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The term fresh on a poultry label refers to any raw poultry product that has never been held below 26°F. Raw poultry held at 0°F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0 and 25°F. 

Cuts are fraction with or without skin and  with or without bone. For export the wing is marketed as drumette, mid-wing and wing tip. Although the breast is the major focus for the different sectors of the meat industry, the thigh and drumstick are the most consumed products, mainly in the South, Southeast and Midwest regions of Brazil. 

Chicken carcass is the product without viscera, usually weighing below 2000 g for use in the meat products industry (as cuts). Above this weight, it is more used for frozen whole. Some authors describe the carcass: with or without neck, head and viscera edible.