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