Chicken Carcass Parts and Non-Carcass Parts Explained

A carcass is chicken meat from which the feathers, innards, head and feet have been removed. Because parts are taken away, it is no surprise that a carcass weighs differently from a live chicken. It also costs far more than live chicken. Chicken carcasses are sold whole or in pieces. If any part is missing, the carcass is no longer considered whole. Besides selling them whole, sellers cut carcasses into several parts depending on what customers ask for, so knowing the parts well is essential to serving customers correctly.

Here are the chicken carcass parts and non-carcass parts worth knowing:

Breast

The breast is one of the carcass parts that is not dominated by bone. Anyone who prefers a carcass part with more meat can choose the breast. It is divided into two, right and left. When a whole carcass is cut in half, the buyer gets two breast pieces of equal size, one right and one left.

Drumstick

The lower thigh is also called the drumstick. This part is often the favorite for boxed rice meals (nasi box). It is made up mostly of bone and meat, which makes it a perfect fit for anyone who likes chicken with a mix of the two. To satisfy customers, the carcass must be cut precisely so that little meat is wasted.

Upper Thigh

Besides the drumstick, there is the upper thigh. On the market it is priced well above the drumstick. Both the upper thigh and the drumstick are widely used in restaurant dishes, including Kentucky-style fried chicken. As with the drumstick, the upper thigh must be cut carefully to get a clean piece.

Wings

Wings are a carcass part many children love. They are made up mostly of bone and skin. Many children like them for their savory flavor. Wings are also often used for Kentucky-style fried chicken.

Tail (Brutu)

Many people do not realize that the brutu, or tail end, is part of the carcass. Although it is considered unfit for cooking, some people like it. Prepared properly, chicken tail can taste savory and delicious. Not everyone can eat it, though. People with high cholesterol should avoid it because it can raise bad cholesterol levels. They can eat the breast instead, which has far less skin and bone.

Non-Carcass Chicken Parts

Besides the carcass parts above, some non-carcass parts are sold too. This way, carcass sellers earn money not only from carcass parts but also from non-carcass parts, which sell well. Popular examples are liver and gizzard. There are also intestines, chicken feet and heads.

Selling chicken carcasses is profitable and tempting. There is no need to hunt for customers: if the meat is good quality, customers come to the carcass processing site on their own. What you need to do is cut and handle both the carcass and non-carcass parts so they stay good quality and never disappoint the people who buy them.

Read also: Pros and Cons of Raising Broiler Chickens