The most important factor when buying poultry is the farming technique used to produce it. There are a number of legal terms that indicate the type of farming used:
'Extensive indoor'(Barn reared): birds are kept inside and the maximum number of birds per square metre of floor space is specified. Also specified is the earliest age at which the birds can be slaughtered.
Free range: similar to 'extensive indoor' farming birds must have access to an open-air run for at least half their lives.
Traditional free range: birds are kept in portable poultry houses which can be wheeled to fresh pastures and the maximum number of birds per square metre specified is more generous. The minimum age at slaughter is also higher. Birds farmed in this way are slower-growing breeds known for having better flavour and texture.
Free range - total freedom: similar to 'traditional free range' except these birds have continuous day-time access to open-air with no limit to how far the bird can range. Birds will naturally seek their barn out at dusk.
'Fed with...% of...': this refers to the percentage of grain, as opposed to artificial feed, the birds have been fed. It does not give any indication of the intensity of the farming technique used.
Chicken
Hens bred for the table are known as 'broilers; whereas hens kept for eggs are 'layers'. Chicken is the most popular meat in the UK.
Examples of regional breeds of chicken to look our for:
Derbyshire Red
Ixworth
Orpington
Turkey
Much of this is the mild-flavoured 'white' turkey but other breeds to look out for are the Norfolk Black and the Cambridge Bronze.
Duck
The most common farmed duck in Britain is the Pekin, which has been crossed with the Wild Mallard to create the Gressingham Duck. The Gressingham has a high breast meat content and a gamy flavour.
Other breeds to look out for are the Aylesbury duck and the Goosnargh duck.
Eggs
All chicken eggs that are sold must be stamped with a code, for example 1UK12345. The first number refers to the production method: 0-Organic; 1-Free range; 2-Barn; 3-Caged. The two letters indicate the country of origin. The last five digits indicate the farm on which the eggs were laid.
Game
'Game' is the word used to describe animals and birds that are traditionally hunted for food. It falls into two categories: 'feathered' or 'furred'. Game is wild, natural, free range, lean and low in fat with a distinctive flavour. It is increasingly popular with consumers as it can be cooked in a number of ways and is therefore a great alternative to beef, pork, lamb and chicken and can be a cheaper alternative to other meat when at the height of the season.
Game can only be shot during specific times of the year and a basic guide to the shooting seasons is given below. Increasingly, however frozen game meat is available year round.
| Game | Seasons |
| Grouse | 12th August (Glorious Twelfth) to 10th December |
| Pheasant | 1st October to 1st February |
| Partridge | 1st September to 31st January |
| Duck and Goose | 1st September to 31st January |
| Hare | 1st August to 29th February |
| Red Deer Stags | 1st August to 30th April (England, Wales and Northern Ireland) 1st July to 20th October (Scotand) |
| Red Deer Hinds | 1st November to 31st March (England, Wales and Northern Ireland) 21st October to 15th February (Scotand) |
| Sika Deer Stags | 1st August to 30th April (England, Wales, Scotland and Northern Ireland) |
| Sika Deer Hinds | 1st November to 31st March (England, Wales and Northern Ireland) 21st October to 15th February (Scotland) |
| Fallow Bucks | 1st August to 30th April |
| Fallow Does | 1st November to 31st March (England, Wales and Northern Ireland) 21st October to 15th February (Scotland) |
| Roe Bucks | 1st April to 31st October (England and Wales) 1st April to 20th October (Scotland) |
| Roe Does | 1st November to 31st March (England and Wales) 21st October to 31st March (Scotland) |
Additional marks to look out for
Products carrying the Great British Chicken logo must meet Red Tractor standards.
The Lion Quality mark assures the purchaser that the eggs stamped withi this mark come from British hens that have been vaccinated against salmonella and have been produced to ghigh standards of hygiene and animal welfare.
