Perdue, headquartered in Salisbury, Maryland, has facilities in Indiana, Tennessee, Alabama, Georgia, North Carolina, South Carolina, Virginia, Kentucky and Delaware.
How long has Perdue been in the foodservice business?
Actually, Perdue has been delivering its fresh chicken to foodservice distributors since the company started processing chickens in 1968.
How long has Perdue been processing turkeys?
Since 1984, when the company acquired SHENANDOAH® Products.
Where can I find PERDUE® Foodservice products?
Our Further Processed Chicken and Turkey products are available from many national and independent distributors nationwide. Our fresh chicken products are available in the Northeast, Mid Atlantic, Southeast and Midwest.
I thought PERDUE® products were only available on the East Coast?
Our Foodservice Division delivers products nationwide. Our Retail Division delivers products as far west as Chicago and in the majority of states east of the Mississippi River.
What does Perdue feed its chickens?
We feed our birds the finest natural grain products, including yellow corn, soybean meal, marigolds, vitamins and mineral supplements. Our company nutritionists develop all of our feed formulations, we have standardized quality control procedures for all of our ingredients and finished feeds, and have full time feed quality control associates in each of our feed mills.
Our customers and consumers should have complete confidence in the safety of PERDUE® products that are in stores or homes. Food safety is a top priority of ours, and the standards by which our products are produced actually exceed government standards.
Does Perdue use hormones to grow its chickens and turkeys?
No. In fact, hormones are illegal in growing chickens and/or turkeys.
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What causes a breaded tender/filet to cook up dark?
Dark breading is most often caused by temperature abuse during transportation or storage. If a breaded product thaws and refreezes, the breading will turn dark.
What causes breading to fall off in the fryer?
Temperature abuse will cause moisture to accumulate in the breading. When the moisture freezes, it forms ice crystals. These ice crystals expand during cooking and cause the breading to come off the product.
What is a fritter?
A fritter is a breaded product that contains greater than 30% or more breading. We offer Tenderloins and Filets with Fritter Breading Profiles.
What is a 9 piece cut chicken?
9 piece cut chicken is a whole chicken cut into 2 drumsticks, 2 thighs, 2 wings, and the breast is cut into 3 pieces - a keel piece and 2 rib pieces.
What is the recommended cooking time for breaded chicken tenderloins?
3-4 minutes in a deep fryer set at 350°F. (Cooking time varies with equipment)
What is the recommended cooking time for a breaded chicken breast filet?
4-5 minutes in a deep fryer set at 350°F. (Cooking time varies with equipment)
What is the best way to prepare a RTC Marinated Filet?
Our RTC Marinated Filet Products are designed to be cooked frozen. The "Freezer-to-Grill" capability of these items yields a better quality finished product. It also promotes Food Safety with a reduced chance of cross-contamination.
Is it possible to bake a RTC Breaded Product?
All of our RTC Breaded Filets and Tenderloin Products can be baked. During production, the breading is blanched or set in hot oil. This process sets the final color of the product as well as allows for oven preparation.
Does Perdue offer a Fully Cooked Wing that can be prepared in a fryer?
Our entire line up of Fully Cooked Roasted Wings can be prepared in a fryer. The recommended cooking time is 4-6 minutes in a fryer set at 350°F. (Cooking time varies with equipment.) We also offer fully cooked breading wings that are designed to be prepared in a fryer.
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Why is the meat falling apart when I slice the turkey breast?
If the product you purchased is a Further Processed Turkey Breast, check and be sure you are slicing the product in the direction shown on the bag. Failure to follow slicing instructions will cause the product to break and shred.
After cooking an RTC Turkey Roast make sure you let the product "rest" for a minimum of 20 to 30 minutes before slicing. Slicing roasts out of the oven will cause them to break and tear.
Why does the turkey have blood spots?
Blood spots that appear in a turkey breast do not mean that the product isn't cooked properly. What they do indicate is that the breast meat wasn't correctly trimmed or the capillaries still retained blood when the turkey was processed. Because the blood remained in the muscle tissue at the time of cooking, it appears as a dark spot in the breast meat. Although unsightly, there is no danger in eating the turkey meat.
How much time do I have to use the product after I open the package?
Refrigerated turkey products have between 3 to 5 days to use after opening the packaging. Colder temperatures, 32° to 36° F, will help determine if it will make it to 5 days.
Can I freeze the product and use it later?
Yes, you can freeze the product and use it later. The key to freezing is to do it before the product reaches the expiration date; at least 4 days before the final "Use By Date". Try to expose the product to as much moving air in the freezer so that it will freeze faster. Slow freezing damages the product.
Why isn't the quality of my product what I expected from Perdue?
Perdue Farms, Inc. makes different quality levels of turkey products. The challenge for the Operator and the Distributor Sales Representative is to find the correct product for the intended application. Our Regional Sales Representative can assist in that effort and provide additional ideas. Perdue Farms Inc. stands behind our products 100% and guarantees the operator's satisfaction.
Why is there so much juice in the bag?
Time and Temperature: The age of the product and the temperature that it was maintained at are two major contributors to moisture in the bag. Make sure, before opening the package, that the bag is not swollen because the meat may be spoiled. Give the "Use By Date" to your Sales Representative so that he can double check with his plant operations people to see if there may have been problems in handling.
Why did the turkey roast shrink 40% when I cooked it?
Go through this checklist in trying to determine the cause of the problem:
Did you follow the cooking instructions?
Is the product overcooked? (160° F in the center of the roast is ideal).
Check your oven temperatures and its calibration.
Did you thaw the product before cooking?
Why doesn't this taste like turkey?
To get processed turkey products to perform to today's foodservice requirements, ingredients and flavorings have to be used and added to turkey products. These ingredients are all USDA approved and present no safety or health problem to those eating them. The "Thanksgiving Day" flavor that some people expect isn't obtainable in some of the products because of the way they are produced. Other products can meet that flavor expectation for the very same reason. This issue can be addressed by using the right product to meet the flavor requirement.
How do I warm up a turkey breast?
We do not recommend heating the entire turkey breast up again. The product has already been cooked once and reheating it will only dry it out and diminish the flavor. Slicing the product and reheating the slices in a microwave or by placing them in a hot poultry broth will do a much better job and give you a better product. It also gives you more flexibility and greater speed in menu application.
How much time do I have after I thaw my turkey breast out after freezing it?
After thawing your product out and opening the package, you have 3 to 5 days to use the product up. The colder the temperature, the better you are able to reach the full 5 days.
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What is the difference between white and yellow chickens?
All chickens have yellow color deposited on their skin if they have had corn in their diet, and usually all chickens in the US have corn as the major ingredient in their diets. Corn is where the color comes from. During processing the yellow color can be removed in a "hard scald" (a reference to water temperature used to loosen feathers) or the color can be left on the skin with a scald temperature of about 7°F less than the "hard scald." White skin is preferred for foodservice, as it allows breading and batter to adhere better. Yellow skin color is a selling point for Perdue's retail packed products.
What are "clipped" tenders/tenderloins?
The tenderloin or tender is a breast muscle that has a thick tendon at the end that attaches it to the breastbone. It cooks up tough and chewy, so we remove it off in processing by "clipping" the end off the tender itself.
What is a WOG?
WOG stands for Whole Chicken "without giblets." Giblets represent the internal organs, or the neck, liver, gizzard, and the heart, which are included in the supermarket whole chicken. However, the giblets are not usually used in foodservice application; thus, the WOG.
What is a 9 piece cut chicken?
9 piece cut chicken is a whole chicken cut into 2 drumsticks, 2 thighs, 2 wings, and the breast is cut into 3 pieces - a keel piece and 2 rib pieces
What makes PERDUE® Chicken so tender and juicy - is it marinated?
PERDUE® Chicken is not marinated unless it is labeled marinated. PERDUE® Chicken is simply meatier, and as a consequence, juicier and tender.
What is the shelf-life after I open the CVP bag?
If the "Use Fresh By" date on the label shows there is shelf-life remaining, you should use the product within two days of opening the bag.
Do I have to wash the chicken?
Washing the chicken is a matter of preference and we always recommend an "extra measure of safety," but we have washed the birds thoroughly inside and out prior to packaging, so they don't require washing.
What does "popping the thigh" mean?
We bend the thighbone away from the backbone until it "pops" or becomes disjointed, but still attached. It helps in the cooking process to allow heat to enter the dense area of the hip to help it cook thoroughly.
Does it harm the product to freeze it?
Slow freezing does cause some cell wall deterioration as the water in the cells freeze. The water forms ice crystals with sharp edges. The edges puncture the cell walls and when the product is thawed, it will purge more water and probably be drier after cooking.
What is the size of your random breast?
Random really means random, or that it may or may not vary from box to box or breast to breast. Each piece could range from 3 ounces each to 14 ounces. The product is a breast that did not fit in the regular sizing categories on a given day.
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