News and Product Information.....
PREPARED PRODUCTS: Tenderloins and tenders
IBreaded: 30% or less of total product weight in batter & breading.
Fritter Style: More than 30% of total product weight in batter and breading.
Pre Brown/Par fried/ Blanched: breading set in oil for color, Flexible fryer or oven use.
Tenderloins: whole muscle product hand pulled from keel. A "true" tenderloin. Most tender part of breast.
Tenders: whole muscle tenderloin or whole muscle breast strip or formed product made from breast meat.
Strips: Breast meat that has been cut into strips.
PREPARED PRODUCTS: Value Added Breast Fillets
Grilled/ Grill Marked/Char Marked: Product has look of authentic grill marks and grill cooked taste.
Portion Controlled Breast: PCB a boneless breast of specific weight such as 4, 8, 12 oz. usually with a half ounce tolerance.
Split: one lobe. half of heart shaped boneless breast split down keel line. Also called a fillet.
Whole Muscle: chicken as nature made it. Not chopped/formed or diced.
Tempura Style: tender puffy breading to duplicate handmade tempura batter. Mild background flavor compatible with number of sauces and added ingredients.
PREPARED PRODUCTS: Party Wings and Drummettes
Drummette: drummy. first joint of wing.
Dusted: lightly breaded crumbs or flour applied directly without batter.
Jumbo: Product from a 6 lb.and up live weight bird. Piece count of approx. 6- 9 pc per pound.
Large: Product from 5- 6 lb. live weight bird. Piece count approx. 8- 12 pic per pound.
Mid Joint: Second joint also called flat or paddle.
Party Wings: Disjointed wing. First and second joint, no third joint or "tip".
Ready To Cook: RTC Raw ready to cook product
Select: Harvested from 4.5 lb or less live weight bird. Piece count approx. 12- 16 pc pound.
Whole Wing: First, second anjd third joint . disjointed or attached.
Wing Tip: third joint or flap.
PREPARED PRODUCTS: Child Nutrition CN Full Cook Nuggets and Patties
Breast Patty or Breast Nugget: Boneless (bls), formed, battered and breaded all- white breast meat.
Chic-N-Fries: Breaded nuggets in the shape of french fries.
CN: Child nutrition
PreBrowned/ Par Fried/ Blanched: see above descriptions.
PREPARED PRODUCTS: Gourmet Stuffed Chicken Breast and Hors D'oeuvers
Koch Gourmet Products are hand crafted, center of the plate entrees. Freezer to oven with minimal preparation. Packed and labeled for ready to cook applications. Sectioned and Hand formed Stuffed Chicken Breasts. Whole Muscle Stuffed Chicken Breasts.
Applause Mini Chicken Appetizers: Profiles include Buffalo/ Blue Cheese, Pepper Jack and Bacon, Three Cheese Jalapeno and Cordon Bleu.
Block Frozen: bagged and frozen in bulk
Catch Weight: variable weight by the case
Chef Trim: excess edge fat removed. less waste/ labor/prep time.
CVP: Controlled Vacuum Packaged
Giblets: heart, neck, gizzard, liver
Heavy Fowl: Parent stock of broiler chickens. high calcium diet produce healthy eggshells and bones.
IF: individually frozen, not blocked together
IQF: Individually Quick Frozen, USDA inspection regulation standard
Marn: marinated , added moisture to improve/ enhance flavor. retain juices and extend hold times
PCB: portion control breast
Random: unspecified size and weight
SKLS: skin less
S/O: skin on
Tray Packed: packed individual ray cavities and ready to thaw.
Trimmed: leaf fat and tail removed
WOG: whole bird without giblets
WBF: whole butterfly breast
WRM: with rib meat
Pre-Browned Products perform best when cooked directly from the freezer. Do not re-freeze partially thawed product or softened product.
Product may not fry evenly..