Chicken: 

Griller

Broiler

Breast caps

Breast fillet single or butterfly, with or without inner fillet

Inner fillet with or without tendon

Wings 3 joints

2 joints, prime

Mid wing

Wing tips

Leg quarter

Oyster cut leg

Thigh and thigh meat

Drumstick

Boneless legs

Boneless thigh

Breast trimming

Neck

Back

Back with wings on

Liver

Heart

Gizzard

Tails

Feet

Paws

MDM

Baader meat

Skin, etc.

Hen: 

Whole hen

Leg quarter

Wing 3 joint

Breast fillet

Trimming

Wing

Feet, etc.

Turkey:

Whole turkey

Breast fillet

Bone in and boneless leg

Wing Prime

3 joint and 2 joint

Wing tips

Drumstick

Breast trimming

Neck

Liver

Heart

Gizzard

Tails

Testicles

MDM

Baader meat

Skin, etc.

Duck:

Whole duck

Breast

Leg

2 joint wing

Liver

Neck

Back

Head

Tongue

Feet, etc.

Goose:

Whole goose

Breast

Leg

2 joint wing

Liver

Neck

Back

Head

Feet, etc.

Primal cuts:

Sides

Foreends

Middles

Legs

Bone-in and Boneless cuts:

Tennis-cut shoulder

Shoulder 3D and 4D

Collar

Loin

Tenderloin

Belly (Deli, A and B) sheet or single ribbed

Leg Round cut

Straight cut

Belgian cut etc. 3D, 4D and 5D

Front and hind hocks, etc.

Ribs, bones and soft bones:

Riblets

Loin ribs wide or narrow cut

Spareribs with or without breastbone

Neck bones

Back bones

Feather bones

Tip bones

Sternum bones

Femur bones,

Humerus bones

Soft bones

Moon bones, etc.

Fats: 

Leg and shoulder fat

Back fat

Neck fat

Cutting fat

Soft fat

Rind, etc.

Manufacturing:

Leg trimming 90vl. and 80vl.

Oyster piece

Trimming 80vl. 70vl. 60vl.

Head-meat 80vl. 70vl.

Shank

Jowls rind-on or rindless

Belly strips

Belly flanks

MDM and Baader meat etc.

Offal and by-products: 

Front feet and hind feet

Ears whole or flaps and inner ear

Head whole and half

Snout, Mask

Tail and tail bone

Liver

Heart

Kidney

Tongue

Brain

Diaphragm

Uteri

Stomachs

Bladder, etc.

Hind quarter:

Tenderloin

Striploin

Top side

Silver side

Rumpsteak

Thick Flank

Fore quarter:

Neck

Flank

Shoulder

Cube roll

Brisket

Shin and Sunk

Chuck tender

Sliced forequarter

Cuts: 

Forequarters full and robbed

Cube rolls

Striploins

Chuck & blade

Chuck tender

Tenderloins

Eyerounds

Rump

Hindquarters

Silverside

Topside

Knuckle

Shin shank

Brisket

Thick flank

Trimmings

Head meat, etc.

Offal and by-products:

Liver

Heart

Kidney

Lung

Aorta

Tongue

Diaphragm

Tripe

Honeycomb

Omasum

Tendons

Testicles

Tail

Feet bleached or burned

Mask

Snout, etc.

Offal and by-products:

Head

Racks

Loins

Necks

Trimmings

Heart

Liver

Kidney with or without fat cover

Tripe

Plucks, etc.

Bone-in and Boneless cuts:

Legs

Shoulders

Middles Bone-in