2. Poultry A woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well. - Henny Youngman

3. Chicken Chicken- Light meat- leaner and milder flavor; breasts and wings Light meat- leaner and milder flavor; breasts and wings Dark Meat- more oxygen in this part of meat (more myoglobin) which causes dark color; legs and thighs; higher in fat Dark Meat- more oxygen in this part of meat (more myoglobin) which causes dark color; legs and thighs; higher in fat Purchasing Chicken- whole, cut up, or in specific parts Purchasing Chicken- whole, cut up, or in specific parts “Fresh”- never been chilled below 26º F “Hard Chilled”- chilled between 0º F and 26º F “Frozen” or “Previously Frozen”- has been chilled to below 0º F

4. Chicken Broiler-fryer Most tender & most common Most tender & most commonRoaster Larger & older than broiler-fryer Larger & older than broiler-fryer Yield more meat per pound Yield more meat per poundStewing Older, mature birds Older, mature birds Less tender----must use moist cooking methods Less tender----must use moist cooking methods Rock Cornish game hens Young, small, special breed Young, small, special breed One bird= one serving (Medieval Times) One bird= one serving (Medieval Times)Capons De-sexed roosters under 10 months old De-sexed roosters under 10 months old Tender & flavorful, best roasted Tender & flavorful, best roasted

5. The Broiler Industry  Today, almost all of the poultry is raised in large operations  The term broiler refers to chickens which are about 7-8 weeks of age and are raised for meat

6. The Broiler Industry Concentrated in the South East Leading states are Arkansas, Georgia, and Alabama Majority of broilers raised in this country are raised on contract

7. Broiler Houses The Birds are raised in large houses where they spend most of their lives Designed to provide the ultimate in environmental conditions for the comfort of the birds.

8. Broiler Houses Generally lit 24 hours a day Helps cut down on cannibalism

9. Turkey Larger than chickens and have a stronger flavor Larger than chickens and have a stronger flavor Roasting- most common cooking method Roasting- most common cooking method The different type of turkeys are categorized by size: The different type of turkeys are categorized by size: Beltsville or Fryer-roaster- Smallest type of turkey Smallest type of turkey Average weight 5-9 lbs. Average weight 5-9 lbs. Least available type of turkey Least available type of turkeyHen- Female turkey Female turkey Average weight 8-16 lbs. Average weight 8-16 lbs.Tom- Male Male Up to 24 lbs. Up to 24 lbs.

10. The Turkey Industry  Turkey represents a high quality, low cost, nutritious source of food protein.  One third of all turkey sales occur during the weeks around Thanksgiving and Thanksgiving andChristmas.

11. The Turkey Industry  The modern white turkey is a descendant of the wild turkey and is result of a mutation which left the gene out for feather and skin pigmentation.  Heavy muscled, broad breasted birds have been developed.

12. The Turkey Industry  These highly developed birds are not efficient breeders.  The physical act of mating is difficult because of the weight of the birds and because of this they are reluctant to breed.

13. Ducks & Geese Ducks and Geese- All dark meat All dark meat Flavorful yet high in fat Flavorful yet high in fat Usually only sold as whole & frozen Usually only sold as whole & frozen

14. Ground Poultry Healthy eating Ground Chicken or Turkey Ground Chicken or Turkey “Ground Turkey Breast” or “Ground Chicken”- both meat and skin “Ground Turkey Breast Meat” or “Ground Chicken Meat”- only meat (no skin) Can be substituted for ground beef- healthier yet drier (add more liquid/seasoning)

15. Giblets Edible poultry organs Liver, gizzard (stomach), and heart Usually removed, packaged, and stuffed inside bird

16. Inspecting & Grading USDA- United States Department of Agriculture Grade may appear on the package or attached to the wing of the bird Grade A, B, or C Grade A is the most common found in supermarkets— Practically free of defects Practically free of defects Good shape and appearance Good shape and appearance Meaty Meaty

17. Buying & Storing Poultry Look for poultry w/ good appearance High Quality Characteristics: plump, meaty, smooth and soft skin, well distributed fat, no tiny feathers, no bruises Boneless pieces are more expensive Store in refrigerator for 1-2 days Freeze for longer storage