It’s not your immagination, Chicken and eggs prices have sky rocketed.  Commercial poultry flocks in the United States have mostly escaped highly pathogenic avian influenza during the past month.  And a world snapshot for the period from May 19 through June 8 by the World Animal Health Information System of the World Organisation for Animal Health also shows Commercial poultry flocks in the United States have mostly escaped highly pathogenic avian influenza during the past month (HPAI) tapering off.  But previous months were devastating.

Nevertheless Chicken prices have doubled and egg prices have sky rocketed. USDA’s Animal and Plant Health Inspection Service last confirmed HPAI in a commercial poultry flock on June 1.  Infections touched a number of backyard flocks during July.   A total of 384 flocks in 36 states have been struck in 2022 by the bird flu. A total of 186 commercial poultry flocks and 198 backyard flocks were infected.

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While the Animal and Plant Health Inspection Service remains “very concerned” about the virus remaining in wild bird flyways during the summer with the risk of migrating birds bringing it back into the country this fall, it does see a break in the hectic action.

APHIS reportedly has learned that prioritizing poultry for quick depopulation may be necessary with enhanced surveillance and program testing.   Reported a total of 26 new poultry outbreaks in Hungary, Iraq, Slovakia, the United Kingdom and the United States — 

According to WOAH, the disease is caused by influenza A viruses in the family Orthomyxoviridae. It reports that because its identification in the People’s Republic of China in 1996, there have been multiple waves of intercontinental transmission of the H5Nx Gs/GD lineage virus.

The virus has resulted in the death and mass slaughter of more than 316 million poultry worldwide between 2005 and 2021, with peaks in 2021, 2020, and 2016. In 2006, 2016, 2017, and 2021, more than 50 countries and territories were affected by HPAI.

In addition, up to now, humans have occasionally been infected with subtypes H5N1, with about 850 cases reported, of which half died; H7N9 with approximately 1,500 cases reported, of which about 600 died; H5N6 with about 75 cases reported, of which about 30 died; H9N2 with about 75 patients reported, of which two died; and sporadic cases have been reported with subtypes H3N8, H7N4, H7N7, and H10N34,5,6,7,8.  —  

USDA Has Future Plans To Consider Salmonella In Chicken —     (BOOKMARK THIS SITE)

🐔  The USDA is beginning to consider whether or not to consider if Salmonella in poultry should be considered a problem.  The department’s Food Safety and Inspection Service (FSIS) today announced that it is “ considering a regulatory framework”  for a new strategy that would allow the agency to consider controlling Salmonella in poultry products. The goal, if things move forward, is to reduce human illnesses.  Every year at least 135,000 people are sickened by Salmonella, according to the Centers for Disease Control and Prevention.  Of those illnesses, one-fourth are caused by the pathogen in chicken.

🐔  The potential framework described in the FSIS announcement has three prongs and an open ended time schedule.  Some who have been fighting for Salmonella to be declared an adulterant in poultry — making it illegal to sell chicken contaminated with it knowingly or unknowingly — are feeling lukewarm about the potential framework.

Bill Marler, a Seattle food safety attorney who three years ago filed a petition on behalf of several individuals and three consumer groups seeking to have Salmonella declared an adulterant, said the FSIS announcement reminded him of a 1970's TV commercial: “ Where’s the beef?”

🐔  Consumer Reports, one of the groups named in the petition   “ is an encouraging sign that the agency is stepping up its efforts to protect the public.  “Salmonella contamination is all too common in poultry and poses a potentially deadly risk to consumers,” said Brian Ronholm, director of food policy at Consumer Reports. “It’s critical for the USDA to work expeditiously to adopt aggressive goals to sharply reduce salmonella contamination and focus its efforts on reducing the strains that pose the biggest threat to human health.”

🐔  The citizen’s petition asked FSIS to declare 32 strains of Salmonella to be considered an adulterant. The FSIS is considering whether to review three of those strains.  Salmonella contamination is widespread in chicken in part because of the often crowded and filthy conditions in which they are raised, according to Consumer Reports. A recent CR investigation, for example, found almost one-third of ground chicken samples tested contained salmonella.  Consumer reports said the numbers are alarming and that the framework needs to go further.

“While the USDA currently requires producers to test poultry for salmonella, a processing facility is allowed to have the bacteria in up to 9.8 percent of all whole birds it tests, 15.4 percent of all parts, and 25 percent of ground chicken.  Producers that exceed these amounts are given what amounts to a warning, but not prevented from selling the meat,” according to the Consumer Reports statement.

🐔  “Stop Foodborne Illness (STOP) applauds FSIS for taking the first step of developing meaningful, comprehensive controls for Salmonella in poultry that includes an enforceable final product standard. The proposed framework reflects many issues raised by STOP and its coalition partners in our joint petition filed in January 2021,” said Mitzi D. Baum, M.Sc. and CEO of STOP.


🐔 Truth - The Chicken Wars And Wings —  You can’t talk Chicken without prefacing CHICKEN WINGS, all sports and parties get Chicken Wings, Holidays get Turkey Breasts, and truth be told you get indigestion and bunch of leftovers dying in the fridge.

🔘  Ignorance is bliss, the beloved chicken the mainstay of eating in the United States.  Surprisingly the wings are considered trash food in other countries of the world and may not have been blessed by the food police of the protective US.  Since they cannot inspect every ton of them.

🔘  They may have traveled quite far from some countries you might not like to eat in or the style of the food, the manner its served etc.  This article is an eye opener and I pull no punches.   But first —  the  saving grace is wings are deep fried or baked at 350-375 degrees and that is a purification of most problematic injuries to the lower tract.  But if pre-fried, left out and post heated or just warmed before service  — good luck.

🔘  Frozen Chicken Wings, commonly in the trade are called three joint come to the US from all parts of the world.  The majority of folks on planet earth don’t think the volume of edible meat vs bone on a wing and the effort, and cleanup as a finger food are worth it.   Most of the world calls them TRASH we call them delicacies.  On the other hand we vote for crooks, grifters, con artists, liars and perverts for political leadership, some of our people are not really smart.  Since chickens have only two wings we have to import more wings by the ton.

🔘  They send them to us for our “ Sports Fanatics” - a cult of humans whose team spirit and loyalty surpass thought or reason during “ The Big Game”, enjoying the confidence of not needing utensils and prefer slobbering with their fingers. Usually served in a variety of sauces mainly those from peppers in various degrees of damage to your alimentary canal in the beginning and the other end.

🔘  Alibaba is China — and by some measures, the world's — biggest online commerce company.   Its three main sites — Taobao, Tmall and — have hundreds of millions of users, and host millions of merchants and businesses. Alibaba handles more business than any other e-commerce company.

🔘  They are probably the largest importers of Chicken products dealing in metric tons.  They maintain HALAL,  the equivalent of Kosher for Muslims.   Procured from the trusted sources of the market.   Alibaba states they are extracted from the disease-free chicken, our Frozen Chicken Wings are properly cleaned and processed under the most hygienic conditions before freezing. 
In re-turn we send them the carcasses of the chicken, guts and feathers ground up into pellets for animal food in their country.  Which they slaughter and might wind up back here in the states —  For example tips of the wings called the feathers are ground into meal for farm raised shrimp and mollusks raised in ponds — nothing is wasted but some of the process if you knew the truth you might not agree with —  

🔘  General Product Specifications:   ALIBABA Wings — Various overseas shippers  - 15 Countries listed - Most ship through China though the country of origin might be is different — you never really know the country. 

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🔘  Yellow skin off , Hard nail off , No black point, No broken bones, Well cleaned, fresh with no bruises or black pads, No ammonia burns (de-feathering)
🔘  No bad smells, No excessive blood or blood stains, No excess water, less than 3%  Grade: A  Weight: Above 80-150g  Size: 20 cm up.
🔘  Certifications:    HACCP, HALAL, ISO , Shelf life: One (1) year from the date of production, must be stored at – 18 Celsius, Packing Specification: 4 poly bag X 5 kg = 20 kg with P.E inner liner. 

🔘  Labeling Specification: Individually labeled, Product Description
🔘  07/20/2021:   $280.00 per METRIC TON  
🔘  07/08/2022:    $800.00-$1,200.00 PER METRIC TON (10 tons Min) 

🐔  The Origin Of Buffalo Wings, Disputes and Truths  —  Buffalo NY  — 

🔘  A Buffalo wing,  in the cuisine of the United States, is basically a chicken wing section (flat or drumettes) that is generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.   Now you can get any flavor, any heat, any poison of your choice poured on them with the exception of rattlesnake venom.  Sooner or later some sauce maker will try it —  

🔘  The Buffalo wing was invented in 1964 at Anchor Bar in Buffalo, New York by Teressa Bellissimo. They are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or ranch dressing for dipping and maybe saving your stomach lining . Locals refer to them merely as “ Wings”.
Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name “ Buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken "fingers",  chicken fries, chicken nuggets, popcorn chicken, and shrimp. It also describes other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.

🔘  In 1977 the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo and declared July 29,1977 to be Chicken Wing Day  and things exploded.
 As the market for chicken wings became larger, restaurants began to create and use a variety of sauces in addition to Buffalo sauce.  Some of these new chicken wing sauces were influenced by Chinese, Japanese, Thai, Caribbean, and Indian cuisines.   Many moved up to Habanero peppers. About ten times what a Jalopena can do.  Sushi vendors mix Sriracha with Ranch Dressing or Mayo and call it Dynamite Sauce, so nothing is that new.

🔘  Because of the increased cost in the price of chicken wings, and a desire by some diners for a neater eating experience, restaurants began to offer a menu item called “boneless wings,” sometimes marketed under the name “  WYNGZ”.
Bone-less wings are essentially small pieces of skinless, boneless chicken breast that are coated in flour and spices then deep fried.   Then they are usually coated by dredging them in a steel bowl,  dumped on a screen for the excess to go back in the bowl for the next batch.  

🔘  In many areas of the United States chicken wing festivals are held with Buffalo wings being used in competitive eating events, such as at Philadelphia’s Wing Bowl and the National Buffalo Wing Festival.     It has also become commonplace for restaurants to offer a wing eating contest featuring a customer eating a certain number of wings, and many bars and restaurants intentionally create an extra-hot sauce for this purpose.

🔘  Customers are usually rewarded with their picture posted on the restaurant’s wall or website, a commemorative T-shirt, a free meal or a combination of rewards for successfully completing the challenge.   In some cases the gifts were delivered at the hospital ER during the famous stomach pumping ceremony.


🔘  It’s no secret wing lovers  friends won’t get in an elevator or closed room with the contestants till 48 hours after they ate a zillion wings.  And no smoking around them either — due to the explosive methane nature of
 wing farts  —  

🔘  Antacids neutralize stomach acid to cut down on heartburn, sour stomach, acid indigestion, and stomach upset.  But are slow when the hot is as solid as in some sauces and coatings.   Some antacids also contain Simethicone, an ingredient that helps your body get rid of gas.  Safely.  Note that for those with wing farts.  Eating hot wings with Ranch dressing helps.

🔘  The answer is first milk lots of milk to coat the mouth, trachea and alimentary canal or real Ranch dressing or blue cheese dressing if they contain milk products.   The cure for too hot Jerky or Habanero Pepper exposure, if you bit it,  and didn’t swallow it, lots of milk swished around.  

🔘  I had to get a man to lean over ninety degrees and running a garden hose flush into his mouth, to put the fire out. The range of heat on most Habaneros or Scottish Bonnets varies starting at   " Out at attempted murder and ending at a  Mass Murder ”.    The specie varies by the grower and is unpredictable as is most high end peppers.  

🔘   For those who show off eating a raw ghost pepper   (Ghost peppers AKA JOLOKIA) are one million Scovilles and we recommend a Catholic Priest, they do the ritual best —  “  and better to offer salvation over salivation” 

🔘  If lucky and you have no burn lesions  on lips or tongue especially people with weak immune system apparent is —  fresh cold milk, plain old milk with solids,  vanilla ice cream, not yogurt might work.  The solids in milk coat and help neutralize the acidity . None of this 1% or 2%, crap.  You need whole milk.  FRESH means fresh milk but do not lie under a cow to get some, you might get crushed.  Followed by Milk of Magnesia or the Pink stuff.

 Proper Prepping —  For Hot Sauce For Wings — Warnings —  🐔

🔘  Chefs including me who use Habaneros or other extreme peppers when it calls for it like in Jamaican Jerk Chicken —  

🔘   I do wear glasses, or a shield and a breathable K95)

🔘   Nitrile hospital gloves when prepping Habaneros or Ghost peppers.  

🔘   Never touch your face or rub your eyes handling some of these peppers.  I got myself once and it was no fun for a couple days.

🔘   Now I cut the bottom of the pepper off and throw the guts into a zip lock with water.  If I use a Jalopen`a  popper maker, a tool that takes the inside out and ditch the guts --

🔘   For sautéing or soups, the other way is to cut it in half the long way and remove the pith, which the white connecting media,  and all the pits, with a tool like a melon ball maker flushing it using the faucet and a strainer with very low water pressure so as not to splash. 

🔘   A splash from a habanero into the eye will put you out of action for a week if you are lucky.  Then into the blender or food processor with oil and a wet towel on top if the lid pops. 

🔘   I now have prepped and chopped Jalopena's, or Habaneros, I see no reason for ghost peppers unless you are out to prove something possibly harmful — Ghost peppers are Indian Bred and grown JOLOKIA peppers and do hit one million Scovilles  —  Nothing to fool with — only the morons at Popeyes occasionally push it in their ads for the few imbeciles that play with fire.

🔘   I only use Habaneros in cooking with no seeds or pith to calm the heat and get the flavor — I am not  a masochist and try to eat one raw again — Twenty years ago I made that mistake  and accidentally took on a Habanero and as we say in genetics, it imprinted me —  and the toilet walls.


🔘    Starch Slurry  —  So, the buffalo sauce is ready to be savored but the consistency is thinner than water, well, that’s a bummer. But there is nothing to worry about as long as you have starch lying around. It wouldn’t be wrong to say that starch slurry is the official sauce thickener (maybe). So, take some starch and mix it up with cold water to make a paste.

Once the starch is fully mixed, add it to the sauce and keep mixing the sauce slowly in a low heat setting. After adding the starch slurry, heat the sauce for one minute and take it off. Also, always mix the starch slurry in circular motions. You must not cook the buffalo sauce too much after adding the starch slurry because it leads to a weird texture.

🔘   Butter & Flour —  Okay, so people have been complaining that starch slurry leads to a strange consistency once the buffalo sauce cools off. Well, the safe bet is to opt for the butter and flour mixture. The mixture needs to be created with an equal amount of butter (soft) and flour. You can add this mixture to create a thick consistency. In addition, the curation of butter will help with a smooth and silky texture.

🔘   Let It Simmer —  If the mixtures aren’t working for you, you could try simmering the sauce by taking off the lid for a few minutes. You need to let the sauce simmer to the point where it reduces to half in quantity. Simmering is basically a method to reduce the moisture and liquid content in the sauce. With this being said,  you will have better flavor and concentration in the sauce.

Simmering is usually opted for by people who don’t like a hassle. That’s to say because you don’t need to add extra ingredients. Also, during simmering, you need to keep the low flame and keep stirring the sauce constantly, so the sauce doesn’t burn at the bottom. Lastly, simmering will obviously reduce the sauce quantity, so be mindful of the batch that you are cooking.

🔘    Xanthan Gum  —  For people who think starch slurry or cornstarch adds a weird taste to the sauce, xanthan gum is the fine choice for you. This gum is actually made from grains and is then fermented. The best thing about xanthan gum is that it works as a stabilizer as well as a thickener. We are saying this because it will thicken up the buffalo sauce without impacting the flavor.

Using xanthan gum is a convenient choice because you get instant results. Also, add the xanthan sauce directly to the sauce because mixing it with water leads to a lumpy texture, hence the lumpy buffalo sauce. So, add it to the buffalo sauce.

🐔  In Montego Bay Jamaica  —  This Is Not A Funny Story,  But True  —  Jamaica, Montego Bay was my home I lived in for a few years, and after a few weeks you get accustomed to hot food, which  is the norm from Jerk chicken to anything you can pour sauce on. 

And they use Habaneros, or Scottish Bonnets related almost the same, variants occur ( and they can have a range of 100,000  to 350,000 scovilles)  because they are locally bred and grown there in numbers.   Those colorful little peppers that some make sauce from.  See Picture,  Pretty?  Deadly? OK,  pretty deadly to most normal people sensory organs like smell and taste.

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Some idiot TV shows push this phenom, and are dangerous enough so that they make the customer sign a release.  If you need this kind of crap to make your customer base appreciate  your work, find another day to make a living. 

I was in Montego bay running an operation for the cruise industry.  Some of the tourists off the Cruise ships we serviced, we provided Dune Buggy’s for touring and provide them with maps and a luncheon at the top of the hill near the old plantations.   The large table was decorated but the owner used the colorful Habaneros hanging them  in colors  (As Shown) and the tourists not knowing better thought they were sweet peppers, as some places used them as table garnish.  Even hanging them in strings over the outdoor tables with notes that theses are not to be eaten.

One Italian gentleman from NY saw the peppers, tied in an attractive bundle on the table.   The little school kids 11-14, were the servers, told the customers they are for show, don’t eat them.  He did not listen.  He was used to “ Italian Long Hots” which are really quite mild, rarely used as seasoning more raw, not the Habanero.   To show off he took one, red,  and bit the whole thing, smiled, chewed and swallowed.   A half minute later he made a motion “ Fist raised in success” 

Two minutes later a scream heard clear down the mountain,  then another  scream, Neanderthal in intensity and fear like being trampled by a Mammoth Elephant, grasping his chest.  He sat or collapsed down and a minute or two later this guy went south on us.  Jamaica in those days had few first responders.  If you called for a ambulance  you might get an answer something like  —   and  “  What day would you like the ambulance” . Today was never an option.

We were at a restaurant with outdoor seating  —  Milk, I grabbed the host and he got me bottle of  fresh milk, and antacids, which he drank and then he threw up,  which was ok.   I stuffed him and the wife in my dune buggy and literally flew down the mountain with a pail in front of his face to the local infirmary.  

Hours, passed, he was hurting but stable, and we had to get him to the cruise ship as it was leaving port at 6:30.  We found out he had previously had a heart condition,  this was his celebratory cruise surviving and it could of killed him  — a heart attack, he could have died.  Sheer scary Irony —  

We got him back to the ships infirmary to handle the mouth burns and they were equipped  for cardiac problems.   Also in those days no docks, people were transferred by lifeboats from ship to shore.  I barely caught the last shuttle back to my office.  Or I was going to the next port .  And his recovery on ship kept him in his cabin for another few days.  A couple weeks later I got a note thanking me for saving his life. 

Follow -up —  He recovered but I went back to the restaurant and told them either hide the Habaneros (Scottish Bonnets about he Same )  put them in un-openable bags hanging high or they will not be doing the “ Taste of Jamaica Lunch” anymore.  Don’t put them near the tables.  They complied.


🐔  No Chicken-sh*t  —  Being a Chicken Is No Fun  —  In 2016, the National Chicken Council estimated that Americans would consume 1.3 to 1.5 billion chicken wings during Super Bowl or 162.5 plus million pounds of wings.  It has increased every year since then by about a million.   But Before you place your Buffalo Wild Wings order or google the best recipes, take a moment to learn a few things about the body parts that you’re considering putting into your own body.

 If you’re eating chicken, you’re eating poop.  A US Department of Agriculture (USDA) study found that more than 99 percent of chicken carcasses sold in stores had detectable levels of E. coli, indicating fecal contamination. That means that you’re almost guaranteed to be ingesting actual poop every time you chow down on a dead chicken.  The magic number even for re-heats  is 165.

Thats why most wings are done in fryers or long grill and oven times.  Fast, kills most germs, and preps the skin evenly for the hot sauce.  The saving grace for wings and your lower tract is the fryer at 350 - 375 degrees for enough time to kill everything in it.  In most kitchens,  I saw boxes of defrosting wings next to the fryer.  The food police would or should have stopped that had they been there and shut it down.  It’s a common violation.

Raising 9 billion chickens for meat on factory farms each year produces enormous amounts of excrement.  Factory farming amounts to “ a frontal assault on the environment” and causes widespread pollution of land and water with fecal matter.  Chickens are often fed massive amounts of antibiotics and additives, the additives make bigger breasts and smaller legs and wings since they won’t be flying or running around.


And speaking of antibiotics and additives … Chickens raised for their flesh are often packed by the thousands into massive sheds and fed large quantities of antibiotics and drugs to keep them alive in conditions that would otherwise kill them.  This reckless use of antibiotics makes drugs less effective for treating human health conditions, as it speeds up the development of drug-resistant bacteria.  This is now prohibited in the US.

A farmed chicken’s life is not a life worth living.  More chickens are raised and killed for food than all other land animals combined. Birds raised for their flesh are bred to grow so large so fast that some have difficulty even walking under their body’s unnatural weight. 

Many are never allowed to go outside or do any of the things that are natural and important to them, such as establishing a pecking order and nesting comfortably, and there’s nothing “ humane” about American Humane Certified farms.  Only seven weeks after they hatch, chickens are crowded onto trucks that transport them to the slaughterhouse. Once there, they’re shackled upside down by their legs, their throats are slit while they’re still conscious, and many are scalded to death to remove feathers.


🐔  We Keep The Rough And Export The Prime  —  We eat per chicken basically four wing segments—two are “ drumettes,” the piece closest to the body, and two “flats,” the double-boned piece analogous to your forearm—per chicken. That 1.50 billion, then, represents 332.5 million chickens.  

 And of those birds, we eat only a few of their component parts: overwhelmingly, the breasts and the wings.  The rest of the bird, roughly one-fifth by weight of what is harvested from a carcass after the heads, viscera and so on are removed, get sold abroad for animal food and fish ponds, in the Shrimp industry.

We keep the lowest amount in edible quantity meat of the bird, we drop it into  greased it in frying oil. Then dipped it in all sorts of Volcano Juice of varying temperatures, some strong enough to  inner lining of your esophagus.  
And charge enough money for the poorest part that it is worth as much as the best part.  

I have heard all the reasons from wing lovers:  I have heard all the comments from eaters and wing aficionados.  From eaters and devotees alike —  they claim wings are sweeter!  Really, not really just smaller meat cooked faster. They come with handles, we call the handles half the weight and useless bones. 

Wings sell in Sam’s in a five lb. package  for eighteen to twenty dollars -  True finger food and a perfect methodology for transferring germs.  Thigh met went for 92 cents a lb.  We got seventeen lbs of thigh for the same money and only one bone.  We took wing meat and samples from other parts of the chicken disposed of the bones doused then in Franks typical hot sauce, the result were the same,  testers couldn’t tell the difference.

Why, because we sliced the white meat the same thickness you get off a bite from a wing.  Size does matter base how slathered the wing vs tenderloin is.  FRANKS is the iconic base for hot sauce.  And wings is Franks biggest draw.
I do however like it on other dishes…

🐔  For The Restaurant Owner  —  Advantage wings  —  Profit — 

  • No skilled employee, needed just a fryer, a timer and easy to count, 6, 10, 12,16, 20…  
  • All handled at the fryer, no chef needed,  just two hands never touching the food after frying 8 minutes 
  • Drain, Pop into stainless mixing bowl with twenty-nine available sauces ( Big advantage in advertising)  
  • No utensils needed,  just cleanup wipes and rags. 
  • And if the oil is in  a filtered unit and keep under 375 degrees it lasts sometimes for days
  • Cheap fast cooking and motivated as an American Classic because it is — CHEAP about 20-22 cents a wing sells for retailing for 70 to 75 cents. Larger ones are 26-29 cents and sell at about a dollar each.

🐔  The Real End Game  — Whats it All about —  Profit  — First, there are actually three segments per wing: the drumettes  the flat and then the tip, the flexible end of the wing, mostly cartilage and skin. The tip with it’s “nail” gets sold to China, for a deep-fried snack resembling our game-day wings. Yes, the useless tip becomes a bag of crunchiest treats for the Chinese.  We throw them away.

  • THE FEET OR PAWS - China also buys the other end of the bird: It is the sole market for chicken feet, called paws by the poultry industry. US processors used to consider the feet a valueless discard, good only for sending to the rendering plant along with intestines and any organs that are not the liver, gizzard or heart. they love them in China.

  • THE DARK MEAT - The biggest volume of chicken going abroad, though is dark meat. If you’ve ever stood at a meat counter and contemplated the price difference between chicken breasts and thighs, what you are seeing in those labels is the US preference for white meat. “The boneless, skinless breast is king in the United States,” Tom Super of the National Chicken Council told me.

  • UNLESS YOU ARE A CHEF —  The dark meat actually tastes better than the breast which tends to be dry so it gets smothered in gravy, mounds of catsup  or gets cooked “soft” — The thighs are mostly white meat and sweeter. I can take six pound of thighs at $5.78, pull the bone out and skin and make twenty different dishes actually preferred in my household from thighs at less than a dollar a pound versus breasts at two dollars plus a pound.
    I use them in Indian Curries, Thai dishes, Chinese food, Ground for Chicken Salad, Barbecue sauce and Buffalo Wing Sauce,  you name it.
  • WHITE MEAT FREAKS - The same preference for white meat led poultry genetics companies to breed broilers into birds that are freaks, disproportionately top-heavy with breast muscle, some almost can’t walk.  Same with holiday turkeys, and thats why I spatch-cock cook turkeys for the Holidays.

  • THE FEATHERS - There’s one other unwanted part of the chicken that fuels an international trade: the feathers. As it slaughters chickens, the US industry produces 1.6 million tons of feathers each year.  They are sterilized, ground up and exported as “feather meal,” a component of animal feed, and the top buyer is Indonesia for ponds and shrimp, mussels.

🐔  Big Business Measured In Billions  — US Sales of fresh chicken 

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