TBPEA | CPF (THAILAND) PCL. BANGNA - Kritsada Mapaisarnsin | Thai Broiler Processing Exporters Association

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2 Joint Wing

2 joint wing, commonly known as the wingette or flat wing, is a section of the chicken wing that lies between the drumette and the wing tip. This cut is prized for its tender meat and versatile cooking capabilities. It can be grilled, fried, baked, or sautéed to achieve a crispy texture and flavorful taste. 2 joint wings are often seasoned or coated with sauces to enhance their flavor profile, making them a popular choice for appetizers, snacks, and main dishes in various cuisines.

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3 joint wings

3 joint wings, also known as whole chicken wings, consist of three parts: the drumette, the wingette (or flat), and the wing tip. This complete wing section is popular for its flavorful meat and versatility in cooking methods such as grilling, baking, frying, or barbecuing. Each part of the wing offers a different texture and taste, making 3 joint wings a favorite for appetizers, snacks, and main dishes. They are often seasoned or marinated to enhance their natural flavors, providing a delicious and satisfying option for poultry lovers.

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Bone in Leg

A bone-in leg refers to a cut of poultry, typically chicken or turkey, that includes the entire leg portion with the bone intact. This cut is known for its rich, flavorful dark meat and juicy texture, making it ideal for various cooking methods such as roasting, grilling, braising, or slow-cooking. The presence of the bone enhances the depth of flavor and helps retain moisture, resulting in a tender and succulent dish. Bone-in legs are versatile and popular in many cuisines, offering a delicious and hearty option for meals.

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Boneless Breast

Boneless breast refers to a cut of poultry, usually chicken, where the breast meat is removed from the bone and cartilage. This lean and versatile cut is prized for its tender texture and mild flavor, making it suitable for a wide range of cooking methods. Boneless breasts can be grilled, baked, sautéed, or used in various recipes from salads to stir-fries. They are popular in both home cooking and professional kitchens for their ease of preparation and ability to absorb flavors, offering a lean and healthy protein option for meals.

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Boneless Breast Meat (BBS)

Boneless breast meat refers to lean cuts of poultry, typically chicken, where the breast is removed from the bone and cartilage. Known for its tender texture and mild flavor, boneless breast meat is versatile and easy to prepare. It can be grilled, baked, sautéed, or used in various recipes, making it a popular choice for healthy meals and culinary creativity. Its lean profile and ability to absorb flavors well make it a staple ingredient in salads, sandwiches, stir-fries, and other dishes.

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Boneless Breast Meat Sliced (Duck)

Sliced boneless breast meat refers to thin cuts of poultry, ty pically chicken, where the breast is removed from the bone and sliced into uniform pieces. This versatile cut is known for its lean and tender texture, perfect for quick cooking methods like stir-frying, grilling, or sautéing. It's popular in various cuisines for its convenience and ability to absorb flavors, making it a staple ingredient in salads, sandwiches, and main dishes.

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Boneless Breast Meat with Drument (BBN)

Boneless Breast Meat with Drumette (BBN) combines tender boneless chicken breast with the flavorful drumette portion, offering a versatile and convenient poultry cut. This combination provides the best of both worlds: the lean, succulent breast meat and the juicy, slightly fattier drumette, ideal for various cooking methods. Whether grilled, baked, or sautéed, BBN offers a delicious option for meals, appetizers, or snacks, perfect for both casual dining and special occasions.

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Boneless Leg

A boneless leg refers to a cut of poultry, typically chicken, where the leg bone has been removed, leaving the flavorful dark meat intact. This cut is prized for its rich taste and tender texture, making it a versatile choice for various cooking methods such as grilling, roasting, braising, or stir-frying. Boneless legs are ideal for quick and even cooking, absorbing marinades and seasonings well. They are a popular option for those seeking the depth of flavor and juiciness of dark meat without the hassle of dealing with bones.

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Boneless Leg Meat Sliced

Boneless leg meat sliced refers to thin cuts of poultry, typically chicken, where the leg meat is removed from the bone and sliced into uniform pieces. This versatile cut combines the robust flavor of leg meat with the convenience of boneless preparation, making it suitable for various cooking methods such as grilling, stir-frying, or braising. Known for its juicy and tender texture, sliced boneless leg meat is popular in diverse cuisines and dishes, offering a flavorful option for hearty meals and culinary exploration.

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Breast Yakitori

Breast Yakitori refers to a Japanese grilled chicken dish made with chicken breast meat, typically cut into bite-sized pieces and skewered. The chicken breast pieces are alternated with vegetables or other ingredients on skewers and then grilled over charcoal. Yakitori is known for its savory and slightly sweet flavor imparted by the tare sauce or salt seasoning used during grilling. Breast Yakitori is popular in Japanese cuisine for its tender texture and delicious taste, making it a favorite choice for skewered and grilled chicken dishes.

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Chicken Gizzard

A gizzard is a muscular organ found in the digestive tract of poultry, such as chickens, turkeys, and ducks. It is known for its tough and chewy texture and is used in various cuisines around the world. Gizzards are often cleaned, marinated, and then cooked through methods like frying, braising, or stewing to achieve tenderness. They are prized for their rich flavor and are commonly added to soups, stews, and rice dishes, offering a unique and hearty addition to meals.

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Chicken Griller

A chicken griller refers to a whole chicken that is prepared specifically for grilling or barbecuing. Typically marinated or seasoned with spices, herbs, or sauces, chicken grillers are known for their juicy and flavorful meat with a crispy exterior. Grilling enhances the natural flavors of the chicken, creating a deliciously smoky aroma and tender texture. Chicken grillers are popular for outdoor gatherings, picnics, and casual dining, offering a satisfying dish that can be enjoyed with various sides and sauces.

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Chicken Middle Wing

The middle wing, also known as the wingette or flat wing, is a section of the chicken wing situated between the drumette and the wing tip. This cut is characterized by its flat shape and contains two bones. The middle wing is prized for its tender meat and versatile cooking applications. It can be grilled, fried, baked, or sautéed to achieve a crispy texture and rich flavor. Middle wings are often seasoned or coated with sauces before cooking, making them a popular choice for appetizers, snacks, and main dishes in various culinary traditions.

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Chicken Paws

Chicken paws, also known as chicken feet, are the feet of chickens, which are edible and used in various culinary dishes around the world. They are prized for their gelatinous texture and rich collagen content, which gives dishes a unique mouthfeel and thickness. Chicken paws are typically cleaned, cooked, and then seasoned or marinated before being braised, stewed, or deep-fried. They are often enjoyed in soups, stews, and dim sum dishes, appreciated for their flavor contribution and health benefits associated with collagen-rich foods.

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Chicken Wing Tip

The wing tip, often referred to as the 'flapper', is the end segment of a chicken wing that includes the tip bone and minimal meat. Known for its crispy texture when cooked, wing tips are typically used in making chicken broth or discarded after trimming. They are not as commonly consumed as other parts of the wing but are valued for their contribution to flavoring soups and stocks.

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Drum Stick

A drumstick refers to the lower part of a chicken or turkey leg, known for its flavorful dark meat and juicy texture. This cut is popular for its versatility and can be cooked using various methods such as grilling, roasting, frying, or baking. Drumsticks are often seasoned or marinated to enhance their natural taste and are a favorite for both casual meals and festive gatherings. Their convenient size and rich flavor make them a delicious and satisfying choice for a wide range of dishes.

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Duck Bone in Leg

A bone-in leg refers to a cut of meat, often from poultry or larger animals, where the leg is left intact with its bone. This cut is prized for its flavorful and juicy meat, ideal for roasting, grilling, or braising. Cooking with the bone-in enhances the depth of flavor and ensures a succulent texture, making it a popular choice for hearty meals and culinary creativity.

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Duck Feet

Duck feet are culinary delicacies known for their gelatinous texture and rich collagen content. They are commonly used in various cuisines, particularly in Asian cooking, where they are prized for their unique texture and ability to add richness to soups, broths, and stews. Often prepared by simmering or braising to achieve a tender consistency, duck feet are enjoyed for their flavorful contribution and are considered a delicacy for those who appreciate both taste and the health benefits associated with collagen-rich foods.

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Duck Gizzard

A duck gizzard is a muscular organ found in the digestive tract of ducks, known for its firm texture and rich flavor. Often used in various cuisines, duck gizzards are prized for their versatility and are typically marinated, grilled, stewed, or braised to enhance their tenderness and flavor. They are appreciated for their unique texture and ability to absorb flavors, making them a popular ingredient in soups, stir-fries, and other savory dishes.

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Duck Grille

Discover the best techniques and recipes for grilling duck to perfection. From succulent grilled duck breast to flavorful whole duck on the BBQ, our guide offers expert tips, marinades, and seasoning ideas for delicious results every time.

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Duck Heart

Duck heart is a small, flavorful organ meat known for its robust taste and tender texture. Often used in culinary dishes around the world, duck hearts are prized for their rich flavor profile and are commonly grilled, sautéed, or used in stews and kebabs. They are appreciated for their versatility and ability to add depth to dishes, offering a unique culinary experience for those who enjoy exploring different flavors and textures in their meals.

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Duck Liver

Duck liver, also known as foie gras in its fattened form, is a delicacy prized for its rich, buttery texture and luxurious flavor. Considered a gourmet ingredient, duck liver is often enjoyed in various culinary preparations, including pâtés, terrines, and as a seared or pan-fried delicacy. It is renowned for its velvety smoothness and depth of flavor, making it a favorite among those who appreciate fine dining and the nuanced tastes of organ meats.

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Duck Middle Wing

The middle wing, also known as the wingette or flat, is a section of the chicken wing that lies between the drumette and the wing tip. It is characterized by its flat shape with two bones and tender meat, making it popular for its versatility in cooking methods. Middle wings are often grilled, fried, or baked to crispy perfection and served with various sauces or seasonings. They are a favorite for appetizers, snacks, and main dishes, offering a flavorful and juicy bite that is enjoyed in casual and gourmet dining alike.

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Fillet with Tendon

A fillet with tendon refers to a cut of meat, typically chicken, where the fillet includes part of the tendon. This combination offers a balance of tender meat and the slightly chewy texture of the tendon. Often used in Asian cuisine, especially in dishes like stir-fries or soups, fillet with tendon provides a unique mouthfeel and flavor. It's appreciated for its culinary versatility and ability to add depth to dishes, making it a popular choice for those seeking both taste and texture in their meals.

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Head with Neck

Head with neck refers to a portion of poultry, typically chicken or duck, that includes both the head and the attached neck. While less commonly consumed in Western cuisines, it is valued in some culinary traditions for its flavorful contributions to soups, broths, and stocks. Often used to enhance the depth of flavor in simmered dishes, the head and neck can impart a rich essence and gelatinous texture when cooked slowly. In various cultures, these parts are also used creatively to minimize food waste and maximize culinary potential.

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Inner Fillet

The inner fillet, also known as the chicken tenderloin or chicken strip, is a small, elongated cut of chicken meat located on the underside of the chicken breast. Known for its tender texture and mild flavor, the inner fillet is prized for its versatility in cooking. It can be quickly grilled, sautéed, breaded and fried, or used in stir-fries and salads. Inner fillets are popular for their tenderness and ability to absorb flavors, making them a favorite choice for various recipes and dishes requiring quick cooking times.

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Leg Yakitori

Leg Yakitori is a Japanese grilled chicken dish featuring chicken legs, typically cut into bite-sized pieces and skewered. The chicken legs are seasoned and grilled over charcoal, imparting a smoky flavor. Yakitori is known for its savory taste, often enhanced with a variety of sauces such as tare (soy-based sauce) or salt seasoning. Leg Yakitori offers tender meat with a juicy texture, making it a popular choice for skewered and grilled chicken dishes in Japanese cuisine, enjoyed as a flavorful snack or a part of a meal.

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Middle Wing Yakitori

Middle Wing Yakitori refers to a Japanese grilled chicken dish made with chicken wingettes, also known as flat wings, that are cut into bite-sized pieces and skewered. These wingettes are grilled over charcoal and seasoned with tare sauce or salt, giving them a savory and slightly sweet flavor. Middle Wing Yakitori is known for its tender texture and crispy skin, making it a popular choice for skewered and grilled chicken dishes in Japanese cuisine. It is often served as a flavorful appetizer or part of a larger meal.

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Skinless boneless breast

Skinless boneless breast refers to chicken breast meat that has been removed from the bone and has had the skin removed. This cut is known for its lean profile and versatility in cooking. Skinless boneless breasts are tender and mild-flavored, making them suitable for a variety of cooking methods such as grilling, baking, sautéing, or poaching. They are a popular choice for those seeking a lean protein option without the added fat from the skin, and they are widely used in salads, sandwiches, stir-fries, and other dishes where a healthy, protein-rich ingredient is desired.

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Skinless Boneless Breast Butterfly

Skinless boneless breast butterfly refers to chicken breast meat that has been split and flattened to resemble the shape of butterfly wings. This preparation method involves slicing the breast horizontally and opening it like a book, creating a larger, thinner piece of meat. The butterfly cut is ideal for even cooking and faster preparation times, making it suitable for grilling, sautéing, or stuffing. Skinless boneless breast butterfly retains the tender and mild characteristics of chicken breast, offering a versatile option for various culinary creations.

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Skinless Boneless Leg Kirimi

Skinless boneless leg kirimi refers to a cut of chicken leg that has had both the skin and bone removed, resulting in a lean and tender piece of dark meat. This cut is versatile and ideal for a variety of cooking methods, including grilling, stir-frying, baking, and braising. The skinless boneless leg kirimi is known for its rich flavor and ability to absorb marinades and seasonings well, making it a popular choice for healthy and flavorful meals. Its ease of preparation and cooking makes it a convenient option for quick and delicious dishes.

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Soft Bone

Soft bone refers to the edible, cartilaginous parts found in poultry, typically chicken, that are softer in texture compared to regular bones. These bones are often found in parts like the neck, ribs, or wings, where the cartilage has not fully hardened into bone. Soft bones are valued for their tender texture and are commonly used in culinary preparations where they can be simmered, stewed, or braised until softened. They add richness and flavor to soups, broths, and sauces, making them a popular choice in various cuisines for their nutritional value and taste.

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Two Joint Wing

The two-joint wing, commonly referred to as a chicken wing, consists of three parts: the drumette, wingette (or flat), and wing tip. Known for its tender meat and versatility, chicken wings are often enjoyed fried, baked, or grilled with various sauces and seasonings. They are a popular choice for appetizers, snacks, and main dishes, prized for their flavorful and juicy meat that makes them a favorite in casual dining and sports events.

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Whole Chicken

A whole chicken refers to a complete poultry bird with all its parts intact, including breast, wings, thighs, and drumsticks. This versatile ingredient is popular for its ability to be prepared in various ways, such as roasting, grilling, baking, or stewing. Whole chickens are appreciated for their juicy meat and rich flavor, often used as a centerpiece dish for family meals or festive occasions. They offer a range of culinary possibilities, from classic roast dinners to hearty soups and casseroles, making them a staple in kitchens worldwide.

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Whole Deboned Chicken

A whole deboned chicken refers to a poultry bird from which all bones, including the bones from the wings, legs, and breast, have been removed while keeping the chicken intact. This preparation is ideal for convenience and ease of cooking, allowing for quicker and more uniform cooking times. Whole deboned chicken retains the natural flavors of the meat and can be seasoned, stuffed, or marinated before roasting, grilling, or baking. It provides a versatile option for preparing delicious meals without the hassle of dealing with bones, making it popular for both home cooks and professional chefs.

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Whole Duck

A whole duck is a versatile culinary delight, known for its rich flavor and tender meat. Whether roasted to perfection, braised until succulent, or prepared in various recipes, whole duck offers a gourmet dining experience. It's often enjoyed crispy-skinned, accompanied by savory sauces or fruity glazes, making it a centerpiece dish for special occasions and fine dining.

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Wing Stick

A wing stick refers to the middle section of a chicken wing, known for its meaty texture and rich flavor. This cut includes both the drumette and the wingette (flat), making it a versatile part of the wing. Wing sticks are popular for grilling, frying, or baking, offering a balance of tender meat and crispy skin when cooked. They are often seasoned or marinated before cooking to enhance their taste, making them a favorite choice for appetizers, snacks, and main dishes enjoyed in various cuisines.

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Wing Stick Tulip

I apologize for any confusion, but "Wing Stick Tulip" doesn't appear to be a standard or widely recognized culinary term. If you're referring to a specific preparation or cut of chicken wings, could you please provide more details or clarify the term? That way, I can assist you more accurately.

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