Poultry and Game

Chapter 14

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

Objectives (cont’d.)

• Outline the different categories of chicken

• List several species of furred and feathered game

• Differentiate between hare and rabbit

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

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

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

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

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

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

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.

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

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

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

Guinea

• Smaller birds with a gamey taste – Originated in Africa

• Lean meat

• Sold as whole birds

• Available as young or mature guinea

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

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

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

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

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

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

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

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

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

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

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

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

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

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