Poultry
Chicken, turkey and other poultry lines for everyday service, events and seasonal menus.
Prepared around the brief.
Whole birds, breasts, supremes, legs, wings, dice and mince can be supplied in formats suited to catering production.
The list below is a practical starting point. Availability, weights, trim and pack requirements should be agreed with the team before ordering.
This is a guide, not a fixed catalogue. Add the cuts you want to discuss to your enquiry list and include weights or preparation notes.
Typical cuts & forms
- Whole chickens and turkeys
- Breasts and supremes
- Thighs, drumsticks and wings
- Diced and minced poultry
- Seasonal turkey lines
Availability varies by bird, specification and season. Contact the team before finalising a menu or event order.
Schools & Education
Consistent, specification-led meat for school, college and education catering teams.
Contract Catering
A practical, documented supply service for contract caterers managing consistency across sites.
Universities & Venues
Flexible butchery support for campus kitchens, events, conferencing and busy venue operations.
Hotels & Banqueting
Supporting hotel kitchens across breakfast, banqueting, events and restaurant service.
“I have been using Midland Foods for 18 months now and from the change over to date the quality and service has been first class, many thanks.”
Questions about poultry
Straight answers before you send a specification.
Discuss your poultry requirements.
Send the cuts in your enquiry list with the weights, trim, volume and service notes that matter.