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Anyone knows about chicken shoulder?

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Hi. I need your expertise on Chicken here. I am working for an F&B company and I have a customer requesting for a specific part of the Chicken, that is the Chicken Shoulder Meat.

It is supposed to be a small piece of meat from the shoulder that is very tender and it is especially liked by the Japanese. But I have no idea where exactly it is located at and the way to cut it. Someone told me it is near to the outer breast of each side.

Does anyone knows where the chicken shoulder part is? And is there a specific way of cutting to derive the meat? A diagram would be great. I'm totally clueless. Any help, info or referral to anyone would be very much appreciated. Thanks!
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Location: Currently in Lake Stevens, WA. Home in Spokane
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The term 'shoulder' generally refers to the area between where the neck, and superior limbs enter the body. Think of the chicken's wings as its 'front legs'. I am guessing that this specialty cut is from that region - between the neck and the wings. Since this is a special request from a customer, I would try to find a Japanese chef, and ask him for precise information on exactly what they consider the shoulder meat.

In American cuisine, it is common to see "Breast meat, with ribs attached". Perhaps, they are referring to that tasty (and tender) morsel that is at the top edge of the ribs.

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Hello Choya, et al,

Wow...that made me "dust off" the old search and language skills...

If it wasn't my love for Asian culture...and chickens...I would have had a much hard time with this question...

Niwatori kata niku 鶏肩肉...or...chicken shoulder indeed a delicacy as is skin, liver, heart, the tail, feet, stomach, pelvis medallions, and several other parts Westerners tend to passover and/or discard.

It can be (depending on region and prefecture) the top of the major wing bone that attaches to the breast and/or that region of the breast...very good meat smoked, grilled or in soups.

Hope that helps...

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