Post #769016 by tikiskip on Mon, Sep 26, 2016 11:01 AM

Well part of the reason these scrap or tough meats are costing more now is we learned how to cook them and marinade them to make them not so tough and taste good.
Think of flank steak.

The other reason may be because the fact that there are more people from other parts of the world living in America now and they want these meats we don't eat so much.

If you go to other parts of the world they tend to like dark meat chicken, in Asia it is only the eldest member of the family out of respect that get the chicken wings, here some throw those out.
But here more like the white meat chicken and it costs more.
You can't sell much white meat chicken in some parts of the world.
Heck it's even getting hard to find whole chickens with the necks and gizzards at the stores some times.
AND price the whole chickens vs the cut up parts of chickens.
It costs way less, so learn how to cut up a chicken it's not that hard.

I like the dark chicken with the bone while my wife likes the boneless white meat.
But it works out as we eat the whole bird that way.

How much food do you think Americans throw away at Thanksgiving alone?
Man I use that whole bird, the leftovers and soup is the best part of Thanksgiving!

Good Eats S4E3P1: Fry Hard II - The Chicken (Butchery)
https://www.youtube.com/watch?v=RQ9OLPC-dkE