POULTRY

'Poultry' is the class of domesticated fowl (birds) farmed for food or for their eggs. These most typically are members of the orders Galliformes (such as chickens and turkeys), and Anseriformes (waterfowl such as ducks and geese).
The word ''poultry'' is often used to refer to the meat of these birds. In a more general sense, it may refer to the meat of other birds, such as pigeons or doves, or game birds like pheasants.

Contents

Types of poultry

Cuts of poultry

External links

Types of poultry

Bird	Wild ancestor	Domestication	Uses
'chicken'	red junglefowl	India, c. 3000 BC	meat, eggs
'duck'	various	various	meat, feathers, eggs
'goose'	various	various	meat, feathers, eggs
'Peacock'	various	various	meat, feathers, decoration
'turkey'	Wild Turkey	Mexico	meat

Cuts of poultry

The meatiest parts of a bird are the flight muscles on its chest, called 'breast' meat, and the walking muscles on the first and second segments of its legs, called the 'thigh' and 'drumstick' respectively.
White meat has less oxygen-carrying myoglobin than the walking muscles, and are thus lighter in color. This is the distinction between "white meat" and "dark meat".

External links

★ Free Online Poultry Auction Service

★ PoultryCast podcast

★ Chickens, Waterfowl and Exotic Poultry

★ United Poultry Concerns (Dedicated to the Compassionate and Respectful Treatment Of Domestic Fowl)

★ The Poultry Guide - A to Z and FAQs