Poultry Chapter 20 Page 336

Poultry Poultry describes any domesticated bird, including chickens, turkeys, ducks, and geese. An average serving of poultry is 5-7 oz. (a small breast half) Poultry contains protein, phosphorus, iron, thiamine, riboflavin and niacin. Older birds and dark meat have the most fat. Chicken is lower in total fat and cholesterol than red meat. Much of the fat is in poultry in just under the skin.

Buying Poultry All poultry sold in interstate commerce must be federally inspected for wholesomeness. Poultry can be voluntarily graded for quality. Most poultry sold at the retail level is U.S. Grade A. All poultry that is processed and canned is inspected.

Buying Fresh and Frozen Birds Most birds are marketed young and suitable for all cooking methods. Can be purchase whole, cut up, in specific pieces, boneless, processed, frozen or chilled. Contains more bone in proportion to muscle than red meat. Allow ½ lb per serving. Turkeys and Chickens have both light and dark meat. Ducks and Geese have all dark meat, with Geese being the fattiest bird. Turkey can be purchased ground A label that says turkey breast or chicken leg contains all parts of the bird including the fatty skin. A label that states breast meat or leg meat does not include skin.