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 chicken producers; the same firms that put chicken breasts on the shelves at grocery stores. KFC's biggest competitor is going antibiotic-free this year; at least one of KFC's suppliers already has. That's a step past supermarket chicken.
I'm not saying Tyson chicken is good; it's CAFO meat, which is not great for the environment or for flavor. But it's not "barely meat"; it's meat that basically sets the standard for meat quality in one of the meat-eatingest countries in the world, and has set that standard for over 50 years.
† Don't get me started on how irresponsible the public interest campaign against transglutaminase franken-meat is.
I'm not saying Tyson chicken is good; it's CAFO meat, which is not great for the environment or for flavor. But it's not "barely meat"; it's meat that basically sets the standard for meat quality in one of the meat-eatingest countries in the world, and has set that standard for over 50 years.
† Don't get me started on how irresponsible the public interest campaign against transglutaminase franken-meat is.