Chicken Cut Chart: Guide to Poultry Butchering & Cooking Cuts #3275532 (License: Personal Use)

This illustrated chicken anatomy chart highlights primary and secondary cuts including Breast Quarter (breast, wing, back portion), Leg Quarter (thigh, drumstick, back), and individual parts like Tenderloin, Strip, Drummette, Wing Tip, and Back. Each region is color-coded and labeled for clarity, supporting culinary education, recipe planning, and efficient meat utilization. The diagram also defines the “Poultry Half” as a full-length split yielding symmetrical left and right sides.

Used on cooking blogs, culinary school resources, butcher shop websites, and food preparation guides to help users understand chicken anatomy for purchasing, butchering, or recipe substitution. Matches user intent for learning meat cuts, reducing food waste, or improving kitchen skills.