Poultry breast

The premium cut of the bird, comprising the large breast muscle together with skin, ribs, breastbone, and shoulder girdle, separated from the carcass by slicing through the ribs close to the backbone. Paler, leaner, and milder than leg or thigh meat, it commands the highest price in many markets and suits quick cooking methods such as grilling and sautéing. Retailers sell it bone-in or skinned and boneless, and further processors slice or portion larger breasts for convenience products. Because its leanness punishes overcooking, precise time-temperature control keeps it juicy rather than dry.