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Why do they keep letting Tyson's frozen garbage through? The processed chicken "honey tenders" are great but most of the supposedly less processed frozen chicke

by ilaksh 1mo ago

Why do they keep letting Tyson's frozen garbage through? The processed chicken "honey tenders" are great but most of the supposedly less processed frozen chicken I have bought from them recently has been nasty.

antonymoose 1mo ago
I’ve purchased entire packs of “boneless skinless thigh” from Tyson which after opening had all the bones and all the skin. I cannot for a minute understand how that passed inspection. In any case organics seem to be both less brined (aka not paying for salt water) and well prepared, everytime.
- arjie 1mo ago
  That seems like process error rate. Inspection, as far as I know, samples output and checks processes. But inspected processes also have error rates. That’s how it goes. So the pack you got probably was not “inspected” in the sense that no human laid critical eyes on it and its contents till you.
mrguyorama 1mo ago
Because low quality food or bad tasting food is not a health hazard (well, not a health hazard under the USDA's purview. The population being too fat is HHS's job) Tyson and Purdue have the occasional problem that causes a recall, like everyone else. In a system like this, some background noise of recalls is expected and normal and not indicative of a problem. For example, this recall is about a labeling issue, and while the USDA is calling this a high risk recall, that's because recalling improperly labeled food is done to encourage trust in food labels, which America does really well, except for all the bullshit terms companies put on food that have no legal definition. You are supposed to be able to buy from a different company if you think Tyson chicken is shitty, which it is, but for some reason the people who say that's how it's supposed to work keep letting Tyson buy all the other companies that sell chicken products. Step one is basically just never buy chicken breast. Chicken breast often has some white stripes on it, which is a result of chicken breast essentially being forced to grow bigger than it naturally would. This is known to make the chicken taste bad and have a bad texture, but Americans are bad at paying attention to anything that can't be turned into a simple numerical metric, like price per pound. Chicken thigh won't develop that striping.

by ilaksh 1mo ago

antonymoose 1mo ago

I’ve purchased entire packs of “boneless skinless thigh” from Tyson which after opening had all the bones and all the skin. I cannot for a minute understand how that passed inspection. In any case organics seem to be both less brined (aka not paying for salt water) and well prepared, everytime.

arjie 1mo ago
That seems like process error rate. Inspection, as far as I know, samples output and checks processes. But inspected processes also have error rates. That’s how it goes. So the pack you got probably was not “inspected” in the sense that no human laid critical eyes on it and its contents till you.

mrguyorama 1mo ago

Because low quality food or bad tasting food is not a health hazard (well, not a health hazard under the USDA's purview. The population being too fat is HHS's job) Tyson and Purdue have the occasional problem that causes a recall, like everyone else. In a system like this, some background noise of recalls is expected and normal and not indicative of a problem. For example, this recall is about a labeling issue, and while the USDA is calling this a high risk recall, that's because recalling improperly labeled food is done to encourage trust in food labels, which America does really well, except for all the bullshit terms companies put on food that have no legal definition. You are supposed to be able to buy from a different company if you think Tyson chicken is shitty, which it is, but for some reason the people who say that's how it's supposed to work keep letting Tyson buy all the other companies that sell chicken products. Step one is basically just never buy chicken breast. Chicken breast often has some white stripes on it, which is a result of chicken breast essentially being forced to grow bigger than it naturally would. This is known to make the chicken taste bad and have a bad texture, but Americans are bad at paying attention to anything that can't be turned into a simple numerical metric, like price per pound. Chicken thigh won't develop that striping.