40 products

Chicken

Chicken is Meat Fest’s second-largest range, covering whole birds, portioned cuts and offal across seven groups. Whole birds are supplied across a range of weight grades, fillets are graded by size for even cooking, and the wings, legs and thighs groups cover the individual portioned cuts used in food service. A separate offal group and a game birds group complete the range.

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How the range is organised

Weight and size grading matters more in Chicken than in any other range: Whole Chicken and Chicken Fillets are both split into several size grades so that kitchens can order a consistent portion size rather than a mixed batch. Common starting points include Whole Chicken 1500, Chicken Fillets 170, Chicken Drumsticks and Chicken Thighs.

Chicken groups at a glance

Group Typical use
Whole Chicken Roasting and spatchcock, across several size grades
Chicken Fillets Grilling and pan-frying, graded by size
Chicken Wings Frying, grilling and BBQ
Chicken Legs Roasting, curries and traybakes
Chicken Thighs Grilling, curries and traybakes
Chicken Offal Stocks, pâté and specialist dishes
Game Birds Individual roasting portions and slow cooking

Frequently asked questions

How are whole chickens graded?

Whole chickens are listed across several weight grades so a kitchen can order a consistent bird size rather than a mixed batch; the same applies to fillets, which is graded by size.

What is included in the Game Birds group?

Game Birds covers poussin and quail alongside two further named whole-bird products, a further named whole-bird listing and Boiler Chicken — smaller whole-bird and specialist formats sold separately from the standard whole chicken grades.

Can chicken cuts be prepared to a specific specification?

Yes. Bone-in or boneless, skin-on or skinless, and portion size are specified by the customer and passed to the butchers as given.

Related categories

Chicken is ordered alongside Lamb and Beef by many kitchens, and a chicken doner option is listed in the Doner range.