Cut-up Chart
Dutch Poultry Tech offers a range of cut-up machines designed for different poultry cuts. This overview presents all the available options, helping you find the right solution for your processing needs.
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Whole Wing
Product From the whole bird, the whole wings are cut. The wings can later be cut in to three pieces.
Drumette
Product The whole wing is cut into portions from which the drumette remains. The drumette can be deboned afterwards,
Wingette
Product The whole wing is cut into portions from which the wingette remains.
Wing Tip
Product The whole wing is cut into portions from which the wing tip remains.
Breast cap
Product The breast-cap is cut from the whole bird (without wings and back piece), the breast-cap can be used for fillet deboning machines.
Back piece
Product The back piece is cut from the whole bird.
Front half
Product The front half is cut from the whole bird (without wings) including back piece, the front half can used on cone deboning machines.
Vampira/pipistrelle
Product The vampira/pipistrelle is cut from the whole bird (with wings).
Anatomical leg
Product The saddle is split into two while the spine is removed, this provides the anatomical leg.
Thigh
Product The thigh it cut from the anatomical leg, and can be deboned afterwards.
Drumstick
Product The drumstick it cut from the anatomical leg or leg quarter, and can be deboned afterwards.
Leg quarter
Product The saddle is cut through the spine into two , this provides the leg quarter.
Thigh Chops
Product The thigh chop it cut from the leg quarter.
Tail
Product The tail is cut from the whole bird.
Gizzard
Product The gizzard is opened, deskinned and cleaned.