Lifestyle

… and while we’re on the same subject – bland tasting meat!

Take chicken, for instance! What came first, the chicken or the egg? Well the chicken story starts by deciding which batch will become egg-layers, and which batch will become broilers, in other words, meat. So, let’s start with the egg layer. These are specially bred chickens which are ‘designed’ to pump out eggs at an alarming rate; normally around 320 in its very short life.

And the broiler? The broiler eggs are all laid out in neat rows on a conveyor belt, roll under a robot with a set of needles where each egg is punctured by syringes. Then a mix of antibiotics and various vaccines (some are closely guarded secrets) are pumped into the unborn chick. Three days later they will all hatch.

Then the gruesome part starts, and which is often disputed as to how much and how often it takes place. It tends to be seen as the dark side of chicken farming, which is the injection of hormones including steroids. They soon resemble little weight lifters with pumped up thighs and breasts. Fact: in 1957 the average growth period from egg to plate was 63 days, which is not a lot. By the 1990’s the number of growth days had been reduced to 38 days (6 weeks!) and the amount of feed reduced by half. Have we now stopped messing with chicken now that they’re on the slab? No, not quite!

There’s the highly contentious issue of chlorine washing of chickens in the good ol’ US of A. Still frowned upon here, it is an issue that may raise its ugly head when Brexit takes place.

Next comes ‘plumping’. This is about visually ‘enhancing’ the carcass by injection. What poultry producers actually plump them with is, again, often a dark secret, but generally it’s saltwater, chicken stock and even seaweed extract. Why? So that the chicken actually tastes of, er, chicken, and that it looks fat and juicy on the supermarket shelves.

Just as an addition to the subject, experts are warning that the overuse of antibiotics in poultry farms around the world is creating a generation of superbugs that are resistant to treatment by virtually every drug in the medical establishment’s armoury.

So, broilers don’t eat properly, develop properly, exist properly, and are Frankenstein-esque babies when we consume them. No wonder they have no taste, only texture.

So, am I personally a vegetarian? No, I’m not, and I don’t aim to be. But it makes you think, doesn’t it? It would be an easy choice!

Any comments or arguments gratefully accepted.

One thought on “… and while we’re on the same subject – bland tasting meat!

  1. No argument from me! Lucky enough to have a genuine free-range supply of eggs (chicken not so much as the local “backyard chicken keepers” cry when they dispatch any of their chickens and often swap with a chicken-keeping neighbour so they aren’t eating their own stock!). When we run out of locally-produced eggs & go “shop-bought”, the taste difference – and the looks of them – is immediate. And I no longer buy fruit out of season (except apples for some reason) but stick with frozen if I must have Summer Pudding in mid-winter. I work on the hypothesis that frozen fruits were picked in season and flash-frozen. Is this a valid option do you reckon?

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