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This cut consists of back bone, thigh, and drumstick and bishop nose. The back quarters is obtained by cutting the half back portion of chicken across the backbone( sacral lumbar)
Whole Chicken Leg (without backbones) – JC The Whole Chicken Leg cut is obtained by cutting at the natural seam through the hip joint (articulation between the femur and the pelvis) of a whole chicken. The cut consists of THIGH and DRUMSTICK and may include pelvic meat.