Poultry

Domesticated fowl raised for meat or eggs. Includes chickens, turkeys, ducks, geese,

emus, ostriches, and game birds. Most poultry operations raise only one

species of poultry for a single purpose.

History

Early 1900’s- Farms and in the yards of rural and small town homes. Small flocks used for household production.

1940’s –Changes in technology, market, and policy areas lowered production costs and allowed for increased sales. Medium sized farm –100,000 hens.

Today- Large hatcheries have flocks as large as 350,000 hens or more.

Poultry Consumption

1940’s Average American ate <20 lbs of poultry per year.

1995 Increased to 49 lbs 2005 Expected to be 64 lbs Major influences have been the use of white meat in

new products, health issues, introduction of chicken wings onto menus, increase in convenience items and marketing.

Broilers

Industry name for young chickens raised for meat. (9-12 weeks old)

Poultry industry currently produces more than 7 billion chickens per year.

Broilers are the single largest commodity in the poultry group.

~83% of U.S. poultry farms are in the Northeast.

Organic

USDA Livestock Standards: Producers are required to feed livestock agricultural

feed products that are 100 organic. May allow vitamin/mineral supplements. May not be given hormones to promote growth, or

antibiotics for any reason. Preventative methods utilized to keep animals healthy.

Prohibited from withholding treatment of a sick animal. Animals treated with prohibited medication not organic.

Must have access to outdoors.

Two Parts of Poultry

LIGHT MEAT Less fat Less connective tissue Cooks faster

DARK MEAT More fat More connective tissue Cooks more slowly

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How to Tell When Poultry Is Done

Cook most poultry until it is well done. Cook to an internal temperature of 180°F

(82ºC) for large birds. Joints should move freely in their sockets,

and flesh should separate from the bone. Juices should run clear.

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