| Weight | 0.000 kg |
|---|
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The top portion of the leg above the knee joint that is connected to the body of the chicken.
Available with or without skin.
All meat is sold as gross weight.
A leg steak is obtained from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat. Grilling, broiling, and pan-frying are suitable cooking methods.
All meat is sold as gross weight.
A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore somewhat more flavorful.
All meat is sold as gross weight.
The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.
Available with or without skin.
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