Interesting facts about turkey and poults
We are getting questions about turkeys, breeds, what happens to the male turkey poults, how the animals are transported, etc. We have summarized the most important ones here with the relevant information. In between you can also get to know our favorite turkey recipes.
What is the difference between turkey and turkey?
Als Pute bezeichnet man Truthähne, die domestiziert worden sind. Egal ob Männchen oder Weibchen. Im Handel erhältliches Putenfleisch stammt entweder von einem Weibchen (9,5 - 11,5 kg) oder von einem Männchen, die bis 22 kg schwer werden können. Mehr Infos zu den unterschiedlichen Rassen finden Sie auf unserer Seite Küken | Truthahn.
Does Miko supply organic farms in Austria?
Our turkey poults also grow up in very special organic farms in Austria. There they have twice as much space and also a free run. In trade, they are identified by the AMA Biosiegel (as well as the normal grown turkeys) and the Biosiegel of the European States.
RECIPE: turkey skewer
So small and already a recipe idea. Wolfgang Miko prefers to take care of the living poults, but still likes to eat poultry skewers. Small turkeys or chicken pieces are lightly salted and skewered before they land on the grill. For that special pep, Wolfgang swings them in a honey-oil marinade after grilling. Here you can find the whole poultry skewer recipe .
How is animal transport going?
Our poults are brought to their new barn within 12 - 36 hours. The hatching day is very exhausting for the small animals, they have to fight their way through the shell alone. Before departure, our truck is heated up to the optimal temperature so that the animals are well on the way. During this time, they feed on their natural yolk sac and arrive healthy and vital in the barn. The transport time for us is far below the legally prescribed 72 hours.
RECIPE: Turkey Schnitzel
Elisabeth's favorite recipe is natural turkey schnitzel. For large, thin cutlets, she cuts the breast flesh across the grain in an approx. 1 cm thick cut, but not completely to the end. In parallel to the first, she now cuts the second cut - this time entirely. Now unfold the schnitzel and notch the bead in the middle several times. Here you can find the whole turkey schnitzel recipe .
Turkey in the inn?
For food in the inn there is no labeling requirement as in normal trade. It is best to ask before you order. In gastronomy, turkey meat usually comes from abroad and has already traveled a long way. Only about half of the turkey meat consumed in Austria comes from Austria.
What happens to the turkey males?
After hatching, the poults come to the so-called "sexers". They separate males and females. Males are just as valuable as females, they grow faster and get bigger. The turkey meat available on the market can be from a rooster or a hen. More about hatchery.
How big is the risk of salmonella?
The risk of salmonella can be excluded in our company. With every delivery of eggs we receive so-called "boot samples" from the barn. In this way, we can check in our laboratory whether the goods are really - as contractually agreed - salmonella-free. Top hygiene and complete quality control are two of the main pillars of our successful concept.
Are there organic chicks?
There is no difference in the eggs and in our hatchery, since the eggs are not fed either. The born poults can of course be raised organically by the farmer.
RECIPE: Turkey steak
Martin Peer likes it hearty. He loves turkey steaks baked with ham, cheese and garnishes them with a fried egg. Everything is ready in 15 minutes! Here you can find the recipe for the turkey steaks .
