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This document outlines the wholesale and retail cuts of poultry. It lists the wholesale cuts of chicken as wings, breast, thigh, and drumstick. The corresponding retail cuts are then identified, such as whole chicken wings, chicken breast boneless, chicken thigh boneless, and fried drumsticks. Identifying proper meat cuts is important because consumers choose cuts based on preferred dishes and price varies by cut. Following standard wholesale and retail cuts is necessary because different cuts require uniqu

Author

wenifredo recto

Language

EN