linnuliha

Linnuliha is the meat of birds that are raised or hunted for food. In Estonian usage, it generally refers to poultry such as chicken, turkey, duck, and goose, and may also include game birds like partridge or pheasant depending on regional practices. The term literally combines a word for bird with liha, meaning meat.

Production and varieties. Most linnuliha comes from commercial poultry farming, where birds are raised for meat or eggs on a diet designed to optimize growth and flavor. Wild or farmed game birds are also consumed as linnuliha in many countries, often highlighting different textures and fat content compared with domesticated species. The culinary character of linnuliha varies by species, rearing method, and age at slaughter, influencing tenderness, moisture, and flavor.

Culinary use. Linnuliha is a versatile ingredient used in countless dishes worldwide. It appears roasted, grilled, stewed, braised, or fried, and is common in soups and casseroles. Skin-on cuts tend to be richer in fat and flavor, while skinless or lean cuts offer a lighter option. Marinades, brines, and slow cooking can improve tenderness and moisture, particularly for tougher birds.

Nutrition and safety. Linnuliha is a high-quality protein source and provides essential vitamins and minerals, such as B vitamins, iron, and zinc. Fat content varies by species and preparation. Food safety guidelines emphasize proper handling: refrigerate promptly, avoid cross-contamination, thaw safely, and cook to safe internal temperatures (generally about 74°C/165°F for poultry) to destroy pathogens.

See also: poultry, game meat, meat processing.