CHICKEN  and WING WARS 



NEW!  ROAST CHICKEN WARS COMING SOON

TO A STORE NEAR YOU


WE PUT COSTCO, SAMS CLUB AND PUBLIX TO THE TEST

TO SEE WHO HAD THE BEST ROTISSERIE CHICKEN


We compared;  Size;  Evenness of Cooking;  Color (Appeal); Taste: and a simple series of questions… Which did you like the most?  Whose Chicken passed muster?  Which one would you buy for your family?

And to be fair we will do this three times and the third with three blind tastersIt will take three weeks, only can eat so much chicken… Any more and I’ll be laying eggs.

On this sample, the skin was removed, not a fan favorite.  Only usable chicken meat sculpted off the bone with in reason was re-weighed at 2.6 pounds, no bones, no skin, cartilage or fat, no unusable meat,  average cutting of usable meat, and all cooked thoroughly…

Basically the container top / bottom and bones, skeleton, useless meat and liquid.

3.13 - 2.6 lbs usable = 23 OZ in waste (1.7) including container and liquid…


ROUND ONE:  PRESENTATION     

1)  COSTCO  = GOOD TO EXCELLENT and PREFERRED by those customers and our staff 

2)  SAM’S =  UNDERCOOKED, MANY COMPLAINTS, and too over seasoned, Viable sources from staff    documented dissatisfaction with undercooked product.

3) PUBLIX SUPERMARKET = UNDERWEIGHT,  and OVERPRICED, PLUS Overcooked or old in the bins 

   



THE CHICKEN WARS

FACTS ABOUT CHICKEN and THEIR WINGS

WHERE DO CHICKEN WINGS COME FROM
Frozen Chicken Wings, commonly in the trade called three joint come to the US from all parts of the world since the majority of folks on planet earth don’t think the volume of edible meat vs bone on a wing and the effort, and cleanup as a finger food are worth it.   

In other word, most parts of the world they don’t eat chicken wings, they consider them trash.  They send them to us for “ sport fanatics” who don’t relish the thought or confidence of using utensils and prefer slobbering with their fingers.

In turn we send them and we send them the carcasses of the chicken, guts and feathers for animal food.   ALIBABA, HALAL all have importers by the hundreds of metric tons.  Note their AD below...

We bring forth superior quality Frozen Chicken Wings and Frozen Chicken Wings 3 joint. Procured from the trusted sources of the market. Extracted from the disease-free chicken, our Frozen Chicken Wings are properly cleaned and processed under the most hygienic conditions before freezing. Furthermore, we store Frozen Chicken Wings in required temperatures to ensure that the natural taste and texture of the meat would remain the same. Furthermore, we provide Frozen Chicken Wings in quality packaging of drugstore or butcher wrap. 

Product Specification: UKRAINE
Yellow skin off   Hard nail off   No black point   No broken bones    Well cleaned and fresh   No bruises  No black pads or ammonia burns  No bad smells  No excessive blood or blood stains   No excess water   Moisture content is less than 3%
Grade: A  
Weight: Above 80-150g  Size: 20 cm up
Certification: HACCP,HALAL,ISO   Shelf life: One (1) year from the date of production, good state and must be stored at – 18 Degrees Celsius.
Packing Specification: 4 poly bag X 5 kg = 20 kg with P.E inner liner.
Labeling Specification: Individually labeled
Product Description. - Product Weight. - Use By Date. -  
ONLY $250 per METRIC TON!

AMERICAN CHICKEN COMPANIES

WINGS and THINGS

RED = SUB PAR         BLACK BOLD = OK       BLUE = EXCEPTIONAL      PURPLE =  UNIMPRESSIVE    

Boston Market     Bojangles’ (US)    Brown’s Chicken & Pasta (US)     Buffalo Wild Wings    Buffalo Wings & Rings    Bush’s Chicken (US)  Chefette (BB)    Chick-fil-A (US)    Chicken Express (US)    Chicken in the Rough (US)    Chicken Salad Chick(US)    Cluck-U (US)   Dick’s Wings and Grill,  El Pollo Loco (US/MX)    Foosackly’s (US)    Golden Chick (US)    Golden Skillet (US)   Guthrie’s   Harold’s Chicken Shack    Hartz Chicken    Juan Pollo (US)     KFC   Kyochon    Lee’s Famous    
Louisiana Famous Fried Chicken
      Mrs. Winner’s    PDQ (US)    Pioneer Chicken   Pollo Tropical (US)   Popeyes
Quaker Steak & Lube    Raising Cane’s (US)   Ranch One  Roscoe’s    Roy Rogers (US)    Royal Castle    Scores    Smithfield’s (US)      Tip-Top     Wild Wings    Wing Zone (US) Wingstop    WingStreet    (KERS) The Wing House    
YA-YA’s    
Zankou Chicken (US)    Zaxby’s (US)


BEING A CHICKEN IS NO FUN

In 2016, the National Chicken Council estimated that Americans would consume 1.3 to 1.5 billion chicken wings during Super Bowl or 162.5 plus million pounds of wings.  It has increased every year.  But Before you place your Buffalo Wild Wings order or google the best recipes, take a moment to learn a few things about the body parts that you’re considering putting into your own body.

If you’re eating chicken, you’re eating poop.  A US Department of Agriculture (USDA) study found that more than 99 percent of chicken carcasses sold in stores had detectable levels of E. coli, indicating fecal contamination. That means that you’re almost guaranteed to be ingesting actual poop every time you chow down on a dead chicken. 

Thats why most wings are done in fryers.  Fast, kills most germs, and preps the skin evenly for the hot sauce.  The saving grace for wings and your lower tract is the fryer at 350 - 375 degrees for enough time to kill everything in it.  In most kitchens,  I saw boxes of defrosting wings next to the fryer.  The food police would or should have stopped that had they been there and shut it down.  It’s a common violation.

According to a Washington Post article, inspection reports from the USDA included the following details:  descriptions of mold growth, cockroaches, an instance of pooling caused by a skin-clogged floor drain, fecal matter and “Unidentified Foreign Material” (which has its own acronym, UFM) on chicken carcasses, failure to implement required tests and sampling, metal pieces found in carcasses, and many more.

Raising 9 billion chickens for meat on factory farms each year produces enormous amounts of excrement.  Factory farming amounts to “ a frontal assault on the environment” and causes widespread pollution of land and water with fecal matter. Chickens are often fed massive amounts of antibiotics and additives, certain chemicals are also found in high concentrations in their feces, which means that fecal pollution from chicken farms is disastrous for the environment. 

And speaking of antibiotics and additives … Chickens raised for their flesh are often packed by the thousands into massive sheds and fed large quantities of antibiotics and drugs to keep them alive in conditions that would otherwise kill them. This reckless use of antibiotics makes drugs less effective for treating human health conditions, as it speeds up the development of drug-resistant bacteria.

A farmed chicken’s life is not a life worth living.  More chickens are raised and killed for food than all other land animals combined. Birds raised for their flesh are bred to grow so large so fast that some have difficulty even walking under their body’s unnatural weight. Many are never allowed to go outside or do any of the things that are natural and important to them, such as establishing a pecking order and nesting comfortably.

There’s nothing “humane” about American Humane Certified farms.  Only seven weeks after they hatch, chickens are crowded onto trucks that transport them to the slaughterhouse. Once there, they’re shackled upside down by their legs, their throats are slit while they’re still conscious, and many are scalded to death.

WING LOVE


WE KEEP THE ROUGH AND EXPORT THE PRIME

We eat four wing segments—two “ drumettes,” the piece closest to the body, and two “flats,” the double-boned piece analogous to your forearm—per chicken. That 1.50 billion, then, represents 332.5 million chickens.  

And of those birds, we eat only a few of their component parts: overwhelmingly, the breasts and the wings.  The rest of the bird, roughly one-fifth by weight of what is harvested from a carcass after the heads, viscera and so on are removed, get sold abroad.   What chicken wings actually represent—in addition to a spicy snack that complements beer—is the United States’ success over decades in rethinking the chicken, from an intact bird that began as a sit-down Sunday meal, to a source of components that fuel a global trade.

We took the lowest amount in edible quantity meat of the bird, greased it in frying oil and dipped it in all sorts of Volcano Juice of varying temperatures, some strong enough to remove paint and the inner lining of your esophagus.  And charge enough money for the poorest part that it is worth as much as the best part.  Pardon me, this is fricking stupid, further proving our minds sometimes are not the part we contact when thinking.


THE MAIN REASON FOR THIS ACT OF PASSAGE - FOLLOW THE MONEY!

I have heard all the reasons from wing lovers:  I have heard all the comments from eaters and wing aficionados.
From eaters and devotees alike...  They claim wings are sweeter!  Really, not really just smaller meat cooked faster. They come with handles, we call the handles half the weight and useless bones.  True finger food and a perfect methodology for transferring germs.  We took wing meat and samples from other parts of the chicken disposed of the bones doused then in Franks typical hot sauce, the result were the same, couldn’t tell the difference.

Why, because we sliced the white meat the same thickness you get off a bite from a wing.  Size does matter base how slathered the wing vs tenderloin is.  FRANKS is the iconic base for hot sauce.  And wings is Franks biggest draw.

I do however like it on other dishes…


TRY THIS OVEN SHOT 


For the Restaurant owner :
No skilled employee, needed just a fryer,  a timer and easy to count, 10, 12,16, 20...  and all handled at the fryer, no chef needed,  just two hands, pop into mixing bowl with twenty-nine available sauces ( Big advantage in advertising)  No utensils needed,  just cleanup wipes and rags. And if the oil is filtered and keep under 375 degrees it lasts.  Cheap fast cooking and motivated as an American Classic because it is….


  


THE REAL END GAME
THE NAIL END - First, there are actually three segments per wing: the drumettes  the flat and then the tip, the flexible end of the wing, mostly cartilage and skin. The tip with it’s “nail” gets sold to China, for a deep-fried snack resembling our game-day wings. Yes, the useless tip becomes a bag of crunchiest treats for the Chinese.  We throw them away.

THE FEET OR PAWS - China also buys the other end of the bird: It is the sole market for chicken feet, called paws by the poultry industry. US processors used to consider the feet a valueless discard, good only for sending to the rendering plant along with intestines and any organs that are not the liver, gizzard or heart. 

THE DARK MEAT - The biggest volume of chicken going abroad, though is dark meat. If you’ve ever stood at a meat counter and contemplated the price difference between chicken breasts and thighs, what you are seeing in those labels is the US preference for white meat. “The boneless, skinless breast is king in the United States,” Tom Super of the National Chicken Council told me. 

WHITE MEAT FREAKS - The same preference for white meat led poultry genetics companies to breed broilers into birds that are freaks, disproportionately top-heavy with breast muscle, some almost can’t walk.  Same with holiday turkeys, and thats why I spatch-cock cook turkeys for the Holidays.

THE FEATHERS - There’s one other unwanted part of the chicken that fuels an international trade: the feathers. As it slaughters chickens, the US industry produces 1.6 million tons of feathers each year.  They are sterilized, ground up and exported as “feather meal,” a component of animal feed, and the top buyer is Indonesia.

BIG WORLD BUSINESS MEASURED IN BILLIONS
Global sales of fresh chicken shipments amounted to US  $6.6 billion in 2018, while exported frozen chicken continues to attract much higher international sales at $16.1 billion.  Overall, the value of fresh chicken exports by country increased in value by an average 15.1% since 2014 when fresh chicken meat shipments were valued at $5.7 billion. In contrast, total frozen chicken meat shipments fell by 12.5% over the same 5-year period.



NEXT:  THE HOUSES OF CHICKEN