Ready To Cook Poultry Parts Identification

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Ready To Cook Poultry Parts Identification
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Front Half (external view)
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Front Half (internal view)
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Front Half (dorsal)
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Front Half (ventral)
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Rear Half (external)
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Rear Half (internal)
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Whole Breast w/ Ribs (external)
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Whole Breast w/ Ribs (internal)
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Boneless, Skinless Whole Breast w/ Rib Meat
(external)
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Boneless, Skinless Whole Breast w/ Rib Meat
(internal)
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Whole Breast (external)
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Whole Breast (internal)
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Boneless, Skinless Whole Breast (external)
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Boneless, Skinless Whole Breast (internal)
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Split Breast w/ Ribs (external)
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Split Breast w/ Ribs (internal)
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Boneless, Skinless Split Breast w/ Rib Meat
(external)
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Boneless, Skinless Split Breast w/ Rib Meat
(internal)
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Split Breast (external)
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Split Breast (internal)
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Boneless, Skinless Split Breast (external)
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Boneless, Skinless Split Breast (internal)
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Breast Quarter
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Breast Quarter w/Out Wing
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Tenderloin
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Wishbone
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Leg Quarter
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Leg
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Thigh w/ Back Portion
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Thigh
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Boneless, Skinless Thigh
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Drumstick
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Boneless, Skinless Drum - Flattened
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Boneless, Skinless Drum - Rolled
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Wing
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Drumette
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Wing Portion
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Liver
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Gizzard
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Heart
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Neck (w/ skin skinless)