National FFA Poultry Evaluation Parts

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30 Terms

1
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Half


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2
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Front Half


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3
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Rear Half


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4
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Whole Breast with Ribs


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5
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Boneless, Skinless Whole Breast with Rib Meat


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6
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Whole Breast


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7
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Boneless, Skinless Whole Breast


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8
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Spilt Breast with Ribs


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9
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Boneless, Skinless Split Breast with Rib Meat


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10
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Split Breast


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11
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Boneless, Skinless Split Breast


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12
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Breast Quarter


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13
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Breast Quarter Without Wing


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14
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Tenderloin


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15
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Wishbone


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16
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Leg Quarter


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17
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Whole Leg


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18
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Thigh with Back Portion


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19
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Thigh


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20
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Boneless Skinless Thigh


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21
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Drumstick


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22
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Boneless, Skinless Drum


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23
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Wing


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24
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Drumette


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25
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Wing Portion


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26
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Liver


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27
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Gizzard


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28
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Heart


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29
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Neck


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30
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Paws


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