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POULTRY

POULTRY. NUTRITION. Protein Phosphorus, iron, thiamin Riboflavin Niacin Older birds more fat than younger Dark meat higher in fat Poultry less calories than red meat. BUYING. Wing tags- seal indicates bird is healthy, processed under sanitary conditions

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POULTRY

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  1. POULTRY

  2. NUTRITION • Protein • Phosphorus, iron, thiamin • Riboflavin • Niacin • Older birds more fat than younger • Dark meat higher in fat • Poultry less calories than red meat

  3. BUYING • Wing tags- seal indicates bird is healthy, processed under sanitary conditions • GRADING: GRADE A (full fleshed and meaty with well-distributed fat; few blemishes and pinfeathers) • GRADE B: used in processed products ex: canned goods

  4. BUYING POULTRY • You need about 1/2 lb meat serving/person (more bone in proportion to muscle than red meat) • Ducks and geese all dark meat • Watch for freezer burn!

  5. STORING • Poultry very perishable (especially parts) • Rewrap before storage • Freezer: 6-8 months • Once thawed do not refreeze!!! • Remove stuffing from cooked bird and store separately • Leftovers use winthin 2-3 days

  6. COOKING POULTRY

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