Chickens are the most common type of poultry in the world, and were
some of the first domesticated animals. They are a major world wide
source of eggs and meat called chicken. It is prepared as food in a
wide variety of ways, varying by region and culture. The prevalence
of chickens is due to their being almost completely edible, and the
ease of raising them.
Modern varieties of chicken such as the Cornish Cross, are bred
specifically for meat production, with an emphasis placed on the
ratio of feed to meat produced by the animal. The most common
breeds of chicken consumed in the US are Cornish and White
Chickens raised specifically for food are called broilers. In the
United States, broilers are typically butchered at a young age.
Modern Cornish Cross hybrids, for example, are butchered as early
as 8 weeks for fryers and 12 weeks for roasting birds.
Capons (castrated cocks) produce more and fattier meat. For this
reason, they are considered a delicacy and were particularly
popular in the Middle Ages.
• Breast: These are white meat and are relatively dry. • Leg:
Comprises two segments: 1. The drumstick; this is dark meat and is
the lower part of the leg, 2. the thigh; also dark meat, this is
the upper part of the leg. • Wing: Often served as a light meal or
bar food. Buffalo wings are a typical example. Comprises three
segments: 1. the drumette, shaped like a small drumstick, 2. the
middle flat segment, containing two bones, and
• Chicken feet: These contain relatively little meat, and are eaten
mainly for the skin and cartilage. Although considered exotic in
Western cuisine, the feet are common fare in other cuisines,
especially in the Caribbean and China. • Giblets: organs such as
the heart, gizzards, and liver may be included inside a butchered
chicken or sold separately. • Head: Considered a delicacy in China,
the head is split down the middle, and the brains and other tissue
is eaten. • Kidneys: Normally left in when a broiler carcass is
processed, they are found in deep pockets on each side of the
vertebral column. • Neck: This is served in various Asian dishes.
It is stuffed to make helzel among Ashkenazi Jews. • Oysters:
Located on the back, near the thigh, these small, round pieces of
dark meat are often considered to be a delicacy. • Pygostyle
(chickens buttocks) and testicles: These are commonly eaten in East
Asia and some parts of South East Asia.
• Blood: Immediately after slaughter, blood may be drained into a
receptacle, which is then used in various products. In many Asian
countries, the blood is poured into low, cylindrical forms, and
left to congeal into disc-like cakes for sale. These are commonly
cut into cubes, and used in soup dishes. • Carcase: After the
removal of the flesh, this is used for soup stock. • Chicken eggs •
Heart and gizzard: in Brazilian churrascos, chicken hearts are an
often seen delicacy. • Liver: This is the largest organ of the
chicken, and is used in such dishes as Pt and chopped liver. •
Schmaltz: This is produced by rendering the fat, and is used in
Freeze in -40 degree Celsius, Stored & Shipped in -18 Degree
Alternative names: Sirloin New York (steak) Loin.
Minimum Standards for Grain Fed Young Beef Apply.
Maximum Length of tail 30mm from eye of meat.
Side strap muscle (M. multifidus) removed along natural seam.
Fat cover required / fat removed along lateral edge of loin
Primal Fat Range:
< 8mm (Subcutaneous). No knife scores or damage to muscle or
fat. Primal Aging Prior to portioning or dispatch to customer
requirements: Minimum 14days from original packed on date. Maximum
36days from original packed on date.
Steak Preparation and Portion Size
Wedge shape steaks are not acceptable. No knife scores or damage to
muscle or fat. Weight Range/Cut thickness: To be specified at site
(refer to guide) Allowable tolerance: (refer to guide) Portion Fat
Range: 3mm 8mm.
Maximum 5°C chilled Maximum -15°C frozen Condition: Fresh or Frozen