Poultry and Games

MICHELLE L.
CABALLERO
Do you think poultry consumption
in the Philippines has increased?
Explain your answer.
Selecting and Purchasing Poultry and Game
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.
Birds such that are hunted for

sports or food are games.
Classification of Poultry and Games
Chicken
Use/s:
Meat and Eggs
DUCK
Use/s:
Meat, Feathers and Eggs
TURKEY
Use/s:
Meat
GOOSE
Use/s:
Meat, Feathers and Eggs
QUAIL
Use/s:
Meat and Eggs
PIGEON
Use/s:
Meat
GUINEA FOWL
Use/s:
Meat
WILD DUCK
Use/s:
Meat
PHEASANT
Use/s:
Meat
Chickens and other poultry may be divided into
classes which are essentially of the same physical
characteristics associated with age, sex, live weight and/or
breed.
1. Broiler or Fryer
2. Roaster
3. Capon
4. Stag
5. Hen or Stewing Chicken
6. Cock or Rooster
7. Jumbo Broiler
BROILER OR FRYER
A broiler or fryer is
young chicken, usually
9 to 12 weeks of age,
of either sex, is tender-
meat with soft, pliable,
smooth-textured skin.
ROASTER
A roaster is usually 5 to 6
months of age.
CAPON
A capon is a surgically
desexed male chicken
usually under 8 months of
age.
STAG
A stag is a male chicken, usually

under 10 months of age, with
coarse skin, with somewhat
toughened and darkened flesh.
HEN OR STEWING CHICKEN
It is a mature female chicken

which is usually more than 10
months of age. It can also be
a culled layer.
COCK OR ROOSTER
It is a mature male chicken

with coarse skin, toughened
and darkened meat and
hardened breastbone tip.
JUMBO BROILER
This is a large chicken

about 4 kg. dressed
weight which are on sale
especially during the
Christmas holiday.
OTHER POULTRY
Peking duck - This is a breed of duck that
originated from China and is noted for its
tender and flavorful meat.
Duck or Itik - is available and popular in

many towns of Rizal as fried itik.
Squab - This is a young immature pigeon of

either sex and has extra tender meat.
In selecting good quality poultry what
factors will you consider in selecting
live poultry and dressed poultry?
SELECTING GOOD QUALITY
POULTRY AND GAME
Live Poultry
• It has clear eyes.
• A young chicken has fine and soft feet. If

it is old, the feet are thick and scaly.
• The bone at the tip of the breast is soft in

younger chicken and thick in older one.
• Small feathers indicate that the chicken

is young.
Whole Poultry. These are
slaughtered birds that have been
bled and de-feathered.
• Their head, feet and viscera are still

intact.
• They are clean, well fleshed.
• They have moderate fat coverings.
• They are free from pin feathers and

show no cuts, scars or missing skin.
Dressed Poultry. These are slaughtered
birds that have been bled, de-feathered,
and the visceral organs are removed.
• The skin is smooth and yellow in color.
• The breast is plump.
• The thighs are well-developed
• It has no objectionable odor
• It is heavy and the skin is not watery

Ready-to-Cook.
The dressed birds may be cut up and marinated or

seasoned.
Poultry Parts. Several pieces of
a single poultry part are usually
packed in one carton, wrapped
and chilled or frozen.
The various poultry parts are

divided into any of the following:
• dark meat – drumsticks, thighs,
wings, neck, backs, and rib
cage
• white meat – breasts
• giblets – gizzard and heart
How can you apply our lesson at
home?
How can you apply honestly if your
business is selling dressed ready-to-
cook chicken?
Nutritional Value/Components of
Poultry and Game
Like meat, poultry contains high quality proteins.

Chicken, the most consumed among the fowls, has
22.6% protein, 76.3% water and traces of fat,
vitamins and minerals.
Dark muscles are those found in parts of fowl‘s
body which are always used. These are the legs,
thigh, wings, neck and rib cage. These are richer in
fat, have more connective tissues, and have higher
riboflavin and myoglobin content. Most people
prefer the dark meat than white meat (from the
breast) because of its juiciness and flavor. Variety
meats refer to the meat of such organs as the
gizzard, heart, kidneys and liver.
Variety meats refer to the meat of such organs as
the gizzard, heart, kidneys and liver.
Preparation of poultry for cooking
Slaughter and bleeding

Scalding
Defeathering
Deboning
MARKET FORMS OF
POULTRY
Live poultry
Live poultry should be

healthy, alert, and well-
feathered. Avoid poultry
which have bruises, blisters
and broken bones.
Whole poultry
Though not alive, the

criteria for selecting
live poultry also apply
to whole poultry.
Dressed poultry
Dressed poultry are
actually slaughtered
poultry with the head,
feet, blood, feathers
and internal organs
removed. Good quality
dressed poultry should
be free from slime, off-
odors and discoloration.
Drawn poultry
These are dressed
poultry that have
been chilled or
frozen. They are
usually available in
groceries.
Ready-to cook
These are poultry
parts such as wings,
breast, thighs, or
drumsticks which
have been separately
packed in a single
container and frozen
or chilled.
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 halves of
approximately equal
weight.
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
Breast Split breast that

has been skinned and
deboned.
8-Piece Cut
The whole bird is cut into 2
breast halves with ribs and
back portion, 2 wings, 2
thighs with back portion and
2 drumsticks. The parts
may be packaged together
and labelled as whole cut-
up chicken. These are
usually sold without giblets.
Whole Chicken Wing
The whole chicken

wing is an all-white
meat portion composed
of three sections; the
drumette, mid-section,
and tip.
Wing Drummettes
The first section

between the shoulder
and the elbow.
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.
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.

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MICHELLE L.

Birds such that are hunted for

A stag is a male chicken, usually

It is a mature female chicken

It is a mature male chicken

This is a large chicken

Duck or Itik - is available and popular in

Squab - This is a young immature pigeon of

• A young chicken has fine and soft feet. If

• The bone at the tip of the breast is soft in

• Small feathers indicate that the chicken

• Their head, feet and viscera are still

• They are clean, well fleshed.

• They have moderate fat coverings.

• They are free from pin feathers and

• The skin is smooth and yellow in color.

• The breast is plump.

• The thighs are well-developed

• It has no objectionable odor

• It is heavy and the skin is not watery

The dressed birds may be cut up and marinated or

The various poultry parts are

Like meat, poultry contains high quality proteins.

Slaughter and bleeding

Live poultry should be

Though not alive, the

Whole Chickens are

A breast quarter with the

A breast quarter with

Breast Split breast that

The whole chicken

The first section

The flat center section

The section between

Whole Chicken Leg The

Whole chicken leg with skin

The thigh is the portion of

Thigh with skin and bone

Drumsticks include the

Includes heart, liver,

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