As a white meat, it is naturally low in fat and high in protein. Harvest: The process starts with the live bird, which is raised in controlled agricultural environments specifically bred for meat production.
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The Commercial Processing Journey Understanding where chicken tenderloin comes from involves looking at the supply chain of modern poultry production. To truly appreciate this versatile ingredient, it is essential to look beyond the wrapper and understand the agricultural origins and physical definition of this popular protein.
The tenderloin, being a specific strip of meat, is either manually separated or cut away from the main breast cavity to meet specific grade requirements. This specific cut is not a random assortment of meat but a precise anatomical section that requires understanding of poultry biology.
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Processing: At the facility, the bird is processed, and the carcass is broken down into primal cuts. When a chicken is processed, the breast is split horizontally.
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