Description
Chicken Drumsticks are the lower portion of the chicken leg, consisting of the tibia and fibula bones surrounded by dark meat, connective tissue, and skin. This cut is separated from the thigh at the hock joint during primary poultry processing, resulting in a single-bone portion that is easy to cook, portion, and serve.
In international poultry trade, this product is classified under HS Code 0207.14 (frozen cuts of chickens) or 0207.13 (fresh/chilled cuts). It is one of the highest-volume poultry exports worldwide, serving retail supermarkets, quick-service restaurants, institutional catering, and further processing facilities that produce marinated, breaded, or pre-cooked drumstick products.
H2: Chicken Drumsticks Technical Specifications
Table
| Property | Specification | Standard |
|---|---|---|
| Product Name | Chicken Drumsticks / Poultry Drumsticks | — |
| Alternative Names | Chicken Leg Drumsticks, Chicken Lower Leg, Pilon de Poulet | — |
| HS Code | 0207.14 (Frozen) / 0207.13 (Fresh) | Customs |
| Origin | Brazil, USA, EU, Thailand, Argentina, Ukraine | Traceability records |
| State | Frozen (IQF or block frozen) / Fresh-Chilled | — |
| Weight per Piece | 80 g – 180 g (A-grade standard) | Weighing scale |
| Skin Coverage | Skin-on or skinless (per specification) | Visual |
| Fat Content | 8% – 14% | Laboratory analysis |
| Protein Content | 18% – 22% | Laboratory analysis |
| Moisture Content | 65% – 72% | Laboratory analysis |
| Freezing Temperature | –18°C to –22°C core (frozen) | Cold chain monitoring |
| Chilled Temperature | 0°C to 4°C (fresh) | Cold chain monitoring |
| Shelf Life | 12 – 18 months frozen / 7 – 10 days chilled | Storage stability |
| Glazing (IQF) | 0% – 10% protective ice glaze | Net weight basis |
| Foreign Matter | None | Visual / X-ray |
| Microbiological | TVC < 10⁵ cfu/g; Salmonella absent in 25g | ISO 4833 / ISO 6579 |
H2: Processing Standards for Chicken Drumsticks
Each batch of Chicken Drumsticks undergoes rigorous processing to meet international food safety and import standards:
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Receiving & Live Bird Inspection: Ante-mortem inspection and lot segregation at the processing plant.
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Slaughter & Evisceration: Automated line processing with full viscera removal and carcass washing.
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Chilling: Air-chilled or water-chilled to < 4°C core temperature within regulatory timeframes.
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Cutting & Portioning: Mechanical separation of drumsticks from thighs at the hock joint; trimming of excess fat and skin.
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Grading: Sorted by weight, skin condition, and absence of bruising or broken bones.
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Washing: Final potable water rinse to reduce microbial load.
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Freezing: IQF tunnel or blast freezing to –18°C core within 4 hours (frozen product).
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Grading & Packing: Sorted by weight class; packed into food-grade polyethylene liners inside corrugated cartons.
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Metal Detection & Storage: Final inspection before transfer to –20°C export cold storage or 0°C–4°C chilled dispatch.
Certifications Available:
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HACCP (Hazard Analysis Critical Control Points)
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BRC (British Retail Consortium)
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ISO 22000:2018 Food Safety Management
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USDA FSIS Inspection (USA origin)
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SIF Certification (Brazil origin)
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EU Health Mark & TRACES (European origin)
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HALAL Certification (Islamic slaughter compliance)
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KOSHER Certification (where applicable)
H2: Quality Grades & Sizing for Chicken Drumsticks
Table
| Grade | Description | Target Market |
|---|---|---|
| Grade A (Select) | Clean, intact skin, no bruising, no broken bones, uniform size, bright color | Premium retail, quick-service restaurants, export to Asia/Middle East |
| Grade B (Standard) | Minor skin tears, slight bruising, acceptable bone integrity | Foodservice, institutional catering, general wholesale |
| Grade C (Processing) | Significant skin loss, bruising, suitable for mechanical processing | Marinated products, breaded drumsticks, pet food, industrial rendering |
Sizing Categories:
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Small: 80 g – 100 g per piece
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Medium: 100 g – 130 g per piece
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Large: 130 g – 180 g per piece
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Jumbo: 180 g+ per piece
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Mixed: Unsorted (processing grade)
Cut Options:
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Skin-On: Standard retail and foodservice format; retains moisture during cooking
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Skinless: Preferred for health-conscious markets and specific further processing
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Partially Deboned: Humerus bone removed, tibia retained (custom order)
H2: Packaging & Cold Chain Logistics for Chicken Drumsticks
Table
| Packaging Type | Net Weight | Configuration | Pallet Load |
|---|---|---|---|
| Carton with PE Liner | 10 kg | IQF or layer-packed | 100 cartons |
| Carton with PE Liner | 12 kg | IQF or layer-packed | 88 cartons |
| Carton with PE Liner | 15 kg | IQF or layer-packed | 72 cartons |
| Master Bag | 20 kg | Bulk IQF in poly bag | 64 bags |
Packaging Features:
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Food-grade, 5-ply corrugated outer carton
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Double-walled polyethylene inner liner to prevent freezer burn
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IQF pieces individually frozen to prevent clumping
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Master carton labeling with production date, batch code, weight, origin, and HALAL stamp (where applicable)
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Palletized and shrink-wrapped; corner boards for stack stability
Shipping:
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Container Type: 40-foot high-cube reefer container (frozen) or standard reefer (chilled)
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Temperature Setting: –18°C continuous (frozen) / 0°C–4°C (chilled)
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Loading: Stuffed at –20°C cold storage; pre-cooled container
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Transit Time: Up to 45 days sea freight (frozen) / 7–14 days (chilled, air freight option)
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Documentation: Health certificate, certificate of origin, packing list, commercial invoice, bill of lading, HALAL certificate
H2: Target Markets for Chicken Drumsticks
Primary Import Regions:
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Middle East: Saudi Arabia, UAE, Qatar, Kuwait, Iraq (HALAL-certified volumes)
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East Asia: China, Japan, South Korea, Hong Kong
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Southeast Asia: Singapore, Malaysia, Philippines, Vietnam
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Sub-Saharan Africa: South Africa, Ghana, Angola, Nigeria
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Latin America: Mexico, Chile, Colombia
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Eastern Europe: Ukraine, Georgia, Kazakhstan
End-User Segments:
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Supermarket retail chains (fresh and frozen counters)
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Quick-service restaurants (QSR) and fried chicken chains
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Institutional catering (schools, hospitals, military)
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Further processing (marinated, breaded, pre-cooked)
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Wholesale meat markets and independent butchers
H2: Why Source Chicken Drumsticks From Us?
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Certified Supply Chain: Direct partnerships with SIF, USDA, EU, and HALAL-approved poultry processing plants
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Grade Consistency: Strict sorting by weight, skin condition, and absence of defects
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Custom Specifications: Skin-on/skinless, specific weight ranges, and marinade pre-treatment available
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Flexible Packaging: 10kg retail cartons to 20kg bulk bags; private label options
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Export Documentation: Full veterinary, customs, and HALAL paperwork for 80+ destination countries
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Cold Chain Integrity: GPS-tracked reefers with automated temperature alerts
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Competitive Bulk Pricing: Transparent per-kg FOB and CIF pricing with volume rebates
H2: Storage & Handling Guidelines for Chicken Drumsticks
Shelf Life: 12–18 months frozen / 7–10 days chilled from production date
Receiving Inspection:
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Verify container temperature upon arrival (must read –18°C or lower for frozen; 0°C–4°C for chilled)
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Check carton integrity; reject any cartons with tears, wetness, or thawing signs
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Confirm net weight matches packing list; note any glazing variance (IQF)
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Inspect random samples for proper grading, skin coverage, and absence of broken bones
Warehouse Storage:
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Store frozen at –18°C to –22°C in a dedicated frozen poultry cold room
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Store chilled at 0°C–4°C with continuous air circulation
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Maintain FIFO (First In, First Out) rotation
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Keep away from strong-smelling products to prevent odor absorption
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Do not stack pallets beyond 6 layers unless racking is engineered for higher loads
Thawing & Preparation:
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Thaw frozen drumsticks under refrigeration (0°C–4°C) for 12–24 hours before cooking
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Do not thaw at room temperature; this promotes bacterial growth on the surface
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Once thawed, use within 48 hours; do not refreeze
H2: Frequently Asked Questions (FAQ)
Q: What is the minimum order quantity for wholesale chicken drumsticks? A: MOQ is one pallet (typically 64–100 cartons). Trial shipments of 500 kg can be arranged for first-time buyers. Full 40-foot containers hold approximately 25–27 metric tons.
Q: Do you supply HALAL-certified chicken drumsticks? A: Yes. We source from HALAL-certified processing plants in Brazil, Thailand, and selected EU facilities. HALAL slaughter certificates and stamps are provided with every shipment.
Q: What is the difference between air-chilled and water-chilled chicken drumsticks? A: Air-chilled drumsticks are cooled by circulating cold air, resulting in lower moisture uptake and better browning during cooking. Water-chilled drumsticks absorb some moisture during cooling, which can increase yield but may dilute flavor. Both methods are food-safe; air-chilled is preferred for premium retail.
Q: Can you supply marinated or seasoned chicken drumsticks? A: Yes. We offer pre-marinated drumsticks in lemon-herb, peri-peri, BBQ, and soy-ginger formulations through our partner further-processing facilities. MOQs apply for custom marinades.
Q: What is the typical glazing percentage on IQF chicken drumsticks? A: Standard glazing is 5%–10% by weight to prevent freezer burn during transport. Zero-glaze options are available for customers who prefer no added ice coating. Net weight is always specified excluding glaze.
Q: What import permits do I need for frozen chicken drumsticks? A: Requirements vary by destination country. Common documents include a veterinary health certificate, certificate of origin, import license, and HALAL certificate (where required). Our export team guides you through country-specific documentation.
H2: Order Chicken Drumsticks Wholesale Today
Request your pallet or container quote. Our poultry export team will confirm grade availability, weight specifications, and shipping schedules for your destination port. Full HACCP, BRC, and HALAL documentation provided with every shipment.
[Request Container Quote] | [Download Spec Sheet] | [Arrange Trial Shipment]
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