Chicken Upper Backs

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 bone-in pieces can retain varying amounts of meat and skin and are commonly used in stock, soup-base and poultry-flavor production. They are distinct from lower backs, which come from the pelvic or tailward section of the carcass.

Quality Details

The cut line between upper and lower back needs to be defined so the buyer receives a consistent portion. Inspection should focus on attached rib and vertebral bone, residual skin and meat, cleanliness, kidney or organ remnants and excessively sharp splintered edges. Bone-to-meat yield will differ with the processor's trimming method.

Wholesale Handling

Upper backs are generally packed by net carton weight for bulk foodservice or processing use rather than by exact piece count. Strong lined cases should control puncture risks from projecting bone. Product labels should distinguish upper backs from mixed backs and necks.

Specifications

Product

Chicken Upper 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