A guide to USDA poultry grades, labeling terms and cooking tips. Click to view a larger version.
With Thanksgiving right around the corner, it is the perfect time to learn more about the quality grade standards for poultry products and the “Grade A” shield you might find on the label of your family’s main dish. Most consumers are familiar with the USDA beef grades – Prime, Choice and Select. But did you know USDA has similar grade standards for Poultry products?
The USDA grade shields are reputable symbols of quality American poultry products. Large-volume buyers such as grocery stores, military institutions, restaurants, and even foreign governments use the quality grades as a common “language” within the poultry industry, making business transactions easier. Read more »
In response to a recent report about chicken served in the National School Lunch Program, I wanted to provide some clarification. Food safety is one of our highest priorities, and USDA is committed to ensuring that food served through the National School Lunch Program is both healthy and safe.
Schools that participate in the National School Lunch Program receive some of their foods through the USDA, and the rest is purchased on the commercial market. USDA is only involved in the purchases that are made through our program, and all of the food provided through USDA is 100 percent domestically grown and produced. Read more »
Maykia Yang (right), is trying to educate Hmong farmers in North Carolina about Farm Service Agency programs. Pictured with Maykia is her husband Jim (left) and son Marcus.
It’s not a pleasant memory for Maykia Yang. Fleeing on foot from her native home of Laos at age eight and following her family to Thailand where she spent two years in a refugee camp.
“My father was a soldier and worked for the CIA during the [Vietnam] war. After the CIA pulled out, the Vietnamese took over Laos and we fled on foot for about a month,” said Yang, who now owns a chicken farm in North Carolina. Read more »
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 »