Processed Style: Smoked, Preserved, Cooked, Frozen, Fresh | Form & Cut: Sliced, Chopped, Quarter, Mechanically Separated | Cultivation Type: Conventional | Part: Tail, Heart, Liver, Feet, Gizzard, Leg - Thigh, Breast - Inner Fillet, Breast - Medallion, Breast - I Cut, Breast - Single, Breast - Double, Breast, Leg - Drumstick, Wing - Mid Wing, Wing - Prime Wing, Wing - Wing Tip, Wing - 2 Joints Wing, Wing - 3 Joints Wing, Wing, Whole - without Neck, Whole - with Neck, Whole | Bone: Boneless | Skin: With Skin, Skinless