Perdue, headquartered in Salisbury, Maryland, has facilities in Indiana, Tennessee, Alabama, Georgia, North Carolina, South Carolina, Virginia, Kentucky and Delaware.
How long has Perdue been in the foodservice business?
Actually, Perdue has been delivering its fresh chicken to foodservice distributors since the company started processing chickens in 1968.
How long has Perdue been processing turkeys?
Since 1984, when the company acquired SHENANDOAH® Products.
Where can I find PERDUE® Foodservice products?
Our Further Processed Chicken and Turkey products are available from many national and independent distributors nationwide. Our fresh chicken products are available in the Northeast, Mid Atlantic, Southeast and Midwest.
I thought PERDUE® products were only available on the East Coast?
Our Foodservice Division delivers products nationwide. Our Retail Division delivers products as far west as Chicago and in the majority of states east of the Mississippi River.
What does Perdue feed its chickens?
We feed our birds the finest natural grain products, including yellow corn, soybean meal, marigolds, vitamins and mineral supplements. Our company nutritionists develop all of our feed formulations, we have standardized quality control procedures for all of our ingredients and finished feeds, and have full time feed quality control associates in each of our feed mills.
Our customers and consumers should have complete confidence in the safety of PERDUE® products that are in stores or homes. Food safety is a top priority of ours, and the standards by which our products are produced actually exceed government standards.
Does Perdue use hormones to grow its chickens and turkeys?
No. In fact, hormones are illegal in growing chickens and/or turkeys.
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What causes a breaded tender/filet to cook up dark?
Dark breading is most often caused by temperature abuse during transportation or storage. If a breaded product thaws and refreezes, the breading will turn dark.
What causes breading to fall off in the fryer?
Temperature abuse will cause moisture to accumulate in the breading. When the moisture freezes, it forms ice crystals. These ice crystals expand during cooking and cause the breading to come off the product.
What is a fritter?
A fritter is a breaded product that contains greater than 30% or more breading. We offer Tenderloins and Filets with Fritter Breading Profiles.
What is the recommended cooking time for breaded chicken tenderloins?
3-4 minutes in a deep fryer set at 350°F. (Cooking time varies with equipment)
What is the recommended cooking time for a breaded chicken breast filet?
4-5 minutes in a deep fryer set at 350°F. (Cooking time varies with equipment)
What is the best way to prepare a RTC Marinated Filet?
Our RTC Marinated Filet Products are designed to be cooked frozen. The "Freezer-to-Grill" capability of these items yields a better quality finished product. It also promotes Food Safety with a reduced chance of cross-contamination.
Is it possible to bake a RTC Breaded Product?
All of our RTC Breaded Filets and Tenderloin Products can be baked. During production, the breading is blanched or set in hot oil. This process sets the final color of the product as well as allows for oven preparation.
Does Perdue offer a Fully Cooked Wing that can be prepared in a fryer?
Our entire line up of Fully Cooked Roasted Wings can be prepared in a fryer. The recommended cooking time is 4-6 minutes in a fryer set at 350°F. (Cooking time varies with equipment.) We also offer fully cooked breading wings that are designed to be prepared in a fryer.
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What is the difference in your turkey's 1*- 5* ratings?
Perdue's star classification system helps you easily distinguish between the different attributes and applications of our turkey products.
Number of muscles used:
5* has 2 lobes
4* has 2-3 lobes
3* has 4-7 pieces
2* and 1* have multiple pieces
Marination levels are less on higher star products, yielding a coarser "Thanksgiving turkey" bite
4* and 5* products are ideal for center-of-plate and can be served hot or cold; 1*, 2* and 3* are best for sandwiches
How safe is your product?
Perdue uses antimicrobials (sodium diacetat and potassium lactate) along with Post Package Pasteurization, for Level I Listeria control providing the highest level of food protection.
What are blood spots?
Blood spots indicate the breast meat was not trimmed perfectly. Blood retained in the muscle during cooking makes the meat dark. Perdue works hard to minimize these spots.
What is Pan-Roasted turkey?
We've hand-placed the turkey lobes in a pan and "open" cooked them to resemble that ideal "Thanksgiving turkey" texture. After cooking, they’re browned or smoked before packaging.
What's the best way to warm up a turkey breast?
We don't recommend heating an entire breast. Since it's already been cooked, reheating can dry out the breast and diminish flavor. Slicing small amounts and putting them in the microwave produces the best “heated” results. Covering the slices with a pre-heated au jus will make it even better.
How long is the product safe after opening the package?
Properly refrigerated turkey products are good from 3 to 5 days after opening. Five days of use requires colder temperatures (32-36°F).
Can I freeze turkey products?
For best results, our fully cooked refrigerated turkey breast products should not be frozen; but yes they can be frozen provided it’s frozen before the "Use By Date." After thawing, the product will last 3 to 5 days.
Why is there so much juice in a bag of turkey?
Purge is the natural juice from the turkey that is retained in the cooking bag. Bags that are swollen and contain excessive purge may indicate the meat has spoiled. Contact your Sales Rep if you have doubts or questions.
Why does turkey fall apart when I slice it?
If you have cooked the turkey, allow it to rest and cool before slicing. Also, you may be slicing too thin for the type of turkey used.
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What is the difference between white and yellow chickens?
All chickens have yellow color deposited on their skin if they have had corn in their diet, and usually all chickens in the US have corn as the major ingredient in their diets. Corn is where the color comes from. During processing the yellow color can be removed in a "hard scald" (a reference to water temperature used to loosen feathers) or the color can be left on the skin with a scald temperature of about 7°F less than the "hard scald." White skin is preferred for foodservice, as it allows breading and batter to adhere better. Yellow skin color is a selling point for Perdue's retail packed products.
What are "clipped" tenders/tenderloins?
The tenderloin or tender is a breast muscle that has a thick tendon at the end that attaches it to the breastbone. It cooks up tough and chewy, so we remove it off in processing by "clipping" the end off the tender itself.
What is a WOG?
WOG stands for Whole Chicken "without giblets." Giblets represent the internal organs, or the neck, liver, gizzard, and the heart, which are included in the supermarket whole chicken. However, the giblets are not usually used in foodservice application; thus, the WOG.
What is a 9 piece cut chicken?
9 piece cut chicken is a whole chicken cut into 2 drumsticks, 2 thighs, 2 wings, and the breast is cut into 3 pieces - a keel piece and 2 rib pieces
What makes PERDUE® Chicken so tender and juicy - is it marinated?
PERDUE® Chicken is not marinated unless it is labeled marinated. PERDUE® Chicken is simply meatier, and as a consequence, juicier and tender.
What is the shelf-life after I open the CVP bag?
If the "Use Fresh By" date on the label shows there is shelf-life remaining, you should use the product within two days of opening the bag.
Do I have to wash the chicken?
Washing the chicken is a matter of preference and we always recommend an "extra measure of safety," but we have washed the birds thoroughly inside and out prior to packaging, so they don't require washing.
What does "popping the thigh" mean?
We bend the thighbone away from the backbone until it "pops" or becomes disjointed, but still attached. It helps in the cooking process to allow heat to enter the dense area of the hip to help it cook thoroughly.
Does it harm the product to freeze it?
Slow freezing does cause some cell wall deterioration as the water in the cells freeze. The water forms ice crystals with sharp edges. The edges puncture the cell walls and when the product is thawed, it will purge more water and probably be drier after cooking.
What is the size of your random breast?
Random really means random, or that it may or may not vary from box to box or breast to breast. Each piece could range from 3 ounces each to 14 ounces. The product is a breast that did not fit in the regular sizing categories on a given day.
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