Product Forms And Distribution

Traditionally, sized carcasses were marketed packed on ice in 60-pound boxes for distribution to retail outlets

(grocery stores and meat markets) and food service establishments (restaurants). Carcasses were either packaged whole or cut up prior to packing for retail sales. As the market shifted from primarily a whole-bird market to a cut-up-and-further-processed market, how birds are handled following chilling has become highly variable and depends on each individual processing plant's product mix and marketing outlets.

In the early 1970s, approximately 55% of broilers were distributed as whole carcasses, 35% as cut up, and fewer than 10% further processed. Today, fewer than 10% are marketed whole, about 55% as cut up and deboned, and about 35% are further processed.

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