Ask customers what they cook, not just which cuts sound appealing. A whole roasting chicken, grilling portions and a small breast package serve different meals. Start with a few products people buy regularly, then plan a use for the rest of each bird.
Turn meals into clear package requests
| Customer’s meal | Product to discuss | Packaging question |
|---|---|---|
| Roast chicken and leftovers | Whole bird in a usable size range | What size can the household use? |
| Grilled chicken for a small household | Confirmed leg or other grilling cuts | Which pieces and how many per meal? |
| Quick skillet or stir-fry supper | Breast pieces or requested chicken breast strips | One meal’s portions or several meals per package? |
These are meal-planning examples, not fixed portion sizes or tested recipes. Confirm the available cutting and packaging choices before offering them. Underground Processing can provide chicken breast strips on request, but not thin deli-style slicing.
Ask what customers leave unused, how much freezer space they have and which package size they buy again. An occasional request for wings is different from a weekly purchase of leg portions. Avoid adding a new variation for every conversation.
Plan the whole bird
Selling breasts still leaves legs, wings, frames and other requested items. Give each a sale, household-use or other lawful destination. Record household allocations separately from sales.
Choose either leg quarters or the intended split into thighs and drumsticks; do not count both from the same meat. Keep birds reserved whole separate from those assigned to cuts.
If a product has no clear buyer or use, start with a smaller cut-up share rather than filling the freezer with an assortment you have not tested.
Track purchases, not just interest
Keep a simple record for each product:
- Requests or inquiries.
- Reservations and actual packages sold.
- Repeat buyers.
- Packages remaining.
- Questions that affected the sale, such as bone-in versus boneless or package size.
When interest does not become a purchase, ask about price, portions and collection timing. Smaller packaging may help—or it may just create more labels and handling. Let actual purchases guide the next change.
Give useful cooking information
Explain what the cut is and suggest a suitable meal, without promising an exact cooking time for every package. Use a reliable recipe for the actual cut and equipment. USDA recommends cooking poultry to 165°F, checked with a food thermometer; see its chicken handling guidance.
Carry the results into your next order
Review sales, remaining stock and repeated requests before changing the cut-up quantity. Send Underground Processing the bird count assigned to each presentation, clear cut definitions and package quantities.
Completed cut sheets are due before processing or at drop-off. Arrange help before drop-off day and complete every applicable choice rather than relying on unsettled blank-section defaults. Keep the accepted instructions beside the demand record so you can compare the intended and actual assortment.
Send your plan through our contact page or scheduling@undergroundprocessing.com.