Poultry and Wild Game Bird Classifications
Descriptions and Information on Chicken Alternatives for Cooking
Aug 2, 2009
There are many different kinds of poultry, each with different classes, flavor profiles, fat content and best methods of preparation. Here are different classes of various domestic and game birds that can be found to incorporate in healthy cooking menus, along with notes such as descriptions, weight ranges or best ways to cook them.
Poultry and wild game bird cookery, along with the classes, is based on the age of the bird. The younger the bird, the more tender and the more cooking methods there are to choose from. The older birds will have more pronounced flavors, darker meat, and in wild game birds more of a pronounced 'game-bird' flavor. The older and more mature birds may also require long, slow or moist-heat cooking methods. Wild game birds will generally have less fat that commercially raised domestic poultry.
According to the USDA, all wild game that can be legally hunted cannot be sold but they can be prepared and served at home. All commercially bought game birds are raised on regulated farms, and some may come from other countries, such as France, and can be purchased as frozen. As with all poultry items, wild game and domestic game birds are recommended by the USDA to be cooked to at least to 165 degrees F. Here are popular domestic and wild game birds that are used in culinary applications and for more variety in healthy cooking.
Turkey
Turkey meat is commonly sold as whole, breasts only, wings, legs and ground which is easily used as a replacement for ground beef in recipes. Each class is based on age and can refer to either sex, unless labeled as 'tom' (male) or 'hen' (female).
- Fryer/Roaster - Turkeys under 12 weeks of age. The flesh is tender and great for all cooking methods.
- Young turkey - Turkeys under 6 months old, and aso having very tender meat. Young turkeys can be found as 'young tom' or 'young hen' referring to the sex of the bird.
- Yearling - Turkeys under 15 months of age. This mature turkey is still young enough to have tender meat. Yearlings are found in a great weight range, from 10 to 30 lbs.
- Mature - Over 15 months, mature turkeys can be found in either sex and labeled 'old hen turkey' or 'old tom turkey'. Great weight range, they can be found between 10 to 30 lbs.
Ducks
The three classes are Broiler/Fryer (under 8 weeks), Roaster (under 4 months) and Mature (6 months and over). Both the broiler/fryer and roaster share tender meat characteristics, but are generally only oven roasted. All classes can be found of either sex.
Geese
Geese can be separated into two classes: Young and Mature, both of either sex. While the young goose has tender meat, it is generally only roasted. A mature goose has tougher meat and is best left for long, slow cooking methods.
Guineas
A guinea is also separated into two classes: Young and Mature, both of either sex although the females are generally more tender. The young guinea has tender flesh and the old guinea has toughened flesh. This bird has a mild wild-game flavor that is more pronounced as it ages.
Pigeons
- Squab - Young pigeon under 4 weeks and usually under a pound in weight. Its meat is lighter than older pigeon and very tender since it hasn't flown yet. Great for all cooking methods including grilling, roasting, pan frying and even sauteed and served as appetizers.
- Pigeon - Older pigeons, over 4 weeks of age. These are generally 1 to 2 lbs. The meat is darker and tougher than squab.
Pheasant
Females generally have more tender meat than males, and are smaller (3 lbs. for the female vs. 5 lbs. for the male). Cooking methods depend on age: younger pheasant can be oven roasted but older pheasant has tougher and leaner meat making it suitable for moist heat methods.
Partridge
Partridges are smaller birds generally prepared and served as 1 bird per person. Not common commercially, the younger partridges will be more tender than the older birds.
Quail
Generally the smaller of all the game birds (under 8 ounces as ready to cook). Quail is generally served whole and oven roasted.
For information on the different classes of chicken, read Chicken Classifications and Descriptions, describing the differences between Cornish and Rock Cornish game hens, broilers and fryers, roasting chickens, capon, stewing hens and cock or rooster roasters.
Sources Used & Resources for Further Reading:
- United States Classes, Standards, and Grades for Poultry, USDA
- Federal Register: Classes of Poultry, Dept. of Agriculture
- Food Safety of Farm-Raised Game, USDA
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