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Separating Breast from Body |
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With poultry shears, kitchen scissors, or a sharp
boning knife, sever the ribs between the breast and
back. Cut from the cavity end toward the neck end on
both sides. Bend the breast and back halves apart,
exposing the joints at the neck that connect the two
halves. Cut through the joints. |
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Cutting Breast in
Half |
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Set the breast skin-side down. With a
boning knife, cut down the center of the breast along the groove left by the
breastbone. You will now have two half-breast portions. |
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Packaging / M.R.P. |
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Packaging
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M.R.P. (Rs.) |
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Per Kg |
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240 |
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Chicken Breast with Bone: |
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