Whole Chicken Without Giblets — Skin Trussed

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. The skin-trussed presentation gives the bird a compact shape suitable for roast-chicken lines, portion-controlled catering and consumer whole-bird packs. Unlike an untrussed carcass, its legs are held close to the body during packing and preparation.

Quality Details

Buyers should inspect the integrity of the skin used to secure the legs, the symmetry of the bird and the cleanliness of the cavity and skin surface. Excessive skin tears, torn wing joints, feather stubs and poor dressing detract from presentation quality. Weight class, hock trim, neck treatment and exact trussing method should be defined with the processor.

Wholesale Handling

The compact shape supports bagged or carton-packed distribution, although actual unit count depends on bird size and packaging. Appropriate barrier packaging should protect exposed skin against freezer dehydration. Each shipment should be identified by producer lot and the agreed storage regime.

Specifications

Product

Whole Chicken Without Giblets — Skin Trussed

Category

Whole Birds

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