Chicken Breast is No Longer Best
Well, when it comes to chicken, anyway.
According to the newspaper, the demand is at least partially due to TV cooking shows calling for the flavor of thighs and legs, as well as more immigrant buying power.
“In the past, it was always a struggle to get rid of the thigh meat,” Whole Foods global meat buyer Theo Weening tells the Journal.
“Every single day we have shortage of dark meat,“ chicken company Bell & Evans owner Scott Sechler tells the newspaper. “It’s getting worse every year. Customers started to realize that if you threw them on the grill, they’re a lot more flavorful.”
Price doesn’t seem to really play into the dark-over-white turn-around. According to the Journal, boneless thighs cost about the same as boneless breasts.
So, how will the poultry industry deal with the popularity of dark meat if demand continues to increase?
“If the industry realizes tastes are changing, perhaps they’ll need to shift the genetics,” industry analyst Akshay Jagdale tells the newspaper.
Sorry, but I’d much rather have a bigger, less flavorful breast than know my dark meat came from a chicken with three legs. You have to draw the line somewhere, right?
White meat or dark? Your call. Check out all our chicken recipes!