according to the embodiment ( s ) of the present invention , various views are illustrated in fig1 - 6 and like reference numerals are being used consistently throughout to refer to like and corresponding parts of the invention for all of the various views and figures of the drawing . also , please note that the first digit ( s ) of the reference number for a given item or part of the invention should correspond to the fig . number in which the item or part is first identified . one embodiment of the present invention comprising a value whole poultry product meat cut having a whole poultry carcass with the breast meat and tenders cut away with the breast skin remaining in tack and with or without the wings removed teaches a novel product and method for making the product . the details of the invention and various embodiments can be better understood by referring to the figures of the drawing . the method comprises the steps of removing left and right breast lobes and ribs and cutting along left and right outer wall surfaces of the keel bone to release and remove the tenders from the keel bone , while leaving the breast skin attached . this process results in a semi - whole poultry cut or product minus the breast and the tenders . by way of illustration , a whole chicken carcass has had its feathers , neck , feet and internal organs removed . the whole chicken can be sold as a product . the hind quarter or leg quarter is the rear portion of the whole chicken carcass including thighs and drumsticks , but not including any significant portion of the chicken breast . leg quarters can also be sold as a separate product . the breast half of chicken is the front portion of the whole chicken carcass , including rib cage , keel bone , left and right breast lobes , and a back portion of the chicken . the wings can be considered as part of the breast half , but also can be removed to define a wingless breast half of chicken and the wings can be a separate product . the breast half of chicken also includes a wishbone which may optionally be removed , a portion of the back , which is typically removed and can include a small portion of the chicken neck , which is also typically removed . the tender or tenderloin or fillet strip ( tender ) is located along either side of the keel bone , adjacent to the breast lobe of the respective side . there are two tenders on each breast of chicken , located underneath respective left and right breast lobes . each tender is attached along a portion of its surface to the keel bone , and along another portion of its surface to the rib cage . the tender is a natural muscle which may be removed from the breast half as a single piece . there is a natural seam between each breast lobe and tender . each of the portions of the carcass may be sold as separate products and is a common practice . the breasts and tenders are the more premium cuts and are often sold separately . however , it is typical to further divide the carcass once the breasts and tenders have been removed to create further separate products , for example , leg quarters . the separation of the parts can be performed manually utilizing a sharp knife , or using a power cutting instrument . however , as outlined in the background , this may prevent realization of the maximum value of the carcass . the present invention , a semi - whole poultry cut minus the breast and tenders , can provide a resolution to this problem . the breast skin can be left in tact . as an alternative embodiment of the present invention , only the breast meat lobes can be cut away and removed while leaving the rib in tact . yet another embodiment can be cutting away and removing the breast along with the rib as described above , however , leaving the tenders in tact . various other configurations of the product is within the scope of the present invention including but not limited to cutting away and removing at least one breast and at least one tender . referring to fig1 , an illustration of a whole poultry carcass pre - marked for cut is shown . a carcass 100 can be initially marked in the breast area 102 as indicated by broken lines 104 . the marking can provide a cutting guide for initially making an incision cutting through the skin layer such that the skin can be pulled back to allow access to the breast and tenders while leaving the skin in tact . however , it is noted that in this illustrated embodiment , the breast skin is not completely severed and detached from the carcass . the skin remains in tact every where except for where the incision is made . referring to fig2 , an illustration of a whole poultry carcass with the initial cut of the skin and the skin pulled back exposing the breast is shown . the carcass 100 , is shown with the skin pulled back 202 after the t - like incision has been made as illustrated in fig1 . other type incisions can be made to accomplish the same task . once the skin has been pulled back 202 , the two breast lobes 204 are exposed for removal . a knife or other cutting means can be used to cut between the left and right breast and into the chest cavity separating the left and right breast rib cages and then cutting between the left and right rib cages and the keel bone to completely separate the breast from the carcass . the tenders can then be separated from the keel bone by cutting along the left and right outer wall surfaces of the keel bone . referring to fig3 , an illustration of a poultry carcass with the breast and tenderloin meat cut away and the breast skin folded back over the removal area is shown . once the semi - whole poultry cut product 300 has been created , the cut breast skin 302 can be draped back over the chest cavity giving the new poultry cut 300 the appearance of a whole carcass . the cut breast skin can be tacked or attached at select locations of the skin to other locations of the skin or to locations on the semi - whole carcass cut in order to hold the skin in place . the wings 306 and 304 can be allowed to remain on the semi - whole carcass or alternatively removed as shown in fig4 . referring to fig4 , an illustration of an alternative embodiment of a poultry carcass with the breast and tenderloin meat cut away and the breast skin folded back over the removal area and the wings removed is shown . locations 402 and 404 are an illustration of the locations where the wings were removed resulting in an alternative semi - whole carcass 400 . referring to fig5 a and 5b , an illustration of the aesthetic appearance of the poultry cut is shown . the front and rear views of the semi - whole poultry cut are illustrated to provide an indication of the whole poultry cut appearance . referring to fig6 a and 6b , an alternative illustration of pulling the breast skin back is shown . once the head of the carcass has been removed , an edge of skin is exposed . this edge 602 can be grasped by an operator and the skin can be pulled outward away from the carcass thereby separating or pulling away the skin 604 from the breast lobes area 606 and the pulled away skin can be folded down . the skin can be pulled away and downward as indicated by fig6 a and 6b thereby exposing the breast lobes . the skin should pull away easily as only a thin membrane attaches the skin to the meat . however , in order to assist in separating or pulling away the skin an operator can utilize a knife blade or other implement to insert between the breast skin and breast lobe . this alternative , provides for an alternative whole carcass without the incision lines or the need for overlapping the severed sections of skin . once the skin has been pulled back 608 , the two breast lobes 606 are exposed for removal . a knife or other cutting means can be used to cut between the left and right breast and into the chest cavity separating the left and right breast rib cages and then cutting between the left and right rib cages and the keel bone to completely separate the breast from the carcass . the tenders can then be separated from the keel bone by cutting along the left and right outer wall surfaces of the keel bone . an illustration of a poultry carcass with the breast and tenderloin meat cut away and the breast skin folded back over the removal area is shown , as referring to fig3 , however , in this case there is know incision line . once the semi - whole poultry cut product 300 has been created , the breast skin 604 can be draped back over the chest cavity giving the new poultry cut 300 the appearance of a whole carcass . the breast skin can be tacked or attached at select locations of the skin to locations on the semi - whole carcass cut in order to hold the skin in place . the wings 610 and 612 can be allowed to remain on the semi - whole carcass or alternatively removed as illustrated in fig4 , however , with no incision line in the breast skin . as illustrated in fig4 , an alternative embodiment of a poultry carcass with the breast and tenderloin meat cut away and the breast skin folded back over the removal area and the wings removed is shown , however , with no incision line for this embodiment . locations 402 and 404 are an illustration of the locations where the wings were removed resulting in an alternative semi - whole carcass 400 . again , referring to fig5 a and 5b , an illustration of the aesthetic appearance of the poultry cut is shown , however , for this alternative embodiment no incision would be present . the front and rear views of the semi - whole poultry cut are illustrated to provide an indication of the whole poultry cut appearance . one embodiment of the present invention is a method of creating a semi - whole poultry cut for a value deliverable product comprising the steps of cutting an incision through a breast skin of a poultry carcass and grasping the breast skin along an edge of the incision and pulling the breast skin away from left and right breast meat lobes and exposing the left and right breast meat lobes . the breast skin can be cut away from the breast meat lobe and pulled back . alternatively the breast skin can be simply grasped along an exposed edge in the neck area and the skin can be pulled outward separating the breast skin from the breast lobes and the breast skin can be pulled downward thereby exposing the breast lobe . once the breast lobe is exposed , the carcass can be cut between the left and right breast meat lobes and into a chest cavity separating the left and right breast meat lobes and left and right rib cages . the cut can be made between the breast meat lobes and along the line between the lobes and the cut can have sufficient depth to penetrate the chest cavity . the breast portions can be separated and removed by cutting between each of the left and right rib cages and a keel bone separating and removing left and right breast portions . the tenders can be removed by cutting between each of a left and right outer wall surface of the keel bone and each of left and right tenders respectively separating and removing the left and right tenders . once the breast portions and the tenders have been removed , the breast skin can be grasped along an edge and the breast skin can be draped over the chest cavity area . the value product can be a semi - whole poultry cut value product comprising an integral butchered poultry carcass having at least one of a breast portion and a tender cut away and removed and having a breast skin of the at least one breast portion draped over a chest cavity where the breast portion and tender has been cut away and / or pulled away and removed and further having a back portion and at least a leg quarter attached to the integral butchered poultry carcass . the various value whole poultry product meat cut examples shown above illustrate a novel method and product for delivering a targeted value product . a user of the present invention may choose any of the above meat cut embodiments , or an equivalent thereof , depending upon the desired application . in this regard , it is recognized that various forms of the subject value meat cut product could be utilized without departing from the spirit and scope of the present invention . as is evident from the foregoing description , certain aspects of the present invention are not limited by the particular details of the examples illustrated herein , and it is therefore contemplated that other modifications and applications , or equivalents thereof , will occur to those skilled in the art . it is accordingly intended that the claims shall cover all such modifications and applications that do not depart from the sprit and scope of the present invention . other aspects , objects and advantages of the present invention can be obtained from a study of the drawings , the disclosure and the appended claims .
an product and method providing for a value whole poultry product meat cut comprising a whole poultry carcass with the breast meat and tenders cut away with the breast skin remaining in tact . the semi - whole bird with the breast and tenders cut away with the breast skin in tact can be netted and / or packaged in a manner to have the look of a whole bird . the semi - whole poultry product can provide all of the normal meat yield to the consumer minus the breast and tender , while enhancing convenience , maintaining the appearance and aesthetic appeal and meeting the potential “ per - pound ” value of a whole chicken carcass .