Trade Descriptions and Diagrams for Chicken Breasts: Quarter and Tenderloin

Breast Quarter

A breast quarter is produced by cutting the front half along the sternum and back into two equal portions, and consists of a half breast with the attached wing and a portion of the back.

Tenderloin

A tenderloin is made by separating the inner pectoral muscle from the breast and the sternum. It may or may not include the tendon.

Images courtesy USDA.

Renee Shelton’s love for tri tip almost surpasses her love for cake. When she’s not tasting BBQ, she can be found at Pastry Sampler.