Hi. I need your expertise on Chicken here. I am working for an F&B supplies 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? Any diagrams or pictures would be great. I'm totally clueless. Any help, info or referral to anyone would be very much appreciated. Thanks!