Drob
Drob, or drób in Polish, is a category of meat derived from birds raised for food. It includes chicken, turkey, duck, goose, quail and other fowl. The term is used primarily in Polish-speaking contexts to distinguish poultry meat from red meat and from seafood. Drob is sold as whole birds, cuts such as breasts, thighs, wings, and drumsticks, and in processed forms like ground poultry, sausages, or nuggets. In many markets, the offal from birds is sold separately under podroby, while “drob” usually refers to fresh or frozen muscle meat and skin. Nutrition varies by species and cut, but poultry generally provides high-quality protein with relatively low fat if skin is removed; skin-on portions can be higher in saturated fat.
Production involves specialized farming systems, including intensive and free-range operations, with feed efficiency and rapid growth
Culinary use varies: roasted whole birds, braises, stews, soups, and stir-fries are common. In many cuisines,
Etymology: the word derives from the Polish drób, meaning poultry; cognate terms exist in other Slavic languages.