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 »