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. Read more »

Grading of Poultry

The grading of poultry is voluntary and is paid for by the producer. Three grades are used: A, B, and C. Grade A is the best and refers to a chicken that is full-fleshed and meets standards of appearance. The criteria used in grading are the conformation (the shape of the carcass), the fleshing (the amount of meat on the bird), the amount and distribution of fat, and freedom from blemishes such as pinfeathers, skin discoloration, broken bones, and skin cuts and tears. Read more »

Turkeys and chickens have both white and dark meat, the lightness or darkness depending on the amount of myoglobin content in the muscle. Higher amounts of the red-pigmented myoglobin are found in muscles that are used more frequently, such as those of the thighs and drumsticks. Since domesticated chickens and turkeys do almost no flying, their little-used breast meat is white. Wild birds such as ducks have darker breast meat because they actually use the muscles for flying.

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 »

Poultry

The term “poultry” refers to domesticated birds raised for their meat. Various species of poultry include chickens, turkeys, ducks, geese, guinea fowls, and pigeons (squabs). Game birds such as pheasant, wild duck, and quail are also consumed, but few of them reach the marketplace. Not readily available in all parts of the country yet, but starting to be seen, are emu and ostriches, bred for their lower-fat meat. Read more »

Frozen Meat

Meats to be frozen should be wrapped tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0^oF (-18^oC). It is a good idea to first trim meat of bone and fat and to divide it up into individual servings before wrapping and freezing it. Read more »

Refrigerating Meats

Meats are best refrigerated at just above freezing (32^oF), between 32^oF and 36^oF. They do not freeze until the temperature drops to below 28^oF. The best place to store meats in the refrigerator is in the coldest part. Many refrigerators have such an area or compartment reserved for meat storage. Read more »

Meat should not be sliced in just any manner because they way it is sliced affects its tenderness. The first step in slicing meat is to determine the direction in which the muscle fibers run, called the grain. This can be seen on the surface of the meat. It may be difficult to find the grain in larger cuts such as roasts, because they consist of parts of several different muscles, each with its own grain. When carving meats, it is important to cut across the grain to increase tenderness. Cutting across the grain shortens the muscle fibers into smaller segments, making the meat easier to chew.

Microwave ovens are usually not the best option for cooking meats, except for thawing and reheating leftovers. They decrease juiciness, do not brown, and do not heat sufficiently to kill pathogens such as Trichinella spiralis. Microwaved meats do not taste the same as meats cooked by other time-tested methods, primarily because they do not get browned. Brown condiments such as Kitchen Bouquet, Worcestershire sauce, soy sauce, or steak or barbecue sauces can be used to add color to the meat or to cover it up, hiding the fact that the surface appears uncooked. Microwave browning skillets and grills are also available, but the flavor and texture problems remain the same. The power emissions from microwave ovens vary from brand to brand, so the manufacturer’s instructions should be followed whenever a microwave is used for preparing meat or meat dishes.

Steaming exposes food directly to moist heat. Meats can be steamed in a pressure cooker or in a tightly covered pan. They can also be wrapped in aluminum foil or placed in a cooking bag, which is then placed in a heated oven. Since the meat cannot be observed during heating in a pressure cooker, its doneness is determined by timing. Meats also heat very well in a crockery cooker, an electrical appliance that will gently steam meat to extreme tenderness with only a little added liquid. Depending on the size and toughness of the cut, this may take anywhere from six to twelve hours. The long heating time and relatively low temperature may pose food safety concerns, however.