![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Chicken McNuggets or Chicken Tenders?
Nov. 12th, 2008 05:47 pmIf you have a favorite fast food chicken - for example, if you think Chicken McNuggets are pure heaven and Chicken Tenders are mere heathen savages - you can probably list all the reasons why your favorite surpasses another.
Funny, though. Burger King, McDonalds, and Wendy's - nationwide - all get their chicken from one place.
Tyson.
That Burger You're Eating is Mostly Corn (Scientific American) ~ sure, it's just a footnote to an article focusing mostly on beef, and what that beef eats prior to being flame broiled or microwaved or whatnot, but it was an interesting discovery. And as for the subject of the article, I wonder how the beef at the market fares? I expect a lot, if not most-to-all, is also corn-raised.
My preference for former cows goes to Kobe beef, but most of what can be had in restaurants today is Kobe-like beef, raised in America. Remember kids, it's not Kobe beef unless it was born, raised, and slaughtered in the Kobe region of Japan! I came across one site that explained how cows were shipped to California to be raised on cheaper American grain... and from what I've gotten from restaurants, they don't understand the difference. They insist their product is the real thing, when they're only charging $12-15 for a burger... it may be better than prime, and it may be damn tasty, and even grass-fed, but it's still not Kobe beef.
I wouldn't mind at all if more places shifted over to bison... of course, they also get the name wrong there and some will call it buffalo... =)
Funny, though. Burger King, McDonalds, and Wendy's - nationwide - all get their chicken from one place.
Tyson.
That Burger You're Eating is Mostly Corn (Scientific American) ~ sure, it's just a footnote to an article focusing mostly on beef, and what that beef eats prior to being flame broiled or microwaved or whatnot, but it was an interesting discovery. And as for the subject of the article, I wonder how the beef at the market fares? I expect a lot, if not most-to-all, is also corn-raised.
My preference for former cows goes to Kobe beef, but most of what can be had in restaurants today is Kobe-like beef, raised in America. Remember kids, it's not Kobe beef unless it was born, raised, and slaughtered in the Kobe region of Japan! I came across one site that explained how cows were shipped to California to be raised on cheaper American grain... and from what I've gotten from restaurants, they don't understand the difference. They insist their product is the real thing, when they're only charging $12-15 for a burger... it may be better than prime, and it may be damn tasty, and even grass-fed, but it's still not Kobe beef.
I wouldn't mind at all if more places shifted over to bison... of course, they also get the name wrong there and some will call it buffalo... =)
