Ground Poultry
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Ground Poultry is a catch-all that covers all the types of domesticated Poultry commonly found in ground form at retail. 

There are no specific Federal rules governing Ground Poultry as far as percentages of White Meat or Dark Meat, type of Poultry Primal Cuts (Breast, Legs, Wings, Neck, etc.) that can be used, etc. The major distinction in the ground poultry freezer case is between Ground Poultry and Ground Poultry Meat.

Ground Poultry can have muscle meat and skin in “natural proportions,” meaning that the fatty skin can be used in Ground Poultry in the same proportions that it occurs on the average carcass of that type of bird. No extra fat can be added.

Ground Poultry Meat can only contain the muscle meat of the avian species described on the label. It cannot contain the fatty skin. This means Ground Poultry Meat can be only as fatty as the Dark Meat of that species of bird, since in theory, the Ground Poultry Meat can be 100% Dark Meat (Poultry Dark Meat is fattier than Poultry White Meat). Check the color of the meat to estimate what percentage is White Meat and what percentage is Dark Meat.


The rules for Ground Poultry apply to each specific type, which are commonly designated as Ground ChickenGround Turkey, etc. Ground Poultry does have to contain the type of fowl described on the label.

Low Fat


Low Calorie