Posted 3/25/2019 09:55 (#7400253 - in reply to #7398816) Subject: RE: Was there a consensus on here as to why chicken meat is so tough nowadays?
Central Kansas
Recent report explained that genetics, feed type and containment can produce a 6.3 lb chicken in 47 days!! So, 6 pounder in less than 6 weeks! Meat from them is often described as “woody” and definitely stringy. Guess there is a huge need for chicken wings and they have sped up the process. Probably results in a less savory product otherwise, but if you have not eaten a home grown fryer, you will never know the difference. Sometimes, progress has gone on too long. Ha
Was there a consensus on here as to why chicken meat is so tough nowadays?
