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Focus on thigh meat value

6 Feb 2018

• 6 Feb 10:30

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Up to 36% of the broilers carcass weight out of Western European poultry processing facilities is leg meat. For the most part this ends up in a frozen state on the world market. By that leg meat is greatly undervalued. Focusing on valorisation of thigh meat can be highly profitable. Everywhere around the world the process of poultry slaughter and processing is more or less standardised. That said, the way the end product is valued, differs a lot. Whereas in European countries the main focus is on breast fillets, Asian countries tend to value leg cuts the most. Here it is the breast that end up in the bargain buckets. European processors have a history of putting the legs. Read more...