Poultry

• Whole birds and grillers.
• Bone - in cuts, including leg quarters, drumsticks, wings.
• Boneless cuts - whole breast and breast halves, thigh meat, breast meat.
• Offals and variety meats - hearts, livers, gizzards, necks, backs, skins, fat, MDM , feet, paws.
• Further processed poultry, including frankfurters, nuggets, patties, wings, deli meats, tenderized cuts.
• Duck, geese and hens.