Airline pheasant breasts are skin-on breasts that have the largest wing bone (the drumette) left attached for a more elegant presentation, but are otherwise boneless.
Pheasants are elegant, delicious birds that have been a prime choice for banquets and royalty in Europe since their introduction from China in the Middle Ages. Their lean, tender meat is chicken-esque, but more flavorful and succulent.
Air chilling (as opposed to the cheaper and more common industrial water chilling) is a more environmentally sound process that generates less waste and further improves the flavor and texture of the bird. Air-chilled birds also do not absorb undesirable water weight during the chilling process.