What is the Difference Between Meat and Poultry?

Meat and poultry are both staple ingredients in many diets around the world. While they share similarities, there are some key differences between meat and poultry that impact nutrition, taste, texture, cooking methods and more.

Defining Meat and Poultry

To understand how meat and poultry differ, it helps to start with clear definitions.

Meat refers to the edible flesh and organs of mammals. The most common types of meat come from domesticated animals including cattle (beef and veal), pigs (pork), sheep and goats (lamb, mutton), deer (venison) and buffalo. Meat can come from virtually any mammal, but beef, pork, lamb and goat are the most widely consumed.

Poultry refers specifically to birds raised for their meat and eggs. The most popular poultry meats are chicken, turkey, duck and goose. Other less common types include pheasant, quail, squab and guinea fowl. Unlike wild game, poultry is typically farm-raised.

So while meat comes from many mammal species, poultry derives from avian species This key difference influences many of their attributes.

Nutrition Profile

The nutrition content of meat and poultry can vary substantially by cut and animal source. However, some general differences emerge when comparing meat and poultry categories:

• Fat Content – Poultry tends to be leaner and lower in saturated fat compared to most meats. For example a 3 oz chicken breast with skin contains 4 g of saturated fat while a 3 oz beef top sirloin steak contains 4.6 g.

• Calories – Due to its lower fat content, poultry is generally lower in calories than most meats. A 3 oz broiled chicken breast provides 140 calories versus 210 calories in a 3 oz sirloin steak.

• Cholesterol – Poultry contains less cholesterol than many meats on average. A 3 oz chicken breast has 72 mg cholesterol versus 70 mg in pork tenderloin and 62 mg in a sirloin steak.

• Iron Content – Meat has more iron than white meat poultry, but dark meat poultry provides significant iron too. For example, 3 oz of chicken thigh has 1 mg iron versus 1.6 mg in sirloin steak.

• B Vitamins – Poultry offers high levels of B vitamins, especially B3, B6 and B12. For example, a chicken thigh provides 25% DV for B3, 15% for B6 and 15% for B12.

So while both provide protein, poultry tends to be leaner and lower in calories and cholesterol. Meats like beef offer more iron, while poultry excels in B vitamins.

Taste and Texture

Since mammals are evolutionarily distinct from avian species, the muscle structure and composition of meat and poultry differ, impacting their taste, texture and mouthfeel.

Taste

• Meat flavor ranges from mild in chicken-like white veal to gamier, beefy profiles in lamb and venison. Meat offers a richness and savory umami taste.

• Poultry has a milder flavor than meat, described as delicate and slightly sweet. Turkey and chicken take on flavors easily. Duck and goose have more robust poultry flavor.

Texture

• Meat has a firm, dense texture influenced by high fat content and muscle structure. Certain cuts are tender while others are quite chewy.

• Poultry typically has a softer, smoother texture and finer muscle fibers. Even chicken or turkey breast is tender compared to many cuts of beef or pork.

So meat offers bold, rich taste and varied texture depending on cut, while poultry is milder in flavor and uniformly tender.

Cooking Methods

The optimal cooking methods for meat and poultry differ:

• Meat – Often benefits from slow, moist cooking methods like braising, stewing or sous vide. Grilling and broiling work well for tender cuts like steaks. Roasting can make tougher meats fork-tender.

• Poultry – Can be successfully prepared using a wide range of cooking methods including roasting, baking, frying, sautéing, grilling, poaching and more. Poultry is often cooked to higher safe temperatures than meat.

These differences stem from meat’s higher and more variable fat content compared to the lean uniformity of poultry. Slow cooking and moist heat helps break down meat’s fat and connective tissue. Poultry’s leanness makes it suitable for quick cooking too.

Common Cuisines and Dishes

Meat and poultry are used in traditional dishes across food cultures:

• Meat Dishes – Steak, hamburgers, pork chops, beef Wellington, lamb stew, spare ribs, pork dumplings, corned beef and beef bourguignon.

• Poultry Dishes – Roast chicken, fried chicken, chicken soup, turkey salad sandwiches, duck confit, chicken tikka masala and quail egg appetizers.

While both meats and poultry appear in a diverse range of global cuisines, certain dishes favor one over the other based on flavor and texture.

Food Safety

Proper handling, cooking and storage are crucial for meat and poultry safety:

• Use separate cutting boards and utensils for raw meats/poultry and other foods.

• Cook meats to a minimum internal temperature of 145°F and poultry to 165°F to kill bacteria. Use a food thermometer to verify temperature.

• Refrigerate raw meats below 40°F and cooked meats below 140°F. Freeze for longer term storage.

• Marinate meats in the refrigerator, not on the counter. Don’t reuse marinade unless boiled first.

• Refrigerate and reheat leftovers promptly and thoroughly. Discard if left out over 2 hours.

Follow safe protocols like these to prevent foodborne illnesses when working with either meat or poultry.

Environmental Impact

Raising meat and poultry animals has markedly different environmental footprints:

• Beef Production – Requires large amounts of land, feed, water and energy for cattle. Contributes to deforestation, air and water pollution, and high greenhouse gas emissions.

• Poultry Production – More efficient than red meat with smaller land, feed and water needs. Still produces wastes and emissions but lower impact than beef.

• Pastured Poultry – Allows chickens, turkeys and ducks access to outdoor spaces. Mimics natural habitat and regenerates soil when rotated on pasture.

On average, poultry production has a lower environmental impact than ruminant meat animals. But pasture-based systems can further improve poultry’s sustainability.

Cost Differences

Price varies, but poultry tends to cost less than most meats per pound:

• Beef cuts like steak, roast and ground beef range from $6-12 per pound at retail.

• Pork chops and roasts average $3-6 per pound.

• Chicken costs around $2-3 per pound for breast or thighs.

• Ground turkey averages $3-4 per pound.

Poultry’s higher feed efficiency means retailers can price it lower than beef. But specialty heritage breed meats can rival poultry pricing.

Choosing Between Meat and Poultry

When deciding between meat and poultry, consider factors like nutrition needs, taste preferences, sustainability, and budget. Lean poultry fits well in a low fat diet, while meat provides more iron. Combining both meets different nutrition goals. For sustainability, limit beef intake in favor of poultry or meatless meals. Those on a tight budget benefit from poultry’s lower cost.

In the end, incorporating a mix of both meat and poultry can satisfy diverse tastes, nutrition requirements, and wallet constraints. Just be sure to follow proper safety protocols when handling and cooking. By understanding their differences and strengths, meat and poultry can both have places in a healthy, balanced diet.