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Meat Poultry

The Poultry-dealer, after Cesare Vecellio

Poultry is the category of domesticated birds which some humans keep for the purpose of collecting their eggs, or kill for their meat and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Poultry also include other birds which humans kill for their meat, such as pigeons or doves or birds considered to be game, like pheasants. The term also refers to the flesh of such birds.

Examples of types of poultry

Bird	Wild ancestor	Domestication	Killed or used for
Chicken	Red Junglefowl	India, c. 3000 BC	meat, eggs, ornamentation
Duck	Mallard	various	meat, feathers, eggs
Goose	Greylag Goose/Swan Goose	various	meat, feathers, eggs
Peacock	various	various	meat, feathers, ornamentation, landscaping
Swan	Wild Swan	various	feathers, eggs, landscaping
Turkey	Wild Turkey	Mexico	meat

Cuts of poultry

The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments of its legs, called the thigh and drumstick respectively.

White meat has less oxygen-carrying myoglobin than the walking muscles, or dark meat, and is thus lighter in color. Dark meat tends to come from muscles more heavily exercised, which therefore also have more fat stored in them. This accounts for both dark meat's reputation as being unhealthier, and yet better-tasting.

Even more about Meat Poultry

Meat Poultry

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