Recorte de pechuga de pollo

 

Smart Chicken is a whole different bird just by looking at the package. Recorte de pechuga de pollo  We don’t have to tell you that we take pride in how our birds are raised and processed—you can see (and taste) the difference for yourself. But, there’s a lot to know about the chicken industry, and the fact that every single chicken is deboned and trimmed by hand, by trained staff members, is something altogether unique. Chicken is something we all eat, and for many of us chicken breasts is an essential part of at least two or three meals of the week. Although you can find chicken breasts bone in, bone out, skin on, skin off, you still need to do a little bit of cleaning with those breast fillets. The general rule is to remove anything white, yellow, or bloody in order to have a perfectly clean piece. Chicken meat is a dietary product that can effectively replace different types of meat, for example, pork, lamb or beef. It is an excellent source of proteins and amino acids, with a low-calorie content. As far as white meat is concerned, white meat contains less fat and red meat is rich in iron. But did you know that in addition to all the known parts of the chicken meat, there is also that part that is called trimming? The breast halves should each have a flap of meat called the chicken tenderloin (or chicken tenders or strips). Lifting the tenderloin should reveal a white tendon. I recommend two ways to trim off this tough tendon. The most popular method is to grab the tendon with your fingers and pull on it while scraping with your knife to release the tendon from the breast.