Chicken Lower Backs

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 residual dark or white meat, depending on the separation method. They are used primarily by processors and foodservice operators for stock making, soup bases and cooked poultry preparations in which flavor is extracted from the bones and surrounding tissue.

Quality Details

Buyer requirements should define the separation from upper backs, the amount of attached tail or pelvic material, and the treatment of kidney remnants and excess fat. A suitable grade addresses cleanliness, discolored tissue, foreign matter and excessive bone splinters. The intended meat content should not be inferred from the generic name alone.

Wholesale Handling

Lower backs are usually consolidated into lined bulk cartons and purchased by net weight. The cut should be identified on documentation as lower backs rather than a mixed carcass frame. Sturdy packaging, accurate lot coding and temperature control support commercial distribution.

Specifications

Product

Chicken Lower Backs

Category

Specialty Cuts

Storage temperature

Frozen storage guidance: -18°C or colder; verify actual product label

Transport temperature

General quick-frozen transport guidance: -18°C or colder; confirm contract setpoint