Chances are you have looked at a few turkey packages this week. If so, you will notice there are A LOT of labels that one turkey can hold. What do they mean? The list below will help decipher which labels are worth choosing:
BASTED or SELF BASTED: Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.g., “Injected with approximately 3% of a solution of ____________ (list of ingredients).”
Use of the terms “basted” or “self-basted” on boneless poultry products is limited to 8% of the weight of the raw poultry before processing.
CERTIFIED: The term “certified” implies that the USDA’s Food Safety and Inspection Service have officially evaluated a meat product for class, grade, or other quality characteristics (e.g., “Certified Angus Beef”). When used under other circumstances, the term must be closely associated with the name of the organization responsible for the “certification” process, e.g., “XYZ Company’s Certified Beef.”
CHEMICAL FREE: The term is not allowed to be used on a label.
FREE RANGE or FREE ROAMING: Producers must demonstrate to the Agency that the poultry has been allowed access to the outside. These birds tend to be higher in dark meat, and more flavorful.
FRESH POULTRY: “Fresh” means whole poultry and cuts have never been below 26 °F (the temperature at which poultry freezes).
FRYER-ROASTER TURKEY: Young, immature turkey usually less than 16 weeks of age of either sex. Young turkeys have a soft, fine grained meat consisitency compared to older turkeys.
HALAL and ZABIAH HALAL: Products prepared by federally inspected meat packing plants identified with labels bearing references to “Halal” or “Zabiah Halal” must be handled according to Islamic law and under Islamic authority.
HEN or TOM TURKEY: The sex designation of “hen” (female) or “tom” (male) turkey is optional on the label, and is an indication of size rather than the tenderness of a turkey.
KOSHER: “Kosher” may be used only on the labels of meat and poultry products prepared under rabbinical supervision.
NATURAL: A product containing no artificial ingredient or added color and is only minimally processed. Minimal processing means that the product was processed in a manner that does not fundamentally alter the product. The label must include a statement explaining the meaning of the term natural (such as “no artificial ingredients; minimally processed”).
NO HORMONES (pork or poultry): Hormones are not allowed in raising hogs or poultry. Therefore, the claim “no hormones added” cannot be used on the labels of pork or poultry unless it is followed by a statement that says “Federal regulations prohibit the use of hormones.”
NO ANTIBIOTICS (red meat and poultry): The terms “no antibiotics added” may be used on labels for meat or poultry products if sufficient documentation is provided by the producer to the Agency demonstrating that the animals were raised without antibiotics.
OVEN PREPARED: Product is fully cooked and ready to eat.
YOUNG TURKEY: Turkeys of either sex that are less than 8 months of age according to present regulations.
For my locals looking for organic, fresh turkeys, KYV farms, Biomax, Black Hog Farm, and Freshfields have them available! Support small local businesses!
For more information on how to read labels, go to www.mindyblack.com
Dietitians of Palm Valley 