Classification of poultry

Ready-to-eat poultry is classified according to age and gender. Classifications vary from species to species, with chickens classified as broilers, fryers, etc, and turkeys as toms and hens. In the past there was a “stewing hen” classification in the chicken category, but such a designation is now rare. Younger poultry are usually preferred because they are more tender and have less fat than older birds. Read more »