POULTRY

Poultry is the
collective term for
domesticated birds
bred for human
consumption.

Muscle
Composition
Contains no
intramuscular fat
(Marbling)
Fat is stored under
the skin and in the
abdominal cavity
Poultry fat has a
lower melting point
than other animal
fats

◾ Dark meat
 Thigh and leg of
flightless
birds
 Full body of flight
birds
 Contains more
myoglobin
 Contains more
fat and
connective tissue
 Longer cooking
time
◾ White meat
 Breast and wing
of
flightless birds
 Larger muscle
mass
 Contains less fat
 Can dry out if
overcooked
Muscle Composition

Identifying Poultry
• Categories of poultry
recognized by the USDA
• Chicken
• Duck
• Goose
• Guinea
• Pigeon
• Turkey

Chicken
(Poulet)
Most popular and widely
eaten poultry in the world
Inexpensive and readily
available
Contains both light and dark
meat
Relatively lean
Available fresh or frozen in
a variety of forms
Extremely versatile

Chicken Classes
• Game Hen
• 5-6 weeks old
• Broiler/fryer
• 13 weeks old
• Roaster
• 3-5 months old
• Capon
• Under 8
months old
• Hen/stewing
• Over 10
months old

Game Hen
• Young or immature
progeny of Cornish
chickens or of a
Cornish chicken
and a White Rock
chicken
• Very flavorful
• 2 lb. or less
• Spit roast, broil,
grill or oven roast

Broiler / Fryer
• Young with
soft, smooth
textured skin
• Relatively lean
• Flexible
breastbone
• 3 lb. 8 oz. or
less
• Can use
any
cooking
method

Capon
Surgically castrated male
Tender meat with soft smooth skin
Bred for well-flavored meat
Contains a high portion of light to dark
meat
Relatively high in fat
6-10 lb.
Roast

Cuts of
Chicken

Duck (Canard)
• Classes
• Broiler
• Roaster
• Mature
• Contains only
dark meat
• Large amount of
fat
• High percentage
of bone and fat
to meat
• Roast

Goose (Oie)
• Classes
• Young
• Mature
• Contains only dark meat
• Very fatty skin
• Popular at holidays
• Served with acidic fruit-
based sauces to offset
fattiness

Guinea (Pintade)
• Classes
• Young
• Mature
• Domesticated
descendant of a
game bird
• Has both light and
dark meat
• Tender enough to
sauté
• Contains little fat
• Usually is barded
prior to roasting

Pigeon
• Commonly
called squab
• Contains only
dark meat
• Meat is tender
• Contains very
little fat
• Suited for
broiling,
sautéing or
roasting

Turkey
• Classes
• Fryer/roaster
• Young
• Yearling
• Mature
• Second most popular
category of poultry in
the U.S.
• Contains both light and
dark meat
• Relatively small amount
of fat
• Young turkey can be
prepared in any manner

◾ Ostrich
◾ Emu
◾ Rhea
Ratites

Nutrition
for Poultry
Economical source of
high-quality protein like
other meats
Chicken and turkey
breast are lower in fat
and higher in niacin than
other lean meats
Generally dark meat
contains more niacin and
riboflavin than white
meat

Inspection
• All poultry produced
for public consumption
is inspected by the
USDA
• Processed under strict
sanitary guidelines
• Wholesome and fit for
• human consumption

Grading
• USDA Grades A, B, C
• Grade A poultry
• Free of deformities
• Thick flesh
with well-
developed
fat layer
• Free of pinfeathers
• Free of cuts,
tears and
broken bones
• Grades B & C
• Used primarily for
processed poultry
products

Purchasing
Poultry
Fresh or frozen
Whole or cut up
Bone-in or boneless
Portion control (P.C.)
Individually quick-frozen (IQF)
Ground
Prepared and convenience items

Storing
Poultry
Poultry is a potentially hazardous
food
It is highly perishable
Particularly susceptible to
contamination by salmonella
bacteria
Store on ice or at 32°F–34°F
Thaw under refrigeration

Precautions
Be sure that all equipment
used in the preparation of
poultry is sanitized before
and after coming in
contact with poultry
Be careful that juices and
trimmings from poultry do
not come into contact with
other foods
Rinse poultry in cold
running water and dry
before cooking to remove
collected juices