Interactive Chart
The Cut Map
Where every cut sits on the animal. Pick a species, then hover a primal or a cut name to light it up on the chart — and hover the chart to find the cuts in each primal.
Poultry · 5 primals
Breast
2- Chicken SuprêmeThe most refined of the classical chicken butchery cuts — a skin-on breast with the first wing joint attached, built to present beautifully on a plate.
- Duck Butchery — Magret vs. Confit LegThe fundamental split of a fattened duck: the magret breast scored for pan-searing, the leg separated for slow confit — two radically different cuts demanding opposite cooking philosophies.
Wing
1Thigh
3- Chicken Thigh — Bone-In vs. BonelessThe most versatile poultry cut — the thigh's dark, fatty, collagen-rich muscle performs brilliantly bone-in for braises and high-heat roasts, and transforms into a flat, skin-on canvas for Japanese teriyaki, Persian khoresh, and Western pan-sears.
- Japanese Honetsuki-Boning (Poultry)A Japanese single-stroke boning technique that removes the leg bone while keeping the skin flawlessly intact and the meat in a flat butterflied sheet.
- Poultry Ballotine PreparationA whole leg or bird boned out, stuffed, and rolled into a self-contained cylinder — the French technique that transforms humble poultry into elegant form.