College Meat Center 
College Meat Center carries the highest quality chicken, and takes pride in bringing the freshest product to your table. Now your local butcher is online, giving you the opportunity to learn more about chicken, or email us with your questions
College Meat Center uses only the Very Best Grade A quality Poultry Products, including Bell and Evans, and Purdue.
Stay Safe - Stay Clean - Cook Smart!
Ten things to remember when using Poultry
| 1. | Buy your poultry from College Meat Center! |
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| 2. | Choose fresh or frozen chicken and turkey products that are clean, cold, well wrapped, sealed tight without rips or leaks, and sold from a refrigerated or freezer poultry case. |
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| 3. | Refrigerate or freeze poultry quickly after purchase, if possible within half an hour. |
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| 4. | Defrost poultry in the refrigerator, not on the counter, allowing a few hours to a full day |
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| 5. | Do not allow raw poultry or its juices to touch other foods. |
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| 6. | Cook chicken and turkey thoroughly, using a meat thermometer to gauge doneness: This should be placed in the thickest part of the cut without touching bone. Refer to the below chart for appropriate endpoint temperatures by poultry cut.
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| 7. | Keep hot foods hot and cold foods cold. Keep hot foods at 140° F. or hotter; keep cold foods at 40° F. or colder. |
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| 8. | Wash cutting boards, tools, the sink, all work surfaces and hands in hot soapy water before and after handling raw poultry. |
| 9. | Serve cooked poultry using a clean platter and utensils, never ones touched by raw meat. |
| 10. | Serve poultry as soon as possible and refrigerate leftovers within two hours. |
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Remember, when in doubt, throw it out. Your safety is not worth the risk! If you have any questions, please call 718-358-6990 Monday-Saturday, 9:00 am to 6 pm EST or e-mail us. |
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