Types and Styles of Poultry

Types and Styles of Poultry

Poultry comes to market in a number of different types and styles. “Types” refers to whether it is fresh, frozen, cooked, sliced, canned, or dehydrated. “Style” describes the degree to which it has been cleaned or processed, i.e. live, dressed, ready-to-cook, or convenience categories.

Live birds are rarely bought by the average consumer or restaurant. The other styles are far more prevalent. Dressed birds are those which have had only the blood, feathers, and craw removed. The craw or crop is the pouchlike gullet of a bird where food is stored and softened. Eviscerated, ready-to-cook poultry, free of blood, feathers, head, feet, and entrails, is the style found in the supermarket and in most food service facilities. In ready-to-cook poultry, the internal organs such as the heart, liver, neck, and gizzard (part of the bird’s stomach) have been cleaned and had the fat removed, and are frequently put back inside the inner cavity, often in their own giblet bag.

For convenience, smaller pieces such as halves, breasts, drumsticks, thighs, and wings of both chicken and turkey are available. Ground turkey and ground chicken products are also becoming increasingly popular, and are used in a variety of foods ranging from sandwich fillings to frozen entrees. Not all ground poultry products are created equal. Labels should be read carefully, because fat is sometimes added back, which increases the total calories (kcal) and fat gram count.