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Cutting and Deboning
 After
a chicken has been eviscerated and cleaned, it is prepared for packaging
as a whole bird, or it may enter one of two processes: 1) the cutting
process for preparation of a bone-in product, or 2) the cutting and
deboning process for preparation of bone-out products.
Process 1: Cutting: In
the cutting process, the wings and legs/thighs are removed from the carcass
and the back is cut away from the breast. Bones are not
removed. At this point parts can be packaged as a consumer
product, bulk-packed for delivery to other processors, or shipped to other
parts of the plant for further processing.
Process 2: Deboning:
Within-plant
processing of cut-up parts generally involves creating creation of a bone-out
product. The deboning process involves cutting meat away from the
bone using traditional knives or Whizzard knives and trimming and cleaning with traditional
bladed
knives or scissors. The deboned parts are generally packaged as a fresh or flash frozen consumer product.
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