DOCSLIB.ORG

Bulletin 393 Knowvour F

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
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
Load more

Recommended publications
  • Naics 311615 – Poultry Processing
    U.S. Department of Labor Bureau of Labor Statistics PPI Product Checklist The Bureau of Labor Statistics, its employees, agents, and partner statistical This report is authorized by agencies, will use the information you provide for statistical purposes only and will law 29 U.S.C.2. Your hold the information in confidence to the full extent permitted by law. In accordance voluntary cooperation is with the Confidential Information Protection and Statistical Efficiency Act of 2002 needed to make the results of OMB No. 1220-0008 (Title 5 of Public Law 107-347) and other applicable Federal laws, your responses this survey comprehensive, will not be disclosed in identifiable form without your informed consent. accurate, and timely. Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics, Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless it displays a currently valid OMB control number. SU ID: Item Num: NAICS 311615 – POULTRY PROCESSING YOUNG AND MATURE CHICKENS PAGES 2 TO 3 TURKEYS (INCLUDING FROZEN WHOLE OR PARTS) PAGES 4 TO 5 OTHER POULTRY AND SMALL GAME PAGES 6 TO 7 PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS) PAGES 8 TO 9 DEFINITIONS PAGES 10 TO 11 NAICS INDUSTRY DEFINITION This U.S.
    [Show full text]
  • The National Standard Squab Book
    fk^i^T-.v^s^p>^::Ss 'pm^'k^y^'-^ •• SqUABBQDK ELMER C RIC ^m fork At ffinrntU TUniverait^ iCibrarg Cornell University Library SF 467.R49 1907 The national standard squab book, 3 1924 000 124 754 Cornell University Library The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000124754 The National Standard Squab Book ' ~r ELMER C. RICE. The National Standard Squab Book By Elmer C. Rice A PRACTICAL MANUAL GIVING COMPLETE AND PRECISE DIREC- TIONS FOR THE INSTALLATION AND MANAGEMENT OF A SUC- CESSFUL SQUAB PLANT. FACTS FROM EXPERIENCES OF MANY HOW TO MAKE A PIGEON AND SQUAB BUSINESS PAY, DETAILS OF BUILDING, BUYING, HABITS OF BIRDS, MATING, WATERING, FEEDING, KILLING, COOL- "' ING, MARKETING, SHIPPING, CURING ^ y. ^""^ ^ AILMENTS, AND OTHER INFORMATION ' Illustrated with New Sketches and Half Tone Plates from Photographs Specially Made for this Work BOSTON, MASSACHUSETTS 1907 Copyright' ISOl, by Elmer C. Bice Copyright, i902, by Elmer C. Rice Copyright, 1903, by Kmer C. Rice Copyright, 1904, by Elmer C. Rice Copyright, 1905, by Elmer C. Rice Copjrright, 1906, by Elmer C. Rice Copyright, 1907, by Elmer C. Rice rights reserved. A WELL-BUILT NEST. Ptees of Murray and Emey Company Boston, Maaa. ILLUSTRATIONS. Page Portrait of the Author {Frontispiece) A Weil-Built Nest 8. Thoroughbreds ....... 14 How a Back Yard may be Fixed for Pigeons 18 Cheap but Practical Nest Boxes 22 How City Dwellers without Land may Breed Squabs 24 Unit Squab House (with Passageway) and Flying Pen 26 Nest Boxes Built of Lumber .
    [Show full text]
  • Development of Pigeon Feed for Commercial Squab Production in British Columbia
    DEVELOPMENT OF PIGEON FEED FOR COMMERCIAL SQUAB PRODUCTION IN BRITISH COLUMBIA BY GWENITH A. WALDIE B.Sc.(Agr.), University of British Columbia, 1982 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (Department of Animal Science) We accept, this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA 3 JULY 1986 (g^ GWENITH A. WALDIE, 1986 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia. I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of ftwiMAk Sci£Nc£ The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 DE-6 (3/81) ABSTRACT Two experiments were conducted to evaluate the protein and energy requirements of squabbing pigeons. The firBt experiment was carried out at a commercial farm, with birds housed in pens, each containing 10-12 pairs. Two pelleted feeds of different protein concentrations (low protein (LP) with l&V. CP and 2937 kcal ME/kg, and high protein (HP) with 22% CP and 2783 kcal ME/kg) were fed, with and without whole yellov corn, cafeteria-style. A low protein intake was observed with LP + corn, which adversely affected squab growth and livability, without affecting egg production traits or adult body weight.
    [Show full text]
  • Richard Olney Lamb & Lentil Soup Stone Ground
    DATE 11.6.19 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Murder Point (AL) 18 Guadalupe Special 65 Standish Shore (MA) 18 Gulf Shrimp Cocktail 14 Moon Dancer (ME) 18 Marinated Crab Claws & Ginger Sauce 23 Irish Point (PEI) 18 Red Snapper Ceviche* Shipwreck (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START RICHARD OLNEY LAMB & LENTIL SOUP Farro Piccolo, Carrots, Turnips, Celery Root, Castelines Olive Oil 10 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 16 PRIME BEEF TARTINE Grilled Sourdough, Pickled Mushrooms, Roquefort Aïoli 15 BAKED OYSTERS Chive Butter, Chanterelle Conserva, Jalapeños 18 TUNA CARPACCIO* Satsumas, Avocado, Calabrian Chili, La Boîte N.11, Cilantro 19 GRILLED SQUAB Foie Gras, Red Wine Poached Pear, Herb Salad 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 CHILLED BEEF CHEEKS Celery Root Slaw, Pickled Beets, Watercress, Sauce Gribiche 13 BOIS D’ARC FARM LETTUCES Harvest Farm Beets, Spiced Pecans, Belle Meadow Radishes, Creamy Honey Vinaigrette 12 MAIN VEAL TENDERLOIN Chanterelle Mushrooms, Artichokes, Cauliflower Timbale, Sherry Pan Sauce 34 GREG ABRAMS RED SNAPPER Clam Chowder Sauce, Lardons, New Potatoes, Vermouth 33 GULF POMPANO Roasted Beet & Persimmon, Mushrooms, Grilled Red Onions, Carolina Gold Rice Pirlau 32 GRILLED DUCK BREAST Jerusalem Artichoke Purée, Escarole, PFTP Persimmons 30 JAMISON FARM LAMB SHANK Lunchbox Peppers, Caramelized Onions, Gremolata 31 COQ AU VIN Joël Robuchon Potatoes, Cipollini Onions, Mushrooms, Carrots, Red Wine Jus 30 GRILLED VENISON Sweet Potato Hash, Local Peppers, Spinach, Crispy Shallots 36 PRIME NEW YORK STRIP AU POIVRE Crushed Fingerling Potatoes, Arugula, Green Peppercorns, Brandy 42 SIDES Collard Greens 7 Crushed Fingerling Potatoes 7 Acorn Squash & Wild Rice 7 Chanterelle Mushrooms 14 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked..
    [Show full text]
  • The Sexual Politics of Meat by Carol J. Adams
    THE SEXUAL POLITICS OF MEAT A FEMINISTVEGETARIAN CRITICAL THEORY Praise for The Sexual Politics of Meat and Carol J. Adams “A clearheaded scholar joins the ideas of two movements—vegetari- anism and feminism—and turns them into a single coherent and moral theory. Her argument is rational and persuasive. New ground—whole acres of it—is broken by Adams.” —Colman McCarthy, Washington Post Book World “Th e Sexual Politics of Meat examines the historical, gender, race, and class implications of meat culture, and makes the links between the prac tice of butchering/eating animals and the maintenance of male domi nance. Read this powerful new book and you may well become a vegetarian.” —Ms. “Adams’s work will almost surely become a ‘bible’ for feminist and pro gressive animal rights activists. Depiction of animal exploita- tion as one manifestation of a brutal patriarchal culture has been explored in two [of her] books, Th e Sexual Politics of Meat and Neither Man nor Beast: Feminism and the Defense of Animals. Adams argues that factory farming is part of a whole culture of oppression and insti- tutionalized violence. Th e treatment of animals as objects is parallel to and associated with patriarchal society’s objectifi cation of women, blacks, and other minorities in order to routinely exploit them. Adams excels in constructing unexpected juxtapositions by using the language of one kind of relationship to illuminate another. Employing poetic rather than rhetorical techniques, Adams makes powerful connec- tions that encourage readers to draw their own conclusions.” —Choice “A dynamic contribution toward creating a feminist/animal rights theory.” —Animals’ Agenda “A cohesive, passionate case linking meat-eating to the oppression of animals and women .
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • SMALL-SCALE POULTRY PROCESSING Table 1
    SSMALLMALL-S-SCCALEALE PPOULOULTRTRYY PPROCESSINGROCESSING By Anne Fanatico NCAT Agriculture Specialist May 2003 Introduction A growing number of small producers are rais- ing poultry outdoors on pasture, processing the birds on-farm, and selling the meat directly to customers at the farm or at a farmers’ market. Many states allow up to 1,000 birds to be processed on a farm each year and sold directly to consumers with no inspection. Some of these small producers are go- ing further—building government-licensed process- ing plants to supply regional or niche markets. Spe- Photo by Paul Helbert cialty “religious kill” is often done in small plants. “Kosher” is the term for Jewish slaughter and “halaal” for Muslim slaughter. Access to processing is a critical issue for small producers. Consolidation in the meat process- ing industry has left very few small plants that will do custom poultry processing. (Large plants generally don’t process for small producers; they can’t keep track of a small batch of birds and can’t make money on small- volume orders.) This publication covers small-scale processing, both on- farm and in small plants. Relevant information on large-scale processing is also included for comparison, to provide con- text, and because small processors need to have some under- standing of how large-scale processing works. Related ATTRA publications ¶ Sustainable Poultry: Production Overview ¶ Growing Your Range Poultry Business: An Entrepreneur’s Toolbox This publication was developed by the National Center for Appropriate Technology (NCAT) (http://www.ncat.org) for Heifer International (http://www.heifer.org) with funds from Southern Region SARE.
    [Show full text]
  • LABELLING REVIEW RECOMMENDATION 40 Analysis of Primary Food Products That Do Not Require Country of Origin Labelling 1 Introduction
    LABELLING REVIEW RECOMMENDATION 40 Analysis of primary food products that do not require country of origin labelling 1 Introduction In 2009, the COAG Legislative and Governance Forum on Food Regulation (then the Australian and New Zealand Ministerial Council for Food Regulation) agreed to a comprehensive independent review of food labelling law and policy. An expert panel, chaired by Dr Neal Blewett, AC, undertook the review and the panel’s final report, Labelling Logic: Review of Food Labelling Law and Policy (2011) (Labelling Logic) was publicly released in January 2011. In Labelling Logic, the review panel recommended: That Australia’s existing mandatory country-of-origin labelling requirements for food be maintained and be extended to cover all primary food products for retail sale (recommendation 40). In the government response to recommendation 401, it was noted that at the time (December 2011), Food Standards Australia New Zealand (FSANZ) was assessing a proposal that would (if agreed) largely implement this recommendation by extending country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken. FSANZ was asked to continue its existing process for the proposal and to develop a further proposal to extend country of origin labelling to all other primary food products. It should be noted that most packaged primary food products currently require country of origin labelling. Following consideration of Proposal P1011 – Country of Origin Labelling – Unpackaged Meat Products, the FSANZ Board approved draft variations to Standard 1.2.11 – Country of Origin Labelling of the Australia New Zealand Food Standards Code (the Code) to extend country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken sold in Australia.
    [Show full text]
  • Container Food List Guide
    CONTAINER FOOD LIST GUIDE If you’re reading this, it’s safe to assume that you’ve done your calorie calculations and found your individual 80 Day Obsession Eating Plan in the Program Materials list, so you know how much food to eat—and when to eat it. These Portion-Control Container Food Lists help you determine which foods to eat for your best results. Here are a few tips to help you: ● Once you figure out how many of each portion-control container to eat each day, fill those containers with foods from the corresponding lists. For example, if your plan calls for 6 greens, fill your Green Container (Vegetables) 6 times a day. ● The foods on each list are arranged by nutritional value—the higher up on the list, the more nutritional benefit! ● Many of the foods are listed with specific measurements/amounts—10 asparagus spears, for example. If there’s no amount, just fill the containers to the point that you can still fit the lid on it. ● There are over 100 “containerized” recipes on the Fixate® cooking show on Beachbody® On Demand. And Autumn provides the container equivalents for each one so it’s easy to integrate into your Eating Plan! EXCLUSIVELY ON FOOD LIST GREEN PURPLE RED YELLOW BLUE ORANGE MODIFIED REFEED CONTAINER CONTAINER CONTAINER CONTAINER CONTAINER CONTAINER SUPPLEMENTAL (Vegetables) (Fruits) (Proteins) (Carbohydrates) (Healthy Fats) (Seeds & Dressings) YELLOW S LIST • Kale, cooked or raw • Raspberries • Sardines (fresh or canned in water), • Sweet potato, chopped • Avocado, mashed or ¼ medium • Pumpkin seeds, raw Starting in Week 6, you’ll do a modified • Watercress, cooked or raw • Blueberries 7 medium or mashed, or ½ small • 12 almonds, whole, raw • Sunflower seeds, raw Refeed Day every two weeks.
    [Show full text]
  • Poultry-Grading Manual Guide to the Uniform Application of U.S
    United States Department of Agriculture Poultry-Grading Agricultural Marketing Service Manual Agriculture Handbook Number 31 PREPARED FROM POULTRY DDDDDD DDDDDD This symbol of assurance guarantees the product has been graded by the U.S. Department of Agriculture according to DDDDDD the official US quality standards DDDDDD Contents . Page I. Introduction. 2 II. Poultry Grading and Certification Services. 2 A. Poultry Programs . 2 B. Poultry Eligible for Grading and Certification . 3 C. Official Identification Marks. 4 III. Grading According to Quality Standards and Grades. 6 A. Uses of Standards and Grades. 7 B. Examining Carcasses and Parts To Determine Quality . 7 C. Quality Factors for Carcasses and Parts . 8 D. Cutting Poultry Parts. 9 IV. U.S. Classes, Standards, and Grades for Poultry . 16 A. Classes of Ready-to-Cook Poultry . 16 B. Standards for Quality of Ready-to-Cook Individual Carcasses and Parts. 17 C. Standards for Quality of Specified Poultry Food Products . 23 D. Grades for Ready-to-Cook Poultry and Specified Poultry Food Products . 24 V. Certification to Specific Purchase Requirements . 30 VI. Resource Materials Available . 31 Material in this manual is not copyrighted and may be reproduced with or without credit. Revised April 1998 The U.S. Department of Agriculture (USDA) prohibits discrimina- tion in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TAR- GET Center at 202-720-2600 (voice and TDD).
    [Show full text]
  • Letter to Importers and Brokers of Meat, Poultry and Egg Products and Foreign Governments
    USDA iiliiiii United States Department of Agriculture Food Safety and Inspection Service 1400 Independence Avenue, SW. TO: See Distribution Washington, D.C. 20250 SUBJECT: Final Rule-Electronic Import Inspection Application, Certification of Imported Products, Foreign Establishments; Amendments to PHIS, Other Import Inspection Regulations The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) recently modified the meat, poultry, and egg products import regulations to allow foreign countries to certify shipments electronically, eliminating the need to issue a paper certificate. FSIS also modified its requirements for official inspection certificates to provide more flexibility to countries eligible to export products to the United States. Further, FSIS changed the annual certification of foreign establishments, and it clarified the U.S. prior notification requirements and the actions that FSIS will take when product for import is not presented for reinspection (FTP). On September 18,2014, FSIS announced these changes in a final rule in the U.S. Federal Register (Docket No. FSIS-2009-0022; Electronic Import Inspection Application and Certification of Imported Products and Foreign Establishments: Public Health Information System and Import Inspection Regulations), and it notified the World Trade Organization of the rule as well (SPS/N/USA/2484/Add.l). The final rule was effective on November 18, 2014; however, to ensure that foreign countries have sufficient time to adjust to the new requirements for certifying foreign establishments and additional product information on foreign inspection certificates, FSIS will allow countries to continue using existing inspection certificates until March 18,2015. Foreign Establishment Certificates: FSIS will continue to require each eligible country's competent authority to submit annual certification of eligible establishments.
    [Show full text]
  • Almost Raw Le Bernardin Four Course Prix Fixe* Barely Touched
    Le Bernardin Four Course Prix Fixe* Almost Raw Barely Touched Lightly Cooked Caviar King Fish-Caviar Dover Sole Royal Osetra Caviar Warm King Fish “Sashimi;” Osetra Caviar Sautéed Dover Sole; “Almond-Pistachio Barberry Golden Basmati” ($130 Supplement per ounce) Light Marinière Broth Chardonnay-Shallot Butter Golden Imperial Caviar ($45 Supplement) ($15 Supplement) ($145 Supplement per ounce) Black Bass “Surf & Turf” Octopus Crispy Black Bass and Braised Veal Cheek Oysters Braised Octopus; Daikon and Charred Ginger Relish Single Variety or Assortment of Oysters (Six Pieces) Yuzu Kosho Broth Parsnip Emulsion, Ginger-Five Spice Reduction Oyster Merluza Lobster Chilled Beausoleil Oysters; Sea Grape and Pickled Shallot Spanish Merluza; Aki Nori Lacquered Lobster Tail; Herb Spring Roll “Seaweed Water” Gelée “Razor Clam Summer Chowder” Lemongrass Consommé Upon Request King Fish-Caviar Striped Bass King Fish-Osetra Caviar Tartare Scallop Baked Striped Bass; Baby Leeks, Sea Bean-Sea Urchin “Rouille” Barely Cooked Scallop; Roasted Bone Marrow Bouillabaisse Sauce Smoked Crème Fraîche Emulsion Squab ($45 Supplement) Calamansi-Butter Emulsion Pan Roasted Squab; Truffled Savoy Cabbage Skate Red Wine Salmis Sauce Poached Skate; Braised Daikon, Charred Scallion Jam Hamachi Sea Trout Lemon Confit-Kimchi Broth Lamb Flash Marinated Hamachi; Young Radishes and Amaranth Crisp Ultra Rare Smoked Sea Trout; Pickled Red Onion Yuzu Vinaigrette Roasted Rack of Lamb; Tabouleh, Raita Citrus-Miso Emulsion Black Garlic Scented Jus Salmon Barely Cooked Organic Salmon;
    [Show full text]