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What is the difference between
white and yellow chickens? |
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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 7ºF 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. |
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What are "clipped"
tenders/tenderloins? |
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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. |
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What is a WOG? |
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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 a foodservice application; thus, the WOG. |
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What is a 9 piece cut chicken? |
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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. |
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What makes Perdue® so tender and
juicy – is it marinated? |
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Perdue® chicken is not marinated
unless it is labeled marinated. Perdue® chicken is simply meatier, and as
a consequence, juicier and tender. |
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What is the shelf-life after I
open the CVP bag? |
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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. |
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Do I have to wash the chicken? |
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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. |
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What does "popping the
thigh" mean? |
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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. |
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Does it harm the product to freeze
it? |
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Slow freezing does cause some cell
wall deterioration as the water in the cells freezes. 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. |
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What is the size of your random
breast? |
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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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