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Chicken - wings, feet, carcasses, backs
Chicken feet
Chicken feet are a part of the chicken that is eaten in Chinese, Trinidadian, Jamaican, South African, Peruvian, Dominican, and Philippine cuisine. Most of the edible meat on the feet consists of skin and tendons, without much muscle. This gives the feet a distinct texture different from the
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Chicken Upper Backs
Chicken Upper backs available, please get contact us for more information.
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Products for Sale
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- Chicken - wings, feet, carcasses, backs
- Turkey - wings, skin, tails, gizzards
- Duck - webs, gizzards, wings, tips, livers
- Other poultry - geese, hens, layers, breeders
- Beef - Scottish, forequarters, hindquarters
- Veal - Sirloin, rump, cutlets, ground, mince
- Lamb - bones, cheek, trunk, skirt, trim
- Chicken backs - upper back / lower backs
- Mutton - backstraps, trimming, legs, shanks
- Pork - shoulder, loin, belly, sides, collar
- Buffalo - diced, ground, compensated meat
- Game - venison, pheasant, partridge, rabbit
- Further processed / value added / coated
- Carcases - upper backs, frames, carcass
- Bones - femur, tibia, soft, breast, brisket
- Mince / Baader meat - ground poultry, 3mm
- MRM / MDM / MSM mechanically deboned
- Necks - chicken necks, turkey necks, neck
- Offal - Liver, gizzards, hearts, tripe, udders
- By-Products - testicles, skin, tongues, paws
- Fifth quarter - tails, heads, paw, ears, pizzle
- Pet food raw materials - plucks, lungs, lobes
- Animal Fats - cutting, back, liquid fats
- Edible oils - chicken oil, tallow, fish oil
- Animal meal / fish meal / protein meal
- Vegetables - peas, carrots, corn, brocolli
- Fruit - I.Q.F, puree, raspberries, mango
- Dairy - commodity dairy products, powder
- Cod - Atlantic, Pacific, Fjord, line caught
- Haddock - fillets, loins, blocks, H&G, formed
- Whiting - Atlantic, Sourthern, blue whiting
- Alaska Pollock - fillet, H&G, mince, blocks
- Bass - skin-on fillets, I.Q.F, hog, sea bass
- Perch - ocean, fresh water, PBO, filleted
- Redfish - seafrozen fillets, PBI, skinless
- Snapper - Red snapper boneless fillets
- Hoki - New Zealand, Magellanicus, defatted
- Hake - Capenses, Hubbsi, Gayi, Merluzza
- Salmon - Atlantic, Pacific, coho, wild fish
- Tilapia - whole round, skinless, boneless
- Barramundi - portions, skinless, boneless
- Trout - farmed trout, smoked trout, layered
- Tuna - Yellowfish, Bigeye, cooked / canned
- Pangasius / Basa - catfish, cobbler, panga
- Pelagic / Herring - flaps, single fillets, round
- Pelagic - Mackerel - fillets, smoked, whole
- Scallops - scallop meat, queen, king, roe
- Roes - herring, groundfish, whitefish, roe
- Flat - sole, plaice, dover, lemon, yellowfin
- Halibut - Greenland, Atlantic, Pacific
- Coley / Saithe - G&S (gutted and scaled)
- V-cut, J-cut fillets, single, butterfly, filleted
- H&G - headed & gutted whitefish/ground fish
- Smoked - Scottish smoked salmon, pellicle
- Fish loins - center cut, tails / tail section
- Shellfish / Crab / Mussels / Clams / Oyster
- Prawns / Shrimps - cold water, warm water
- Squid - illex argentinus, pacificus, bartrami
- Cephalopods - cuttlefish, octopus, squid
- Surimi - sticks, claws, chunks, flakes, bulk
- Fish mince / Baader - cod, haddock, salmon
- Frozen fish fillets - skin-on, skinless, graded
- Frozen fish blocks - trim, flaps, bellies, bits
- Fish frames - whitefish, pelagic, salmon