It was difficult to remove bones from chicken feet by mechanization. The reason for this result was that the peeling characteristics were not clear and the geometric shape was irregular during the processing. Firstly， the digital model and reference coordinate system of chicken feet and tarsometatarsal bones with statistical significance were established in the paper. Under this coordinate system， the peel strength of chicken feet in all directions and the corresponding peel residue rate were determined， and the factors affecting the peel strength were analyzed， with the peel strength as the measurement index. The results show that the overall trend of axial peel strength curve is U-shaped， and the maximum peel strength is 3.23 kN/m. The circumferential peel strength curve is mostly zigzag at the top of tarsometatarsal bone， and the maximum peel strength is 5.12 kN/m. The extraosseous tissue shows the characteristics of layering， and there is delamination phenomenon during the peeling. The biological structure and composition at different interfaces of tarsometatarsal bone have different effects on the interface peeling strength. The peeling strength at the metatarsal groove is the lowest. The layered characteristics of the extraosseous tissue at the trochlear notch do not affect the peeling strength， and it is isotropic in the orthogonal direction. There is obvious anisotropy in the peeling strength at the ligament ridge and cup shaped concave. Axial peeling strength and peeling residual rate are better than circumferential peeling， which indicates that axial peeling is the best choice in actual chicken feet peeling.