Meat is one of the staples of a traditional diet in most parts of the world.

Until the advent of modern

refrigeration techniques, meat spoiled quickly without some type of treatment. As methods for preserving
meat were developed, the number of meat-product types increased as well.

Processed Meat

Processed meat products are those that are chopped and developed into a product that has
additives and a different texture than the original meat. Many common types of
prepackaged meat-based foods fall into this category, including lunch meats, some sausages
and many canned meats.

Cured

Meat that has been cured usually retains the shape and texture of the original cut of meat.
Cured meat is treated for a long period of time in a liquid solution, which may contain many
ingredients but always a high concentration of salt. Most hams are cured with a
combination of salt and sugar. Corned beef is cured in a spiced salt solution.

Smoked

Smoked meats are those that have been preserved through the use of heat, smoke and often
salt. Typically, the flavor of smoked meat comes from the type of wood used for smoking,
such as applewood or hickory. Bacon is a common smoked meat, as are some hams and
sausages.

Pickled

Pickling meats is a method of preparation that closely resembles curing, but with the
addition of vinegar to the solution. The combination of salt and vinegar that is allowed to
seep into the meat gives it a sharp flavor; because of this, the method is mostly used in areas
 where it is traditional. Pickled herrings are common in Scandinavian cuisine, while many
pickled meats, such as pig's feet, are common in the American South.

Dried

Drying meat is one of the oldest methods of treating meat. The method involves cutting
meat into small strips and placing it on an outdoor surface, allowing the ambient heat of the
environment to reduce the water content. Today, a quicker and safer way is used: Meat is
cut into appropriate-sized pieces and placed into a low-temperature oven to dry. Two
common types of dried meat are jerky and chipped beef.

Fermented

Fermented meats are generally ground, spiced and made into sausage. These meats also can
be smoked, cooked, cured or uncooked. After the meat is prepared, it is generally hung and
left to ferment for varying amounts of time depending on the type. Common types of
fermented meats are salami, pepperoni and summer sausage.

Different Types of Chickens

Chickens are one of the most common types of bird found in tropical countries after crows and
sparrows. It is also one of the most popular domesticated animals in the world. The population of
chickens is more than any other bird. It is the primary source of food, in terms of meat and eggs both.
There are various breeds of chicken that are found in different geographic locations. Primarily chickens
can be divided into three breeds:

 Pure breeds
 Egg-laying hybrids
 Mixed hybrids

There are egg-laying chickens, those meant for slaughter and dual-purpose breeds as well. The egg-
laying breeds are genetically prepared to have high egg productivity but then because these birds
have small bodies, they are poor meat providers.

When most people think of poultry, they typically only think of chicken or maybe turkey. However,
there are dozens of varieties of poultry, ranging from squab to goose, to duck and more. All of the
different types of poultry can be organized into four categories: landfowl, waterfowl, game and
others.

Domestic Landfowl
 Turkeys are domestic landfowl.

Domestic landfowl are domesticated birds that belong to the scientific order of Galliformes. The most common
variety of domestic landfowl is the chicken, which has been bred into several varieties both for its meat and eggs.
The turkey is a large domestic landfowl that is common in the cuisine of the Anglo-Saxon world, particularly as a
holiday meal for Thanksgiving and Christmas. Other types of domestic landfowl include the small guineafowl from
Africa, domesticated pheasant and rhea. These types of poultry have light meat with a characteristically mild taste,
making it well suited to being seasoned with herbs and spices.

Domestic Waterfowl

Ducks are domestic waterfowl.

Domestic waterfowl include the domesticated version of waterborne birds. Duck is one of the most common
varieties of domestic waterfowl, and is found in cuisines from around the world. The French dish, duck a l'orange,
combines the strong flavors of duck with the sweet flavors or orange, while the Chinese dish, Peking duck is an
elaborate multi-course meal made of duck including soup and mushu pancakes. Goose is another commonly used
type of domestic waterfowl and is typically served in a fashion similar to roast chicken or turkey. Both duck and
goose are used for the controversial product, foie gras. Mute swans are a variety of domestic waterfowl, and though
they are edible, they are rarely eaten in modern times.

Game Birds
 Wild pheasant

Game birds are undomesticated varieties of fowl that are hunted for food. Many game birds are wild versions of
their domestic counterparts such as wild turkey, wild duck, wild goose and wild pheasant. Game birds typically have
a more intense flavor than domesticated fowl. Most have more bitter flavor elements and wild waterfowl often have
fish-like flavor elements due to their diets

Other Poultry

Ostrich offer lean red meat.

There are a few varieties of poultry that do not fall into the above categories. These include doves and pigeon—
referred to as squab when eaten—and larger birds, such as the emu and ostrich. Ostrich and emu are varieties of
poultry that offer lean red meat with a taste more characteristic of beef than of other poultry varieties.

Different Kinds Of Poultry To Try!

by DJL
With Christmas coming how about trying something different then the same old turkey
or ham. Here are a list of different kinds of poultry available to create something
 different for your holiday feast. If anyone needs a recipe for any of them just let me
know:

Chickens:
1. Cornish Hen: These cute little birds are about 6 weeks old. They only weight about
1 to 2 lbs. Make one for everyone at the table. They make a great plate presentation.
2. Chicken Broiler or Fryer: These birds are about 10 weeks old. They are very
tender and weight about 3 lbs.
3. Roaster: About 4 to 5 months old and weight 4 to 5 lbs. I buy this one at the market
when I make a whole chicken.
4. Capon: These are male chickens that have been castrated (ouch). They are very
tender, weight about 7 lbs or so and are about 8 months old.
5. Hen: Mature female about 10 months old. They weight about 5 to 6 lbs. They have
tough flesh.
6. Rooster: Tough flesh and are mature males about 10 months old. They weight
about 5 to 6 lbs.
Duck:
 Broiler or Fryer: They are very tender and about 8 weeks old. They weight about 2 to
4 lbs. Their bill is even soft!
 Roaster: Under 16 weeks old and weight about 4 to 6 lbs.
 Mature Duck: Over 6 months old. They have tough flesh.
Goose:
1. Young Goose: Very tender and young approximately 6 months old. They weight
between 6 – 10 lbs.
2. Mature Goose: Old! They have tough flesh and are over 6 months old.
Pigeon:
1. Squab: Tender light meat about 3 to 4 weeks old.
2. Pigeon: Tough dark meat over 4 weeks old.
Pheasant: 6 to 12 Months old. The females are more tender then the males.
Guineas:
1. Young Guinea: Relative to the Pheasant. They are young and are under 6 months
old. they weight about 1 to 1.5 lbs.
2. Old Guinea: Up to 12 months old and weigh about 1 to 2 lbs.
Turkey:
1. Fryer/Roaster: Young bird under 16 weeks with tender flesh. They weight between
4 to 6 lbs.
2. Young Turkey: Tender flesh is about 5 to 7 months old They weight 8 to 22 lbs.
3. Mature Turkey: Tough flesh and is over 15 months old. They weight 10 to 30 lbs.
If anything we have learned as these birds get older their skin and flesh becomes
tougher. So remember bigger is not better. They younger the easier it is to eat and
enjoy.

CHARACTERISTICS OF GOOD QUALITY MEAT

Choosing Quality Meats

It's important to know what to look for when choosing meats. Many times the stores have specials, but the quality of
the meat, due to the amount of time it has been on the shelf, can be questionable.

Here are some tips for buying good meat and for properly storing it.

Good Quality Veal

It should be grayish pink in color. The fat will be clear, firm and white. The bones should be red and there should be
little marbling.

Good Quality Beef

Beef should be a fresh, red color. It should be well marbled with fat. Here is where you have to be careful. If you
look at hamburger at the supermarket, some can be found to be a brownish color, or turning a brownish color. Pass
on this meat and make certain it is a red color throughout.

Good Quality Lamb

Varies from light to dark pink. The color turns darker as the animal grows older. The lighter the color, the more
tender the lamb.

Good Quality Pork

A good cut of pork will be grayish pink and the flesh feels relatively firm. It should be well marbled and covered with
firm white fat.

When you bring your meat home, you should immediately refrigerate it. If you plan to divide it up and freeze
portions, try to do so as soon as possible. When putting the meat in freezer bags, try to remove as much air from the
bag as possible. Label the meat and include the date you froze it.

The length of time meat can be frozen varies greatly, but beef will generally keep longer than pork. Roasts, steaks
and chops are good for four to six months, hamburger for three to four months, and poultry for nine months.

Any freezer burning that occurs does not necessarily mean the food is inedible. The taste will be tougher and dry and
it is best to cut off the freezer burn portions. If the entire meat is freezer burned, toss it.

The best way to thaw meat is in the refrigerator. While you can use the defrost cycle of the microwave, the meat will
tend to lose some of it's flavor. Small portions can be thawed overnight. Large cuts of meat may take two days,
although a turkey will take three to four days. Plan ahead and give yourself plenty of time to defrost your meat
before your meal.
You should not thaw out meat and then refreeze it. When you thaw out your meat, make plans to cook it that day or
the next.

Food safety is important and you should take the time to make certain you are serving your family the healthiest
meat you possibly can.

The Equator passes through Ecuador, Colombia, Brazil, Gabon,

Congo, Dem. Rep. of Congo, Uganda, Kenya, Somalia, Maldives,
Indonesia, & Kiribati. The Prime Meridian passes through the UK,
France, Spain, Algeria, Mali, Burkina, Faso, Tongo, & Ghana.