Ostrich is becoming more and more popular across the U.S., with meat that can be compared in flavor and texture to very lean beef. Ostrich comes in a variety of cuts, including prime steaks, filets, sausages, burgers, and diced. It can be substituted for beef, pork, lamb, turkey, or chicken in virtually any recipe. Due to its low fat content, ostrich cooks faster than other meats. Steaks … [Read more...]


Cornish Game Hens

Cornish game hens are a hybrid of Cornish and White Rock chickens. Harvested at 4 to 6 weeks, these miniature chickens weigh up to 2 1/2 pounds. Because of their small size, each hen is usually just enough for one serving. … [Read more...]



Pheasant is a medium-sized game bird. Like many birds, the male has a more colorful plumage than the female and is larger, weighing 2 1/2 to 5 pounds compared to the female's 3-pound average. In general, the female's flesh is plumper, juicier and more tender. Farm-raised pheasants do not have the same flavor as the wild birds. Pheasant is an excellent source of protein, selenium, vitamin B6, … [Read more...]



American quail are named by their region — bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest. The meat of the American quail is white and delicately flavored. Young birds can be roasted, broiled; older quail should be cooked with moist heat. Quail is an excellent source of protein, niacin, iron, selenium and vitamin B6. … [Read more...]



Duck, or duckling, were first raised as food by the Chinese. Today's domestic ducks are descendants of two species — the mallard or the muscovy duck. About half the domesticated ducks in the United States are white-feathered, Long Island ducks which have dark, succulent flesh. Beijing and Rouen, France are also known for cultivating ducks. Broilers and fryers are less than 8 weeks old, … [Read more...]



Chicken is a versatile staple in almost every culture's cuisine which can be prepared in a myriad of ways. Chicken is comparable to beef in quantity and quality of protein, with 3 1/2 ounces of roasted chicken breast supplying 49% of the RDA for protein for the average man, and 62% for the average woman. If you eat chicken with the skin, you'll more than double the amount of fat and … [Read more...]



Once reserved for Thanksgiving, turkey is now a mainstay at the American table. In fact, about two hundred and sixty five million turkeys were produced in 2006. While male, or tom, turkeys can reach up to 70 pounds, the female, or hen, turkey usually weighs from 8 to 16 pounds. It is important to choose pasture-raised organic turkeys that are fed their natural diet, free of pesticides or … [Read more...]

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