Meat and Poultry
Meat and poultry are high in protein, B vitamins, vitamin E, iron, zinc, and magnesium. Deena Farms produce farm fresh meat and poultry regularly.
Visit our Meat and Poultry shop page to buy farms fresh products.
Chicken is the classic lean muscle-building protein. Chickens raised specifically for food are called broilers. Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting, baking, roasting, and frying.
The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. The common quail is also part of Polish cuisine, Maltese cuisine, Portuguese cuisine, Italian cuisine and Indian cuisine. Quails are commonly eaten complete with the bones since these are easily chewed and the small size of the bird makes it inconvenient to remove them.
Duck refers to the meat of several species of bird in the Anatidae family, found in both fresh and salt water; a species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many parts of the world. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on. Margret refers specifically to the breast of a mallard or Barbary duck that has been force fed to produce foie gras.
The domesticated rabbit is a rare food option for most Americans. The meat is comparable to poultry and provides an economical alternative to larger animals. During World War II, the government encouraged the raising of rabbit to relieve the burden of a red meat shortage. Today the domesticated rabbits commonly distributed in the United States are New Zealand and Belgian hybrids or imported Chinese rabbits.
Turkey meat is the meat from turkeys, typically domesticated turkeys. It is a popular poultry product used for culturally significant events such as Thanksgiving and Christmas, as well as for everyday nourishment. Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavour and moisture content.
Duck eggs are quite large compared to chicken eggs, which makes them easily distinguishable. They have twice the nutritional value of a chicken egg and stay fresher longer due to their thicker shell. Duck eggs are most popular in various Asian cuisines, especially Chinese and Vietnamese. Duck Eggs are an alkaline producing food, which is a great benefit to cancer patients as cancer cells do not thrive in an alkaline environment.
Since the domestication of the chicken, people have been nourishing themselves with eggs. Eggs have an awesome protein to calorie ratio. One egg contains 6 grams of high-quality protein and all 9 essential amino acids, all for just 70 calories. As a long time symbol of fertility and rebirth, the egg has taken its place in religious as well as culinary history. In Christianity, the symbol of the decorated egg has become synonymous with Easter.
Quail eggs are considered a delicacy in many parts of the world, including Europe, North America and Kerala in India. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches. Even with their small size, their nutritional value is three to four times greater than chicken eggs. They are also richer in taste, despite their size, you can use quail eggs in any recipe calling for chicken eggs.