5 ms·
You can't pass off non-Wagyu beef as Wagyu beef unless the consumer doesn't know what Wagyu beef is. I totally disagree with the organic vs conventional chicke
by OldHand2018 5y ago
You can't pass off non-Wagyu beef as Wagyu beef unless the consumer doesn't know what Wagyu beef is.
I totally disagree with the organic vs conventional chicken argument. I would suggest that the difference you notice is the breed of the chicken.
Organic vs non-organic and free-range vs non-free-range is not something where you'd say that there is an information arbitrage opportunity. The concept was that this analysis could be used to identify opportunity, not that every single instance of label fraud was an opportunity. Sheesh.
- jdavis703 5y agoYou could very well be right about chicken breeds. I never thought about different breeds tasting different. I know there are super-sized industrial ones which taste horrible. But what are good small chicken breeds? And would a fancy/organic supermarket butcher be a good source for this?
- OldHand2018 5y agoThose are good questions and I don't know that I can give you good answers. I think the answer would be yes about the butcher. I just moved out to the "country" and might raise some chickens myself. If so, I'll be doing some research into the breeds that have the best flavor.
- bserge 5y agoCan't say about the breeds, but the cheap supermarket victims of Henschwitz taste pretty bad compared to actual free range hens most likely because the latter move around instead of being stuck in a cage.
- dkarl 5y agoIt could also be the brine pumped into the non-organic chicken. I don't know if pumping brine into chicken affects its organic status or not, but the organic chickens I see at the store do not have brine or chicken broth listed as ingredients, while the non-organic ones do.