Wing Meat
Whole Legs
Boneless Defatted
Boneless
Legs Meat
With the breast as material, the breast meat is cut off from the upper part of the wing flesh, so that the wing flesh is obtained and trimmed.
The dorsal part is cut open at the jointing point between the thoracic vertebra and the long bones, and the upper joint of the claw is cut off, and then the spine is evenly dissected to obtain the leg with bones.

With the duck leg meat as the material, the parts of fat are removed.
With the whole legs as the material, the femur, the tibio-fibula, and the bone-ring are removed to obtain the choice leg meat after trimming.
   
Boneless
Combined Leg Meat

Duck Rolled Meat
   
 
About Ger-CheanFarm / PlantComparison of Nutrients between Duck Meat and other Meats
Good Environment and Good Water in HualienProcess of ProductionProduct Introduction
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Address:No.57, Sinrong Rd., Su-ao Township, Yilan County 270, Taiwan (R.O.C.)
Telephone NO. :886-3-9902626-8
E-mail: ger.chean@msa.hinet.net
Address: Sanmin 6-5, Sanmin-Li, Yuli, Hualien
Telephone NO. : 886-3-8842388
Fax: 886-3-8842388
http:// www.gerchean.com.tw
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