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Poultry and Game Chapter 14.

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Presentation on theme: "Poultry and Game Chapter 14."— Presentation transcript:

1 Poultry and Game Chapter 14

2 Objectives Distinguish between poultry and feathered game
Describe how game differs from domesticated animals Explain poultry inspection and grading Summarize the quality factors for carcasses and parts

3 Objectives (cont’d.) Outline the different categories of chicken
List several species of furred and feathered game Differentiate between hare and rabbit

4 Poultry Birds have been domesticated for over 4,000 years Poultry
Has a high protein content Is easier to raise and transport than cows and pigs Is considered a staple on most menus

5 Buying and Storing Available from a variety of sources
Broadline distributors to local merchants Know your supplier and ensure their sanitary practices Poultry should be delivered at freezing for fresh products or hard frozen Inspect for signs of temperature abuse

6 Buying and Storing (cont’d.)
Poultry has a very short shelf life Use fresh product within three days HACCP guidelines Store raw, unprepped product under raw, prepped product Cooked product should be stored on top Or use separate coolers for raw and cooked

7 Federal Poultry Inspection and Grading
The USDA inspects all poultry before and after the kill Inspection is mandatory but grading is voluntary There are three retail grades and two procurement grades for poultry

8 Federal Poultry Inspection and Grading (cont’d.)
Quality factors for carcasses and parts Conformation (appearance or shape) Fleshing (amount of flesh on the bird) Fat covering Pinfeathers Exposed cuts, tears and broken bones Skin discoloration, blemishes, and bruises

9 Types of Poultry Eligible for Grading
Types of poultry that may be graded Chicken, turkey, duck, geese, and guinea Chickens produce two major protein sources: eggs and meat Many different forms and packaging styles Turkey is popular as a deli meat and in whole bird roasters

10 Feathered Game Refers to the remaining birds used in food service applications Wild turkey, goose, pheasant, duck, partridge, quail, and woodcock Must be farm-raised (includes free range) Wild birds may not be sold in the U.S.

11 Buying and Storing Game birds are available whole or precut into pieces Fresh, frozen, or canned (smaller birds) Factors affecting quality Age of the bird and manner of slaughter and packaging Should have springy skin and no “off” odor

12 Duck Very popular in European countries
Roughly eight species of duck available for food service Various forms available Broiler, fryer, or roaster duckling Mature duck

13 Goose Popular in Europe and in the U.S. on Christmas and New Year’s
Flesh (including the breast) is darker than poultry Taste is gamier and has more fat than duck Available as young or mature goose

14 Guinea Smaller birds with a gamey taste Lean meat Sold as whole birds
Originated in Africa Lean meat Sold as whole birds Available as young or mature guinea

15 Partridge Game bird that is available in several regions of the world
Available frozen Not native to U.S. Very plump; has white gamey flesh and white meat Prepared by roasting or broiling

16 Pheasant Mild flavored bird Prepared roasted, stewed, or braised
Raised on farms Available frozen, or fresh in some locales Most weigh between 1½ – 2¼ lb Sold as a dish for two people

17 Pigeon Small bird with large breasts Also known as a dove
Available from farms Comes in two forms Squab: young bird with extra tender meat Pigeon: older bird with tougher flesh

18 Quail Related to the pheasant Weighs 3 to 7 ounces in total
Tender enough to be grilled or cooked with dry heat May be stuffed Sold whole or in boneless quarters

19 Furred Game Wild animals that are rarely available from commercial wholesalers Game meat has dark color and strong taste Age of animal and cut of the meat are determining factors when choosing cooking methods

20 Buying and Storing Available from specialty wholesalers during hunting season; also from farms Purchase only from licensed, inspected purveyors Before purchasing, find out animal age, treatment, and how long it was hung before processing

21 Antelope Animal is the size of a large deer Raised on farms
Similar to deer meat Normally cooked using recipes and techniques for deer meat

22 Wild Boar Wild cousin of domesticated pigs Only available in autumn
Farm boar available year-round Stronger flavor than pork Can be used in any recipe calling for pork or venison Sold as a young or mature animal

23 Buffalo (Bison/American Buffalo)
Large animal native to the United States Meat is very lean and nutritious Lower in cholesterol, fat, and calories than beef or chicken Most buffalo is farm raised today Tastes like beef, but richer and sweeter

24 Beefalo Cross between buffalo and domesticated cattle
Looks and tastes more like beef than buffalo Meat is very lean and dark with slightly stronger flavor than beef Can be cooked using any beef recipe Available through specialty retailers

25 Deer (Venison) Venison is any meat from moose, elk, red-tailed deer, or white-tailed deer Available from wild sources and farm-raised animals Meat is dark red, leaner than beef with almost no marbling Available in loin, leg, and rack cuts

26 Hare and Rabbits Rabbits are available from wild or farm-raised sources Hare can weigh up to 14 pounds Rabbits usually between 3 and 5 pounds Hare has darker meat than rabbit, and must be marinated Rabbit is available whole or in cuts

27 Summary The most popular forms of poultry are chicken and turkey
Fresh poultry has a short shelf life Poultry inspection is mandatory, and may also be graded There are various quality factors that affect the grading

28 Summary (cont’d.) Types of feathered game include duck, goose, pheasant, quail, guinea, partridge, and pigeon Types of furred game include deer, antelope, buffalo, beefalo, wild boar, rabbit, and hare Know your supplier when buying game

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