Focus on thigh meat value

Up to 36% of the broilers carcass weight out of Western European poultry processing facilities is leg meat. For the most part this ends up in a frozen state on the world market. By that leg meat is greatly undervalued. Focusing on valorisation of thigh meat can be highly profitable. Everywhere around the world the process of poultry slaughter and processing is more or less standardised. That said, the way the end product is valued, differs a lot. Whereas in European countries the main focus is