Explore the Monogram Appetizers, LLC poultry range, including whole birds and selected cuts. Review the available product formats, browse by category and request confirmed packaging specifications from the business.
Product availability and specifications are subject to verification.
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Browse individual cuts and whole-bird formats. Each product page provides an enquiry pathway while confirmed weights, carton packing and availability are prepared.
Frozen Chicken Paws are the foot portion of a chicken, cut below the lower leg so that the toes and a short section of the metatarsus remain.…
Frozen Chicken Feet comprise the complete lower leg-and-foot section beneath the hock, including the metatarsus and toes. Compared with chicken paws, feet retain a longer portion of…
Frozen Whole Chicken is an intact, eviscerated bird prepared without giblets and presented in the untrussed style, with the legs left in their natural position rather than…
Frozen Chicken Wings are the wing portions removed from the shoulder joint of a dressed chicken. A full wing normally contains the drumette, the two-bone flat and…
Frozen Chicken Mid-Joint Wings, also called wing flats or wingettes, are the middle segment of the wing between the drumette and the tip. Each flat contains two…
Frozen Chicken Wing Tips are the narrow outermost sections of the wing, separated beyond the middle wing flat. Made up chiefly of skin, connective tissue and small…
Frozen Chicken Wing Drumettes are the first, meatiest segment of the wing, running from the shoulder to the elbow joint. Each piece contains the humerus bone surrounded…
Frozen Chicken Two-Joint Wings consist of the first and second wing segments—the drumette and flat—left connected at the elbow, with the outer tip removed. This two-part wing…
Frozen Chicken Breast is the bone-in, skin-on breast portion of a dressed chicken, retaining the breastbone and rib structure together with the overlying skin. It offers a…
Frozen Boneless Chicken Breast is breast muscle separated from the rib cage and breastbone to provide a versatile lean white-meat cut. This catalogue item corresponds to a…
Frozen Chicken Thighs are the upper part of the leg, separated from the drumstick at the knee and from the body at the hip. The cut contains…
Frozen Boneless Chicken Thighs are cut from the upper leg after removal of the femur and other unwanted bone fragments. They retain the rich flavor, darker color…
Frozen Chicken Drumsticks are the lower part of the leg, separated from the thigh at the knee joint and from the foot at the hock. Each bone-in…
Frozen Chicken Leg Quarters combine a bone-in thigh and drumstick with a portion of the adjoining back and pelvic area. The larger bone-in portion retains dark meat…
Frozen Chicken Gizzards are the thick-walled muscular stomachs of poultry, prepared as edible giblets after separation from the digestive tract. Their firm, distinctive texture makes them suitable…
Frozen Chicken Hearts are the small, compact muscular organs removed during poultry processing and prepared as edible giblets. Their dense but tender texture and rich poultry flavor…
Frozen Chicken Liver is the edible liver separated from the poultry carcass and prepared as a delicate organ-meat product. Its soft texture and pronounced flavor make it…
Frozen Chicken Skin is the outer skin removed during poultry cutting and boning operations. It contains natural poultry fat and connective tissue and is used in selected…
Frozen Chicken Cartilage refers to the flexible connective tissue separated from specified poultry skeletal or joint areas. Unlike hard poultry bone, cartilage has a firm, resilient bite…
Frozen Chicken Knee Cartilage is a specialized poultry joint cut obtained from the knee area where the thigh and drumstick meet. These small pieces have a pronounced…
Frozen Chicken Bones are skeletal portions remaining from chicken cutting and deboning, potentially including back, rib, breast and leg bones depending on the specified mix. When produced…
Frozen Chicken Combs are the fleshy crests removed from the tops of poultry heads. They are an uncommon specialty offal item with a distinctive shape and gelatinous…
Whole Chicken Without Giblets — Legs in Skin is an eviscerated whole bird presented with the legs secured in a skin fold rather than tied with string.…
Whole Chicken Without Giblets — Skin Trussed is a dressed and eviscerated whole chicken whose legs are restrained using its own skin rather than external butcher's string.…
Whole Chicken Without Giblets — String Trussed is an eviscerated whole bird with the legs fastened using food-suitable trussing string to maintain a neat roasting shape. The…
Chicken Half is one side of a whole dressed bird produced by a lengthwise cut through the breast and back, yielding two approximately equal portions. A half…
Double Chicken Breast Fillet is a joined pair of breast fillets taken from either side of the breastbone and presented as a broad, approximately symmetrical cut. Depending…
Chicken Leg is the complete hind limb removed from the carcass at the hip joint, comprising the thigh and drumstick joined at the knee. This substantial dark-meat…
Chicken Leg Meat — Boneless, Skin On is dark meat removed from the thigh and drumstick sections of a whole chicken leg while retaining the natural skin.…
Chicken Leg Meat — Boneless, Skinless is the dark muscle meat obtained by deboning the thigh and drumstick and removing the outer skin. It provides a flavorful…
Chicken Upper Backs are the upper or anterior portions of the chicken backbone removed during carcass cutting, generally associated with the shoulder and upper rib area. These…
Chicken Lower Backs are the posterior backbone and pelvic-region pieces separated from a dressed chicken during portioning. These cuts can contain vertebrae, pelvic bone, attached skin and…
Chicken Necks are the elongated cervical sections removed from dressed poultry after the head is separated. They comprise a chain of small neck vertebrae with attached muscle,…
Whole Hen Without Giblets — With Neck is a dressed, eviscerated mature hen presented as an intact bird with its neck retained and the edible giblets removed.…
Hen Half is one longitudinal half of a dressed mature hen, divided through the breast and back to produce two sides containing corresponding breast, wing and leg…
Hen Wing is the wing portion removed at the shoulder joint from a mature hen rather than a young broiler. A whole hen wing can include the…
Hen Leg Quarter combines the thigh and drumstick of a mature hen with the adjoining section of the lower back. The cut contains dense dark meat, skin,…
Hen Carcasses are dressed carcass or carcass-frame products originating from mature hens. In trade, this description can refer either to an eviscerated whole hen or to a…
Hen Feet are the lower leg-and-foot portions from mature hens and contain small bones, skin and connective tissue. The cut is distinct from a shorter hen paw…
Product names and photographs are shown for enquiries. Weights, prices, packing, origin, certification and current availability must be confirmed before ordering.
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