Poultry Cuts - James Whelan Butchers Ireland (2024)

FAQs

What are the 17 different cuts of poultry? ›

Learn about the Different Cuts

You can eat it plain, add it to soups or casseroles and pick your cooking device - grill, oven, air fryer, roaster, etc. As versatile as this protein is, certain cuts are better than others depending on what you're making. This is why it helps to know the different parts of the chicken.

Tenderloin

Found under the breast cut, tenderloin meat comes from both sides of the breastbone and isn't attached to the ribs. Due to its location, it has a tender texture and is moister than most white meat cuts. It is perfect for breading and frying for a family-friendly dish.

Chicken breast

The most popular but also the most expensive cut is chicken breast. This is the lean boneless white meat from the pectoral muscles. Suggested cooking methods are grilling, baking, roasting, frying, or barbecuing.

THIGHS. Arguably the tastiest part of the chicken, thighs are little parcels of tender, juicy meat from the top of the bird's leg. You can buy them bone in, or bone out, and with the skin on or off.

Drumstick. These are also great in casseroles and stews but are more often roasted – score the flesh first for faster cooking and remove the skin for a lower-fat meal.

The chicken breast is lean and has the most protein by weight, making it ideal for people who want to lose weight, maintain muscle mass and improve recovery. Fattier cuts like the thigh, drumstick and wings have more calories, which make them better for people wanting to build muscle or gain weight.

Fresh, whole chicken or chicken parts will last for 1 to 2 days when stored in the refrigerator, according to FDA guidelines. “Once you cook chicken or chicken dishes, your food should not sit out at room temperature for over 2 hours—or over 1 hour if the temperature is 90 degrees F or above,” Amidor says.

What are the 10 different types of poultry? ›

The term “poultry” covers a wide range of birds, from indigenous and commercial breeds of chickens to Muscovy ducks, mallard ducks, turkeys, guinea fowl, geese, quail, pigeons, ostriches and pheasants.

The parts of a chicken used in cooking are the breast, tenderloin, back, wing, leg, drumstick, and thigh. These primary parts have different flavors, textures, and preparation methods due to myoglobin and fat content.

The U.S. consumer grades for poultry are U.S. Grades A, B, and C. Grading involves evaluating poultry in terms of the stan- dards to determine the grade.

For simplicity, you can place them into three general categories: Laying, meat-producing and dual-purpose breeds. Laying Breeds: These breeds are known for their egg-laying capacity.