Cross posted from another thread:
"All of the raw material that we use to make Chicken Jerky Tenders is fresh, 100% premium chicken breast tenderloins"
This is so much BS. There's no such thing as a "chicken breast tenderloin".
Chickens do have a breast, but a "tenderloin" is cut from a steer.
Just to clarify, the above post refers to anatomy, and not to glitzy marketing terms which were invented so that meat producers can get more $'s for certain parts.
"Chicken tenderloin" is the inner pectoral muscle (I believe) of 'Gallus gallus'.
"Chicken tenderloin", "chicken breast tenderloin", and "chicken tenders", are marketing terms. Similar to "chicken nuggets". Do chickens have "nuggets"?
The USDA has tried to standardize the terms for labeling and advertising purposes, but confusion remains.
Lots of creative terminology in the food industry. For example, "USDA Certified", is a term used in local grocery stores. It's used in lieu of USDA standard terms for grades of beef. To find out the grade (Prime, Choice, Select, Standard, etc.), ask the butcher.
When you buy a cut up whole chicken (around here), you get: The "whole" bird, cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. Sometimes you get the giblets, and sometimes not. Depends on the brand. There are no "tenders".
You can cut out the "tenders", if they haven't already been removed.
Don't be fooled by creative marketing.
http://www.practicallyedible.com/edible.nsf/pages/chickentenders5CatMom
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= Edit: Added link
