Quality Meats

Fresh meats are a staple of many breakfast, lunch, and dinner meals. Whether sausage is sizzling in the morning, you’re taking a turkey sandwich to lunch, or preparing chicken pot pie for dinner, the quality meats found at Patch’s Poultry can’t be rivaled. We serve the Market at Shrewsbury in Glen Rock PA and sell a wide variety of meats such as, but not limited to:

 

 

We also make sure to stock smoked meats, breakfast meats, and meats that are GMO free, such as our GMO chicken or GMO turkey. GMO free means that we don’t use any genetic engineering to change our meat in any way.  If you don’t have an opinion about GMO and are just searching for regular chicken or turkey, we sell that too! Rest assured that whatever you’re seeking, we will have it at Patch’s Poultry.


Turducken – Perhaps you’re confused about what a turducken is, and we wouldn’t blame you! A turducken is a dish comprised of a small chicken stuffed into a duck and all wrapped inside a turkey giving you a pleasant (and filling!) conglomeration of three quality meats. Once prepared, it is joined by stuffing and spiced. Perfect for holiday gatherings or large families, a turducken is sure to please any meat lovers in your group.


If you’re looking for only the best quality meats, call Patch’s Poultry at (717) 227-1746 and we’ll be happy to discuss your needs with you. You may also email us by using the form on the Contact Us page, and someone will contact you within two business days.



Visual Identification The visual identification of quality meat is based on color, marbling and waterholding capacity. Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut. Marbling has a beneficial effect on juiciness and flavour of meat. Meat should have a normal color that is uniform throughout the entire cut. Beef, lamb, and pork should also have marbling throughout the meat.

Smell Another quality factor is smell. The product should have a normal smell. This will be different for each of the species (i.e. beef, pork, chicken), but should vary only slightly within the species. Any rancid or strange smelling meat should be avoided.

Firmness Meat should appear firm rather than soft. When handling the retail package, it should be firm, but not tough. It should give under pressure, but not actually be soft.

Juiciness Juiciness depends on the amount of water retained in a cooked meat product. Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth. Water retention and lipid content determine juiciness. Marbling and fat around edges helps hold in water. Water losses are from evaporation and drip losses. Meat aging can increase water retention and therefore increases juiciness.

Tenderness Has been linked to several factors, such as the animal's age, sex or the muscle location. One important way to tenderize meat is by aging. Carcasses are aged by holding them at refrigeration temperatures for extended periods of time after slaughter and initial chilling.

Flavor Flavor and aroma are intertwined to create the sensation the consumer has during eating. These perceptions rely on the smell through the nose and on the sensations of salty, sweet, sour and bitter on the tongue. Meat flavor is affected by type of species, diet, cooking method and method of preservation (e.g. smoked or cured).