This document provides background information on several chicken breeds, including their origins, characteristics, and egg-laying abilities. It discusses the Ancona, Barred Rock, Australorp, Black Star, Rhode Island Red, Red Star, Brown Leghorn, and Silver Laced Wyandotte breeds, describing where each developed, what they were bred from, typical traits, and some historical facts.
Poultry fabrication techniques are similar across the different classes from chicken to turkey, and duck. Chicken being one of the least expensive birds on the market is a good item to practice cutting, boning, and portioning skills. because of their similarity to turkey, ducks, and pheasant. Although the muscle and carcass structure is similar from one class of birds to another there are some differences that should be note.: Young chickens including fryers and roasters, Cornish hens, and poussin have softer bones and cartilage making them the easiest to fabricate. Turkey and chicken capons are bred for their large breast meat ideal for roasting whole, or portioning into cutlets including scallopini and schnitzel. Turkey legs have more tendons in their legs, along with harder bones and cartilage. Ducks and geese have dare dark meat birds with less breast meat. Pheasant use their legs for running resulting in tough tendons and cartilage along with darker meat from increased myoglobin, while the breast is relatively tender and lower in fat and counective tissue. . results in gives the meat a tough texture and cartilage that runs along the legs. results in tough and have more tendons that are the result of their ability to run and move about rapidly and the bones will also be harder and more brittle. Squab and quail are small and require precision and a delicate touch when fabricating.
Turkey is a native bird of America. This ppt covers the classification, geographic distribution, habitat, behaviour, reproduction and use of Turkey by humans.
Poultry fabrication techniques are similar across the different classes from chicken to turkey, and duck. Chicken being one of the least expensive birds on the market is a good item to practice cutting, boning, and portioning skills. because of their similarity to turkey, ducks, and pheasant. Although the muscle and carcass structure is similar from one class of birds to another there are some differences that should be note.: Young chickens including fryers and roasters, Cornish hens, and poussin have softer bones and cartilage making them the easiest to fabricate. Turkey and chicken capons are bred for their large breast meat ideal for roasting whole, or portioning into cutlets including scallopini and schnitzel. Turkey legs have more tendons in their legs, along with harder bones and cartilage. Ducks and geese have dare dark meat birds with less breast meat. Pheasant use their legs for running resulting in tough tendons and cartilage along with darker meat from increased myoglobin, while the breast is relatively tender and lower in fat and counective tissue. . results in gives the meat a tough texture and cartilage that runs along the legs. results in tough and have more tendons that are the result of their ability to run and move about rapidly and the bones will also be harder and more brittle. Squab and quail are small and require precision and a delicate touch when fabricating.
Turkey is a native bird of America. This ppt covers the classification, geographic distribution, habitat, behaviour, reproduction and use of Turkey by humans.
3. Background
Originated from Ancona, Italy
Developed in the 1800s
They come in both single comb and rose comb.
They lay about 5 eggs a week.
5. Background
Part of the Plymouth Rock breed
Originated in New England in 19th centuery
Bred with Dominiques, Dorkings, and Cochins to
create the first Barred Rocks
Barred Rocks
The first production meat chickens
Lay big, brown eggs
Tame/quiet
7. Background
Developed in Australia
Branched off of the Black Orpington stock from
England in the 19th century
Bred for high egg production and meat
First known as the Black Utility Orpingtons
Admitted to the Standard of Perfection in 1929 in
England as Australorps
Egg-laying champions: an Australorp hen once laid
364 eggs in 365 days!
9. Black Stars
Black Star is a trade name for a hybrid of another
recognized breed, it is not an APA (American
Poultry Association) recognized breed.
Crossing a Rhode Island Red male and a Barred
Plymouth Rock female creates a Black Star
They are great egg producers.
Weigh about 5 pounds
11. Background
Developed from Rhode Island Red around 1915 in New
Hampshire
New Hampshire Farmers kept breeding and created a hen
that:
Matures early
Has large, brown eggs
Feathers quickly
Has lots of strength and vigor
Was recognized for a standard of perfection in 1935
13. Background
Also trade name hybrids, not recognized breeds by
the APA
Crossing a Rhode Island Red male and a Delaware
female makes a Red Star
They are extraordinary egg-layers and lay through
hot and cold weather.
At 18 to 22 weeks they will begin to lay eggs.
15. Background
Originated in Italy
Also known as Brown Leghorns and Italian
Leghorns
Fairly small birds
Lay white eggs
Murray McMurray has improved them by mixing
them with the world famous Danish strain
17. Background
Wyandottes
Origanted in the U.S. in the 1870's
First created in Massachusetts, Michigan, and New York
by 4 breeders
Originally called American Sebrights
Sebrights, cochins, brahmas and spangled hamburgs were
used to make Wyandottes
Lie medium sized, brown eggs
Specifically, Silver Laced Wyandottes first came from New
York State
Admitted into the standard in 1883