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