Chicken prices coming down?

T

Thumperr

New member
A local food (Pittsburgh,PA) chain has had whole fryers for sale for
the past three weeks or so for around 69 cents per pound. I am not
sure if it is a great lost leader, but I notice that breasts with
bones are now selling at some stores for around 99 cents per pound. On
the other hand thighs and legs are selling for 99 cents per pound, and
have gone up from 79 cents per pound from a couple months ago (sale
prices). It seems strange since everything you read in the paper
indicates that food prices (among other prices) are really suppose to
take off this year.

Tom
 
tombates wrote:


What is your point? Whenever I find oven stuffer roasters for under a
buck a pound I consider it a bargain... recently I paid 79?/lb. Fryers
are hardly worth the fuel and trouble to cook them. I don't even
consider fryers chicken, they ain't ripe yet, they're mostly fat and
bone, they're like eating fetuses... I'd rather egg salad.
 
On Tue, 15 Feb 2011 17:03:16 -0800 (PST), "[email protected]"
wrote:

Probably a loss leader. I haven't seen breasts that cheap here.
Whole chicken, yes... sometimes drumsticks but not lately.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
projectile vomit chick wrote:

If meat prices are dropping, it will be temporary. The farmers do not want
to pay the high price for grain and dump their livestock on the market.
Lookout a few months from now for even higher prices.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
On Feb 15, 5:03?pm, "[email protected]"
wrote:

The grocery flyers came out yesterday and the prices of chicken ranges
from 39 cents/lb for 10 pound bag of legs & thighs at the hispanic
markets to over $1.00/lb at the big name stores. The usual price
depends if it's the Foster Farm brand (the best IMHO) and the stuff
trucked in from other states.

Harriet & critters in rainy SoCal.
 
On Feb 16, 1:01?pm, "critters & me in azusa, ca"
wrote:

I only shop at one store. This week they've got skinless, boneless
chicken breasts (SBCB) on sale for $1.79/lb. Nothing else on sale.
IIRC whole fryers are usually $2.79/lb. Or maybe a little less. I
don't really pay attention.

Let's see. Meijer (the budget-conscious shopper's first choice) has
SBCB for $1.99/lb. Chicken breast tenders in some kind of packaging
(probably brined) for $7.99/64 oz. That's it for them.

Kroger, SBCB for $2.79/lb (with their affinity card) or frozen SBCB
(probably brined) for $5.99 for 2.5 pounds. No other chicken on sale.

Another small regional chain (Busch's) has SBCB for $0.99/lb
(Saturdays
only) in the family pack. Whole roasters or cut-up fryers for $1.19,
and
whole fryers for $0.99.

Cindy Hamilton
Ann Arbor, MI
 
On Tue, 15 Feb 2011 17:03:16 -0800 (PST), [email protected] wrote:


Bone in breasts are on sale for $.99/lb almost every other week for
the last year. And Russia not importing any dark meat chicken from
the USA is supposed to be creating a glut here in the US, prices have
not dropped at all on hind quarters except for a few scattered sales
at $.50/lb.

More info on "chicken futures":

http://www.slate.com/id/2282473/

-sw
 
On Sat, 19 Feb 2011 23:48:20 -0600, Sqwertz wrote:


from the article:

But only because science has managed to transform dark meat into white.
Some 10 years ago, when the chicken industry was in a similar state of
crisis due to the collapse of the Russian Ruble, the USDA provided funding
to find new uses for the much-maligned cut. Dr. Mirko Betti, a professor of
nutritional science, embraced the challenge while completing his Ph.D. at
the University of Georgia and developed a product similar to surimi, the
synthetic crabmeat found in Asian eateries. The production process is
simple; excess water is added to ground dark meat and the slurry is
centrifuged at high speed to remove the fat and myoglobin. At the end there
are three distinct layers: fat, water, and the extracted meat. The first
two are discarded, and the third, which resembles a sort of meaty
milkshake, is where the money is. It promises endless commercial
applications (in nuggets, burgers, and other processed products) for
businesses that can both fulfill demands for "white meat" and exploit the
favorable supply-side price of dark meat.

yum!

your pal,
blake
 
On Sat, 19 Feb 2011 23:48:20 -0600, Sqwertz wrote:


from the article:

But only because science has managed to transform dark meat into white.
Some 10 years ago, when the chicken industry was in a similar state of
crisis due to the collapse of the Russian Ruble, the USDA provided funding
to find new uses for the much-maligned cut. Dr. Mirko Betti, a professor of
nutritional science, embraced the challenge while completing his Ph.D. at
the University of Georgia and developed a product similar to surimi, the
synthetic crabmeat found in Asian eateries. The production process is
simple; excess water is added to ground dark meat and the slurry is
centrifuged at high speed to remove the fat and myoglobin. At the end there
are three distinct layers: fat, water, and the extracted meat. The first
two are discarded, and the third, which resembles a sort of meaty
milkshake, is where the money is. It promises endless commercial
applications (in nuggets, burgers, and other processed products) for
businesses that can both fulfill demands for "white meat" and exploit the
favorable supply-side price of dark meat.

yum!

your pal,
blake
 
On Sun, 20 Feb 2011 13:04:29 -0500, blake murphy wrote:


I see sponge-meat in some really cheap-assed products which I only try
once). Lately it's been taquitos and pot pies.

I think Americas taste for dark meat is slowly building. Teh problem
is that food manufacturers can fold, spindle, inject, and mutilate
white meat in so many ways that it can turn a tasteless product into a
fake but flavorful product.

By itself, baked white meat chicken is tasteless when compared to
dark. The Russians aren't stupid.

-sw
 
On Sun, 20 Feb 2011 13:04:29 -0500, blake murphy wrote:


I see sponge-meat in some really cheap-assed products which I only try
once). Lately it's been taquitos and pot pies.

I think Americas taste for dark meat is slowly building. Teh problem
is that food manufacturers can fold, spindle, inject, and mutilate
white meat in so many ways that it can turn a tasteless product into a
fake but flavorful product.

By itself, baked white meat chicken is tasteless when compared to
dark. The Russians aren't stupid.

-sw
 
In article ,
Sqwertz wrote:



My brother was surprised when he went to Taiwan (his wife was born and
raised there). Prices for chicken pieces are backwards from the US
there. Breast meat is cheapest, and feet are the most expensive.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 2011-02-20, Sqwertz wrote:


Yeah, they are, but that's neither here nor there.

ALL chicken meat is tasteless! At least the chicken raised by the
millions in pump-em-out factory farms. Who still eats a plain cooked
chicken, be it baked or stewed or whatever? Breaded, BBQd (sauce),
fried w/ a dozen spices, etc. none of the chicken as we know it today
has any inherent flavor whether light or dark meat. Even baked or
rotisseried chkns have a layer of spice that turns 'em almost black.
Stuffed with lemons, buried in garlic, brined, injected, marinated,
hosed in hot sauce. Puh-leeze! I think I could safely say I've
NEVER, in my lifetime, had chicken that was cooked w/o some sorta
flavor enhancement.

.....no wait, an ex girlfriend baked a huge capon like a turkey.
Simply basted. Still, we had gravy and cranberry sauce to add. ;)

nb
 
On Mon, 21 Feb 2011 09:32:41 -0800, Dan Abel wrote:

Go to any ethnic Asian market.... fatty pork is expensive and lean is
cheap.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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