What kind of food is poultry

But did you know they are also full of other things that you need to be healthy? For example:. But how much meat and poultry is enough, and how much is too much? The Australian Dietary Guidelines recommend that you eat 1—3 serves of lean meat and poultry, fish, eggs, tofu, nuts and seeds, and legumes or beans every day. During pregnancy, serves are recommended. And to make sure you get enough iron and zinc, around half these serves should be lean red meat. But moderation is the key with red meat.

The Australian Dietary Guidelines recommend up to g cooked lean meat per week, and limiting processed meats such as ham and bacon to avoid some of the health risks associated with eating these foods. Many Australian men eat too much red meat and, conversely, Australian women and children tend not to eat enough.

Cooking your meat and poultry properly kills any bacteria. And this helps protect you and your family from food poisoning. Safe cooking practices depend on the type of meat or poultry.

Some meat and poultry must be cooked all the way through that is, until the juices run clear and there is no pink or red meat on the inside when you cut it. Cook the following meat and poultry all the way through:. But you can eat whole cuts of beef or lamb when they are still pink or rare in the middle as long as they are cooked on the outside.

These include:. So rather than concentrate on cooking time, you could monitor temperature. The safe temperatures for different types of meat and poultry are listed below:. Today's cuts of beef include topside, spare ribs and steaks like fillet and T-bone steak as well as various cuts of veal.

We also see legs of lamb and lamb chops as well as mutton from older sheep. Many cuts of pork are also seen, including legs of pork, pork chops and pork spare ribs as well as cured pig meats like bacon and ham.

Meats of all kinds are diced for making dishes like stew or minced to make sausages , meat pies and hamburger patties. Rabbit and goat meat is also eaten in many places, as are various kinds of offal like liver, kidney, heart, tripe and brains.

While all poultry producers make every effort to produce as 'clean' a product as possible it is important that consumers follow proper food handling guidelines. While chickens are the most recognized source of poultry meat and eggs, other poultry species can also provide these products. Ducks can be raised for either meat or eggs just as there are chicken broilers and egg layers.

Turkeys and geese are typically raised only for meat production. Figure 31 shows the chicken breast whole and with the fillets removed from the bottom portion. The dark meat of poultry comes from the legs, which can be broken down into two parts: the thigh and the drumstick.

In restaurants, you may occasionally find a boneless leg that has been stuffed, which is called a ballotine. Chicken legs are split at the knee joint to separate the thigh from the drumstick. Drumsticks are usually cooked bone in, while thighs can be deboned and skinned to use in a variety of dishes, including slicing or dicing for stir-frys and similar dishes.

Skip to content Cutting and Processing Meats. Any of a variety of birds raised commercially for food.