Chicken Fillets 90

Chicken Fillets 90 are skinless breast fillets supplied to the 90 grade, the smallest size in our fillet range. Fillet size decides plate presentation and cooking time, which is why grades are held and ordered separately rather than mixed together.

What it is

Breast meat, boned and skinned, as part of the same fillet range as every other grade we hold. Being the smallest grade, it is chosen where the fillet is one component of a dish rather than the centrepiece of the plate.

How it is prepared

Whole fillets, butterflied, batted, diced, strips, or portioned to a set weight, with marination to your own specification available on request.

Typical trade use

This grade suits small-portion dishes, sandwiches and wraps, salads, and any menu where the fillet supports the dish rather than fronts it. It sits just below Chicken Fillets 110 in our range. Where a leaner alternative from a different part of the bird is wanted, our Chicken Thigh Meat offers a fattier, more forgiving option for the same style of prep.

Ordering notes

Fast cooking and very lean — there is no fat layer protecting it, so a few minutes past done is the difference between juicy and dry. Confirm the portion count and any marinating specification when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why order a specific fillet grade rather than just breast fillet?

Size affects both plating and cooking time on lean, fast-cooking cuts like this, so ordering to a grade keeps portions and timings consistent across a service.

Can Chicken Fillets 90 be diced for me?

Yes — dicing, strips, butterflying and batting are all standard preparation options; specify what you need when ordering.

What’s the difference between this and Chicken Inner Fillets?

Chicken Inner Fillets are the small tender strip removed from underneath the breast, sold as their own item rather than as a grade of the main fillet.