Poultry
What types have you eaten? List the types of poultry you have eaten:
Poultry Poultry is the name used for all domesticated birds used for: Meat Eggs Feathers
Types of Chickens Most chickens eaten in this country are the Cornish breed (British) and the White Rock breed (New England)
Classification Layers – lay mass quantities of eggs Use the eggs for food and to breed chicks Broilers – young chickens that weigh about 4 lbs, are 6-7 weeks old, and are used for their tender meat Roasters – raised to be roasted whole, slightly larger, older, yield more meat per pound
Classification – part 2 Stewing chickens – older birds, must be cooked in moist heat (ex: crockpot) Cornish game hens – Young small chickens of a special breed Capons – desexed roosters under 10 months old, used for tender meat
Groups Baby chicken – chick Young male chickens – cockerels Mature male chickens – roosters Young female chickens – pullets Mature female chickens, ducks, turkeys, and pheasants – hens
Turkeys Turkeys have a stronger flavor The light meat is leaner and more tender than dark meat (duh)
Tom Tom = a male bird. They can weigh up to 24 pounds
Inspection Poultry is inspected and graded by…… The United States Department of Agriculture (USDA)
Antibiotics NO hormones are given to the chickens Before the bird can be slaughtered, they go through a “withdrawal” period from the antibiotics to clear out their systems so their meat will not be contaminated Antibiotics may be used to prevent disease Increase feed efficiency
To wash or not to wash? Washing raw chicken can splash potential bacteria onto utensils and cooking materials Tip: DON’T WASH CHICKEN NEAR FOOD PREPARATION MATERIALS!! Washing does not destroy the bacteria, only cooking does
Cooking Safety Poultry meat needs to be cooked to 165°F
Storage Refrigerate chicken for 1-2 days Freeze if needing to wait for longer before cooking Thaw in the refrigerator, NOT on the counter
Poultry Industry Poultry Industry