POULTRY CUTS

• Base all cutup prices off of a whole chicken.​
• Cutup a whole chicken, weigh it out and do your own math.​
• Whole cutup chickens do not vacuum seal well.​
• We also didn't sell these very well and only offer thru the CSA.​
• We also tried “half” chickens and had the same issues.​
• Do skin on, bone-in breasts if possible​
• Leave the wish bone and cartridge, not the “rib”.​
• Rule of thumb: Chicken breast should be 2X (+) your whole chicken price/lb.​
• Package your dark meat as a “leg quarter”​
• Thighs sell really well and drumsticks do not.​
• Make someone buy the drum to get the thigh.​
• Package two “chicken frames” together to help move them along.​
• Keep giblets and feet for added profit, but do the math carefully!​