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The rooster is a slower-growing white meat with a firm texture and intense flavour, ideal for roasts, stews and broths that make the most of its yield and flavour. Rich in high-quality protein, it is low in fat.
Adult bird of larger size with firm, more fibrous meat. It has a strong flavor and is suitable for long-cooking preparations such as stews and braised dishes, where prolonged cooking helps tenderize the meat. Widely used in traditional dishes, it offers an intense flavor profile suitable for professional kitchens.
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The rooster must reach a minimum internal temperature of 74° C to ensure the elimination of microorganisms and food safety.
Defrosting should be carried out in a refrigerator (0° C to 4° C) or in dedicated equipment, avoiding exposure to room temperature to reduce microbiological risks.
Rooster is ideal for slow cooking, such as stews, broths and slow roasts, which allow the intense flavour to develop and maintain the firm texture of the meat.