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Information About Brazilian Chicken Meat

Fresh or Frozen: The term fresh on a bird's label refers to any raw poultry product that has never been kept below 26 ° F. Raw birds kept at 0 ° F or less should be labeled as frozen or previously frozen. No specific labeling is required for raw birds stored at temperatures between 0 and 25 ° F.

Cuts (Meat x Bone): Cuts are fractions with or without skin / bone and mutilations. For export, the wing is marketed as drummette, mid-wing and wing tip. Although the breast is the main focus of the various sectors of the meat industry, the thigh and drumstick are the most consumed products, mainly in the South, Southeast and Midwest regions of Brazil.

Carcass: Chicken carcass is the product without guts, usually weighing less than 2,000 g for use in the meat products industry (such as cuts). Above that weight, it is mostly used for frozen integers. Some authors describe the carcass: with or without neck, head and edible viscera.

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