Page 188 - Agriculture_Form_Three

Agriculture for Secondary Schools

Forequarter
Mid-Joint wing Drumette (breast and wing)
Wing tip
3-Joint wing
Neck

Breastfillet
without skin
Breast, skin-on
bone-in

Innerfillet
Whole leg

Thigh Leg quarter
Drumstick with back bone

Figure 8.9: Whole chicken carcass and cuts of chicken
Packaging, cooling and storage

After dressing the carcass, it is packed for sale at the butchery. Packaging can be
done to whole carcass or in cuts by wrapping each in thin layer polythene or any
other materials that are not corrosive to meat. After packing, the pieces are stored at
cool temperature ready for sale.

Activity 8.3
Perform the following tasks:
1. Attempt to obtain a live chicken and slaughter it according to the prescribed
procedures.
2. Dress the carcass into 7 distinct parts. Find out if the size of the parts are saleable.
3. Suggest the best carcass dressing methods for sale at your area.

Exercise 8.2

Answer the following questions:
1. What is the importance of using a cone machine in slaughtering chickens?
2. Mention any six parts of broiler meat cut.

Student’
Student’s Book Form Twos Book Form Three
177

10/01/2025 12:31
AGRICULTURE FORM 3 9.11.2022.indd 177
AGRICULTURE FORM 3 9.11.2022.indd 177 10/01/2025 12:31