ready to cook poultry parts identification. front half (external view)

Ready To Cook Poultry Parts Identification

Front Half (external view)

Front Half (internal view)

Front Half (dorsal)

Front Half (ventral)

Rear Half (external)

Rear Half (internal)

Whole Breast w/ Ribs (external)

Whole Breast w/ Ribs (internal)

Boneless, Skinless Whole Breast w/ Rib Meat (external)

Boneless, Skinless Whole Breast w/ Rib Meat (internal)

Whole Breast (external)

Whole Breast (internal)

Boneless, Skinless Whole Breast (external)

Boneless, Skinless Whole Breast (internal)

Split Breast w/ Ribs (external)

Split Breast w/ Ribs (internal)

Boneless, Skinless Split Breast w/ Rib Meat (external)

Boneless, Skinless Split Breast w/ Rib Meat (internal)

Split Breast (external)

Split Breast (internal)

Boneless, Skinless Split Breast (external)

Boneless, Skinless Split Breast (internal)

Breast Quarter

Breast Quarter w/Out Wing

Tenderloin

Wishbone

Leg Quarter

Leg

Thigh w/ Back Portion

Thigh

Boneless, Skinless Thigh

Drumstick

Boneless, Skinless Drum - Flattened

Boneless, Skinless Drum - Rolled

Wing

Drumette

Wing Portion

Liver

Gizzard

Heart

Neck (w/ skin & skinless)