12 oz

36 oz

1 quart containers

5 up to 7 lbs

2 breasts per pack. Typically 1.5 lbs/pack.

Two per pack with skin on and the rib bones still in the meat. Packs are typically 3 - 4 lbs per pack, but they also vary.

Chicken Leg and thigh (still connected) with 2 per pack.

1 lb packs.

Backs: 6 lb packs, Necks: 3 lb packs

1 lb packs, breast meat only (white meat).