6 Types of Chicken Cuts Explained
A guide to the types of chicken cuts every carcass seller should know, from whole and half chickens to quarter, 8-piece and 10-piece cuts.
Now that we've covered the parts of a chicken carcass, the next thing anyone selling carcass meat needs to know is the different types of chicken cuts. There are several kinds, and knowing them matters, because the wrong cut leaves customers disappointed. Above all, a chicken carcass seller needs to know when to cut a carcass by its parts and when to cut it by type of cut.
When cutting by carcass parts, the seller simply cuts whichever parts the customer asks for. When a customer orders by type of cut, the seller cuts the chicken into the number of pieces that cut calls for. To get it right, here are the types of chicken cuts every seller should know:
Contents
Whole Chicken
Even though it isn't cut, a whole dressed chicken still counts as one of the carcass cuts. That's because many people buy whole chickens for special occasions such as family celebrations or ater-ater, the Javanese custom of sending food to relatives and neighbors around a wedding. When a customer orders a whole chicken, the seller should ask how heavy a whole carcass they need. The heavier the bird, the higher the price.
Half Cut
Besides the whole chicken, there is also the half cut, which divides a whole carcass into two equal halves. The seller has to cut the carcass right down the middle of the back so both halves come out the same size. Like whole chickens, half cuts are used for celebrations and ater-ater gifts. The difference is that dishes made from half cuts are mixed with other dishes in the gift, so the chicken isn't served on its own, while a whole chicken is never combined with other dishes.
Quarter Cut
The next type is the quarter cut, which is much smaller than the half cut. It divides each half carcass into smaller pieces. Getting the pieces just right takes proper carcass-cutting technique.
Also read How to Choose and Spot a Healthy Chicken Carcass
8-Piece Cut
Besides the quarter cut, there is also the eight-piece cut, which takes the quarters further and divides the carcass into 8 pieces. In this cut, the chicken is split into 8 equal pieces, so the customer gets breast, wing, thigh and back pieces.
10-Piece Cut
The next type of chicken carcass cut is the ten-piece cut. Here, the left and right sides of the chicken are cut into 10 equal pieces.
The Smallest Cut
Sellers also need to know the maximum number of pieces for the smallest carcass cut, so they can turn down customers who ask for a chicken cut into more pieces than that. Why? Because chicken shrinks during cooking, and cutting it too small can make the meat fall apart as it cooks. After the 10-piece cut come further cuts, such as 12 pieces and more. Cutting the chicken this small is fine for a customer's personal use if they request it, but it isn't acceptable when the chicken will be served to guests or at a celebration.
Tips for Cutting Chicken
Once you know the types of chicken cuts, it's important to know how to cut a chicken cleanly. For clean cuts, use a truly sharp meat knife so the fibers don't tear and the meat doesn't scatter. Always keep the cutting area clean and always wear gloves. It also helps to use a clean cutting board or wooden board so the meat doesn't slide around while you cut it.
Those are the main types of chicken cuts and how they work. We hope you find this information useful.
