Trimmed: Refers to market fowl that have been slaughtered, bled and defeathered. Dressed poultry is sometimes referred to as “Packer Dressing” or “New York Dressed”.
The weight in the dressing also varies by animal. For example chicken and other poultry slaughter weight is closer to 75% of live weight which is significantly higher than cattle which can range from 50 to 70% depending on breed and method used. p>
Fresh chicken should be pink in color. Avoid cosmetic damage such as bruising or cracking of the skin, which can affect the quality and freshness of the chicken. Chicken should also be plump; If you press against it, the flesh should be slightly elastic and regain its shape after a few seconds.
Definition of New York dressed
by poultry. : killed, bled dry and selected for marketing but with head, feet and entrails intact – compare fully clothed.
Product description. Whole chicken is a poultry product prepared for ease of preparation. The entrails are removed from a trimmed chicken and the neck and tail are cut off. Excess fat is also trimmed off and discarded, then the chicken is cleaned inside and out with cold water.
2. Whole poultry – similar in shape to live poultry, but no longer alive. 3. Dressed Poultry – are slaughtered birds that have been bled and defeathered.
Thighs. Arguably the tastiest part of the chicken, the thighs are small packets of tender, juicy meat from the tip of the bird’s leg. You can buy them boned or boneless and skinned or skinless. The meat is darker and firmer than the white breast meat and takes a little longer to cook.
Fowl species include chickens, ducks, geese, turkeys, quail, pheasants.
The meat is actually a part of the chicken, like the thigh or the breast. The tenders are shaped like spearheads, ending at the sternum under the chicken breasts on either side. When you receive packaged pre-sliced whole chicken breasts, the tender is often still attached.
The US consumer grades for poultry are U.S. Classes A, B and C. Grading involves evaluating poultry against the standards used to determine grading. Figures 11-14 show an A-grade baby chicken, turkey, duck and goose.
Avoid packaged chicken or turkey with purple or green discoloration on the neck. The fowl should be pink, not gray. Red wingtips are fine, dark red tips are not. The leanest cuts: the white meat (breast).
Stun prevents resistance and relaxes the muscles holding the springs.
Poultry ready for preparation is any slaughtered poultry that is free of protruding feathers, remnants of feathers (hair or down, as the case may be) and from which the head, feet, crop, sebaceous gland, trachea, esophagus, entrails, mature reproductive organs and lungs have been removed , and the kidneys have been removed from certain…