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):
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 | ||||||||||||||||||||||||||||||||||||||||||||||||
http://www.chicken.org.au
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