Frozen Chicken Leg Quarters for Wholesale Supply
A chicken leg quarter consists of the thigh and drumstick together and includes a portion of the back. This is different from a whole leg specification that may exclude the back portion, so the required cut line and amount of attached back should be identified in the RFQ.
Cut and grading specification
Buyers should state the preferred piece-weight range, acceptable back portion, skin coverage, joint and bone condition, trimming tolerance and any appearance requirements. Programmes for retail packs may need more uniform sizing than bulk processing or institutional supply.
Commercial applications
Leg quarters are widely traded as a substantial bone-in dark-meat cut for wholesale, retail, catering and foodservice channels. Their combined thigh-and-drumstick format makes them suitable for roasting, grilling, braising and portion-based menus.
Quotation requirements
State quantity, target grading, back-portion requirement, frozen format, packing, destination and shipment-document needs. Final shelf life, certification, origin and facility details are confirmed for the programme named in the approved quotation.
