|Quality and Storage|
Domesticated birds raised for their meat, feathers and eggs
Modern farming methods mean that poultry of most types is now available all year
The flesh of poultry is more easily digested than that of butchers meat. It contains high levels of protein and the fat content (in most cases) is low and the fat is high in unsaturated fatty acids.
The following list indicates the quality points to look for when purchasing poultry.
White unbroken skin (unless corn fed)
Pliable breast bone
Dry to the touch
Raw Poultry should be prepared using a Red Board
Due to the need for poultry to be eviscerated prior to use, the cavity should always be checked to ensure that all of the internal parts have been removed.
The cavity may be washed prior to further preparation.
All poultry are contaminated with bacteria called salmonella enteritidis, care should be taken when preparing poultry to minimised the risk of cross contamination. This bacterium is also passed into the eggs, so similar care should be taken when using eggs.
Storage of Poultry
Like all raw meat products, poultry must be stored on a tray, covered, labelled at the bottom of a fridge at a temperature of between 1-4°c.