with adjoining portion of the back, abdominal fat, and tail.

Chicken - Leg quarter without tail (70902-11): A "leg quarter without tail" is produced by cutting a back half without tail (70402) along the center of the backbone into two approximately equal parts. The leg quarter without tail consists of an intact part that includes the drumstick, thigh with adjoining portion of the back, and abdominal fat.

Chicken - Leg quarter without tail or abdominal fat (70903-11): A "leg quarter without tail or abdominal fat" is produced by cutting a back half without tail (70402) along the center of the backbone into two approximately equal parts and removing the abdominal fat. The leg quarter without tail or abdominal fat consists of an intact part that includes the drumstick and thigh with adjoining portion of the back.

Chicken - Long-cut drumstick and thigh portion with back (70904-11): A "long-cut drumstick and thigh portion with back" is produced by cutting a leg quarter without tail (70902) through the thigh nearly parallel with the plane of the backbone just above the condyle. The long-cut drumstick and thigh portion with back consists of two parts: a drumstick with a portion of the thigh attached and the remaining thigh with the back portion and abdominal fat attached.

Chicken - Whole Leg (71001-11): A "whole leg" is produced by separating a leg from a back half (70401) between the junction of the femur and pelvic bone. The abdominal fat and back are removed. Skin may or may not be trimmed. The whole leg consists of the thigh and drumstick.

Chicken - thigh (71101-11): A "thigh" is produced by cutting a whole leg (71001) at the joint between the tibia and the femur. The drumstick and patella are removed. The thigh consists of the thigh and associated fat. Meat adjacent to the ilium (oyster meat) may or may not be present.

Chicken - Bone-in thigh with back portion (71102-11): A "thigh with back portion" is produced by cutting a leg quarter (70901) at the joint between the tibia and the femur. The drumstick, patella, and abdominal fat are removed. The thigh with back portion consists of the thigh, attached back portion, and associated fat. The tail and meat adjacent to the ilium (oyster meat) may or may not be present.

Chicken - Boneless thigh, trimmed (71103-21): A "boneless trimmed thigh" is produced by cutting a whole leg (71001) at the joint between the tibia and the femur. The drumstick, patella, femur bone, and nearly all visible fat are removed. The boneless trimmed thigh consists of the thigh meat. The meat adjacent to the ilium (oyster meat) may or may not be present.

Chicken - Drumstick (71201-11) : A "drumstick" is produced by cutting a whole leg (71001) through the joint between the tibia and the femur. The thigh is removed. The drumstick consists of the drumstick and patella.

Chicken - Slant-cut drumstick (71202-11): A "slant-cut drumstick" is produced by cutting a whole leg (71001) along the tibia of the drumstick and through the joint between the tibia and the femur. The thigh and a portion of the meat on one side of the drumstick are removed. The slant-cut drumstick consists of the drumstick and the patella.

Chicken - Wing, whole (71301-11): A "whole wing" is produced by cutting the wing from a whole bird without giblets (70102) at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) contains the metacarpals and phalanges.

Chicken - First and Second Wing (V-Wing) (71302-11): A "first and second segment wing" is produced by cutting a whole wing (71301) between the second and third wing segment. The third segment (tip) is removed. The first and second segment wing consists of: the segment containing the humerus that attaches the wing to the body (drummette), and the segment containing the ulna and radius (flat).

Chicken - Second and third segment wing (71303-11): A "second and third segment wing" is produced by cutting a whole wing (71301) between the first and second wing segment. The first segment (drummette) is removed. The second and third segment wing consists of: the segment containing the ulna and radius (flat), and the segment containing the metacarpals and phalanges (tip).

Chicken - first segment wing (wing drummette) (71304-11): A "first segment wing" is produced by cutting a whole wing (71301) between the first and second segments. The second and third segments (flat and tip) are removed. The first segment wing consists of the first segment containing the humerus that attaches the wing to the body.

Chicken - second segment wing (wing flat, mid-joint) (71305-11): A "second segment wing" is produced by cutting a whole wing (71301) between the first and second segments and the second and third segments. The first and third segments (drummette and tip) are removed. The second segment wing consists of the second segment containing the ulna and radius.

Chicken - third segment wing (wing tip, flipper) (71306-11): A "third segment wing" is produced by cutting a whole wing (71301) between the second and third segments. The first and second segments (drummette and flat) are removed. The third segment wing consists of the third segment containing the metacarpals and phalanges.

Chicken - first segment and second segment wings (disjointed wings) (71307-11): "First segment and second segment wings" are produced by cutting a whole wing (71301) between the second and third segments. The third segment (tip) is removed. The joint between the first and second segments is then cut to separate the first and second segments (drummette and flat). First segment and second segment wings consist of approximate equal numbers of first and second segments packaged together.

Chicken - Stripped Lower Back (71401-11): A "stripped lower back" is produced by cutting along the pelvic bones to separate the legs from the back half (70401). The stripped lower back consists of the lower backbone, ilium, and pelvic bones with most, if not all, of the meat and skin removed. The tail, abdominal fat, and portions of the kidneys and testes may or may not be present.

Chicken - Lower Back (71402-11): A "lower back" is produced by cutting a back half (70401) through the joint between the femur the pelvic bone to remove each of the legs. The lower back consists of the lower backbone, ilium, and pelvic bones with attached meat and skin. The tail, abdominal fat, and portions of the kidneys and testes may or may not be present.

Chicken - Upper Back (71403-11): An "upper back" is produced by cutting a front half without wings (70302) along each side of the backbone to remove the breast and vertebral ribs. The upper back consists of the upper backbone (approximately 1.6 cm (5/8 inch) in width) with attached meat and skin.

Chicken - Whole Back (71404-11): A "whole back" is produced by cutting a whole bird without giblets (70102) perpendicular to the backbone at the junction of the neck. A cut is then made parallel along each side of the backbone through the vertebral ribs down to the base of the ilium, and along the outer edge of the pelvic bones. The whole back consists of the entire backbone, ilium, and pelvic bones with attached meat and skin. The tail, abdominal fat, and portions of the kidneys and testes may or may not be present.

Chicken - Neck (71601-11): A "neck" is produced by cutting the neck from the carcass at the shoulder joint and removing the head. The neck consists of the neck bones with attached meat and skin.

Chicken - Paws, Processed (71801-11): A "processed paw" is produced by cutting a carcass leg through the metatarsus approximately at the metatarsal spur. The nails, thin yellow epidermal skin covered the paw, and carcasses are removed. A processed paw consists of a portion of the metatarsus and four digits (phalanges) with attached meat and skin.

Chicken - Feet, Processed: A "processed foot" is produced by cutting a carcass leg at the joints between the metatarsus and the tibia. The carcass is removed. The nails and thin yellow epidermal skin covering the foot may or may not be removed. A processed foot consists of the metatarsus and four digits (phalanges) with attached meat and skin.

Chicken - Paws, unprocessed (71803-11): An "unprocessed paw" is produced by cutting a carcass leg at the joint between the metatarsus approximately at the metatarsal spur. The carcass is removed. A paw consists of a portion of the metatarsus and four digits (phalanges), with attached meat and skin. The nails, thin yellow epidermal skin covering the foot are not removed.

Chicken - Feet, unprocessed (71804-11): An "unprocessed foot" is produced by cutting a carcass leg at the joint between the metatarsus and the tibia. The carcass is removed. A foot consists of the metatarsus and four digits (phalanges) with attached meat and skin. The nails and thin yellow epidermal skin covering the foot are not removed.

Chicken - Gizzards, Processed (71901-00): The "gizzard" is removed from a carcass body cavity. Gizzards are mechanically cut and processed by removing the inner lining and contents. Fat and other adhering organs are removed. The gizzard consists of one or more irregularly shaped pieces of the enlarged muscular portion of the digestive canal.

Chicken - Livers (72001-00): The "liver" is removed from a carcass body cavity. The bile sac (gall bladder) is removed. The liver consists of a smooth brownish to reddish colored organ with one or more lobes that is irregular in shape and size.

Chicken - Hearts (72101-00): The "heart" is removed from a carcass body cavity. Fat attached to the heart, the pericardial sac, and the aortal cap is removed. The heart consists of a muscular organ that circulates blood.

Chicken - Testes (Fries, Testicles) (72201-00): "Testes" are removed from a carcass body cavity. Testes consist of membrane-covered, bean shaped bodies that are the male chicken reproductive organs.

Chicken, Breast skin (72301-21): "Breast skin" consists of the exterior layer of tissue that encloses the breast area from a carcass, whole breast, or split breast. The neck skin is not present.

Chicken - Thigh/Leg skin (72302-21): "Thigh/leg skin" consists of the exterior layer of tissue that encloses the thigh or leg area of a carcass, back half, or leg.

Chicken - Body skin (72303-21): "Body skin" consists of the exterior layer of tissue that encloses the entire carcass, excluding the neck area.

Chicken - Abdominal fat (leaf fat) (72401-22): Chicken "abdominal fat" consists of a mass of adipose tissue located in the abdominal cavity adjacent to the pelvic bones.

Chicken - mechanically separated chicken, over 20% Fat (MSC over 20%)  (75001-21): "Mechanically separated chicken, over 20% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Mechanically separated chicken, over 20% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat greater than 20 percent.

Chicken - mechanically separated chicken, 15- 20% Fat (MSC 20% and down) (75002-21): "Mechanically separated chicken, 15-20% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Mechanically separated chicken, 15-20% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat greater than 15 percent and less than 20 percent.

Chicken - Mechanically separated chicken, under 15% fat (MSC 15% and down) (75003-21: "Mechanically separated chicken, under 15% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Mechanically separated chicken, under 15% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat 15 percent or less.

Chicken - Mechanically separated chicken without skin, under 15% fat (Mechanically separated meat (MSM)) (75004-22): "Mechanically separated chicken without skin, under 15% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The skin, kidneys, sex glands are removed prior to mechanical separation. Mechanically separated chicken without skin, under 15% fat, consists of meat that is paste-like in consistency with the percentage of fat less than 15 percent.

Chicken - Seasoned mechanically separated chicken, over 20% fat (seasoned MSC over 20%) (75101-21): "Seasoned mechanically separated chicken, over 20% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Seasonings and stabilizers are added for flavor, to preserve color, and deter rancidity. Seasoned mechanically separated chicken, over 20% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat greater than 20 percent.

Chicken - Seasoned mechanically separated chicken, 15-20% fat (seasoned MSC 20% and down) (75102-21): "Seasoned mechanically separated chicken, 15-20% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Seasonings and stabilizers are added for flavor, to preserve color, and deter rancidity. Seasoned mechanically separated chicken, 15-20% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat greater than 15 percent and less than 20 percent.

Chicken - Seasoned mechanically separated chicken, under 15%fat (seasoned MSC 15% and down) (75103-21): "Seasoned mechanically separated chicken, 15% fat or less" is produced by mechanically separating the meat from the bones of carcasses or parts. The kidneys and sex glands may or may not be removed prior to mechanical separation. Seasonings and stabilizers are added for flavor, to preserve color, and deter rancidity. Seasoned mechanically separated chicken, under 15% fat, consists of meat and skin that is paste-like in consistency with the percentage of fat 15 percent or less.

Chicken - Seasoned mechanically separated chicken without skin, under 15% fat (seasoned mechanically separated meat) (75104-22): "Seasoned mechanically separated chicken without skin, less than 15% fat" is produced by mechanically separating the meat from the bones of carcasses or parts. The skin, kidneys and sex glands are removed prior to mechanical separation. Seasonings and stabilizers are added for flavor, to preserve color, and deter rancidity. Seasoned mechanically separated chicken without skin, less than 15% fat, consists of meat that is paste-like in consistency with the percentage of fat less than 15 percent.

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