Abstract: A method of making a meat product from a bird, comprises cutting a first boneless breast lobe from the bird and cutting a second boneless breast lobe from the bird. Each of the first and second boneless breast lobes are cut lengthwise into at least two boneless breast portions. A first whole leg and a second whole leg is cut from the bird. The bones are removed from the first and second whole legs and each of the first and second whole legs are cut lengthwise into at least two boneless leg portions, each leg portion containing both thigh meat and drumstick meat. The boneless breast portions and the boneless leg portions are assembled to simulate the appearance of a bird. The method may alternatively include cutting a first boneless breast lobe and a second boneless breast lobe from a bird. A first and second whole leg are cut from the bird.