Chicken is one of the most popular meats in the world, and thanks to its versatility, it is a staple in many cuisines. Chicken is rich in high-quality proteins and is low in fat, especially when you opt for boneless cuts.
In addition to being protein-rich, chicken also contains Vitamin B12 and tryptophan. At Meat and More, we provide our valued customers with a comprehensive guide to explore the most common types of boneless chicken cuts in our store and their unique characteristics to make informed choices for their favorite meals.
The parts of the chicken commonly used in cooking include the breast, thigh, back, wing, drumstick, and thigh. These primary parts offer different flavors, textures, and cooking methods due to their myoglobin and fat content.
However, you can also serve a whole chicken, providing a variety for customers looking to taste a bit of everything. Since many dishes include chicken meat, knowing how to match each part to specific dishes and cooking methods allows you to choose the best chicken cuts for your menu.
There are multiple types of chicken cuts available with unique textures, flavors, and cooking methods.
Fresh Chicken - Whole
The finest locally sourced, chilled chicken carefully selected from the best local farms that follow the highest standards of cleanliness and medical care.
Whole chicken, bone-in, skin-on, uncut, is wonderful for lunch, marinated with garlic, lemon, and olive oil, or seasoned with spices that suit the customer's taste. You can also roast the chicken in the oven while preparing a salad for a delicious and healthy meal suitable for the whole family.
Visit one of our Meat and More stores and purchase what suits your refined taste in delicious dishes at competitive prices and enticing offers for our valued customers.
Fresh Chicken - Boneless BBQ Breast
The most common chicken breast pieces are the lean, fat-free, and light white meat that consists of two separate halves during butchering. These pieces come from the meat beneath the ribcage and the short vertebral column.
It is more expensive than thighs, wings, and drumsticks and has different health benefits. Properly cooking chicken breast is vital as it tends to dry out if overcooked, which can ruin the dish.
You can prepare several exquisite dishes to suit your refined taste from this premium product by adding creamy sauces with appropriate spices like rosemary, basil, and pesto, alongside delicious mashed potatoes or pasta.
This simple method also works well because the creamy layer (sour cream and mayonnaise) retains moisture in the chicken, resulting in a truly mouthwatering texture.
It's also very easy to prepare six chicken breasts at once, meaning you can feed your family for a weekend dinner.
Visit Meat and More store and choose the product that suits your cooking style at tempting prices with quality that exceeds imagination.
Fresh Chicken - Chicken Legs
The chicken leg is a delectable part of poultry, consisting of small, tender, and juicy pieces of meat from the upper part of the chicken's leg.
You can buy them bone-in or boneless, with or without the skin. The meat is darker and tougher than white breast meat, requiring slightly longer cooking time.
Chicken legs are juicy and delicious. Many people prepare chicken legs with strong spices and marinades to enhance the flavor, then either grill, bake, or fry them.
At Meat and More, we always offer the best choice for your refined taste, sourced from the best local farms following the highest standards of cleanliness and medical care. You can be sure you're getting the finest product.
Types of Chicken Leg Cuts
There are two types of chicken leg cuts:
Boneless Chicken Legs: Also known as thigh fillets, boneless chicken legs do not require further bone removal before cooking and are excellent for quick frying or grilling. However, they are more expensive than bone-in legs.
Bone-In Chicken Legs: Also known as thigh quarters, bone-in chicken legs still have the bone and skin attached. The bone creates juicier meat at a lower cost compared to boneless thigh fillets.
Distinguishing Between Dark and White Meat
The difference between dark and white meat lies in the number of muscle fibers and myoglobin in each type of meat.
Dark Meat: Comes from slow-twitch muscle areas used for extended periods, such as the legs. These areas receive more oxygen and myoglobin during the chicken's movement. Dark meat tends to be juicier and more flavorful compared to white meat and contains various vitamins and minerals.
White Meat: Comes from fast-twitch muscle areas that support only short bursts of movement, such as wing flaps. These areas receive less oxygen and myoglobin, resulting in a lighter color. White meat has low fat content and is drier than dark meat, so proper cooking is crucial to maintain its texture and flavor.
Parts of Chicken in White Meat
The most common white meat cuts in chicken are the breasts, tenderloin, and wings.
The Breast: Chicken breast meat comes from the front of the chicken and consists of lean, fat-free muscles.
Tenderloin: Tenderloin, known by various names in culinary contexts, including chicken fingers, strips, tenders, and nuggets, is located beneath the breast pieces and comes from the sides of the breastbone, not attached to the ribs.
The tenderloin is tender and moister than most white meat cuts, making it perfect for baking and frying, creating a family-friendly dish.
Parts of Chicken in Dark Meat
The most common dark meat cuts in chicken are the thighs, drumsticks, and chicken legs.
Drumstick: As the lower part of the chicken's leg, the drumstick is often served on its own as a crowd-pleasing snack.
The cuts occur at the ankle and knee joints, retaining the drumstick with the bone. Chicken legs are also part of the leg quarters.
With their distinctive pink color, chicken legs are juicy and flavorful. Many people prepare chicken legs with strong spices and marinades to enhance the flavor, then either grill, bake, or fry them.
Chicken Legs with Lemon Slices and Greens:
Chicken legs are the upper part of the leg, separated at the knee and hip joints. As a favorite dark meat, chicken legs contain fat, moisture, and more flavor than chicken breasts.
They are usually seasoned with pickles to highlight the meat's juiciness and offer various cooking methods. Additionally, chicken legs tend to be less expensive than breast pieces.
Meat Type: Dark Meat
Uses of Chicken Legs: Leg seasoning, broth, shish kebabs, and pasta.
How to Cook Chicken Legs: Grill, fry, roast, slow-cook, bake.
Customer Awareness Team