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It's been setting the standard for shitty meat though. Try a Tyson breast and one from a local farm and you don't even need to taste it to know it's different.

tptacek 7y ago
I've invested money in a local butcher in Chicago and source pretty much all of my protein from another one closer to me. I'm familiar with the locavore argument and agree that the quality is higher. There are still higher levels of quality to be reached by sourcing heritage birds, and you can optimize for flavor even more by sourcing game birds. Where do you draw the line? I'd rather eat a local farm chicken than a Tyson breast, just like I'd rather eat a dry-aged ribeye than a wet-packed eye of round. That doesn't make the eye of round somehow inedible or "barely meat".
- acollins1331 7y ago
  The term "barely meat" as used in the parent was definitely talking about the ground beef you get at fast food restaraunts. Which has been shown in lots of cases to contain additives, notably taco bell etc. You brought up chicken because it's harder to call it barely meat, but fast food chicken is still shittier.
  - tptacek 7y ago
    "Shittier" how? Chick-Fil-A's fast-food chicken is likely better than the median supermarket chicken (it's all supposedly antibiotic-free now). I'd like to see a better grounded argument, one that doesn't depend entirely on the premise that "fast food meat must be shitty because we disdain fast food".
    - acollins1331 7y ago
      You literally agreed with me two comments ago that Tyson chicken is worse than locally (read not mass) produced chicken. Don't try to turn it around again just so you can win an imaginary argument I'm not trying to have.
      - tptacek 7y ago
        Did you read the first half of that comment and not the second? Local chicken is generally "better" than supermarket chicken. That doesn't make supermarket chicken "shitty"; supermarket-grade chicken is necessarily what most people are going to eat, most of the time. It has for more than half a century been our standard, and our standard is better than what preceded it. You can always do better. But I'd like to see a well-grounded argument that KFC-grade chicken is somehow "shitty". I think it's possible that there is one (I think the argument that all fast-food chicken is necessarily shitty is much harder to defend) --- but I haven't seen it yet.
        wolco 7y ago
        https://www.quora.com/Why-is-KFC-bad-for-our-health https://www.quora.com/Why-is-KFC-bad-for-our-health Summary, too much fat, salt, antibiotics. Chicken tastes watery because they soak it in salt.
        tptacek 7y ago
        You mean they brine it? Like home cooks have been urged to do by Cooks Illustrated for 20 years?
        wolco 7y ago
        Not familiar with the advice given in Cooks Illustrated over the last 20 years is it related to sport's illustrated where they show you cooks wearing swimsuits. Brining if you can call it that is only step 2. Here's the steps they use to prepare. https://gizmodo.com/this-is-how-kfc-actually-makes-their-fried-chicken-from-1651170230 https://gizmodo.com/this-is-how-kfc-actually-makes-their-fri... Are those the steps Cooking illustrated gave you? Are you cooking your own kfc at home now? You seem like the guy who went to the coke/pepsi taste test challenge and said they both taste the same.. they taste like 7up.
        mynameisvlad 7y ago
    - wcfields 7y ago
      All chicken in the US is technically antibiotic-free. [1] [1] https://www.consumerreports.org/overuse-of-antibiotics/what-no-antibiotic-claims-really-mean/ https://www.consumerreports.org/overuse-of-antibiotics/what-...
      - tptacek 7y ago
        Here I think we’re referring to the “raised without antibiotics” standard.
  - zrail 7y ago
    (Point of order: tptacek probably brought up chicken because TFA is about KFC, a purveyor of ... chicken.)
    - tripzilch 7y ago
      The article is about plant-based meat replacements. I think it's ludicrous how everyone in this thread seems to think it's oh so important to argue whether their real meat is actually really good or not.

tptacek 7y ago

I've invested money in a local butcher in Chicago and source pretty much all of my protein from another one closer to me. I'm familiar with the locavore argument and agree that the quality is higher. There are still higher levels of quality to be reached by sourcing heritage birds, and you can optimize for flavor even more by sourcing game birds. Where do you draw the line? I'd rather eat a local farm chicken than a Tyson breast, just like I'd rather eat a dry-aged ribeye than a wet-packed eye of round. That doesn't make the eye of round somehow inedible or "barely meat".

acollins1331 7y ago
The term "barely meat" as used in the parent was definitely talking about the ground beef you get at fast food restaraunts. Which has been shown in lots of cases to contain additives, notably taco bell etc. You brought up chicken because it's harder to call it barely meat, but fast food chicken is still shittier.
- tptacek 7y ago
  "Shittier" how? Chick-Fil-A's fast-food chicken is likely better than the median supermarket chicken (it's all supposedly antibiotic-free now). I'd like to see a better grounded argument, one that doesn't depend entirely on the premise that "fast food meat must be shitty because we disdain fast food".
  - acollins1331 7y ago
    You literally agreed with me two comments ago that Tyson chicken is worse than locally (read not mass) produced chicken. Don't try to turn it around again just so you can win an imaginary argument I'm not trying to have.
    - tptacek 7y ago
      Did you read the first half of that comment and not the second? Local chicken is generally "better" than supermarket chicken. That doesn't make supermarket chicken "shitty"; supermarket-grade chicken is necessarily what most people are going to eat, most of the time. It has for more than half a century been our standard, and our standard is better than what preceded it. You can always do better. But I'd like to see a well-grounded argument that KFC-grade chicken is somehow "shitty". I think it's possible that there is one (I think the argument that all fast-food chicken is necessarily shitty is much harder to defend) --- but I haven't seen it yet.
      - wolco 7y ago
        https://www.quora.com/Why-is-KFC-bad-for-our-health https://www.quora.com/Why-is-KFC-bad-for-our-health Summary, too much fat, salt, antibiotics. Chicken tastes watery because they soak it in salt.
        tptacek 7y ago
        You mean they brine it? Like home cooks have been urged to do by Cooks Illustrated for 20 years?
        wolco 7y ago
        Not familiar with the advice given in Cooks Illustrated over the last 20 years is it related to sport's illustrated where they show you cooks wearing swimsuits. Brining if you can call it that is only step 2. Here's the steps they use to prepare. https://gizmodo.com/this-is-how-kfc-actually-makes-their-fried-chicken-from-1651170230 https://gizmodo.com/this-is-how-kfc-actually-makes-their-fri... Are those the steps Cooking illustrated gave you? Are you cooking your own kfc at home now? You seem like the guy who went to the coke/pepsi taste test challenge and said they both taste the same.. they taste like 7up.
        mynameisvlad 7y ago
  - wcfields 7y ago
    All chicken in the US is technically antibiotic-free. [1] [1] https://www.consumerreports.org/overuse-of-antibiotics/what-no-antibiotic-claims-really-mean/ https://www.consumerreports.org/overuse-of-antibiotics/what-...
    - tptacek 7y ago
      Here I think we’re referring to the “raised without antibiotics” standard.
- zrail 7y ago
  (Point of order: tptacek probably brought up chicken because TFA is about KFC, a purveyor of ... chicken.)
  - tripzilch 7y ago
    The article is about plant-based meat replacements. I think it's ludicrous how everyone in this thread seems to think it's oh so important to argue whether their real meat is actually really good or not.