Poultry

We sell only the highest quality of domestic poultry available. USDA Poultry Information Please call for availability of products as not all items are available at all times.

The chicken we know and raise today for food is a decedent of Red Junglefowl and Grey Junglefowl and were first raised for food thousands of years ago in the northern regions of the Indian subcontinent. There are Babylonian carvings from around 600 BC that depict chicken meat. During the Middle Ages chicken was the most widely available and consumed meat, it was one of the basic ingredients in a stew called White Dish and consisted usually of chicken and fried onions, seasoned with sugar and spices and cooked in milk.

The most common variety of chicken consumed in the United States are Cornish and White Rock. Chicken consumption in the United States increased during WWII due to a shortage of pork and beef. Chicken raised specifically for food consumption are called broilers and are typically butchered at a young age, for example many Cornish hybrids are butchered as early as 8 weeks for fryers and 12 weeks for roasters. Here are the most common cuts and uses of the chicken in the market place:

Chicken Parts

Breasts, Bone-In, Split
Breasts, Bone-In, Split, Cajun
Breasts, Boneless with Skin
Breasts, Boneless, Skinless
Leg Quarters, BBQ Marinated
Thighs
Thighs, skinless, boneless
Thighs, Cajun
Thighs, Maui
Thighs, Cow Camp
Drumsticks
Drumsticks, Maui
Drumettes
Drumettes, 3# Bag
Drumettes, Cajun, Raw
Drumettes, Maui, Raw

Chicken, Whole, Cut-Up, etc.

Chicken, Cut-Up Fryer
Chicken, Whole Fryer
Chicken, Quartered
Chicken, Split
Chicken, Split, Butter Garlic
Chicken, Split, Cajun
Chicken, Rocky Jr., Whole
Chicken, Rocky Jr. Cut-Up
Chicken, Rocky Jr. Split
Chicken, Rocky Jr. Qtr’d
Chicken, Rosies Organic

Marinated Chicken Breasts

Butter Garlic
Cow Camp, Garlic Pepper
Cow Camp, Poultry Seasoning
Cajun
Carribean
Chili Lime
Greek
Hickory Grill
Honey Mustard
Italian
Lemon Pepper
Maui – 2 per package
Maui – 3 per package
Maui – 4 per package
Mesquite
Oriental
Sundried
Tomato
Thai

Game Hens

Plain, 22 oz.
Maui

Other Chicken

Wings of Fire, Random
Wings of Fire, 5# bag

Turkey

Turkey Pricing »

Breasts, Boneless-Raw
Breasts, Bone-In, Raw
Breasts, Bone-In, Free Range
Breasts, Filets, Tenders, Plain
Breasts, Stir-Fry
Breasts, Tenders, Maui
Breasts, Tenders, Italian
Breast, Boneless Roast, BBQ
Breast, Boneless Roast, Plain
Breast, Branigan

Other Turkey

Ground, With Skin, Bulk
Ground, With Skin, Patties
Ground, Skinless, Bulk
Ground, Skinless, Patties
Ground Breast
Giblets
Necks
Wings

Chicken Like Stuff

Cordon Bleu
Giblets
Livers

Other Poultry

Duck, Whole
Duck, Breasts
Goose, Whole
Pheasants
Quail

Rabbits

Whole
Cut-Up

Raw chicken may contain Salmonella and for that reason should be cooked to a minimum temperature of 165 degrees to prevent foodborne illness. Although you may find raw chicken in some Japanese cuisines, such as Torisashi or Toriwasa. Chicken can be cooked in many different ways, most commonly fried, baked, roasted, grilled and barbequed. Chicken can also be made into sausages. Chicken can also be used in salads, skewers, curries, tacos and even in spaghetti or chili. Chicken can also be used for deli meat or dogs (franks).

Whole raw chicken can be frozen for storage and will keep its quality for up to 12 months. Raw chicken parts can keep for up to 9 months in the freezer. Raw chicken giblets can keep in the freezer for up to 4 months. Cooked chicken can keep for up to 4 months. When thawing your frozen raw chicken keep it away from other foods, so that the juices don’t contaminate other foods. Any wrapping or absorbent paper should be immediately discarded and any surfaces the raw chicken touches should be immediately cleaned before any further food preparation is done.