Poultry
Chicken meat
- Whole Fresh Chicken
- Chicken Fillet
- Chicken Drumsticks
- Chicken Thights
- Chicken Thight Fillet
- Chicken Wings
- Chicken legs
- and more
The term poultry refers to domestic birds that are consumed for their meat or to produce eggs. Common forms of poultry include
fowl, chicken, duck, ostrich, quail and turkey. When cutting a piece of poultry, the meatiest parts are typically found on the
chest because these birds have large chest muscles that are used for flight. The next meatiest part of a bird is found on the
legs, called thighs or drumsticks.
Cuts of Meat
The healthiest cuts of poultry meat come from the white meat. White meat is healthier to eat than dark meat because it has less myoglobin, which carries oxygen.Dark meat is located in parts of the bird's body that use the most muscles. This is why dark meat is found on the legs of birds that do not fly often, such as turkeys and chickens, yet the dark meat is found in the chest muscles of ducks and geese.
Health Benefits of Poultry
Poultry provides the human body with a range of nutrients and vitamins. Poultry provides the body with protein, vitamin B, including thiamin, riboflavin, niacin and pyridoxine, vitamin E, zinc, iron and magnesium. Protein is essential for the human body because it helps build healthy bones, muscles, skin, cartilage and blood cells. Additionally, protein is needed to create hormones and enzymes. Finally, protein provides calories for the body.Recommended Consumption
The United States Department of Agriculture recommends that you eat 6 to 9 oz a day of lean cuts of protein. To keep poultry safe for consumption, never eat uncooked meats and always keep poultry chilled to at least 40-degrees Fahrenheit.According to the United States Department of Agriculture's Food Safety and Inspection Service, when baking poultry, make sure the internal temperature reaches at least 180 degree Fahrenheit for a whole bird and 170 degrees Fahrenheit for breast or thighs.