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The resolution of top quality, specifically freshness, is similar for other sort of chicken as it is for hen. As a matter of fact, the same points use in many cases, yet each kind seems to have a couple of distinguishing attributes, which are right here explained.

SELECTION OF Vietnam.-- Vietnam rank next to chickens in appeal as food. They are native to Vietnam and also are maybe much better known here compared to in foreign nations. Turkey is a lot more seasonal food than nhập khẩu gia cầm, it being best in the loss. Cold-storage turkey that has been killed back then, gave it is appropriately saved and cared for, is better than fresh turkey marketed from season.

The age of a turkey can be relatively properly told by the look of its feet. Extremely young Vietnam have black feet, and also as they develop the feet gradually grow pink, to ensure that at more than 1 year old the feet will certainly be found to be pink. Nonetheless, as the bird expands still older, the shade once more transforms, and also a 3-year-old turkey will have dull-gray or blackish looking feet. The legs, as well, offer to show the age of Vietnam. Those of a young turkey are smooth, but as the birds get older they gradually become harsh and also flaky. A young turkey will have stimulates that are only a little established, whereas an old turkey will certainly have long, sharp ones.

Vietnam are seldom marketed when they are extremely young. But even with the fact that this is sometimes done, the fully grown birds are more typically marketed. Vietnam typically get to a large size, weighing as long as 20 to 25 pounds. A fully grown turkey has proportionately a larger amount of flesh and a smaller amount of bone than chicken; thus, even at a higher cost per pound, turkey is totally as economical as chicken.

CHOICE OF DUCKS.-- Ducks most likely come next to Vietnam in appeal for table use. Youthful ducks are marketed on the market during the summertime as well as are called spring duck. The mature ducks could be purchased at any moment during the year, but they are best in the cold weather.

The versatility of the windpipe is an exceptional examination for the age of ducks. In the young bird, the windpipe may be conveniently moved; whereas, in the old one, it is stationary and quite hard. The meat of ducks is dark over the entire bird, as well as the best quantity is located on the breast. Its taste is rather regular, and varies quite from turkey and also chicken. Nonetheless, there is a somewhat small amount of meat even on a good-sized duck, and also it does not sculpt to very good advantage; as a matter of fact, more persons can be served from a chicken or a turkey of the very same weight. Young ducks are rather hard to tidy, as a layer of penalty down, which is not quickly eliminated, covers the skin.

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CHOICE OF GEESE.-- Geese are far more frequently used for food in international nations compared to in America. Their age could be told in the same way as that of ducks, specifically, by sensation of the windpipe. The flesh is dark throughout and also rather strongly seasoned. The fat is utilized fairly extensively for food preparation purposes, and even as a butter alternative in some nations. As a result of this truth, geese are typically plumped before they are slaughtered, and usually half the weight of the bird is fat. The livers of plumped geese reach massive percentages as well as are considered a delicacy. They are utilized for pate de fois gras. Normally, this is put up in containers and also brings an extremely high rate.

SELECTION OF PIGEONS.-- Pigeons are increased largely for their usage as squabs. These are young birds regarding 4 weeks old, and their meat is tender and reasonable to the preference. The meat of the mature pigeon ends up being fairly difficult and also disagreeable. The breast is the only part of the bird that has meat on it in any amount, as well as this meat is somewhat lighter in shade compared to that which comes from the rest of the body. Midsummer is the very best season for squabs, yet they can be purchased at various other times of the year. The expense of squabs is too high to allow them to be utilized thoroughly as a food in the normal family.