Turkey Farming in Bangladesh. Details @ +88 01755557501

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You might not have taken note, but turkeys traditionally being sold in butcheries these days are made of primarily white meat. Over the past years, these birds have been bred and injected with antibiotics specifically to develop them faster, and contain more of the lighter meat a lot of individuals have come to love.

Heritage turkeys are rapidly becoming a popular alternative to the chemically altered turkeys stuffing store shelves. The term heritage incorporates many different turkey breeds, consisting of Black, Bourbon Red, Royal Palm, Slate and more. These breeds can trace their roots back hundreds of years, and are kept as closely to wild turkeys as possible.

Totally free of chemicals plus antibiotics, these birds look and taste differently when compared to modern store-bought turkeys, and more often have a white to dark meat with ratio closer to 50/50, a substantial increase to common, predominately white options. With the decrease in chemicals and increase in dark meat also comes an increase in price. While you can typically find a supermarket turkey costing about $1 per pound, heritage turkeys may cost a buyer up to $7 every pound.

Considering you should buy one to one and a half pounds of turkey per individual, this can make a very expensive dinner. If you can afford the price jump, then buy heritage turkey cause it can be ideal for you.

If perhaps you like dark meat, and like the taste of other wild, game-y tasting birds, then the heritage turkey is simply perfect for you.

The Types Of Turkeys To Know About

Fresh Turkeys: By definition, a fresh turkey has never been frozen under a specific temperature, but it doesn’t mean it was never frozen at all. Turkeys can be marked as fresh if they have never been cooled below 26 degrees F.

To note, because fresh turkeys may still be stored at very low temperature ranges, they may have just been kept at farms or markets for weeks, occasionally months, before they are offered for sale. Often ask when your turkey was butchered to ensure the freshest possible bird.

Frozen Turkeys: A turkey will be marked as frozen if it has been kept below zero degrees F. Frozen turkeys are mostly the least difficult, most economical option found at various supermarkets, though they often lose some of the bird’s natural juices, and can be harder to chew.

Not Recently Frozen Turkeys: This term can certainly cause confusion, and means that the turkey was chilled below twenty six degrees F, so it can’t be referred to as “fresh”, but above 0 degrees F, so it does not have to be labelled “frozen”.

Kosher Turkeys: Kosher turkeys are raised on grain, and are not given chemical stimulants. Allowed to graze freely, these turkeys are kept, killed and prepared according to kosher principals, with a salt brine soak. This kind of soak gives kosher turkeys a distinctive flavor, and increases the bird’s overall weight, that might increase price.

Natural Turkeys: Surprisingly, this label does not refer on how the turkey grew up. Natural turkeys are merely left unseasoned, basted or coloured before being sold. Make sure to remember that before paying more for a turkey with this kind of label.

Organic Turkeys: These types of birds are kept with specifically designated feed, and without the added chemicals. Whilst many consumers prefer the idea of an organic turkey, this label does not necessarily affect the flavor or texture of the turkey.

Free Range Turkeys: This is often a deceptive term, as free range does not always suggest the bird was raised outdoors or even allowed most of its time outdoors. A farm can label its turkeys ‘free range’ provided that the birds were allowed a few minutes per day of outdoor time – a standard that barely affects taste or quality.

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