Poultry and Game Birds

Ethnic and Special Diet Information regarding the various specialities and services that Independent Local Butchers provide. All specialities and services listed below are searchable on AMIC's ILB Online Shop Directory - www.localbutcher.com.au

Poultry Specialist - Deals in fresh poultry of all types. Knows the best way to cut, prepare and cook each type of bird.

Game Bird Specialist - Deals in Game Poultry. Can usually assist with plucking, defeathering.

Chicken - Chicken is a readily available, easy to prepare and cook, and easy to digest. Chicken is low in fat and cholesterol, and is an excellent source of protein, niacin and phosphorus, a good source of zinc, magnesium and riboflavin and a moderate source of vitamin E and iron.

Corn Fed Chicken - Are raised conventionally but receive a high level of corn in their diet. The yellow flesh is considered more tender than wheat-fed chicken and more flavoursome.

Turkey - Turkeys are traditionally eaten as the main course of large feasts at Christmas, as well as Thanksgiving in the United States and Canada. While eating turkey was once mainly restricted to special occasions such as these, turkey is now eaten year round and forms a regular part of many diets. Most of the fat in turkey is within the skin and most of the fat within the meat is in the dark meat. The white meat with the skin removed is a good food source for people on low-fat and/or low sodium diets. The meat fiber is easier to digest than other types of meat, which makes it a good choice for individuals that may have digestive problems.

Goose - Goose meat is darker (including the breast), fuller bodied, and more intensely flavoured than turkey. It is fattery and more gamy than duck. Of all fowl, goose meat offers the most opportunities to match with wine.

Duck - A "red" meat bird. The meat is dark in colour and high in fat. However, this lends to a good flavour and succulent meat.

Ostrich - Ostriches are considered the largest living species of bird and are farmed all over the world. Ostrich meat is a red 99% fat free meat, low in cholesterol and 60% less calories than beef.

Quail - A mild tasting bird, Quail are commonly eaten complete with the bones, since these are easily chewed and the small size of the bird makes it inconvenient to remove them.

Emu - Is a "red meat" bird, which compared to beef, has a finer texture, and two to three times higher iron content. The meat has a low fat content and is low in cholesterol.

Pheasant - Meat is tender, moist yet firm with a taste mix of poultry and venison.

Spatchcock - Is a spring chicken processed at 3 weeks of age.

Poussin - Is also known as Spring Chicken, Coquelet and Cornish Game Hen, are young chickens which have been bred for eating and their extra flavour and tenderness.

Pigeon - Pigeon meat is dark and very tender.

Squab - Is a four-week-old, domesticated pigeon that has never flown, making it extremely tender.

Guinea Fowl - Is a white meat bird but its taste is more reminiscent of pheasant, without excessive gamey flavor. The meat is lean and is rich in essential fatty acids.