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  • Mechanically Separated Turkey (MST)
    Mechanically Separated Turkey (MST)

    Mechanically Separated Turkey (MST) is a homogeneous emulsified mixture of muscular tissue with different fat content. The U.S. MST meat’s quality has been improved through the implementation of advanced quality control systems, new HACCP standards and permanent supervision by the Food Safety and Inspection Service (FSIS). MST is incorporated in the production of turkey franks, bolognas and sausages.

  • U.S. Turkey wings
    U.S. Turkey wings
    • These are white turkey cuts that weigh between 0.75 and 1.25 pounds (0.34 and 0.56 kg). They consist of three parts: the tip, the middle portion and the drummette.


  • U.S. Turkey legs
    U.S. Turkey legs:

    Contain all dark meat and is made of drumstick and thigh combination. Drumsticks usually weigh between 0.5 and 1.5 pounds (0.2 and 0.65 kg) and can be available with skin and tendons removed. Thighs weigh between 0.5 and 1.5 pounds and are available as boneless and skinless cuts; they are sometimes used in processing.


  • U.S. Turkey breast:
    U.S. Turkey breast:

    It contains all white meat with skin and may be frozen or fresh, as a whole, half or quarter. Smaller portions include breast cutlets, tenderloins (fillet) and steaks. Also available is the boneless breast that may be skinless or with skin and it usually weighs between 2.5 and 6.5 pounds.


  • U.S. Whole Turkey:
    U.S. Whole Turkey:

    It is available as young turkey weighing between 8-40 pounds (3.7-18.2 kgs.), and as mature turkey which is usually mechanically deboned for use in frankfurters and other processed products.