USDA is updating the definitions for poultry classes, such as broiler or roaster, which are based on the sex and age of the bird when harvested.
When cooking poultry, chefs know choosing the right bird will affect the outcome of a final dish. That’s why most recipes call for a fryer, roaster, or other class—terms based on the age and sex of the bird and printed on poultry labels. While breeding and raising practices have improved over the years, the definitions for these terms have remained roughly the same since the 1970’s. Read more »
In June, three new menu items using U.S. chicken legs were launched at ‘Fish and Grill,’ a fusion-style bar that boasts 450 locations throughout Korea.
Through a variety of promotional activities in Korea, the U.S.A. Poultry and Egg Export Council (USAPEEC) is showcasing the quality and value of U.S. poultry products and promoting the benefits of implementation of the Korea-U.S. Trade Agreement (KORUS). Read more »