Bulletin 393 Knowvour F

Bulletin 393 knowvour f

A PUBLICATION FOR THE RESTAURATEUI

AGRICULTURAL EXTENSION SERVICE e THE OHIO STATE UNIVERSITY Contents

Page Kinds ------3-4 Chicken ------3 Turkey ------3 Duck ------. ______., ______------· ------3 Goose ------···------___ ------4 Guineas ------4 Pigeon ------·------4 Seasons ------4 Fryers - Broilers ------4 FO\vl, Stewing Chicken or Old Hen ------4 Turkey ______------4 Goose and Duck _____ ------·- ______----·------4 Quality Guides ______------4-5 Government Services ______------4 Grades ------______------4 Inspection ------··· ______------··------5 Acceptance ______------5 Appearance ______---··· ------5 Style ______------6 Style of Processing ______------______6 Style of Packing ______------6 Yield ______. ______------______. _.. ------6 Quantity Guide __ ___ ------··- ______------··------·· ·------6 Specifications ___ ------· ____ _ . ______------7 Handling ------______------______8 Checking-In ______8 Storage - Temperature ______------8 Antibiotics ------_ ------8 Inventory ------____ ------8 Storing Cooked Poultry ____ ------__ ------··------8 Rules of Thumb ______------8

Acknowledgement This bulletin was prepared by Anita McCormick, Extension Specialist in Consumer Food Marketing, and Don L. Long, former Extension Specialist in Consumer Food Marketing, the Ohio State University.

The Agricultural Extension Service at Ohio State University has published this bulletin in a cooperative program with Extension in Indiana and Kentucky. The program, "Marketing Information for Consumers," is one of numerous projects in which the United States Department of Agriculture, land grant colleges and universities, and county governments cooperate to interpret latest research as practical information for the people. Reprinted 3/60-7M The Ohio State University and the U.S. Department of Agriculture cooperating. Agricultural Extension Service, W. B. Wood, director, Columbus 10, Ohio. Printed and distributed in furtherance of acts of May Band June 30, 1914. Extension Specialists in Consumer Food j\larketing The Ohio State Unil'ersit)'

Poultry is a major menu item in many food service are necessary. Get the right kind, form, and type of establishments. Year round supplies, attractive costs poultry for the right people served in the right way at per-serving, excellent customer acceptance, and fine versatility are just some of the reasons for this popularity. the right time and you have an almost sure-fire menu In at least one way, poultry is just like any other food. hit. To do this and to get the most for your money, To get the most for your money, good buying procedures though, takes close attention to your buying practices. Kinds Chicken, turkey, goose, and duck are the poultry meats most often served. Among the other specialty Turkey poultry meats are guinea and pigeon or squab. There are light weight and heavy weight breeds of turkeys. The light breeds, such as the Beltsville, are Chicken bred for fast growth and for a size that fits modern home The classes of chicken, a brief description of each, ovens and an average family meal. The heavy breeds, and the usual weight range of each are: such as the Broad Breasted Bronze, furnish the familiar, large size turkey. In general, the hem·y breeds have a FRYER-BROILER - A very young, under sixteen higher proportion of meat per pound and a lower price weeks, chicken of either sex. It has very tender meat per pound. So, if you can use all of the turkey, they and a soft pliable skin. Ready-to-cook weight is between have a lower cost-per-serving. one and one-half pounds and four pounds. Generally speaking a broiler weighs between one and two pounds Turkey classes, brief description of each, and the usual while a fryer weighs between two and three pounds. weight range of each are: However, many wholesale and retail operators call them FRYER-ROASTER - A young turkey, under sixteen all fryers. weeks old, in most cases, they are birds of the light ROASTER - A young, four to eight months, chicken weight breeds. They have very tender meat and a soft of either sex. It has tender meat and a soft pliable skin. pliable skin. Ready-to-cook weight is four to ten pounds. Ready-to-cook weight is generally between three and YOUNG HEN - A young female turkey, usually four five pounds. to eight months old, with tender meat and pliable skin. CAPON-CAPONETTE -An unsexed male chicken, The ready-to-cook weight for light breeds is five to nine eight to ten months old, with very tender meat and soft pounds, and for heavy breeds is twelve to sixteen pounds. skin. The ready-to-cook weight of capons is generally OLD HEN -A mature female turkey, over ten between five and eight pounds. Caponettes are often months old with less tender meat and skin. The ready marketed at lighter weights. A bird unsexed by physical to-cook weight for light breeds is five to nine pounds and means is called a capon while one unsexed by the use for heavy breeds is twelve to sixteen pounds. of chemicals is called a caponette. YOUNG TOM - A young male turkey, usually four HEN, STEWING CHICKEN, FOWL - A mature fe to eight months old, with tender meat and pliable skin. male chicken, over ten months old. It has less tender The ready-to-cook weight for light breed birds is twelve meat and skin. Many of these chickens are canned or to sixteen pounds, and for heavy breed birds is eighteen used in soups. Ready-to-cook weight is between two to twenty-eight pounds. and five and one-half pounds. COCK OR OLD ROOSTER, STAG - These are Duck seldom found. A cock or old rooster is a mature male The classes of duck, a brief description of each, and chicken over a year old and has coarse skin and less the usual weight range of each are: tender meat It will weigh two to six pounds. A stag is a male bird eight to ten months old, with coarse skin FRYER-BROILER - A young duck, under eight weeks and less tender meat. It will weigh between two and old, of either sex. They have tender meat and a ready six pounds. to-cook weight of three to three and one-half pounds.

3 ROASTER DUCKLING- A young duck, eight to six teen weeks old, of either sex. They have tender meat Guineas and a ready-to-cook weight of three to four pounds. The following are the classes of guineas: MATURE OR OLD DUCK - A mature duck, over six YOUNG GUINEAS - A young guinea of either sex. months old, of either sex. They have less tender flesh and It is tender-meated. a ready-to-cook weight of three to four pounds. MATURE GUINEA OR OLD GUINEA-A mature guinea may be of either sex. It has toughened meat. Ready-to-cook weight of guinea may range from one Goose to one and one-half pound. There are only two classes of goose. A brief descrip tion and the usual weight range of each are: Pigeon YOUNG GOOSE - A young goose, under six months There are two classes of pigeon with a ready-to-cook old, of either sex. It has tender flesh and a ready-to weight from six ounces to fourteen ounces. cook weight of four to ten pounds. SQUAB - A squab is a young, immature pigeon of MATURE GOOSE -A mature goose of either sex. either sex, and is extra tender-meated. It has less tender flesh and a ready-to-cook weight of PIGEON - A mature pigeon of either sex, with coarse ten to twenty pounds. skin and toughened flesh. Seasons Year round poultry ramng and slaughter, better transportation, and more and better freezing facilities Turkey and frozen storage space have done much to even out Most of our young tom and young hen turkeys are poultry supplies and prices from season to season. Some slaughtered during September, October, November, and seasonality still exists though. Knowledge of these December. Although many of these are frozen for later seasons helps in planning for the inclusion of poultry sale, large numbers must be sold quickly. So, prices are in the menu, the number of items and the order in most attractive during the November and December which the items are listed on the menu. period. During the remainder of the year prices change very little except to rise slightly as total storage and Fryers - Broilers handling costs become larger. The fryer-broiler supply and price seasons are peculiar September and October often bring very attractive in that prices are higher when supplies are largest. June prices on turkeys that have been in storage for about to October is the large supply season and highest price a year. These favorable "clearance" prices are offered season. November to May finds fewer fryer-broilers so the turkeys in stock may be cleaned out to make way on the market and prices are lowest. for the new crop as it arrives in October and November. In past years prices have reached a seasonal peak Such turkeys are of good quality and may be an excellent during the summer months when demand is strongest value. and have been seasonally low during November and December, when demand is weakest. Goose and Duck Most geese are killed during the fall at which time Fowl, Stewing Chicken or Old Hens prices are most attractive. However, many are frozen Most of this poultry is birds culled from laying flocks. and the price changes little during the rest of the year, While some culling is done during all seasons, much of rising slightly as total storage and handling costs become it is done during fall and early winter. So, August greater. through January is the large supply, lower price season - The season for ducklings is March through October at the season to place more emphasis on this class of which time prices are lower usually than during the poultry in menu planning. other months of the year. Quality Guides Among the guides to poultry quality are the U. S. Government services and personal inspection. Government Services You may be able to buy U.S. Graded poultry. Large scale buyers may want to make use of the poultry acceptance program. GRADES -The U. S. Grade shield is a quality guide. The shield will have within it the U.S. Grade (A, B, or C), see Figure 1. In addition, the kind and class of poultry (stewing chicken, young hen turkey), etc., must be stated somewhere on the packaging material. Fig. 1-U.S. D. A. Poultry Grade Stamp The U. S. Grades are: ACCEPTANCE SERVICE -An acceptance program U. S. GRADE A-Poultry classed as U. S. Grade A is is available under the Federal-State grading program. Under the program buyers may get poultry shipments well fleshed, has a broad full breast, and short meaty inspected by Federal-State inspectors to see that the legs. It has a layer of fat well distributed beneath the poultry meets the specifications on the order. Poultry skin while the skin itself has no tears, bruises, or pin which passes this inspection is then stamped to show feathers. the delivery is acceptable, see Figure 3. The cost of this service is nominal when a shipment U.S. GRADE B - Poultry classed as U.S. Grade B does from one vendor (seller) totals more than 500 pounds. not meet U. S. Grade A requirements in one or more A shipment then might be divided among several ways. It must, however, be fairly well fleshed and have orderers. a fairly evenly distributed layer of fat beneath the skin. It has no pinfeathers and only minor skin tears and U.S. D. A. blemishes or bone deformities are allowed. OFFICIALLY GRADED U.S. GRADE C- Poultry classed as U.S. Grade C will 5-7-56 not meet one or more of the standards for U.S. Grade B. ACCEPTED FOR ACE FOOD SHOPS Fleshing may be poorer or the fat covering may be less desirable. Bone deformities, skin tears or bruises, or poor picking and bleeding may also mean a bird gets a Fig. 3 - U.S. D. A. Acceptance Stamp U. S. Grade C classification.

U. S. Grade A is recommended when poultry is to be Appearance carved at the table or served whole, halved, or quartered. If the poultry is to be served sliced or cut up, the other Since not all poultry is U. S. graded, you may have to rely on appearance for a guide to quality so your eye, grades may be preferred, provided their price is suffi too, is a check. It is also good to remember that the ciently less. Because of the greater fleshing and fat grade mark means the poultry was that quality at the requirements for U. S. Grade A, birds of this grade time it was graded. The quality may have changed by usually have a slightly greater yield of meat per purchase the time you receive it, so visual inspection also is pound than the other grades. Only U. S. inspected important when you receive graded poultry. poultry may be graded for quality. Appearance characteristics which are signs of quality are: CONFORMATION - This refers to the normal physical characteristics of the bird, an "A quality" bird may have a slightly curved breastbone or back, for ~'EC~ example. <-:~\~!O~~ FLESHING - Fleshing refers to the amount and dis tribution of meat. A broad breast and short plump legs - 1 are desirable. * us'(:)• . * FAT COVERAGE - Breast, back hips, and legs should DEPARTMENT OF be evenly covered with fat. Fat covering is shown by a yellowish or cream colored skin. A bluish or reddish AGRICULTURE tinge beneath the skin means a poor fat covering. P·OO FREEDOM FROM PINFEATHERS - Customers dis like the appearance of poultry with pinfeathers. Pin feather removal is time consuming, too. Fig. 2-U.S. D. A. Inspection Stamp FREEDOM FROM CUTS, TEARS AND BROKEN BONES - Broken bones often mean bruised flesh and blood clots. Cuts and tears let the flesh dry out during INSPECTION -The U. S. inspection stamp, which cooking which in turn means lower eating quality. all ready-to-cook or cooked poultry products entering FREEDOM FROM FLESH BLEMISHES AND inter-state commerce must wear, is your guarantee of BRUISES - These both mean poorer appearance, quality wholesome meat, see Figure 2. It means that the poultry loss, and lower customer appeal. was processed under approved sanitary conditions and FREEDOM FROM FREEZER BURN - Freezer was checked by trained inspectors to make sure that it burns mean poorer appearance and lower eating quality was wholesome food, safe for human consumption. because moisture and natural juices have been lost.

5 Style

Poultry meats are processed and packed in several BONED AND ROLLED - It may be mechanicall;1 different styles. sliced. It makes portion control easier. You may buy all light meat or buy it mixed - light and dark. Sty le of Processing Style of Packing READY-TO-COOK POULTRY - These are whole FRESH, DRY - These birds were chilled at the pro birds that are thoroughly cleaned, inside and outside. cessing plant but were shipped without ice. They should The giblets (liver, heart, and gizzard) have been washed, be used immediately. trimmed, wrapped, and placed inside the body cavity. FRESH, ICED - These birds were chilled at the pro CUT-UP POULTRY - All the bird is present but it cessing plant and packed in ice for shipment. They are is pre-cut, ready-to-cook. Broiler-fryer and turkey halves not frozen so refrigerator life is limited to two to three and quarters are also available. days. PIECES - In this case, certain pieces of a chicken or FROZEN - These birds have been frozen and, at 0° a turkey such as legs or breasts or turkey steaks are Fahrenheit, may be stored up to six months. ordered. It has the advantage of giving the kind of meat CANNED - Canned poultry is also available. This is or cut wanted without having to find uses for the other precooked, and comes as whole chicken, pieces, boned cuts. meat, fricassee, a la king and soup stock. Yield Many things affect the servings you may expect from of preparation, and the size of serving. There are some the poultry meat you buy. Among these are the kind of figures you may use as quantity guides when ordering. poultry, the size of bird, the form of poultry, the method Figure 4.

Fig. 4-QUANTITY GUIDE FOR PURCHASING SELECTED POULTRY MEAT

Most Frequently Approximate Type of Most Frequently Size Ranges Usual Used Prepara· (Ready-to-Cook Style) Serving Size Amount to Buy Poultry Purchased Form tion Method(s) Per Serving

CIDCKEN Broiler-Fryer Ready-to-cook, Broil, Barbeque, 1- 3 pounds ~14 bird- 114 bird Fresh, Iced Fry child's portion 1h bird- 1/z bird adult portion Roaster Ready-to-cook, Roast 3- 5 pounds 3 ounces %.-1 pound Fresh, Iced or Frozen Capon, Caponette Ready-to-cook, Roast 5- 8 pounds 3 ounces 1/z - %. pound Fresh, Iced or Frozen Hens, Stewing Ready-to-cook, Stew, Braise 2 - 51h pounds 3 ounces 1/4 - %. pound Hen, Fowl Fresh, Iced or Frozen TURKEY Fryer-Roaster Ready-to-cook, Broil, Fry, 4-10 pounds 3 ounces o/4 pound Frozen Roast Roaster (Heavy Ready-to-cook, Roast 12 - 28 pounds 3 ounces 1/z-314 pound Breed) Frozen ROASTER Ready-to-cook, Roast 3- 4 pounds 3 ouaces 1 pound DUCKLING Frozen MATURE GOOSE Ready-to-cook, Roast 10 - 20 pounds 3 ounces 1 pound Frozen

6 Specifications

Buying by specification is your best policy, especially • Class of poultry - e.g., young hen, fryer if large quantities are bought. In this way you may be sure you order just what you need and be sure you get • Size - Larger sizes are more economical for roasting, what you ordered. Buying on the basis of competitive young small sizes are more tender. This may be ex bids is also made easier. pressed by a weight range for each bird, e.g., t\\'O and 01w-hnlf to three pounds A good rule to remember a.s you ;nite specifications is to make them accurate, simple, and easy to understand • Style - whole, cut up, or pieces and check. U.S. Grades are a good guide. 0 Grade - e. S. Grade A, C. S. Grade B, or C. S. Grade C Eight items which should be included are: • Quantity - one hundred pounds. etc. • Kind of poultry - e.g., chicken, turkey, goose, duck • Deli\ ery

Figure 5

INVITATION, BID, AND AWARD

Issued by Address Date Manager 11:2:2 Supply Stred Ever-ready Restaurant PoultryYille. tr. S. A.

Sealed bids in duplicate will be receiwd at the nbow office until , 19 __, for the items and in the quantities inclicntc

ITEMS SUPPLIES QUANTITY UNIT UNIT PRICE AMOUNT

1 Chicken, fresh chilled fryer, 2~2 - 3 lbs., ready-to-cook, U.S. Grade A 500 lbs.

To be deliverer!

2 Chicken, fresh chilled fowl, 3112 - 4 lbs., ready-to-cook, U.S. Grade B 100 lbs.

To be deliverer!

3 Turkey, frozen, Young Tom, 20 - 22 lbs., ready-to-cook, U.S. Grade A 100 lbs.

To be deliverer1

4 Ducks, frozen Roaster Duckling, 5 - 5112 lbs., ready-to-cook, U.S. Grade A 50 lbs.

To be deliverer1

Vendor

7 Handling

Good handling begins \Vith checking-in the poultry. Antibiotics It ends when the last meat is served. Following is a suggested handling check list. The use of certain antibiotics to delay bacterial growth on market poultry has been approved by the Federal Food ,md Drug Administration and the U.S. Department Checking-In of Agriculture. Poultry so treated must be properly As poultry arrives, make ,m inspection. t1beled by the processor. Antibiotics do not replace refriaeration· thev merely help refrigeration keep poultry For dry or ice packed fresh birds, check to see: long~r. All trace~ of the antibiotic are destroyed during That birds are of the type, style, size and quality cooking. ordered; That the birds are clean; Inventory That there are no bruises and signs of poor handling Poultry meats are perishable. As storage time increases, enroute; and flavor and wholesomeness decrease. So, some guides to That the number, size and weight listed on the order inventory control are: and the invoice are the same. ;\lake menus far enough in advance to plan orders; For frozen birds, check to see that the: Don't over-stock but buy enough to last till next Birds are of the quality ordered; delivery (one or two days' storage period is best); Number, size, and weight listed on the order and the Know approximately how many meals will be served invoice are the same; and before the next order and buy that amount; Birds are frozen solidly. Keep a record of poultry on hand; and Date each package or container as it goes into the refrigerator and then use the package with the Storage - Temperature earliest date first. This is the First in, First out As soon as checkmg-in is done, place the poultry in system of inventory. the proper storage. Fresh dry packed -- 30-32° Fahrenheit temperature - Storing Cooked Poultry They should be used immediately. For best flavor and results, most poultry meats should Fresh ice packed - 30-32° Fahrenheit temperature - be served as soon as possible after removal from the Thev mav be stored for t\vo or three days if ice is cooking heat. Roast turkey should st::i.nd a half hour kept aro~nd them, but excess water should be before carving. When they are to be made into such drained off or the poultry will become water logged. menu items as salad, sandwiches, croquettes, creamed Frozen - 0° Fahrenheit temperature - They will keep chicken, etc., they should be refrigerated as soon as up to six months at this temperature. possible after cooking. Poultry meat readily absorbs odors, so store it where Left-over cooked poultry meats, too, need quick it does not contact foods with strong odors. refrigeration.

Rules of Thumb

1. Larger birds within a class have a slightly higher quality, you must buy good quality and then main proportion of edible meat to bone than lighter birds. tain it. 2. A bird may be well fleshed and still not be U. S. 7. When possible thaw poultry in the refrigerator Grade A. A skin bruise or tear, a deformed bone, before you cook it. For faster method, place bird, or presence of pinfeathers may move a very good still in plastic bag, under stream of cold water. An bird into a lower grade. electric fan will hasten thawing at room temperature. 3. The class name often gives you a clue to proper 8. Price-per-pound divided by the servings-per-pound usage; e.g., fryers, roasters and stewing chicken. give you the cost-per-serving. 4. If a female and a male- bird weigh the same, the 9. Slow cooking at low temperatures, 250° Fahrenheit female will be better fleshed. for roasting turkey, assure better flavor, less 5. To be sure of both quality and wholesomeness, buy shrinkage, less loss of juice during cooking. U. S. inspected and graded poultry. However, visual 10. Poultry that is boned and rolled before cooking takes inspection is still needed. less cooking time, requires less oven space and 6. You cannot improve poultry quality. To get top permits mechanical slicing.