Poultry A woman had two chickens. One got sick, so the woman
made chicken soup out of the other one to help the sick one get
well. - Henny Youngman
Slide 3
Chicken Chicken- Light meat- leaner and milder flavor; breasts
and wings Light meat- leaner and milder flavor; breasts and wings
Dark Meat- more oxygen in this part of meat (more myoglobin) which
causes dark color; legs and thighs; higher in fat Dark Meat- more
oxygen in this part of meat (more myoglobin) which causes dark
color; legs and thighs; higher in fat Purchasing Chicken- whole,
cut up, or in specific parts Purchasing Chicken- whole, cut up, or
in specific parts Fresh- never been chilled below 26 F Hard
Chilled- chilled between 0 F and 26 F Frozen or Previously Frozen-
has been chilled to below 0 F
Slide 4
Chicken Broiler-fryer Most tender & most common Most tender
& most commonRoaster Larger & older than broiler-fryer
Larger & older than broiler-fryer Yield more meat per pound
Yield more meat per poundStewing Older, mature birds Older, mature
birds Less tender----must use moist cooking methods Less
tender----must use moist cooking methods Rock Cornish game hens
Young, small, special breed Young, small, special breed One bird=
one serving (Medieval Times) One bird= one serving (Medieval
Times)Capons De-sexed roosters under 10 months old De-sexed
roosters under 10 months old Tender & flavorful, best roasted
Tender & flavorful, best roasted
Slide 5
The Broiler Industry Today, almost all of the poultry is raised
in large operations The term broiler refers to chickens which are
about 7-8 weeks of age and are raised for meat
Slide 6
The Broiler Industry Concentrated in the South East Leading
states are Arkansas, Georgia, and Alabama Majority of broilers
raised in this country are raised on contract
Slide 7
Broiler Houses The Birds are raised in large houses where they
spend most of their lives Designed to provide the ultimate in
environmental conditions for the comfort of the birds.
Slide 8
Broiler Houses Generally lit 24 hours a day Helps cut down on
cannibalism
Slide 9
Turkey Larger than chickens and have a stronger flavor Larger
than chickens and have a stronger flavor Roasting- most common
cooking method Roasting- most common cooking method The different
type of turkeys are categorized by size: The different type of
turkeys are categorized by size: Beltsville or Fryer-roaster-
Smallest type of turkey Smallest type of turkey Average weight 5-9
lbs. Average weight 5-9 lbs. Least available type of turkey Least
available type of turkeyHen- Female turkey Female turkey Average
weight 8-16 lbs. Average weight 8-16 lbs.Tom- Male Male Up to 24
lbs. Up to 24 lbs.
Slide 10
The Turkey Industry Turkey represents a high quality, low cost,
nutritious source of food protein. One third of all turkey sales
occur during the weeks around Thanksgiving and Thanksgiving
andChristmas.
Slide 11
The Turkey Industry The modern white turkey is a descendant of
the wild turkey and is result of a mutation which left the gene out
for feather and skin pigmentation. Heavy muscled, broad breasted
birds have been developed.
Slide 12
The Turkey Industry These highly developed birds are not
efficient breeders. The physical act of mating is difficult because
of the weight of the birds and because of this they are reluctant
to breed.
Slide 13
Ducks & Geese Ducks and Geese- All dark meat All dark meat
Flavorful yet high in fat Flavorful yet high in fat Usually only
sold as whole & frozen Usually only sold as whole &
frozen
Slide 14
Ground Poultry Healthy eating Ground Chicken or Turkey Ground
Chicken or Turkey Ground Turkey Breast or Ground Chicken- both meat
and skin Ground Turkey Breast Meat or Ground Chicken Meat- only
meat (no skin) Can be substituted for ground beef- healthier yet
drier (add more liquid/seasoning)
Slide 15
Giblets Edible poultry organs Liver, gizzard (stomach), and
heart Usually removed, packaged, and stuffed inside bird
Slide 16
Inspecting & Grading USDA- United States Department of
Agriculture Grade may appear on the package or attached to the wing
of the bird Grade A, B, or C Grade A is the most common found in
supermarkets Practically free of defects Practically free of
defects Good shape and appearance Good shape and appearance Meaty
Meaty
Slide 17
Buying & Storing Poultry Look for poultry w/ good
appearance High Quality Characteristics: plump, meaty, smooth and
soft skin, well distributed fat, no tiny feathers, no bruises
Boneless pieces are more expensive Store in refrigerator for 1-2
days Freeze for longer storage
