MARKET

FORMS OF
POULTRY
OBJECTIVES
•Identify the market
forms of poultry.
•Draw and label the
different poultry cuts.
 1. LIVE POULTRY
It has clear eyes. The bone at the tip
of the breast is soft
in younger chicken
and thick in older
one.
A young chicken has
fine and soft feet. If Small feathers
it is old, the feet are indicate that the
thick and scaly. chicken is young.
 2. WHOLE POULTRY
Their head, feet and viscera are still intact.

They are clean, well fleshed.

They have moderate fat coverings.

They are free from pin feathers and show

no cuts, scars or missing skin. These are slaughtered birds
that have been bled and
de- feathered.
3. DRESSED POULTRY
The skin is smooth and yellow in color

The breast is plump

The thighs are well-developed

It has no objectionable odor

It is heavy and the skin is not watery These are slaughtered birds that have
been bled, de- feathered, and the
visceral organs are removed.
 4. POULTRY CUTS
Several pieces of a single poultry part
are usually packed in one carton,
wrapped and chilled or frozen.

The various poultry parts are divided

into any of the following:
a. DARK MEAT – drumsticks, thighs,
wings, neck, backs, and rib cage
b. WHITE MEAT – breasts
c. GIBLETS – gizzard and heart
5. DRAWN POULTRY
These are dressed
poultry that have
been chilled or
frozen. They are
usually available in
groceries.
6. READY-TO-COOK

The dressed birds

may be cut up and
marinated or
seasoned.
7. PRECOOKED
 ASSIGNMENT
Draw and label the
different cuts of a
chicken. Use short bond
paper, with 1” margin in
all sides.