How to Cut Up a Whole Chicken Carcass in 6 Steps

Chicken Cuts (Chicken Carcass)

Chicken cuts are a key part of the carcass business. Many broiler farmers have not mastered the proper technique for cutting up a carcass. That is why some customers complain that the pieces are uneven or lopsided, which leaves them disappointed. If you only supply live broilers, it is fine not to know how to cut up a chicken carcass. But if you also run a carcass business, it is important to know how to cut chicken carcasses properly so you do not disappoint your customers. Here is how to produce the right chicken cuts:

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A Dedicated Knife

You cannot cut up a chicken carcass with an ordinary kitchen knife. Because the bird is whole, you need a meat cleaver. Its advantage is that it cuts through chicken bones easily. Besides cutting bone with ease, this knife keeps the meat fibers intact and undamaged. Make sure the knife is sharp, too, so it can cut through the bones cleanly. A dull knife will make cutting the bones difficult.

Cutting Board

To get perfect chicken cuts, you need a cutting board to help you cut the carcass properly. Place the carcass on the cutting board breast side up. Beginners in the carcass business may find it hard to cut a carcass on a cutting board at first, but with practice it becomes second nature.

Hold It with Your Left Hand

To divide the carcass into perfect pieces, hold the meat with your left hand. Cleanliness keeps customers happy to buy meat from your farm, so hold the carcass with a gloved hand. Do not grip the chicken with bare hands, as bacteria on your hands will transfer to the meat. Your right hand holds the knife.

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Cut Off the Thighs

The first part of the carcass to cut is the thigh. Use a fork to keep it from moving while you cut. Once nearly all the tendons in the thigh have been cut, pull the thigh away from the carcass. Do the same with both wings.

Cut the Breast and Back

Once the thighs have been cleanly separated, move on to the breast and back. These sit along the ribs, which are white and stand out on the body. To cut correctly, start from the back and work toward the front. You can also cut the carcass into two halves that divide perfectly.

Cut the Belly

Next, move on to the belly. This part is easier to cut, and you are free to cut it however the customer wants. Even so, the pieces must be the same size, not lopsided.

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Cutting up a chicken carcass does take its own technique. Many customers complain that the carcass meat is not cut the way they want, with pieces of unequal size. For personal consumption, eating pieces of different sizes is not a problem, but it becomes one when the chicken is served at a special event. To produce the right chicken carcass cuts, follow the methods described above with the correct procedure.