This first edition of The Poultry Buyers Guide represents the best information available on poultry used by the foodservice industry.

The Poultry Buyers Guide is available from C.H.I.P.S. immediately - no waiting!

This guide illustrates the United States Department of Agriculture's recognized kinds of poultry and several feathered and winged game birds.

Each kind of poultry is divided into classes. Classes are mainly based on a bird's age and tenderness.

Contents

1. Introduction
2. Classes of Poultry
3. Anatomy of a Bird/Yellow Chickens versus White Chickens
4. Purchaser Specified Options
5. Poultry Grading Descriptions and Explanations
6. Safe Handling of Poultry Products
7. Poultry Storage and Bacterial Guidelines
8. Nutrition Guide
9. Numbering System
10. Foodservice Cuts of Poultry

Chicken: Classes of Chicken • Chicken Descriptions • Further Processed Chicken Products • Nutrition Facts

Turkey: Turkey Descriptions • Further Processed Turkey Products • Nutrition Facts

Duck: Classes of Duck • Duck Descriptions Further Processed Items • Nutrition Facts

Goose: Classes of Geese • Geese Descriptions • Nutrition Facts

Game Birds: Game Bird Descriptions • Nutrition Facts

Glossary

Also available from C.H.I.P.S.:
The Meat Buyers Guide, 7th edition, English/Spanish Version
The Meat Buyers Guide, 6th edition

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