Poultry
When nomadic hunters and gatherers first became farmers, they realized the importance of raising birds. The egg could be eaten, the feathers were used for bedding and clothing, and the flesh made a fine roast. It also was economical to keep poultry; cattle needed miles of grazing land, but a chicken could peck around a yard and keep itself fed.
Until mass production techniques, poultry meat was fairly expensive;
New technology has made poultry more affordable through breeding and production techniques. Today, poultry is defined as any domestic bird used as food.
There are many domesticated varieties of poultry, including chicken, turkey, duck, goose, Rock Cornish hen, guinea fowl, and pheasant.
Generally, all types of birds are sold fresh, frozen, or cooked. They can be purchased whole, halved, or in pieces, such as boneless breasts, strips, or medallions.
Buying a whole bird is typically least expensive because additional processing adds cost. Poultry is a versatile addition to any meal and can be prepared with just about any cooking method. A recommended serving, no matter how it is prepared, is still about 2 to 3 ounces ready to eat, without bone or skin.
When nomadic hunters and gatherers first became farmers, they realized the importance of raising birds. The egg could be eaten, the feathers were used for bedding and clothing, and the flesh made a fine roast. It also was economical to keep poultry; cattle needed miles of grazing land, but a chicken could peck around a yard and keep itself fed.
Until mass production techniques, poultry meat was fairly expensive;
New technology has made poultry more affordable through breeding and production techniques. Today, poultry is defined as any domestic bird used as food.
There are many domesticated varieties of poultry, including chicken, turkey, duck, goose, Rock Cornish hen, guinea fowl, and pheasant.
Generally, all types of birds are sold fresh, frozen, or cooked. They can be purchased whole, halved, or in pieces, such as boneless breasts, strips, or medallions.
Buying a whole bird is typically least expensive because additional processing adds cost. Poultry is a versatile addition to any meal and can be prepared with just about any cooking method. A recommended serving, no matter how it is prepared, is still about 2 to 3 ounces ready to eat, without bone or skin.
No comments:
Post a Comment