Poultry Improvement Project

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Poultry Improvement Project

• Cutting Procedures

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Procedures

• After the carcass has been cooled, it is
  considered ready-to-cook.
• It can be cut into half, quartered, or cut into
  part(breasts, thighs, legs, necks, back, wing,
  etc.)
• Chicken that is cut up into individual parts is
  very popular on the market.

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Live Weight

• At the processor, your birds will be weighed
  after the feathers have been removed.
• When you get home, you may wish to reweigh you
  birds.
• This way you will know how much weight was lost
  in the processing.
• You will be able to sell your chicken by pound.