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Chicken Parts (This Section Under Construction 03/05/2024, sorry for the inconvenience )
Chicken Whole
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of the first segment (drum- mette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A "whole bird" comprises an intact carcass containing all components such as the breast, thighs, drumsticks, wings, back, and abdominal fat. The head, feet, and tail may or may not be present. Additionally, the giblet pack, which includes the gizzard, heart, liver, and neck with or without skin, is included as separate parts
Whole Bird
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Breast
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of the first segment (drum- mette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Leg Quarter (R)
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of the first segment (drum- mette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Drumstick (R)
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of the first segment (drum- mette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Leg (R)
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of the first segment (drum- mette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Thigh (R)
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of the first segment (drum- mette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Wing (R)
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of the first segment (drum- mette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A “whole wing” is produced by cutting the wing from a whole bird without giblets at the joint between the humerus and the backbone. The wing consists of: the first segment (drummette) containing the humerus that attaches the wing to the body, second segment (flat) containing the ulna and radius, and the third segment (tip) containing the metacarpals and phalanges.
Whole Bird
A “first and second segment wing” is produced by cutting a whole wing between the second and third wing segment. The third segment (tip) is removed. The first and second segment wing consists of the segment containing the humerus that attaches the wing to the body (drummette), and the segment containing the ulna and radius (flat).
Whole Bird
A “second and third segment wing” is produced by cutting a whole wing between the first and second wing segment. The first segment (drummette) is removed. The second and third segment wing consists of: the segment containing the ulna and radius (flat), and the segment containing the metacarpals and phalanges (tip).
Whole Bird
A “first segment wing ” (wing drummette) is produced by cutting a whole wing between the first and second segments. The second and third segments (flat and tip) are removed. The first segment wing consists of the first segment containing the humerus that attaches the wing to the body.
Whole Bird
A “first segment wing ” (wing drummette) is produced by cutting a whole wing between the first and second segments. The second and third segments (flat and tip) are removed. The first segment wing consists of the first segment containing the humerus that attaches the wing to the body.
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About Canexim Trading Ltd.
At Canexim Trading, we specialize in importing and exporting premium-quality meats and seafood. With a focus on chicken, beef, pork, and seafood, we bring you the freshest and most flavourful products from trusted sources worldwide. Our commitment to excellence ensures that you'll receive top-grade meats and seafood delivered straight to your doorstep. Explore our wide selection and experience the true taste of quality.
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