Poultry
In retail markets, ready-to-cook poultry is available chilled or frozen, whole or cut up. Processed poultry products are also on the market in canned, frozen, dehydrated, and other convenient forms.
USDA poultry inspection and grademarks.
Look for both the round U.S. Department of Agriculture inspection mark and the shield-shaped grademark on the poultry you buy.
The round USDA inspection mark (above, left) means that poultry and poultry products have been officially inspected for wholesomeness, are truthfully labeled, and are not adulterated. USDA inspection is required in plants that produce poultry products for sale across State lines or in foreign trade.
The shield-shaped grademark (above, right) shows that the poultry has been officially graded for quality. Poultry must be USDA-inspected before it can be federally graded. The U.S. grades for poultry are based on meatiness, freedom from defects, and general appearance. The best grade of poultry is marked “USDA Grade A.”
Chicken, turkey, duck, and goose are common forms of poultry. Guinea is available in some markets. The label may suggest suitable cooking methods and indicate the age of the poultry—for chicken: “broiler or fryer,” “roaster,” “stewing chicken;” for turkey: “fryer-roaster,” “young hen,” “young tom,” “mature turkey.”
Types of poultry
Broilers, fryers, roasters, capons, and Rock Cornish game hens are young chickens with tender meat. Stewing chickens, hens, and fowl are mature chickens with less tender meat. Turkeys labeled fryer-roaster or young turkey are young birds with tender meat. Most ducks are marketed young as ducklings—broilers, fryers, and roasters. Most geese and guineas are marketed as young geese and young guineas.
Ready-to-cook chickens are sold chilled or frozen—whole or cut into parts. Most ready-to-cook turkeys are marketed frozen whole, in a wide range of sizes; some are available chilled. Frozen turkey halves, quarters, or parts are sometimes available. Ducks, geese, and guineas—like turkeys—are generally marketed frozen whole. Ducklings are also available as cut-up parts.
Frozen poultry, stuffed and ready for the oven, is available in many markets. Boneless poultry roasts and rolls—so convenient—are also on the market.