5 Chicken Carcass Cuts Customers Ask for Most

Chicken carcasses, or dressed chickens, are chicken meat with the innards, feathers, head and feet removed. Because the meat is already clean, it can go straight into cooking, so it is no surprise that chicken carcasses are popular, especially with homemakers. Chicken carcasses are also often served at weddings, thanksgiving gatherings and other events.

Given that opportunity, it is no wonder many people want to get into the chicken carcass business. Besides knowing which components make up a chicken carcass, business owners need to know its different parts. Not knowing them can lead to mistakes when serving customers. Carcass cuts are, in other words, basic knowledge every chicken carcass business owner should have. If you want to get into the chicken carcass business, here are the carcass cuts customers ask for most:

Breast

The breast is one of the chicken carcass cuts that does not contain much bone. It is also important to know how to cut the breast from the carcass so the pieces come out uniform. Because it has little bone, breast meat is a good choice for soup. Even so, customers who prefer more bone than meat rarely choose this cut.

Also read Tips for Getting into the Chicken Carcass Business

Drumstick

The next carcass cut business owners need to know is the drumstick. Drumsticks are a public favorite and a best seller because they are affordable. At events that call for boxed rice meals, drumsticks are the cut most often used. A common challenge for carcass sellers is that many customers want a set number of drumstick pieces, but because drumsticks vary in size, the number of pieces varies too.

Thigh

Thighs cost more than drumsticks. That is because the thigh is heavier and tastes richer, as it is dominated by bone, skin and a thick layer of fat. These traits make the thigh ideal for fried chicken or Kentucky-style chicken.

Wing

Children love this carcass cut for its savory flavor and tender meat. Wings also do not take long to cook. Overcooking will only make their texture fall apart.

Tail

It may seem trivial, but the chicken tail, called brutu in Indonesia and known in English as the parson's nose, is also part of the carcass because it is not removed when the carcass is prepared. It is the cheapest cut and is widely sold at angkringan (traditional Javanese street food stalls) and small eateries. It is usually cooked as satay. Not everyone should eat chicken tail because it is high in fat and cholesterol, and elderly people should avoid it as well.

Provide the Best Service

As a business owner, you also need to provide the best service. Besides supplying proper carcass parts and cuts, you can advise customers who want a particular cut but are unsure which to choose. Give sound, sensible advice so the sale can close. That way, you can match the order to what the customer actually needs, so they get exactly the right cut.

Those are the chicken carcass cuts every business owner should know. We hope you find this information useful.

Also read Signs of a Quality Chicken Carcass, According to Ayamkita.com