https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3APoultry%2F37%2FenTranslations:Poultry/37/en - Revision history2026-07-04T08:24:44ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Poultry/37/en&diff=168115&oldid=prevFuzzyBot: Importing a new version from external source2025-08-25T11:48:15Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===Cuts of poultry===<br />
[[File:MIN Rungis volaille.jpg|thumb|In the poultry pavilion of the [[Marché d'Intérêt National de Rungis|Rungis International Market]], France]]<br />
Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked. The meatiest parts of a bird are the [[flight]] [[muscle]]s on its chest, called "breast" meat, and the [[walking]] muscles on the [[leg (anatomy)|leg]]s, called the "thigh" and "drumstick". The wings are also eaten ([[Buffalo wing]]s are a popular example in the United States) and may be split into three segments, the meatier "drumette", the "wingette" (also called the "flat"), and the wing tip (also called the "flapper"). In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (''teba-moto'' "wing base") and 手羽先 (''teba-saki'' "wing tip").</div>FuzzyBot