Expensive white meat

[coolJ]

Talking about chicken, I am having some difficulty understanding why, KFC for example, and other chicken restaurants charge so much more for the white meat than they do for the dark meat. I mean it's not like they are paying anymore for either, because chickens have both, or are there chickens out there that are white meat only birds and do cost more?

It is all about supply and demand my friend.

It is understood, (though not by me) that most people prefer white meat chicken. Because of Breast meat popularity, this is the most premium cut from a chicken.
It is two fold problem...people who want white meat will usually only eat white meat, so thus the higher price. Dark meat is often though of as inferior...less demand...lower prices. I guarantee that you wont get white meat in any Asian restaurant because it is more cost effective to buy dark meat.

As for my opinion...I think Thigh is supreme! may it rule the day.

Regards,
Patrick

[ March 07, 2001: Message edited by: pugzpw ]

[SeattleDeb]

I agree Pugz...I love dark meat/thighs..I use them a lot. At KFC the chicken is cut into 9 pieces (at least it used to be):

White
1 Center breast
2 rib breasts
2 wings

Dark
2 thighs
2 legs

My first job was at KFC, people would be paying extra for white and wings (since they were white) were included in their box (unless they said NO WINGS)! The center breast was often requested and that would be an extra premium charge since there was only one per chicken.

Uh...but perhaps the pricing and adding wings has changed...this was ummm 25 years ago when I held that job.

WOW, I did not know that…
I do live in the south where the Sunday staple is fried chicken, but I haven't seen 9 cut before...I am interested to know if KFC still does this.
I think that the standard is 8 cut (two breast, instead of three), and sometimes you see 6 cut (the breast and wing still together).

Regards,
Patrick