Poultry

Poultry includes among others, hens, geese, turkeys, ducks, guinea fowls and ostriches. Poultry meat contains large amounts of protein and small amounts of fat. In comparison with pork and beef, it has a higher nutritional and dietary value. It has a lot of unsaturated fatty acids and is a good source of zinc, magnesium, potassium and B vitamins. Poultry meat is easy to prepare and suitable for almost every dish in all its forms: stewed, baked, fried, grilled, sweet, cold or in gelatine. Chicken meat contains iron and zinc – minerals that affect the proper functioning of the body. Both elements strengthen our immune system. Zinc has also a positive effect on muscle development.

Iron prevents fatigue and reduces the risk of anaemia. Vitamin A protects the skin and prevents infections. Being low in cholesterol and saturated fatty acids, poultry is recommended to those with  low-fat diets and with cardiovascular disease. In recent years, thanks to the intensive development of production, Poland has become the largest producer of poultry in the European Union. The sales structure is dominated by chicken, turkey, goose and duck meat. For several years JUBA also has been developing the export of Polish poultry. The range includes the basic elements of the chicken and turkey carcass, but we do not avoid offering traditional Polish meat from ducks or geese either.

Poultry neck

The neck is sourced from cutting up the chicken carcass. It is characterized by a white-pink colour and composed of numerous cartilages and joints. It has a relatively small amount of meat. Chicken’s neck is ideal for cooked dishes, soups, broths and stews. It is also used in cold meat processing, for making cold meat, sausages, pâtés and cans.

2- Chicken wing joints

Sourced from cutting up the chicken carcass. 2-Partial without a wing tip. Wings of the highest quality are cream and light pink. They have a slight hypertrophy of fatty tissue. Thin skin covers the delicate, soft and juicy meat. There are also some bone and meat structures inside the wings. The most common dishes prepared from chicken wings are baked, fried and grilled. Wings are perfect to prepare soup, and broths. You can bake them in the oven, grill, fry in a pan and smoke.

Chicken leg

Leg is sourced after cutting up the chicken carcass. The meat is soft, tender and juicy, quite dense, surrounding a femur and a shank. It can be white to light pink. It has a slight hypertrophy of  fatty tissue.  Chicken leg is a good source of easily digestible animal protein, B vitamins and minerals: zinc, magnesium and potassium. It is used in the preparation of broths, soups, brews, baking and frying and smoking entirely.

Chicken quarter leg

A chicken quarter leg is a piece of leg consisting of the tibia and fibula together with the surrounding muscles and a piece of bone of the spine. The meat is tender, juicy, and light pink, with a slight hypertrophy of fatty tissue. The quarter of the highest quality is white to light pink. It is a good source of easily digestible animal protein, zinc, magnesium, B vitamins and unsaturated fatty acids. The usage: baking, frying, boiling, braising, grilling, smoking.

Chicken breast double fillet

Chicken breasts are sourced from cutting up the chicken carcass. They are the pectoral muscles without skin and cartilage. They are characterized by a light pink colour. They are tender, juicy, firm, easily digestible and contain no fat. Chicken breast meat is a good source of easily digestible animal protein, B vitamins, zinc, magnesium and potassium. Chicken breasts are ideal for dishes fried, grilled, baked, stewed and boiled.

Chicken breast single fillet

Chicken breast fillets, separated, are sourced from cutting up the chicken carcass. They are the pectoral muscles without skin and cartilage. They are characterized by a light pink colour. They are tender, juicy, firm, easily digestible and contain no fat. Chicken breast meat is a good source of easily digestible animal protein, B vitamins, zinc, magnesium and potassium. Chicken breasts are ideal for dishes fried, grilled, baked, stewed and boiled.

Chicken wings – 3 joints

Sourced from cutting up the chicken carcass. 3 Parts (joints) with the wing tips. Wings of the highest quality are creamy, light pink. They have a slight hypertrophy of fatty tissue. Thin skin covers the delicate, soft and juicy meat. There are both cartilaginous and bony structures in the wings. The most common dishes prepared from the chicken wings are baked, fried and grilled. This is excellent meat for cooking soups and broths. You can bake them in the oven, grill, fry in a pan and smoke.

Chciken wings – 3 joints „Soldier” pack

Sourced from cutting up the chicken carcass. 3 Parts (joints) with the wing tips. Carefully packed in so-called “SOLDIER” pack, is mainly used for hotels, restaurants, catering, i.e. the HoReCa market. Wings of the highest quality are creamy and light pink. They have a slight hypertrophy of fatty tissue. Thin skin covers the delicate, soft and juicy meat. There are both cartilaginous and bony structures in the wings. The most common dishes prepared from the chicken wings are baked, fried and grilled. This is excellent meat for cooking soups and broths. You can bake them in the oven, grill, fry in a pan and smoke.