Breastbone
A part of the carcass consisting of the breastbone and the major pectoral muscle with skin.
Broiler Chicken
A broiler chicken carcass with skin, without head, neck, legs, full evisceration, frozen in a branded individual package weighing from 0.7 kg to 2.2 kg and above.
Chicken Heads
Broiler chicken head, washed and cleaned, without neck, trachea, and esophagus, with or without eyes and beak.
Drumstick
A part of the eviscerated poultry carcass consisting of the tibia and fibula with adjacent muscle, connective, and fatty tissues.
Drumsticks
Part of the processed poultry carcass consisting of the femur and tibia bones with the attached muscle, connective, and fat tissues.
Fillet
A part of the carcass consisting of the large breast muscle with a surface membrane, without skin.
Tabaka Chickens
A broiler chicken carcass with skin, without head, neck, legs, full evisceration, cut along the keel of the breastbone with molding, weighing from 0.5-0.8 kg for preparing the dish “Tabaka Chicken.”