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.
[Illustration: 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.