Broiler trade names may confuse the consumer. What is the difference between the different parts, really?
Now it’s time to tell you what different chicken parts you can find in stores and what they mean.
Breast fillet
Broiler breast fillet is a whole, boneless fillet.
Chest clip
A brisket is a bony and leathery piece with a fillet inside.
Tenderloin
Tenderloin refers to the small strip-like muscle attached to the chicken fillet.
Fillet steak
A fillet steak is a steak cut from a fillet.
Minute steak
Minute steak is a trade name that means a steak that is thinner than a regular steak.
Thin section
The products sold under the name Ohutleike are thinner steaks cut from breast fillet. Thin products cook faster than thick breast fillets, so they are suitable even for busy cooks.
Steak cut
The steak is cut from a boneless chicken thigh. It is clearly fattier than fillet products and is suitable, for example, for grilling, as the meat does not dry out.
Calf thigh, calf pieces and wing pieces
The highest fat content is in leg thigh, which, as the name suggests, is chicken leg thigh. The moth pieces, on the other hand, are cut from moth legs and the wing pieces from a wing.