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    Robert Aloc - APT 103 Lab 3 - WHolesale and Retail Cuts

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    wenifredo recto
    This document outlines the wholesale and retail cuts of poultry. It lists the wholesale cuts of chicken as wings, breast, thigh, and drumstick. The corresponding retail cuts are then identified, such as whole chicken wings, chicken breast boneless, chicken thigh boneless, and fried drumsticks. Identifying proper meat cuts is important because consumers choose cuts based on preferred dishes and price varies by cut. Following standard wholesale and retail cuts is necessary because different cuts require unique cooking methods and serve different purposes depending on the animal part.

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    Robert Aloc - APT 103 Lab 3 - WHolesale and Retail Cuts

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    wenifredo recto
    14 views2 pages
    This document outlines the wholesale and retail cuts of poultry. It lists the wholesale cuts of chicken as wings, breast, thigh, and drumstick. The corresponding retail cuts are then identified, such as whole chicken wings, chicken breast boneless, chicken thigh boneless, and fried drumsticks. Identifying proper meat cuts is important because consumers choose cuts based on preferred dishes and price varies by cut. Following standard wholesale and retail cuts is necessary because different cuts require unique cooking methods and serve different purposes depending on the animal part.

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    This document outlines the wholesale and retail cuts of poultry. It lists the wholesale cuts of chicken as wings, breast, thigh, and drumstick. The corresponding retail cuts are then identified, such as whole chicken wings, chicken breast boneless, chicken thigh boneless, and fried drumsticks. Identifying proper meat cuts is important because consumers choose cuts based on preferred dishes and price varies by cut. Following standard wholesale and retail cuts is necessary because different cuts require unique cooking methods and serve different purposes depending on the animal part.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    14 views2 pages

    Robert Aloc - APT 103 Lab 3 - WHolesale and Retail Cuts

    Uploaded by

    wenifredo recto
    This document outlines the wholesale and retail cuts of poultry. It lists the wholesale cuts of chicken as wings, breast, thigh, and drumstick. The corresponding retail cuts are then identified, such as whole chicken wings, chicken breast boneless, chicken thigh boneless, and fried drumsticks. Identifying proper meat cuts is important because consumers choose cuts based on preferred dishes and price varies by cut. Following standard wholesale and retail cuts is necessary because different cuts require unique cooking methods and serve different purposes depending on the animal part.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Laboratory Activity No.

    3
    THE WHOLESALE AND RETAIL CUTS OF BEEF, PORK, AND POULTRY

    Name: _ROBERT E. ALOC______________ Rating: _______________ Course &


    Year: _BAT 3A________________ Date: __MARCH 06, 2023__

    Laboratory Activity No. 3


    THE WHOLESALE AND RETAIL CUTS OF BEEF, PORK, AND POULTRY
    F. Retail Cuts of Poultry

    Suggested Method of
    Wholesale Cuts Retail Cuts
    Cooking
    Buffalo wings
    Oven-baked chicken wings
    Foil-packed grilled chicken
    wings
    Whole chicken wings
    Wings Parmesan garlic wings
    Boiled and broiled chicken
    wings
    Fried chicken wings

    Chicken breast bone in


    Breast Chicken breast boneless Air fry chicken breast
    Quarter breast
    Thigh Whole chicken leg Roasted chicken thigh

    Boneless chicken thigh Fried chicken thigh


    Fried drumsticks
    Chicken thigh bone in
    Drumstick Baked drumsticks
    Chicken thigh boneless
    Smoked drumsticks

    Laboratory Activity in Meat Technology ACBAsis


    Answer to Questions:

    1. Identifying the proper cuts of meat is important because consumer choose the best cuts of
    meat depending to the preferred dish and also every cut parts will determine it’s price.
    2. We need to follow the standard wholesale and retail cuts because different cuts of meat
    should be cooked differently and serve with different purpose. Depending on what parts of
    animals it is from. All parts of cut of meat have unique amount of fats, tenderness and
    flavour.

    Laboratory Activity in Meat Technology ACBAsis

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