Chapter 8: Poultry

Poultry has become the alternative red meat. Poultry is high in protein and low in cholesterol and comes in many varieties, size and shape. Poultry includes but is not limited to the common species of chickens, ducks, geese and turkeys. Each species of poultry is handled and processed differently.

This chapter provides descriptions of the more common species of poultry the meat industry promotes. It covers the topics of poultry production, processing and grading. The main concern of the chapter is the Canadian standards regarding proper handling of poultry, cuts of poultry and the labelling thereof.

All poultry descriptions and their cuts are enhanced with images to assist with identification and knowledge of poultry cuts. These graphics and images are intended to guide the development of hands-on skills in the processing of poultry retail cuts.