CHICKEN
Chicken serves as one of the most common meats in the world. Chickens raised specifically for meat are called broilers. It is butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Typically, the muscle tissue (breast, legs, thigh, etc), livers, and gizzard are processed for food.

Some processed chicken breast cuts are thought to be the blackish meat surrounding and in between the rib cage. The breast is cut from the chicken and sold as a solid cut, while the left over breast and rib meat is stripped from the bone through cooking or solvents. The resulting meat is reduced and processed with stabilizers and additives into its consumer form.