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Recession: Tastes Like Chicken

By Will McCahill, Newser Staff

Posted Mar 3, 2009 12:56 PM CST

(Newser) – The recession has consumers foregoing pricey beef and pork for cheaper chicken, the chairman of grocery chain Safeway tells Bloomberg. “We’re seeing more shifts in the meat category to cheaper meats—ground beef and chicken—than we saw earlier in the year,”... Read full story »

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beef • recession • ground beef • chicken • pork • meat and poultry

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Americans Develop Taste for Dark Meat

More flavorful than the ubiquitous chicken breast, dark meat sales on the rise

(AP) - Pat LaFrieda Jr. can't get enough chicken thighs. If his family business featured on Food Network's Meat Men orders 100 cases of thighs, his supplier might deliver only 60. That's because consumers are discovering something chefs have long known about dark meat: "It was always the least expensive protein that you could buy, but it had the most amount of flavor," LaFrieda says. Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking flavor that isn't found in ubiquitous, boneless, skinless chicken breasts. More»

Grocery Chain: Our Shoppers Want Pink Slime

Hy-Vee will offer beef with and without the stuff at its 235 stores

(NEWSER) - Apparently everyone isn't grossed out by the much-discussed pink slime: Indeed, some customers are demanding it. Thus the 235-store Hy-Vee grocery chain has decided to sell ground beef with and without the product, also called lean, finely textured beef, the Iowa City Press-Citizen reports. Residents of cities that produce pink slime—like South Sioux City, Nebraska—complained when Hy-Vee last week announced it wouldn't sell beef which includes the substance, the company said. (Who else wants to eat it? Governors .) More»

Governors Defend Pink Slime by Eating It

In attempt to combat 'unwarranted food scare'

(NEWSER) - Pink slime is perfectly safe to eat, but it has a bit of a PR problem, according to federal authorities and a coalition of at least four governors. Department of Agriculture officials say the "slime"—leftover beef trimmings sometimes treated with ammonium hydroxide—is actually a low-cost way of making ground beef leaner, and has been unfairly labeled, reports the Wall Street Journal . The additive has been used for nearly 20 years, but supermarkets have started taking it off their shelves under pressure from the public. More»

Soaring Price of Wings Begets Boneless Substitutes

Perplexed eateries switch breast strips for once-cheaper wings

(NEWSER) - In a sign of a poultry market apocalypse, chicken wings are now more expensive than skinless, boneless chicken breast, because chicken wings are cheaper. Wait, what? Strange but true: thanks to the recession, restaurants are ordering less chicken breast, the New York Times explains, while consumers buy more of the traditionally cheaper chicken wings. At wholesale, wings now cost roughly $1.48-per-pound, compared to $1.21 for the breast. More»

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(NEWSER) - A nausea-inducing feature in the New York Times tells you more than you wanted to know about what's actually in commercially produced hamburger, and why it's especially vulnerable, despite FDA regulation and several fatal outbreaks in recent years, to E. coli contamination. The Times follows the case of a 22-year-old dance instructor paralyzed after an infection, finding that a single hamburger could contain beef products from several slaughterhouses on several continents. More»

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Recession: Tastes Like Chicken

beef • recession • ground beef • chicken • pork • meat and poultry

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More Newser Stories

Americans Develop Taste for Dark Meat

More flavorful than the ubiquitous chicken breast, dark meat sales on the rise

Grocery Chain: Our Shoppers Want Pink Slime

Hy-Vee will offer beef with and without the stuff at its 235 stores

Governors Defend Pink Slime by Eating It

In attempt to combat 'unwarranted food scare'

Soaring Price of Wings Begets Boneless Substitutes

Perplexed eateries switch breast strips for once-cheaper wings

Ground Beef Rife With E. Coli Risk

NYT investigation shows industry practices that leave lots to be desired

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