The upper back portion of a butchered fowl.
This is a secondary cut, gōgod, and what remains when the head, ūlu 1a; neck, bagang 2; and lower back, ting'ug, are removed from the carcass, odol 1b. It includes the upper backbone and ribs along with the following internal organs: lungs, bala; heart, pūhu; liver, oltay; and bile, akbu.