Metropolitan meat, seafood and poultry (2024)

Metropolitan meat, seafood and poultry (1)

Bulletin

  • Ensure optimal storage temperatures:
    • Ice pack chicken: 32° - 35° F
    • CVP (gasskyl): 28° - 32° F
    • IQF and other frozen products: maximum 0° F
  • Never exceed the safe shelf life:
    • Ice Pack chicken: 7 days after slaughter, under optimal conditions
    • CVP (gassing): 21 days after slaughter, under optimal conditions
    • IQF & Other Frozen: 12 months after slaughter, under optimal conditions
  • Store cooked and raw products (such as Ice Pack and CVP chicken) in separate coolers if possible.
  • If cooked and raw products must be stored in the same cooler, they should be kept separate as much as possible, with raw products such as Ice Pack and CVP stored below cooked products to reduce the risk of cross-contamination.
  • Always seal or cover Ice Pack and CVP chicken to reduce dehydration, odors and spoilage.

Hygiene and sanitation

  • Make sure you wash your hands thoroughly: - before handling food
    • after using the bathroom
    • after touching the mouth, nose or hair
    • when switching tasks
  • Wear gloves intended for food use, especially if you have a cut or wound
  • When tasting a product, use separate, clean and disinfected utensils - never your fingers.
  • Change aprons or uniforms when moving from handling raw materials to cooked products.
  • Clean and disinfect all utensils, equipment and surfaces immediately after use.
  • When using commercial cleaners/disinfectants, follow all label directions.
  • Keep wash and dry towels sanitized and washed regularly, and store soiled towels away from food preparation areas.
  • After cleaning, wash your hands thoroughly before touching food.

Preparation of fresh chicken

  • Wash your hands and forearms thoroughly with soap and warm water.
  • Only use clean and disinfected tools and cutting surfaces.
  • Wash the chicken thoroughly, remove all blood.
  • Cut the meat into pieces on a clean and disinfected surface and immediately discard excess fat, skin and tails.
  • Discard contaminated ice and soaked containers immediately.

Preparation of frozen chicken

  • Use good hand wash:
  • If breading frozen chicken, rinse under running water for 3-4 minutes to melt the glaze, then fry as desired.
  • Hand-breaded frozen chicken can be stored (covered) in the freezer for up to 2 weeks.
  • Breaded or marinated chicken does NOT need to be thawed straight from the freezer for maximum quality and to reduce the chance of bacterial growth.
  • Slow thawing of frozen chicken is NOT recommended and can:
    • damage texture and taste
    • promote dangerous bacterial growth
    • contribute to the unappetizing darkening of the bones

Cooking tips

  • Cook all poultry products thoroughly
    • Fresh chicken to an internal temperature of 180° - 185° F
    • Frozen chicken to an internal temperature of 160° - 165°F
  • Always use a meat thermometer on the thickest part of the meat to check the temperature.

Teamtips

  • Chicken prepared for later use should be refrigerated as soon as possible...never more than 4 hours after cooking.
  • Store below 40°F in small quantities, in shallow covered pans.
  • Reheat, covered (to retain moisture), to 160° - 165° F to serve.
  • Cooked or raw chicken should be discarded after 2 hours at room temperature.
  • Hot buffet meals should be stored at 140° F or higher.
  • Cold buffet foods should be stored at 40° F or lower.
  • Ask your local health inspector for more information about product inventory.

Metropolitan meat, seafood and poultry (2)

Metropolitan meat, seafood and poultry (2024)

FAQs

Who owns Metropolitan meat, seafood & poultry? ›

Brian Willard is the Founder and CEO of Metropolitan Meat, Seafood & Poultry.

What falls into the meat category? ›

Meat-Poultry is divided into two food sub-types, Meat and Poultry. Meat is divided into Beef, Pork, and Other Meat. Beef and Pork processing examples are ready-to-eat*, raw otherwise processed, intact raw, and non-intact raw.

What group is meat poultry dry beans eggs and nuts in? ›

What foods are in the Protein Foods Group? All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Beans and peas are also part of the Vegetable Group..

What is meat, fish, and poultry? ›

Foods from this food group fall into 6 categories. Examples include: Lean meats - Beef, lamb, veal, pork, kangaroo, lean (lower salt) sausages. Poultry - Chicken, turkey, duck, emu, goose, bush birds. Fish and seafood - Fish, prawns, crab, lobster, mussels, oysters, scallops, clams.

Who owns the biggest meat company? ›

Think Exxon, Shell, Chevron and BP. But there is another company that belongs in that conversation: JBS, the world's largest meat producer, which has annual revenues of more than $50 billion. (The name comes from the initials of its founder, José Batista Sobrinho.)

Who owns meat depot? ›

“The goal behind Meat Depot's store concept is making grocery shopping on a budget possible without giving up quality,” said Brad Snyder, Meat Depot owner. “Where Meat Depot differentiates from most discount stores is focusing on having real meat cut by real butchers in the store.”

Why is seafood not considered meat? ›

According to the conventional definition, meat is any flesh of a warm-blooded animal, such as beef, pork, lamb, and veal. Under this definition, fish is not considered meat because it is cold-blooded. However, other people define meat as the flesh of any animal, which would include fish.

What is the healthiest meat to eat? ›

While meat can be a part of a healthy diet, not all sources are created equal. The leanest and healthiest meats to eat include poultry, pork, fish, and seafood. Eating a balanced diet is one of the keys to a healthy lifestyle, which means choosing various foods from different food groups, like proteins.

What is the healthiest red meat to eat? ›

Of these, the following are considered the leanest beef cuts:
  • Eye of round roast and steak.
  • Round tip roast and steak.
  • Top round roast and steak.
  • Bottom round roast and steak.
  • Top sirloin steak.
  • Top loin steak.
  • Chuck shoulder and arm roasts.
Nov 21, 2023

Who owns Koch Chicken? ›

The owner of Koch Foods, Joseph Grendys, has a fortune that Forbes estimates at $3.1 billion.

Who owns Wild Fork meats? ›

Who Owns Wild Fork Foods? Wild Fork Foods is owned by JBS, the largest meat packer in the world. To give you an idea of how big it is, JBS slaughters over 50 thousand cattle per day, to say nothing of pork and chicken.

Who owns all the meat? ›

The four major meat companies in the U.S.—Cargill, Tyson Foods, JBS, and National Beef Packing—control 55% to 85% of the hog, cattle, and chicken markets.

Who owns Far West meats? ›

Far West Meats located in Highland, California is owned and operated by Thomas Serrato is being recognized as a company that has Survived and Thrived.

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