As part of a poultry meat processing study, breast (29%), legs (31%), back (26%) and wings (12,5%) were obtained from chilled ready-to-cook broiler carcasses of retail market. Light meat (separated from breast) yield was 65% based ond breast weight and 18% based on carcass weight. Dark meat (separated from legs) yield was 58% based on leg weight and 18% based on carcass weight. The carcasses had 5% of fat and 14% of skin. The yield of dark meat (based on carcass weight) decreased with the increase of carecass weight (p < 0.01) (r = -0,53).