Frozen chicken is the most traded protein in the world by volume. Brazil alone exports over 4 million tonnes annually, reaching more than 150 countries. For wholesale importers, understanding cut specifications is essential to placing the right order.
Common frozen chicken cuts
Whole chicken
Sold as whole griller or whole broiler, typically in the 900 g–1.4 kg range. Popular in Middle Eastern and African markets.
Leg quarters (MDM-free)
Back-attached leg including thigh and drumstick. One of the highest-volume export items globally due to competitive pricing.
Drumsticks
Individual drumsticks, IQF (individually quick frozen) or block-frozen in cartons. Widely used in food service.
Chicken wings
Two-joint (mid-joint + tip) or three-joint (including drumette). High demand in East Asia and Africa.
Boneless skinless breast
Premium cut with the highest per-kilo price. Used in food service, further processing, and retail.
Chicken paws and feet
Paws (no nails, plantar skin removed) command premium prices in China and Southeast Asia. Feet (with nails) go to different markets at lower prices. Grading (A/B/C) depends on size, colour, and skin condition.
Gizzards and other offal
Chicken gizzards, hearts, and livers are traded separately. Gizzards are particularly popular in West Africa and parts of South America.
Key specifications to confirm
When placing an order, always confirm:
- Cut type — exact anatomical specification
- Frozen method — IQF vs. block frozen
- Packaging — carton weight (typically 15 kg or 20 kg master cartons)
- Glaze percentage — ice glaze adds weight; typical range is 0–15%
- Size range — e.g. drumstick weight per piece
- Shelf life — typically 12–24 months at -18 °C
Understanding these specifications prevents disputes and ensures the product matches your market's requirements.