Second Processing

Second Processing

The process of further preparing poultry after it has been slaughtered and dressed

Current Product Distribution

Whole bird (10-15%), Cut up (50-55%), Further process (30-40%)

Why Further process is primarily done

Recoup value

Primary cuts

Split, Halves, Quarters

Secondary Cuts

Breast, Wing, Drumette, Flat, Whole leg, etc

White Meat

Wings, Breast, Tenderloin

Dark Meat

Drumstick, Thigh

White meat differences

Higher protein, lower fat + cal, cooks faster, more expensive

Dark Meat differences

more myoglobin, stores oxygen, More immunity boosters, Cheaper

Leg Quarters

Cheapest part of chickens, not high demand

Bone in skin on thighs

Most sold dark meat part, high moisture retention

Drumstick

tibia bone and surrounding muscle, fallen out of favor

Chicken Breast

Most popular (60% of sales), high protein, low fat

Tenderloin

Most expensive chicken part due to scarceness, staple, falsified in the past

Wings

Made of drumette, flat, and tip

Who made wings popular

Anchor Bar, 1964

Deboning

Removal of meat from bone

Mechanical Deboning

Ground and pressure separated meat (paste like texture), makes hot dogs, ground meat, pet food

Offal

Skin, bones, and fat