From a thermodynamic perspective this is somehow true; but not regarding taste, structure etc. of the meat product: There is a clear difference between superlar

From a thermodynamic perspective this is somehow true; but not regarding taste, structure etc. of the meat product: There is a clear difference between superlarge chickenfarms and my local farmer with only a couple of hundreds? Also, depending on how the animals are fed, you have different substances in the final product, like Antibiotics. So feel free to optimize only for the "thermodynamic calorie perspective" ;-)