![]() I own a small farm where we raise our own meat using old school practices. Heritage breeds also produce less meat than the average American is used to seeing on a bird. This leads to some producers traveling hours out of state. For interstate sales, all meat must be processed at a USDA inspected facility. On top of all this, there are fewer and fewer regulated processing facilities available for the smaller guys to have birds processed - the large corps have a huge influence on agriculture policy in the US and make it tough for the small guys to gain ground. than just throwing up a metal building and cramming as many birds as you can inside. Free-ranging birds require more land, fencing, protection from predators, etc. ![]() The smaller guys are paying these costs themselves, not the American tax payers. The US government subsidizes the feed costs of large meat producers. I think one thing to remember is the cost that goes into raising higher quality meat. Is this a problem with the monster birds we bred? Or how chicken is frozen or processed? Is there anything to identify what is good chicken or where to buy it? I can't believe I am the only one who notices this. Quality is always somewhere between bad and inedible, with no correlation to price. Fancy 'organic', 'free-range'', etc birds are just more expensive and no better. My favorite butcher sells chicken that's the same - they don't do anything with it there, just buy it from their supplier. The cut doesn't seem to matter - breasts are the worst, but every piece of chicken is bad compared to 30 years ago. But even a good one here isn't as good as the 1990's chicken was, let alone the 'Amish' chicken. Fresh, never frozen Costco chicken is a little better if you get a good pack - bad packs smell bad like they are going rancid. Going to Costco, I can get frozen chicken that is huge (2lbs breasts), but loses half its weight in water when in thaws and has an odd texture. But now, they swapped out their store line for a large brand-name nationwide producer and it is mealy, mushy, and rubbery. I moved in 2003 and I got spoiled with a local grocer that had really good chicken (it was just labeled 'Amish'). Thighs and other parts were good for once in a while as well. In the 1990's I used to buy chicken breast which was always a cheap, healthy and somewhat boring dinner. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
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