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The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is ...
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the animal. [1] [2] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). [3]
Chicken tenderloins, also called chicken tenders, are technically a piece of the breast meat, but easily removed and sold separately. You can find them sold with in the fresh meat section or ...
Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken steaks. There are two fillets in a chicken, and they are each a few centimetres long and about 25 mm (1 in) or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum.
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For example, a 3.5 ounce serving of dark meat chicken with skin has more than twice the calories of the same serving of white meat skinless chicken. It also has 18 grams of fat, as compared to 2 ...
The oldest state fair is that of The Fredericksburg Agricultural Fair, established in 1738, and is the oldest fair in Virginia and the United States. [1] The first U.S. state fair was the New York, held in 1841 in Syracuse, and has been held annually since. [2] The second state fair was in Detroit, Michigan, which ran from 1849 [3] to 2009. [4] [5]
Owned by the same family since 1963, Chicken Galore adds some spice to the Northeast chicken-and-fry basket formula with a zesty yet thin buttermilk batter and steak fries that deviate from the ...