Jake Harper
Chicken is the most consumed species of meat in the United States, with the average American eating about 80 pounds of chicken each year. In the US, whole mature chickens are marketed as fryers, broilers, and roasters. Fryers are the smallest size and the most common, followed by broilers, and then roasters, which are the largest and most expensive. Chickens are graded according to the USDA Agricultural Marketing Service's quality regulations and standards. Grade A chickens have plump, meaty bodies and clean skin. They are also free of bruises, broken bones, feathers, cuts, and discolouration. The USDA also differentiates between organic, free-range, and cage-free chickens. However, it's important to note that terms like barn-roaming and pastured are unregulated and may mean different things to different producers. When buying chicken, consumers should also be aware of the potential for bacterial contamination and the use of additives in processed chicken products.
| Characteristics | Values |
|---|---|
| Chicken type | Broiler or fryer, Cornish hen, rooster or cock, organic, free-range, cage-free |
| Chicken size | Small, medium, large |
| Chicken weight | 1-4.5 lbs |
| Chicken age | Less than 10 weeks old, mature |
| Chicken colour | White |
| Chicken quality | A grade meat, high quality, specialty |
| Chicken farming method | Intensive farming, traditional farming, pasture-raised, commercial |
| Chicken feed | Grass, bugs, worms |
| Chicken packaging | Plain, store-branded, specialty |
| Chicken storage | Frozen, vacuum-sealed |
| Chicken preparation | Roasted, fried, stewed |
| Chicken taste | Tender, juicy, flavourful |
| Chicken safety | May contain antibiotic-resistant bacteria, fecal matter |
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What You'll Learn
Chicken meat grades and labels
In the United States, whole mature chickens are marketed as fryers, broilers, and roasters. Fryers are the smallest size (2.5-4 lbs dressed for sale), and the most common, as chickens reach this size quickly (about 7 weeks). Broilers are larger than fryers, and roasters, or roasting hens, are the largest chickens commonly sold (3–5 months and 6–8 lbs) and are typically more expensive.
While buying chicken, it is important to look for the circular label, which means the meat has been inspected for wholesomeness by the U.S. Department of Agriculture. The product has been inspected and is safe to cook and consume. The second label to look for is the USDA Meat Grade shield, which is paid for by the producer or meat processor. It began voluntarily in 1926 to get a better handle on the livestock market and the quality of the animals.
In the US, poultry grades don't establish much that differentiates products at the retail level. With beef, grades can indicate physical characteristics like fat content or marbling, and labels like "prime," "choice," and "select" refer to distinct tiers of meat. However, with poultry, you're unlikely to see anything other than A-grade meat sold as either the whole bird or in parts. B and C grades are generally reserved for ground or processed products.
The Agricultural Marketing Service (AMS) is a division of the USDA that establishes the language used to market and sell meat and other agricultural food products in the US. It sets legally enforced definitions for terms used on packaging to ensure that producers adhere to them. The AMS's standards are a step toward increased clarity for those interested in the ethics of raising poultry. For example, the AMS's definition of "cage-free" is that the birds were able to "freely roam a building, room, or enclosed area." However, some argue that the AMS's definitions are unhelpfully broad or vague.
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Chicken meat quality
Chicken is one of the most common meats available globally, with an estimated 19 billion chickens on Earth in 2011. The quality of chicken meat is influenced by several factors, including breed, production methods, and storage.
Breed
Chicken breed significantly influences meat quality. For instance, Thai native chicken and Korat chicken have higher protein and carbonyl contents than commercial broiler meat, but lower lipid content. Slow-growing chicken breeds have thicker muscle fibres, potentially resulting in tougher meat. They also exhibit higher levels of oxidized fibres in leg meat, which may enhance redness and intramuscular fat content.
Production Methods
The use of antibiotics in poultry farming can impact meat quality. Studies indicate that antibiotic use may alter meat pH, colour, moisture retention, and tenderness. Additionally, antibiotics can increase oxidative stress, leading to lipid over-oxidation and protein degradation, resulting in weaker muscle fibres and reduced meat tenderness and texture.
Slaughter and Processing
The rapid mechanization of poultry slaughter can impact meat quality. The dissection of warm carcasses, or "hot boning," can cause meat quality aberrations. To overcome this, alternatives such as muscle tensioning or electrical stimulation of muscles can be employed.
Storage
Freezing chicken is generally safe and does not alter its colour. However, bone darkening can occur when pigment seeps through the porous bones of young poultry during freezing and thawing. It is recommended to overwrap chicken packages for prolonged storage, as the original packaging may be permeable to air, leading to potential quality deterioration over time.
Consumer Preferences
Tenderness is a critical factor in consumer satisfaction with poultry meat. It is influenced by various factors, including the rate and extent of chemical and physical alterations during slaughter, the bird's age, and the freezing rate and duration. Flavour, influenced by chemical changes during cooking, is another essential attribute that shapes consumer acceptance.
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Chicken meat contamination
Chicken is one of the most common meats available globally, with an estimated 19 billion chickens on Earth in 2011. In the United States, whole chickens are marketed as fryers, broilers, and roasters, with the names reflecting the most appropriate cooking method for the chicken's surface area-to-volume ratio.
While chicken is widely consumed, it is also susceptible to contamination by microorganisms at various stages, from farm to market. These contaminants can be transmitted to humans through direct contact, environmental exposure, and food consumption, posing significant risks to public health.
Contamination in chicken meat has been a concerning issue, with studies finding dangerous levels of Salmonella and other harmful bacteria in raw chicken samples. In the United States, a study by the Translational Genomics Research Institute revealed that 47% of meat and poultry in grocery stores was contaminated with S. aureus, and over half of those bacteria were resistant to antibiotics. Similar findings were reported by Consumer Reports, with more than half of their samples containing faecal contaminants and antibiotic-resistant bacteria.
To mitigate the risks associated with chicken meat contamination, it is crucial to handle raw chicken with care and prevent its juices from touching other foods. Cooking chicken to a temperature of at least 165˚ F can help reduce the presence of harmful bacteria. Additionally, freezing chicken can be a safe option, although it may not completely eliminate all contaminants.
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Chicken meat packaging
Chicken meat is typically packaged in vacuum sealers, bags, or containers to maintain freshness and prolong shelf life. Vacuum sealing, in particular, is popular due to its ability to extend the product's lifespan and reduce carbon footprints through the use of sustainable materials. Additionally, pre-printed safety handling and preparation labels are often included to assist consumers in properly handling and preparing the chicken meat.
The packaging of chicken meat is subject to regulations and standards set by authorities like the USDA's Agricultural Marketing Service (AMS) in the United States. The AMS enforces legally defined terms on packaging labels, differentiating between organic, natural, free-range, and cage-free poultry. However, it's important to note that while "cage-free" may sound more humane, it simply means that the birds were able to roam freely within an enclosed area, which is a standard practice for poultry producers.
In terms of the specific cuts of chicken meat marketed in retail, whole mature chickens in the US are commonly sold as fryers, broilers, or roasters, with the names indicating the appropriate cooking method for their size. Chicken breasts are often sold as solid cuts, while leftover breast meat and rib meat are used in processed products like chicken franks. Breast meat is also thinly sliced for sandwiches, and tenderloins may be marketed separately or as "tenders" in the US and "mini-fillets" in the UK.
Overall, chicken meat packaging plays a vital role in preserving the quality and safety of the product while also providing consumers with important information about the chicken's characteristics and appropriate handling and preparation methods.
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Chicken meat suppliers
Chicken is one of the most common meats available and has been for thousands of years. In the United States, whole mature chickens are marketed as fryers, broilers, and roasters, with fryers being the most common. In retail, chicken meat is typically sold as whole birds or in parts, such as breasts, thighs, wings, and drumsticks.
When it comes to chicken meat suppliers, there are a few options to consider. One option is to purchase directly from a wholesale supplier, such as Direct Poultry Supply Ltd. (DPS), which has been in the poultry business since 1952. DPS offers a range of poultry and meat products, including chicken, beef, lamb, and pork, and supplies both catering businesses and the public. They have a good reputation for their high-quality produce and friendly service.
Another option is to purchase chicken through a subscription service, such as Good Ranchers. Good Ranchers works with over 100 family farms across America to provide sustainably sourced and frozen fresh meat. They offer a range of meat boxes, including chicken, and recommend selections based on customer preferences. This simplifies the food supply chain by connecting consumers directly to the source.
It is important to consider the different labels on chicken products, as these can indicate how the chicken was raised. The USDA's Agricultural Marketing Service (AMS) oversees the language used to market and sell meat in the US, differentiating between organic, free-range, cage-free, and naturally raised poultry. However, some definitions are considered vague, and terms like "barn roaming" and "pastured" are unregulated and may be used freely by producers.
When purchasing chicken, it is also worth noting that chicken meat can be safely frozen and refrozen, although quality may diminish over time. Surveys have shown that a significant proportion of chicken products contain antibiotic-resistant bacteria and fecal matter, so proper handling and cooking are essential to reduce health risks.
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Frequently asked questions
In the United States, whole mature chickens are marketed as fryers, broilers, and roasters. Fryers are the smallest size and the most common, followed by broilers, which are larger. Roasters, or roasting hens, are the largest chickens sold and are typically more expensive.
Other types of chicken meat include roosters or cocks (mature male chickens with coarse skin and tough, dark meat), and Cornish hens (small broilers weighing between 1 and 2 pounds, typically roasted whole).
In the US, poultry grades don't have much impact on the retail level, unlike beef grades, which indicate physical characteristics like fat content or marbling. In poultry, you're most likely to see Grade A meat, which refers to plump, meaty birds with clean skin and no bruises, broken bones, feathers, cuts, or discolouration.
Here are some factors to consider:
- The "best buy" or "sell by" date: Check the date and purchase chicken with a farther-off date if you don't plan to cook it soon.
- Quality: Look for high-quality chicken from local farms or farmer's markets. These chickens tend to be happier and healthier, resulting in tastier meat.
- Organic and free-range options: Opt for chicken labelled as organic, free-range, and raised without antibiotics or hormones. However, be aware that terms like ""cage-free" and "barn-roaming" are not legally defined and may be used loosely by producers.
- Additives: Check the label for additives such as MSG, salt, or sodium erythorbate, which are allowed in processed chicken products.
- Handling and cooking: Practice safe handling and cooking techniques to prevent foodborne illnesses. Avoid washing raw chicken before cooking, as this can lead to cross-contamination. Instead, ensure thorough cooking to destroy any bacteria.
