- Split Breast with back: a broiler breast quarter with the wing removed
- Leg Quarter: a drumstick and thigh portion with one half of the portion of the back attached.
- Drumsticks: include the lower portion of the leg quarter; or that portion between the knee joint and the hock.
- Whole Wing: white meat portion composed of three sections: the drumette, mid section and tip.
- Thighs: the portion of the leg above the knee joint.
