POULTRY

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Technical Examples
  1. The present invention relates to a semi-boneless poultry product and a method of making thereof wherein bones of a poultry carcass are removed and the remaining meat portion of the carcass forms an integral butchered cut that can be stitched closed and trussed, wrapped or netted to appear as a whole poultry carcass. The poultry product prepared in this way retains the aesthetic appearance of a whole poultry carcass, but is more easily prepared and served.