BASIC CUTTING OF CHICKEN

                   

                  From time to time, we are asked about the relative average weight of different chicken cuts. Obviously, this can vary quite substantially from bird to bird and the only data we currently have relates to a study undertaken back in 1998 by AGAL on behalf of FSANZ and ACMF.  This study's aim was quite different but as part of the procedure, 10 chicken carcasses were cut up and weight with and without skin and these results are indicative of the relative weights and may assist dietitians and nutritionists in their work.  The breeding program that has led to ongoing improvements in the genetic strains used by the Australian industry over the past decades is likely to have had some impact on these results so that today's results could be different. We will update these figures once we have more recent data but for the moment, here are the average data based on 10 samples (average carcase weight of approx. 1.5kg; this corresponds to a live weight of approximately 2.2kg):

Mean of 10 carcasses	Total weight in g	Lean meat in g	Skin in g
Half breast raw	310	199	28
One drumstick raw	125	72	10
One thigh raw	232	108	21
One wing raw	89	30	26
Total (i.e. half carcase)	756	409	85

Mean of 10 carcasses	Total weight in %	Lean meat in %	Skin in %
Half breast raw	41%	49%	33%
One drumstick raw	17%	18%	12%
One thigh raw	31%	26%	25%
One wing raw	12%	7%	31%
Total	100%	100%	100%

Photos of the main different cuts of chicken can be accessed by clicking on the appropriate name below or by scrolling down this page.
Whole Chicken
Halves
Breast Quarters
Split Breast
Split Breast without Back
Boneless, Skinless Breast
8-Piece Cut
Whole Chicken Wing
Wing Drummettes
Wing Mid Section with Tip
Wing Mid Section
Whole Chicken Leg
Boneless, Skinless Leg
Thigh
Boneless, Skinless Thigh
Drumsticks
Giblets

	Whole Chickens Whole Chickens are marketed either fresh or frozen.
	Halves The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.
	Breast Quarters Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.

	Split Breast A breast quarter with the wing removed.
	Split Breast without Back A breast quarter with wing and back portion removed.
	Boneless, Skinless Breast Split breast that has been skinned and deboned.
	8-Piece Cut The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.

	Whole Chicken Wing The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.
	Wing Drummettes The first section between the shoulder and the elbow.
	Wing Mid Section with Tip The flat centre section and the flipper (wing tip).
	Wing Mid Section The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
	Whole Chicken Leg The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.
	Boneless, Skinless Leg Whole chicken leg with skin and bone removed.
	Thigh The thigh is the portion of the leg above the knee joint.
	Boneless, Skinless Thigh Thigh with skin and bone removed.
	Drumsticks Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
	Giblets Includes heart, liver and neck.