Wholesale Chicken and Poultry

Poultry Wholesale: Chicken | Turkey | Duck | Goose | Cornish Hens | Quail | Pheasant

Fresh Wholesale Chicken and Poultry

Looking for a reliable poultry wholesale supplier? Look no further than Tank’s Meats!

We offer a wide variety of poultry products, including chicken, duck, and goose. Our products are fresh, high quality, and competitively priced. We also offer a variety of value-added services, such as custom cuts and processing. Ordering your wholesale chicken breasts is easier with our sized options.

We understand that the restaurant industry is demanding, which is why we offer our customers excellent customer service. You need your wholesale chicken breasts to be consistent in size and quality, for example. We are always available to answer your questions and help you find the right products for your needs.

We are confident that you will be satisfied with our wholesale chicken and other poultry. Contact us today to learn more about how we can help you with your wholesale poultry needs.

Cooking Game Birds

Game birds have a unique flavor that is often described as “gamey.” This flavor is because they are wild animals, and their meat contains different nutrients and minerals than domestic poultry. Like most specialty meats, some people find the gamey flavor unpleasant, while others enjoy it.

The flavor of game birds can vary depending on the type of bird, the diet of the bird, and the way the bird is cooked. For example, pheasant has a mild flavor similar to chicken, while wild turkey has a more intense flavor. Game birds that are hunted in the fall and winter tend to have a richer flavor than those that are hunted in the spring and summer.

To enhance the flavor make sure to choose fresh, high-quality meat. Use a flavorful marinade or brine to soak the meat before cooking. Brining, marinating, or pounding the meat improves tenderness. Then cook the meat slowly over low heat to help tenderize it and bring out the flavor. Let the bird rest for 10-15 minutes after cooking. This will allow the juices to redistribute throughout, resulting in a more tender and juicy bird. Finally, serve with flavorful side dishes to help balance out the gamey flavor. Some good side dish options include roasted vegetables, mashed potatoes, or wild rice.

A few popular recipes include:

  • Roasted Pheasant: This simple recipe is a great way to showcase the flavor of pheasant.
  • Grilled Quail: These little birds are perfect for grilling. Just be sure to cook them quickly over high heat so they don’t dry out.
  • Sauteed Woodcock: This classic dish is made with woodcock, a small game bird with a rich flavor.

For our retail customers, some cooking ideas for you…

The most popular spices used with roasted poultry in the USA are:
  • Salt
  • Pepper
  • Garlic
  • Onion
  • Thyme
  • Rosemary
  • Sage
  • Oregano
Essential cooking success for beginners:

Following these tips will help you cook moist and tender poultry.

  • Use a meat thermometer: The most important thing to do to ensure that your meat is cooked through and moist is to use a meat thermometer. The internal temperature of cooked chicken should be 165 degrees Fahrenheit.
  • Don’t overcook! Overcooked chicken will be dry and tough. To avoid overcooking, cook the chicken until it reaches the desired internal temperature, and then let it rest for a few minutes before slicing and serving.
  • Marinate! Marinating the chicken will help to keep it moist and tender. The marinade will also add flavor.
  • Baste the chicken to keep it moist. You can baste with melted butter, olive oil, or a marinade.
  • Don’t overcrowd the pan: If you are cooking in a pan, don’t overcrowd. An overfull pan will prevent the meat from cooking evenly and make it more likely to overcook.
  • Use a heavy-bottomed pan: A heavy-bottomed pan will help distribute the heat evenly and prevent sticking.
  • Don’t cook on high heat: Cooking it on high heat will dry out. Instead, cook the chicken on medium heat or low heat.
  • Let your dish rest for a few minutes before slicing and serving: This will allow the juices to redistribute throughout the meat, making it even more tender and juicy.