Wings:

The turkey wing is the arm of the bird, and it is an all white meat, that is usually roasted, grilled or braised.

Average lbs/per piece: 1.5 lbs

 

 

 Neck:

The turkey neck has a fold of fat behind the chin. It is the protruding part of the jaw. It is prepared by being broiled, braised, or even grilled.

Average lbs/per piece: 1.3 – 1.5 lbs

 

Liver:

– the turkey is best prepared boiled or pan fried. It is a very distinct texture compared to other meats.

Average lbs/per piece: 83 grams

 

 

Gizzards:

The turkey gizzard is an organ in the digestive tract, the meat cut is mostly thick muscle and very chewy. Best prepared by broil, boiled, or pan fried.

Average lbs/per piece: 1 0z (1 gizzard)

 

 

 

 
Breast with Bone:

The breast with bone is taken from the chest of the bird, its a leaner part of the bird that contains little to no fat, low in cholesterol and low in sodium. It is prepared in many ways such as braising, grilling, roasting, baking, frying, and so on.

Average lbs/per piece: 5 lbs

 

 

Breast without Bone:

The breast with bone is taken from the chest of the bird and separated from the rib cage of the bird, its a leaner part of the bird that contains little to no fat, low in cholesterol and low in sodium. It is prepared in many ways such as braising, grilling, roasting, baking, frying, and so on.

Average lbs/per piece: 2.5 / 3 lbs

Breast with Bone:

The breast with bone is taken from the chest of the bird and separated from the rib cage of the bird, its a leaner part of the bird that contains little to no fat, low in cholesterol and low in sodium. It is prepared in many ways such as braising, grilling, roasting, baking, frying, and so on.

Average lbs/per piece: 3 – 4 lbs

 


Breast without Bone:

The breast with bone is taken from the chest of the bird and separated from the rib cage of the bird, its a leaner part of the bird that contains little to no fat, low in cholesterol and low in sodium. It is prepared in many ways such as braising, grilling, roasting, baking, frying, and so on..

Average lbs/per piece: 2.5 – 3 lbs

 

 

Chicken Leg

The chicken leg is the lower joint of the leg on the bird, drumstick is also part of the lower joint of a fowl, the meat is rich and tender, and is prepared using many cooking methods such as: frying, broiling, pan searing, baking, and so on.

Average lbs/per piece: 2 – 4 oz

 

Chicken Wing

The chicken wing is the taken from the wing part of the bird, the meat is also tender and flavorful, and its preparation for cooking also has a wide variety: frying, broiling, pan searing, backing, and so on.

Average lbs/per piece: 29 grams – 1 oz

 

 

 

Chicken Liver

The chicken is best prepared boiled or pan fried. It is a very distinct texture compared to other meats.

Average lbs/per piece: 20 – 50 grams

 


Chicken Gizzards

The chicken gizzard is an organ in the digestive tract, the meat cut is mostly thick muscle and very chewy. Best prepared by broil, boiled, or pan fried.

Average lbs/per piece: 50 – 80 grams per gizzard

 


Chicken Feet

The chicken feet are best for its known tissue, skin, and tendons. It contains no muscle and has a very gelatinous texture due to the skin. It is typically prepared by being breaded and fried.

Average lbs/per piece: 30 – 35 grams 

 


Cornish Hen

A Cornish hen is a smaller version of the known chicken. It is much smaller in size and is more tender.

Average lbs/per piece: 1.5 – 2 lbs


Duck

The duck’s meat is darker than the chicken’s or the turkey’s, it also has more fat and more flavor.This bird can be prepared in many different ways, much like the chicken and the turkey.

Contact store to ask for availability.
401 – 727 – 0707


Light Fowl

The light fowl is a domesticated chicken/bird, grown from a farm or barnyard.

Contact store to ask for availability.
401 – 727 – 0707

 

 

 


Tenderloin

The tenderloin is the tenderest part of bird taken from behind the short ribs.

Contact store to ask for availability.
401 – 727 – 0707


Heavy Fowl

Heavy fowl is a large chicken/bird, the kind you buy for big feasted dinners.

Contact store to ask for availability.
401 – 727 – 0707

 


Looking for more?

Ask us for any other specific poultry cuts that you may be looking for that we might have missed. We have skilled butchers to acquire your needs.
Give us a call!

Contact store to ask for availability.
401 – 727 – 0707

2 thoughts on “Poultry”

  1. Good Morning,

    I am looking for your availability of Duck. We are a comprehensive high school in Taunton MA working on a menu for a competition. We are looking for fresh duck (unless it only comes in frozen) approximately 10 for next Tuesday January 17th. Is this something that you are able to provide?

    1. Hi, we do sell Duck, sorry for the late reply…did you still need it? If so you can always call for price at any of our two locations.

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