Beyond Meat and KFC partner to test fried plant-based ‘chicken’

Post by papito » Tue, Aug 27, 2019, 1:38 AM UTC

RealityVoid wrote: post #3

_bxg1 wrote: post #2

I think it's fascinating how all these fast-food chains are jumping on artificial meat. It makes perfect sense: meat is expensive and difficult to work with, so low-cost chains like these have been serving really disgustingly low-quality meat for quite some time now; in some cases it could barely even be called meat. Plant-based meat, on the other hand, can be both cheaper and less gross at the same time, and it migh…

Funny thing that I heard recently. McDonalds is the greats buyer of chicken in the US. Quite surprising, considering they don't even have that much chicken in their menu.

Post by grecy » Tue, Aug 27, 2019, 1:49 AM UTC

rayiner wrote: post #405

crazygringo wrote: post #250

Earlier quoted context omitted.

> low-cost chains like these have been serving really disgustingly low-quality meat for quite some time now; in some cases it could barely even be called meat. I wish this urban legend would die. Fast-food beef and chicken at major chains is no different in quality from what you buy at the supermarket. A McDonald's burger is 100% ground beef and salt, no "additives" or "fillers". And Taco Bell ground beef is ~90% bee…

> I wish this urban legend would die. It won’t die because it makes yuppies feel superior to the plebes who eat at McDonalds. My wife once encountered a lawyer at a prominent DC firm who literally sneered at the idea of eating McDonalds. I think of her every time we drive through to get an Egg McMuffin.

Post by dghughes » Tue, Aug 27, 2019, 2:17 AM UTC

flyGuyOnTheSly wrote: post #376

tptacek wrote: post #84

Earlier quoted context omitted.

Can you make a clearer, better-cited case for "low cost chains serve meat that could barely even be called meat"? KFC serves (primarily) whole muscle chicken†, and the general US appetite for "dark meat" chicken is so low that we've been accused of "dumping" it on other countries and messing up their markets --- KFC seems to have no trouble sourcing its inputs effectively. KFC's suppliers include all the major chicke…

>Can you make a clearer, better-cited case for "low cost chains serve meat that could barely even be called meat"? Taco bell famously admit a few years ago that their beef filling was only 88% beef. CBC did an investigative report in Canada recently that revealed subway's chicken was only 50% chicken. [0] The rest being a smörgåsbord of fillers. The 4 other chains studied in the tests didn't do much better. [0] https…

Post by prawn » Tue, Aug 27, 2019, 2:18 AM UTC

_bxg1 wrote: post #2

I think it's fascinating how all these fast-food chains are jumping on artificial meat. It makes perfect sense: meat is expensive and difficult to work with, so low-cost chains like these have been serving really disgustingly low-quality meat for quite some time now; in some cases it could barely even be called meat. Plant-based meat, on the other hand, can be both cheaper and less gross at the same time, and it migh…

Post by phonypc » Tue, Aug 27, 2019, 3:38 AM UTC

claudiawerner wrote: post #466

Sohcahtoa82 wrote: post #439

Earlier quoted context omitted.

> and the general US appetite for "dark meat" chicken is so low Which is sad, IMO. "All white meat chicken breast" is a bug, not a feature, IMO. Leg and thigh meat has so much more flavor and is much more juicy than breast meat.

I agree on the flavor but I think part of it is that it's a lot of hassle and just doesn't look as appealing as breast meat. There's a higher chance of biting into gristle/something hard, the meat can be "slimy", and I find that at chains that do "fried chicken", at least, they do a generally poorer job of breading the meat. It's not crunchy and battered like a "chicken tender". Thighs are a different matter since yo…