Chicken Inner Fillets

Chicken Inner Fillets are the tender strip that sits underneath the breast, removed and supplied separately from the main fillet. Uniform in size and quick to cook, they need no further portioning, which is why they suit high-volume service.

What it is

A distinct small cut rather than a grade of the main breast fillet, boneless and skinless, sold within the same fillet range as our numbered grades.

How it is prepared

Whole, with the tendon removed, or marinated to your own specification — all confirmed at the point of order.

Typical trade use

These are used for goujons and strips, skewers, salads, wraps and children’s menus, where a small, consistent piece of breast meat is needed without any cutting or trimming on site. For a fuller-sized fillet from the same part of the bird, Chicken Fillets 090 is our smallest numbered grade.

Ordering notes

Being thin and lean, they go from done to overcooked very quickly, so batch sizes and timing matter more here than on larger cuts. Confirm whether you want the tendon removed when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Are inner fillets the same as a small breast fillet?

No — they are a distinct strip of muscle from underneath the breast, not a smaller grade of the main fillet. Chicken Fillets 090 is our smallest numbered breast fillet grade if that’s what you’re after instead.

Do you remove the tendon before supply?

Yes, on request — tell us when ordering and we will remove it for you rather than leave it for your kitchen to trim.

Why are these popular for high-volume service?

Their uniform size means no further cutting or portioning is needed on site, which speeds up prep in a busy kitchen.