Poultry cuts refer to the various parts of birds, primarily chickens, turkeys, and ducks, that are prepared for cooking and consumption. Common cuts include the breast, thigh, drumstick, and wing. Each cut has its own texture and flavor, making them suitable for different cooking methods, such as grilling, roasting, or frying. Understanding poultry cuts is essential for meal preparation and recipe selection. For instance, chicken breast is lean and cooks quickly, while thighs are juicier and more flavorful. Knowing these differences helps in choosing the right cut for your dish and ensures optimal cooking results.