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Thread: Dark meat

  1. #1
    Cyburbian Big Owl's avatar
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    I have notice here of late that everywhere i go it is "All White Meat Chicken this" and All White Meat Chicken That". So i am wondering is what is happening to all the dark meat? Is there a farms that raise parapeligic chickens? Or does the demand for dark meat balance out for that with white meat? I spent some time working in a chicken farm in High School and College and every chicken i saw had two breast, two thighs, two legs, and two wings. So does anyone have any theories or thoughts on this?

  2. #2
    Cyburbian Big Red's avatar
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    ^^^ I'm not even going to touch that one. ^^^

    Ok maybe just a little.


    My college girlfriend left me because she preferred Dark meat...
    Maybe the most any of us can expect of ourselves isn't perfection but progress.

  3. #3
    Cyburbian Plus
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    Quote Originally posted by Big Owl
    I have notice here of late that everywhere i go it is "All White Meat Chicken this" and All White Meat Chicken That". So i am wondering is what is happening to all the dark meat? Is there a farms that raise parapeligic chickens? Or does the demand for dark meat balance out for that with white meat? I spent some time working in a chicken farm in High School and College and every chicken i saw had two breast, two thighs, two legs, and two wings. So does anyone have any theories or thoughts on this?
    From Diabetes Self-Management http://www.diabetesselfmanagement.com/print.cfm?aid=885

    Cooked skinless light chicken meat is 33% to 80% leaner than cooked beef, depending on the beef's cut and grade. Yet chicken is comparable to beef in quantity of protein, vitamins, and minerals (except that beef has slightly more iron and zinc).
    Still, not all chicken is created equal: A 3 1/2-ounce cooked portion of white meat without skin contains about 4 grams of fat, while the same size portion of skinless dark meat has close to 10 grams of fat. Skinless dark chicken meat supplies the same amount of fat as light meat with skin. Dark meat with the skin is the fattiest combination of all, with about 16 grams of fat per 3 1/2-ounce roasted portion.
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  4. #4
    Cyburbian zman's avatar
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    Quote Originally posted by Big Owl
    I have notice here of late that everywhere i go it is "All White Meat Chicken this" and All White Meat Chicken That". So i am wondering is what is happening to all the dark meat? Is there a farms that raise parapeligic chickens? Or does the demand for dark meat balance out for that with white meat? I spent some time working in a chicken farm in High School and College and every chicken i saw had two breast, two thighs, two legs, and two wings. So does anyone have any theories or thoughts on this?
    The KFC north of work here advertised an all dark meat meal sometime ago, if that helps you...
    You get all squeezed up inside/Like the days were carved in stone/You get all wired up inside/And it's bad to be alone

    You can go out, you can take a ride/And when you get out on your own/You get all smoothed out inside/And it's good to be alone
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  5. #5
    Cyburbian Budgie's avatar
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    Quote Originally posted by Big Owl
    I have notice here of late that everywhere i go it is "All White Meat Chicken this" and All White Meat Chicken That". So i am wondering is what is happening to all the dark meat?
    That's a good question. I have to admit that with all of these genetic enhanced/altered birds pecking around out there, I can't find my way around the anatomy of the bird on my plate. I opened a "family pack" of chicken breasts today and based on the size of the package, I figured there were probably 6 breasts in there... WRONG !!!! There were only 4 and 3 of them were a Double D size. I've seen well endowed women with smaller breasts than what I just smacked on my grill. These things may take a month to cook and I'll have to dig 3 inches deep into the meat to see if it's done. WTF?????

    Quote Originally posted by Big Red
    My college girlfriend left me because she preferred Dark meat...
    Hey man, it's all pink on the inside. Been there, done that, bought the matching socks and cravat combo.
    "And all this terrible change had come about because he had ceased to believe himself and had taken to believing others. " - Leo Tolstoy

  6. #6
    Cyburbian jordanb's avatar
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    Presumably the dark meat is going the way of the muffin stems.
    Reality does not conform to your ideology.
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  7. #7
    Cyburbian Plus Zoning Goddess's avatar
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    At Publix you can pick up a bucket of fried chicken with your choice of either mixed white/dark or all dark. My kid likes the dark, so that's what we usually get.

  8. #8
    Member CosmicMojo's avatar
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    Quote Originally posted by JNA
    From Diabetes Self-Management http://www.diabetesselfmanagement.com/print.cfm?aid=885

    Cooked skinless light chicken meat is 33% to 80% leaner than cooked beef, depending on the beef's cut and grade. Yet chicken is comparable to beef in quantity of protein, vitamins, and minerals (except that beef has slightly more iron and zinc).
    Still, not all chicken is created equal: A 3 1/2-ounce cooked portion of white meat without skin contains about 4 grams of fat, while the same size portion of skinless dark meat has close to 10 grams of fat. Skinless dark chicken meat supplies the same amount of fat as light meat with skin. Dark meat with the skin is the fattiest combination of all, with about 16 grams of fat per 3 1/2-ounce roasted portion.
    But they never compare dark chicken meat to beef; I assume it's still significantly leaner than beef, but they don't say.

    I think they use the dark meat for nuggets and extruded things like that.

  9. #9
    Cyburbian boiker's avatar
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    Dark meat works better for making stocks and soup bases. Ever try to make a chicken stock with skinless chicken breasts.. it turns out rather bland.

    Dark meat is commonly used for processed chicken products and it wouldn't surprise me if much of the dark meat i recycled and fed to the chickens themselves.
    Dude, I'm cheesing so hard right now.

  10. #10
    Cyburbian
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    Dark meat, white meat, it's all meat to me so bring it on... I'll eat if it's meat

    I'll worry about clogging arteries later...

  11. #11
    Cyburbian nerudite's avatar
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    Quote Originally posted by SkeLeton
    Dark meat, white meat, it's all meat to me so bring it on... I'll eat if it's meat

    I'll worry about clogging arteries later...
    Off-topic:
    Sounds just like Atkins... sure you aren't on a fad diet and don't want to fess up?

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