Rooted in the principles of green kosher...
Frequently Asked Questions:
About Food Safety & Handling
What factors affect the color of meat and poultry?
How can I tell if my poultry is spoiled?
How can I tell if my poultry is freezer burned?
Why do the bones look black?
Why are there so many feathers?
Why is the poultry bruised/bloody?
Where is the liver?
Where are the giblets?
How do I remove the feathers?
What are the little white holes in the IQF products?
Why is the skin torn?
How long can I keep my product in the freezer?
How long is my product good after the sell-by date?
How long do I defrost the products?
Why does the texture of poultry vary?
Is there a difference in quality between fresh and frozen?
How should leftovers be stored and how long will they keep?
Why does a frozen product not have a “sell-by date”?
