As a home cook and food lover, I’m always looking to expand my knowledge on ingredients so I can make the best choices for my recipes. Two categories that I get asked about a lot are meat and poultry – what exactly is the difference between them? While they seem similar since they both provide animal protein, they have some distinct attributes that set them apart. In this article, I’ll break down the key differences between meat and poultry to help you understand their unique characteristics.
A Quick Definition of Meat and Poultry
First, let’s define these terms
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Meat refers to animal flesh that comes from mammals The most common types of meat are beef, pork, veal, lamb, and goat. Meat can come from both land and sea mammals
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Poultry refers specifically to birds raised for their meat and eggs. The most popular types of poultry are chicken, turkey, duck, and geese. Other birds like pheasant, quail, guinea fowl and squab are also considered poultry.
So while they both involve animal proteins, meat is from mammals while poultry comes from avian species. Keeping this clear distinction in mind, let’s explore some of the other key differences:
Taste and Texture Vary Between Meat and Poultry
One of the biggest differences between meat and poultry is in their taste and texture when cooked:
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Meat has a richer, often more robust flavor depending on the cut. The texture can vary from tender to chewy depending on the leanness, grain of the muscle fibers, and cooking method. Meat generally has more connective tissue that must be properly cooked to become tender.
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Poultry tends to have a milder, more delicate flavor. The texture is generally tender, since poultry contains less connective tissue compared to many cuts of meat. When properly cooked, poultry meat will be juicy and tender. The skin adds crispiness and flavor.
So meat provides a stronger, meatier taste and pleasingly chewy texture when cooked right, while poultry offers soft, mild flavors with a tender bite.
Nutritional Profile Varies Between the Two
Meat and poultry also differ slightly in their nutritional makeup:
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Meat contains more saturated fat and cholesterol compared to poultry. However, it provides high amounts of iron, zinc, and vitamin B12.
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Poultry is generally lower in fat and calories than meat. It contains more niacin, vitamin B6, and selenium. Poultry is one of the best food sources for vitamin B12.
So those looking to reduce fat and cholesterol might favor poultry, while meat provides greater amounts of certain nutrients like iron.
Cooking Methods Differ Between Meat and Poultry
The optimum cooking techniques for meat and poultry also vary:
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Meat benefits from slow, moist cooking methods like braising, stewing, or grilling to gradually break down the fat and connective tissue. This makes the meat tender and enhances the flavor.
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Poultry can be cooked quickly using almost any method like grilling, baking, sautéing or frying since it contains less connective tissue. However, poultry should always be cooked thoroughly to an internal temperature of 165°F for safety.
So meat does best with slow cooking while poultry can handle almost any cooking technique as long as it’s cooked through.
Safety and Storage Differ Between the Two
There are also some safety and storage differences to keep in mind:
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Meat and poultry both need to be properly refrigerated. However, any raw meat or poultry should be stored separately or on the bottom shelf of the fridge to prevent cross-contamination.
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Poultry has a higher risk of salmonella and bacterial contamination compared to properly butchered cuts of meat. So extra care must be taken when handling raw poultry to avoid cross-contamination by thoroughly cleaning surfaces, equipment, and hands after handling.
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Meat like beef and lamb can be eaten rarer at lower internal temperatures (e.g. medium rare), while poultry should always be thoroughly cooked to 165°F minimum for safety.
So poultry requires a few extra safety steps when storing and cooking.
Environmental Impact Often Varies
Finally, the environmental impact of producing meat versus poultry can differ:
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Beef production requires significantly more land, feed, water and energy compared to poultry. The digestive system of cattle also releases more greenhouse gases.
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Chicken and turkey farming has a lower environmental impact overall compared to beef, requiring fewer resources and less space.
So from a sustainability standpoint, poultry tends to be the more eco-friendly choice over types of meat like beef.
Putting It All Together
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Meat comes from mammals while poultry comes from birds.
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Meat has a richer, fuller flavor, while poultry is milder in taste.
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Meat can vary in texture while poultry is generally tender.
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Meat is higher in fat and cholesterol but provides more iron and zinc. Poultry contains less fat but more B vitamins.
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Meat benefits from slow cooking while poultry can use almost any method as long as it’s cooked fully.
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Raw poultry requires more safety precautions than raw meat cuts.
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Poultry production has a lower environmental impact compared to beef.
Whether you’re following a recipe, making your grocery list, or want to change up your protein choices, understanding the differences between meat and poultry can help you make the best choices for your needs. So next time you’re debating between chicken or beef, remember their unique qualities!
The best ways to store your meat and poultry
Storing your meat and poultry safely also helps stop bacteria spreading, reducing the risk of food poisoning. Tips for refrigerating meat and poultry safelyExternal Link include:
- Fresh raw meat that hasn’t been wrapped should be kept in clean containers in the coldest part of your fridge, between 0 and 3 ºC. You can keep it for up to 5 days if the container has holes in it so air can flow through. The meat will dry out a bit, but this stops microbes from growing.
- You can leave meat and poultry in their original packaging, like a plastic bag from the butcher or a sealed package from the store, but this keeps water inside, which lets bacteria grow. Foods that come in shop packaging and are kept cold should be used within three days.
- Put raw minced meat in the fridge’s coldest shelf and use it within three days.
- Don’t eat meat after the use-by date.
- After cooking, put any meat or poultry that you have left over in the fridge as soon as possible (less than an hour).
Freezing meat and poultry is a great way to stay organised. Here are some tips for freezing your meat safely:
- Freeze your chicken and meat before the “best before” or “use by” date. After shopping, the best time to freeze meat and poultry is as soon as you get home. (Over time, the air in the freezer can get through the plastic and “burn” the meat or poultry.) It’s still safe to eat meat that has freezer burn, but it might not taste as good. ).
- As soon as you take the meat or poultry out of the freezer in the microwave, cook it. It should be thawed in the fridge so it doesn’t get too warm before you cook it.
- Put frozen meat or poultry in a container that can’t be opened while it’s defrosting in the fridge. This keeps juices (which could have bacteria) away from other foods in the fridge.
- Oh, and don’t forget that you can freeze meat again after cooking it. But don’t reheat meat or poultry more than once. This increases the risk of food poisoning.
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- Chicken and meat have nutrients your body needs, like iodine, iron, zinc, and vitamin B12. Protein is important for growth and development.
- If you want to eat less salt and saturated fat, stay away from processed meats.
- Pick lean chicken and meat cuts, and don’t go over the serving size that comes with the food.
- Make sure you cook and store meat and poultry safely.
Meat and poultry are great sources of protein. Besides that, they give your body many other things it needs, like iodine, iron, zinc, vitamins (especially B12), and essential fatty acids.
So it’s a good idea to eat meat and poultry every week as part of your balanced diet. Don’t eat too much salt or saturated fat, though. Stick to lean cuts that haven’t been processed and eat the serving size that comes with it.
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FAQ
Which meat is not poultry?
What makes a meat poultry?
What is the difference between red meat and chicken?
What all meats are considered poultry?
What is the difference between meat and poultry?
Meat tends to have a richer and more robust flavor, while poultry has a milder taste. Additionally, poultry is generally leaner and lower in fat compared to most types of meat. Both meat and poultry are versatile ingredients that can be cooked in various ways, making them essential components of many cuisines globally.
What are the benefits of eating chicken compared to red meat?
Chicken is a nutritious source of protein, has fewer calories than red meat, more B vitamins, less saturated fat, and the product of its metabolism poses no health risks.
Is poultry better than meat?
In culinary terms, poultry is often considered more versatile for quick cooking methods, while meat can require longer cooking times, especially for tougher cuts. Nutritionally, poultry is usually lower in fat and calories than red meat, making it a popular choice for those seeking healthier meat options.
What is the texture of poultry compared to other types of meat?
The texture of poultry is generally lighter and leaner compared to other types of meat. Meat from mammals often has a richer flavor and a more varied texture, ranging from tender to tough.