Selecting and

Purchasing
Poultry and Game
 Poultry
• Poultry refers to several kinds of fowl that
are used as food and the term includes
chicken, turkey, duck, pigeon, and quail.
These are usually domesticated raised
mainly for meat and/or eggs.
 Classes of chicken and other
poultry
is young chicken, usually 9 to
1. Broiler or
12 weeks of age, of either sex,
Fryer
is tender-meat with soft, pliable,
smooth-textured skin.

is usually 5 to 6 months of
2.Roaster age.
 is a surgically desexed male
3. Capon chicken usually under 8 months
of age

is a male chicken, usually

4. Stag under 10 months of age,
with coarse skin, with
somewhat toughened and
darkened flesh.
 It is a mature female
5.Hen or chicken which is usually
Stewing Chicken more than 10 months of
age. It can also be a culled
layer.
It is a mature male chicken
6. Cock or with coarse skin toughened
Rooster and darkened meat and
hardened breastbone tip
7. Jumbo This is a large chicken
Broiler about 4 kg. dressed weight
 Other Poultry
This is a breed of duck that
1.Peking duck. originated from China and is
noted for its tender and
flavorful meat.

is available and popular in

2. Duck or Itik many towns of Rizal as fried
itik.
 This is a young immature
3. Squab pigeon of either sex and
has extra tender meat.
 Market forms of chicken
1. Live Poultry -
2. Whole Poultry - These are slaughtered
birds that have been bled and de-feathered.
3. Dressed Poultry. These are slaughtered
birds that have been bled, de-feathered, and
the visceral organs are removed.
4. Ready-to-Cook. The dressed birds may
be cut up and marinated or seasoned
5. Poultry Parts. Several pieces of a single
poultry part are usually packed in one
carton, wrapped and chilled or frozen.
Different Cuts of Poultry
Whole Chicken
Whole Chickens are
marketed either fresh
or frozen.
Halves The bird is
split from front to
back through the
backbone and keel to
produce 2
Breast Quarters
Halves may be
further cut into which
include the wing. A
breast quarter,
including portions of
the back, is all white
meat.
• Split Breast A
breast quarter with
the wing removed
• Split Breast without
Back A breast
quarter with wing
and back portion
removed
• Boneless, Skinless
Breast Split breast
that has been
skinned and
deboned.
• Whole Chicken
Wing The whole
chicken wing is an
all-white meat
portion composed
of three sections;
the drumette, mid-
section, and tip
•Wing Mid-Section with Tip
The flat center section and
the flipper (wing tip).
•Wing Mid-Section The
section between the elbow
and the tip, sometimes
called the wing flat or mid-
joint.

•neck.
• Whole Chicken Leg
Whole Chicken Leg
The whole chicken
leg is the drumstick-
thigh combination.
The whole leg differs
from the leg quarter
and does not contain
a portion of the back.
• Boneless, Skinless
Leg Whole chicken
leg with skin and
bone removed.
• Thigh The thigh is
the portion of the
leg above the knee
joint.
• Boneless, Skinless
Thigh Thigh with skin
and bone removed.
• Drumsticks Drumsticks
include the lower
portion of the leg
quarter (the portion
between the knee joint
and the hock).
•
• Giblets Includes
heart, liver, and
neck