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Chicken meat — meat of hens, this kind of the bird's meat is the most widespread in the world. Meat of hens contains 7,5 — 13,1 % of fats, 20,3 — 22,4 % of fibers.
From a bird it is possible to receive production in 4—6-month  age, and broilers at 50-day age reach weights of 1,8 kg. Hens have the greatest economic value. The lethal exit giblets carcasses of hens, geese, ducks and turkeys makes 57-60 %, and half giblets — 77—80 %.
On economic efficiency of hens and ducks subdivide on meat, eggsholder and all others.
The structure of a body of a bird has specific features. The skeleton of a bird is very easy, tubular bones thin-walled, with air cavities. The chest bone which forms a basis for fastening of pectoral muscles, is strongly developed. On bones there is a shoot — the basis for a spur which size depends on a floor and age of a bird. The bone fabric makes about 14 % of live weight of hens and about 7 % of weight half giblets birds.
On a chemical compound fowl differs from meat of lethal animals the raised maintenance of biologically valuable fibers and fusible fat. Fowl contains (in %): waters — 50—70, fibers — 16—22, fats — 16—45, mineral substances and vitamins. Meat and fat of a bird are well acquired by a human body.
Classify carcasses of a bird by the form, to age, a thermal condition, a way of processing and fatness.
By the form and to age a bird subdivide into chickens and hens, turkey poults and turkeys, ducklings and a weft, gooses and geese. Hens, turkeys, ducks and geese on a floor don't subdivide. After cooling the half giblets carcass of a young bird should have weight (in g), not less: chickens — 480, broilers — 640, ducklings — 1030, gooses — 1580, turkey poults — 1620, cessars— 480. In party can be to 15 % of carcasses of chickens in a half giblets look in weight from 400 to 480 g.
On a thermal condition of a carcass happen cooled down — temperature in the thickness of muscles not higher 25 "With, cooled — temperature from 4 to 0 °C and frozen — temperature not above — 8°C
On a way of processing of a carcass divide on half giblets and giblets. Besides, in sale giblets carcasses in which giblets — a liver are enclosed, heart, a stomach and a neck arrive.
To the half giblet carry carcasses at which are removed intestines, to potrosheny — carcasses at which all internal is removed, the head — up to the second cervical vertebra, feet — up to a zaplusnevy joint and a neck without skin. Giblet carcasses can be with lungs and kidneys and without a set of giblets.
On fatness and depending on quality of processing of a carcass of all species of a bird subdivide into I and the II categories.
Quality of fowl estimate on degree of its freshness which define organoleptic and measuring methods.
Organoleptic define appearance and color of a surface of a carcass, a beak, a mucous membrane of a mouth, an eyeball, hypodermic and internal a giro howl fabrics, a serous cover, a grudobryushny cavity, muscles on a cut; besides, define a consistence of a muscular fabric and a fowl smell.
Further research carry out by chemical, microscopic and histologic analyses.
Irrespective of fatness of a carcass should be without signs of damage and are received from a healthy bird.


Whole Chicken

Carcasses of chickens are delivered for sale in two types: cooled or freshfrost. They can be individually packed and in this case differ only a manufacturing firm or processer trademark. The packed giblets (a neck, heart, a liver and a stomach) usually are in a carcass. Boxes with chickens without giblets can be marked by WOGS abbreviation (without giblets - without giblets) or WOGN (without giblets and neck - without giblets and a neck). Skin color of broilers happens white or yellowish and, as a rule, depends on the natural components containing in a stern. Yellowish color, for example, means that in a stern of a bird there was more corn.

Broiler Breast Quarter


8-Piece Cut Broiler

Whole Broiler Leg

Whole Chicken Wing

9-Piece Cut Broiler

Chicken Wing Portion Mid Section with Tip

Broiler Halves

Broiler Split Breast with Back

Broiler Thighs

Broiler Leg Quarters

Cornish Hens

Chicken Wing Portion Mid Section

Chicken Wing Portion Drummettes

Broiler Split Breast Without Back

Boneless, Skinless Broiler Thigh Meat

Giblets, Gizzard, Heart, Liver & Neck

Boneless, Skinless Breast Meat

Boneless, Skinless Broiler Leg Meat

Chicken Feet, Chicken Paws


Chicken at the age from 6 till 8 weeks. Can be any gender and should have gentle meat. The weight of the whole potrosheny bird makes usually from 1,5 kg (3 pounds) to 2 kg (4,5 pounds). Broilers sometimes call "chickens for frying" (fryers).

Has the general with a characteristic broiler, except for weight of the cut carcass which makes from 2 kg (4,5 pounds) to 3,5 kg (7,5 pounds). Chickens for frying are processed at the age of 8-12 weeks and usually go on sale in the form of the whole carcasses.

The male chicken sterilized by a surgical way about 15 weeks are elderly. The weight of a giblets carcass makes from 2,5 kg (6 pounds) to 4 kg (9 pounds). Sometimes called by "Christmas birds", capons are well-fad, have tasty gentle meat and are recommended for a festive table. Capons go on sale in the form of the whole carcasses.

Chickens  rokonish  usually at the age from 5 till 6 weeks are called as chickens. The weight of a giblet carcass makes no more than 1 kg (2 pounds).

Mature chicken. Hens usually carry to this category layers Further can be classified as heavy and superficial, depending on breed or weight. Chickens are used for suppression or roasting in an oven, and forcemeat from their meat - for preparation of various semi-finished products.

Mature cock with the coarsened skin and tough dark meat. Cocks usually use as producers, and their meat - for preparation of various semi-finished products.

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