Poultry supply for different kitchen requirements.
Explore live-bird sizes and FarmReem's growing range of whole, cut and boneless poultry supply options for professional kitchens.
Live broiler supply is currently available for direct commercial orders. Processed, cut, and boneless chicken products are supplied through the FarmReem supply network upon commercial account confirmation.
PRODUCT GROUP A · LIVE BIRDS
Live commercial broiler supply categorized by typical working weight ranges for predictable kitchen yields.
Small Live Broiler
Preferred for specialized tandoori preparation and smaller portioning.
Medium Live Broiler
Standard commercial size preferred by standalone restaurants and casual dining.
Large Live Broiler
Heavy weight live broilers preferred for banquet catering and high-volume meat yield.
Custom Weight Requirement
Custom weight ranges agreed for standing B2B account orders.
PRODUCT GROUP B · WHOLE / DRESSED CHICKEN
Processed whole chicken capability supplied through the FarmReem supply network.
Whole Dressed Chicken
Clean whole dressed bird with giblets removed.
Whole Chicken Skin-On
Hygienically processed whole chicken with skin intact.
Whole Chicken Skinless
Dressed chicken with skin completely removed.
Whole Tandoori Bird
Small size dressed whole bird scored for marinade absorption.
Half Chicken
Halved whole dressed chicken cut along the backbone.
PRODUCT GROUP C · CUT CHICKEN
Portioned curry and speciality cuts for commercial menu preparation.
Curry Cut (Standard)
Mixed bone-in chicken cuts suitable for standard Indian curries.
Small Curry Cut
Smaller piece size for quick cooking and high piece count per portion.
Medium Curry Cut
Balanced piece sizing for standard restaurant menu items.
Large Curry Cut
Substantial piece sizing for high-end banquets and catering.
Biryani Cut
Large bone-in cuts specified for long dum cooking times without fragmenting.
Tandoori Cut
4-piece whole bird cut (2 leg quarters, 2 breast quarters) with deep cuts.
Custom Cut Specification
Custom butchery cuts tailored to hotel standard operating procedures.
PRODUCT GROUP D · LEGS / THIGHS
Leg quarters, drumsticks, and thigh portions for specialized dish requirements.
Drumstick
Clean drumsticks with uniform bone length.
Whole Leg
Full leg quarter combining drumstick and thigh.
Thigh (Bone-In)
Flavorful bone-in chicken thigh cuts.
Boneless Thigh
Deboned dark meat preferred for juicy kebabs and grilling.
Tikka-size Boneless Thigh
Pre-cubed boneless thigh meat for immediate marination.
PRODUCT GROUP E · BREAST
Lean white meat cuts, fillets, and boneless breast portions.
Breast with Bone
Whole breast section with sternum bone intact.
Boneless Breast Fillet
Trimmed boneless breast fillets.
Breast Cubes
Uniformly diced breast cubes for quick wok cooking.
Breast Strips / Finger Cut
Elongated breast strips prepared for breading and frying.
PRODUCT GROUP F · WINGS
Whole wings, winglets, and lollipop cuts for bar menus and starters.
Whole Wings
Full wing comprising drumette, flat, and tip.
Winglets (Drumette & Flat)
Separated drumettes and wing flats with tips removed.
Chicken Lollipop
Cleanly frenched wing drumettes shaped into lollipops.
PRODUCT GROUP G · OTHER POULTRY
Minced meat and specialized poultry offal components.
Chicken Keema / Mince
Freshly ground chicken mince under development for future release.
Liver & Gizzard
Cleaned poultry liver and gizzard components.
Neck & Feet
Gelatin-rich stock ingredients for soup bases.
Need custom bird sizes or specific portion cuts?
FarmReem works with commercial kitchens in Dehradun to coordinate poultry supply around exact operational requirements.