White Feather Farms of Ohio

White Feather Farms of Ohio
13231 Refugee Rd. SW
Pataskala, OH 43062-9461

Toll Free:	1-(800)-662-6716
Local:	(740) 927-5026
Fax:	(740) 927-8050
E-mail:
info@whitefeatherfarmsohio.com

Got a question? Give us a call (800)-662-6716


	Knowing what to eat can be confusing. Everywhere you turn, there is news about what is or isn't good for you. With so many product options—and messages on packages—it's had to make healthy choices. It is our goal to make sure you have the answers to our most frequently asked questions. Don't see your question here? Give us a call, we will happily help you find an answer.

What is Free Range or Free Roaming?: Producers must demonstrate to the Agency that the poultry has been allowed to access the outside.
What is the difference between a fryer and a roaster?: A fryer is a young, tender chicken about 7 weeks old that weighs 2.5 o 4.5 pounds. A roaster is an old chicken about 3 to 5 months old and weighs 5 to 7 pounds. The roaster yields more meat per pound than a fryer.
What is the difference between fresh and frozen?: The term fresh on a poultry label refers to any raw poultry product that has never been below 26°F. Raw poultry held at 0°F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25°F.
How do I handle my fresh chicken safely?: Once home, immediately place chicken in a refrigerator that maintains 40°F, and use within 1 or 2 days, or freeze at 0°F.
How do I defrost my chicken?: There are 3 ways to defrost chicken: in the refrigerator, in cold water, and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator.
How do I prevent cross-contamination when using a cutting board?: Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry and seafood.
What causes dark bones on cooked poultry?: Darkening of bones and meat around the bones occurs primarily in young (6-8 weeks) fryer chickens. Since the bones have not calcified or hardened completely, pigment from the bone morrow seeps through the bones and into the surrounding area.
"Hen" or "Tom" Turkey—Which is better?: The sex designation of "hen" (female) or "tom" (male) turkey is optional on the label and is an indication of size. Toms are larger but both toms and hens should be equally tender.
What affects the color of a raw turkey?: Raw turkey skin in off white to cream-colored. Under the skin the color changes from a pink to lavender blue depending on the amount of fat just under the skin.