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Poultry

Birds Guide

Poultry

Chicken | Domesticated birds

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Ducks amongst other poultry
Ducks amongst other poultry
The Poultry-dealer, after Cesare Vecellio.
The Poultry-dealer, after Cesare Vecellio.

Poultry is the class of domesticated fowl (birds) used 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.

Types of poultry

Bird Wild ancestor Domestication Uses
chicken red junglefowl China, c. 3000 BC meat, eggs
duck various various meat, feathers, eggs
goose various various meat, feathers, eggs


 

ostrich wild ostrich Africa meat, feathers, labour
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.

In chickens and turkeys, the flight muscles, not adapted for sustained use, have less oxygen-carrying myoglobin than the walking muscles, and are thus lighter in color. This is the distinction between "white meat" and "dark meat". Waterfowl are adapted for sustained flight, and their breast meat is dark.


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This guide is licensed under the GNU Free Documentation License. It uses material from the Wikipedia.


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