poultry
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Millennium Meat poultry is of the freshest quality.  We source our poultry locally and internationally.

In order to ensure quality and safety all of our local suppliers of chicken have the following certificates:

  • Certificate for a veterinary-approved establishment
  • Certificate for acceptability for food premises
  • GFSI Certificate

Poultry is defined as domestic fowls, including chickens, turkeys, and ducks raised for the production of meat or eggs.

standard cuts
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Tenders: These are little bits of tender meat under each chicken breast. Tenders are not more than 1 ½ inches in size and totally delicious when fried.

Thigh: Chicken thigh is just above the knee joint. It can be bought with the bone and skin or boneless and skinless. Many consider the thigh as the best and tastiest part of the bird.

Drumstick: The portion between the knee joint and the hock or the lower part of the leg quarter is called drumstick; it does not include the thigh.

Wings: The whole wing includes the drumette. Whole wings are essentially the entire wing without the giblets.

Breast: Chicken breast is the part attached to the breast.  It is definitely one of the most popular cuts of chicken as it is a rich source of protein and low on fat.

Legs: Chicken leg is drumstick –thigh together.  It’s the whole leg and the cut starts at the hip joint.

cuts of chicken
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Breast
breast
Drumstick
drumstick
Feet
feet
Gizzard
gizzard
Prime Wing
prime wing
MDM
mdm
Leg Quarter
leg quarter
Upper back
upper back
Whole Chicken
whole chicken
Wings
wings
cuts of turkey
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Drumstick
drumstick
Gizzard
gizzard
MDM
mdm
Midwing
midwing
Wing
wing
Tail
tail
Neck
neck