Is this the worst mainstream cut of meat?

Is this the worst mainstream cut of meat? Literally the only good thing about it is price and it has that inedible strip you need to pull out

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  1. 3 weeks ago
    Anonymous

    >that inedible strip you need to pull out
    thats called a bone.

    • 3 weeks ago
      Anonymous

      no not the bone, its like a chewy somewhat thick string part you need to pull out

      • 3 weeks ago
        Anonymous

        that's called the skin

      • 3 weeks ago
        Anonymous

        Ignore that jet black black congo ape, I know what you're talking about. The tendon strip thing is annoying, just get more drunk and you won't care about having to deal with it

        • 3 weeks ago
          Anonymous

          i know what the fricking tendon is you sped
          it was a joke. get a grip you sad act.

          • 3 weeks ago
            Anonymous

            The frick was the joke? That you're moronic and don't know anything? Think before you speak.

      • 3 weeks ago
        Anonymous

        cartilage

      • 3 weeks ago
        Anonymous

        cartilage

        No. It's a tendon.
        Also, chicken cartilage is delicious.

      • 3 weeks ago
        Anonymous

        What the frick is this thing? I swear to God this wasn't in chicken legs a few years ago.

        • 3 weeks ago
          Anonymous

          bastard Mandela wont stop fricking up the chicken bits

      • 2 weeks ago
        Anonymous

        moron, it's always in the same place
        just eat the meat and leave out that tiny tendon nipple at the end

      • 2 weeks ago
        Anonymous

        if you roast it properly, the cartilige falls apart
        drums should not be "juicy," they should be well done

  2. 3 weeks ago
    Anonymous

    God imagine a world where drumsticks didnt have that thin inedible sliver running up them.

    • 3 weeks ago
      Anonymous

      >inedible tendon
      I have never had a problem with those, I just crunch them up. Do people really eat drumsticks all daintily picking stuff out of them? I'll eat like 3 or 4 legs and they look like this when I'm done.

      • 3 weeks ago
        Anonymous

        The thing they’re talking about is still in that pic dummy.

        That stupid chicken floss

    • 3 weeks ago
      Anonymous

      Tendons are good to eat for your joints.

      • 3 weeks ago
        Anonymous

        The collagen has to be broken down into gelatin in order to be bioavailable to humans

  3. 3 weeks ago
    Anonymous

    >Better than boneless breasts.
    >Good in stews, especially coq au vin.
    >Great way to feed a lot of people at a BBQ.
    >Cheap.
    >Loved by kids and oldsters.
    I'd say your wrong.

    • 3 weeks ago
      Anonymous

      >better than boneless breasts
      Only whole, white meat is absolutely serviceable and great if you're going to use chicken as a base like a shredded chicken sandwich or cut into chunks for butter chicken etc.

      • 3 weeks ago
        Anonymous

        Serviceable, yes, but thighs are better than breasts in both cases you mention.

  4. 3 weeks ago
    Anonymous

    Chicken by definition cant be the worst cut of meat because you can get the same cut from a turkey and it'll be worse.

    That said, drumsticks are fine. Dark meat tastes good, is easy to cook, and is cheap to buy. The chicken skin taste great if its crisped up too.

    • 3 weeks ago
      Anonymous

      Turkey dark meat is better than chicken dark meat and turkey white meat is even worse than chicken white meat. Also turkey cold cuts are better than chicken cold cuts.

      Turkey cuts are categorically worse than chicken cuts if you factor in things like price and work to prepare them etc however.

      • 3 weeks ago
        Anonymous

        I am a legend within the duck community. I slay ducks in dec-feb with my .12 gauge shotgun. I blast those feathered quackers like it's a video game. My dog gets confused on which one to retrieve because five will drop in as many seconds.

        • 3 weeks ago
          Anonymous

          >my .12 gauge shotgun
          Quite a cannon you got there, lol! Frickin ding-dong!

          • 3 weeks ago
            Anonymous

            Smaller bore numbers = larger barrel diameter

      • 3 weeks ago
        Anonymous

        If it wasn't for Thanksgiving there would be no market for turkey

        • 3 weeks ago
          Anonymous

          Are you forgetting what a popular sandwich meat it is? I'm the guy who would buy a turkey every month if they were available from my grocer. It's too bad Thanksgiving is the only time you can get a good deal on them and find them easily.

          Anyone down on turkey just never learned to brine it or never had a good one. Too many incompetent family holidays have ruined people for turkey. I'm always happy to show people how it's done and renew their faith in it.

  5. 3 weeks ago
    Anonymous

    Nearly, but that one large piece of meat on it that slides off easy is my absolute favorite part of a roast chicken.

  6. 3 weeks ago
    Anonymous

    Are turkey legs naturally overly juicy or do places like carnivals plump them up with water to make them look bigger?

    • 3 weeks ago
      Anonymous

      Choice B
      Look up 'pump'

      • 3 weeks ago
        Anonymous
    • 3 weeks ago
      Anonymous

      The amount of sodium in those is insane.

    • 3 weeks ago
      Anonymous

      You think something like that would be done by the guy at the end of the flow chart? No, the carnival does not artificially inflate the legs after they are dead and removed from the bird. LOL

  7. 3 weeks ago
    Anonymous

    Breast is worse than drumsticks. Breast is worse than the back. Hell, even chicken feet have more potential than chicken breast. Convincing morons that the shittiest portion of meat that also happens to be the most voluminous is the most valuable was an amazing trick.

    • 3 weeks ago
      Anonymous

      >filtered by chicken breasts
      Lmao. Just say you can’t cook.

    • 3 weeks ago
      Anonymous

      breast isn't that bad and its a great nutritional choice

      • 3 weeks ago
        Anonymous

        >i-it's l-low fat and and and that m-means healthy

        • 3 weeks ago
          Anonymous

          sure if you ate literally nothing else it would be bad for you, but if you get your nutrients from other food sources in your diet, chicken breast is pretty much the number 1 protein source for dieting and muscle gains. maybe prawns are slightly better cos they're leaner, but way more expensive per gram of protein

        • 3 weeks ago
          Anonymous

          You don't need to type out your stuttering. You can pretend you don't stutter here. Unless it's some sort of palsy thing with your hands, in which case, how coincidental that you type what you do when you do.

    • 3 weeks ago
      Anonymous

      On a per gram of flesh basis, chicken wings, which before they became bar food were seen as complete trash fit only for animal feed, likely is the most expensive part of the chicken now.

      • 3 weeks ago
        Anonymous

        I like using them for stock but they never sell them with the tips, it's annoying. I wonder what they do with all the tips they cut off.

        • 3 weeks ago
          Anonymous

          They make stock with them.

          • 3 weeks ago
            Anonymous

            So they are robbing me of what I need from the already overpriced wings for their useless shitty stock?

    • 3 weeks ago
      Anonymous

      shut the hell up you fedora wearing homosexual

      • 3 weeks ago
        Anonymous

        what he was was the opposite of fedora

    • 3 weeks ago
      Anonymous

      Chicken breasts are ridiculously good if you undercook them. Just get it to 155F, rest for 15 minutes, and it'll be wonderful.

      • 3 weeks ago
        Anonymous

        They are perfect for sous vide because you can cook them at a lower temperature for longer and still kill any bacteria. 140-145 is best and you only need to hold it at 140 for half an hour to 'pasteurize' it.

    • 3 weeks ago
      Anonymous

      This. They hated Anon because he told them the truth

    • 3 weeks ago
      Anonymous

      >no weird sinew or chewy bits
      >satisfying texture
      >nice and juicy
      >delicious crispy skin
      >light flavor goes well with nearly anything, even other meats
      >worst cut of meat

    • 2 weeks ago
      Anonymous

      What a bad opinion

      • 2 weeks ago
        Anonymous

        How so?
        Not that I agree with Anon, but I'm curious what makes you say that opinion is bad.

  8. 3 weeks ago
    Anonymous

    From my experience of working at a fried chicken place for 2-3 years, in terms of popularity:
    thigh>wing>=drum

    [...]

    We buy extra cases of leg quarters and cut them up to keep up with the demand for thighs which means there's always an excess of drums
    It's my 2nd favorite piece personally after the mini-drum on a chicken wing

    • 3 weeks ago
      Anonymous

      >there's always an excess of drums
      What happens to them?

      • 3 weeks ago
        Anonymous

        Worst case scenario, if there's obviously way too many, I bag them and put them in the freezer before they have a chance to go rotten, but that has only really been an issue in wintertime when business is really slow. Generally if I know a shipment of chicken has been around for a while I take every individual piece out and go through them, discarding ones that are obviously turning green in places or don't smell right. 12 days after the packing date is when it starts getting sketchy. I hate that it has to come to that but the general rule is if I wouldn't eat it, no one else should. And they're the cheapest cut on the bird so it doesn't really matter if I throw away 5-10 of them as far as I'm concerned.

    • 3 weeks ago
      Anonymous

      We have a saying in my language that translates literally as "an old hen makes good broth" but means something like 'even something that seems useless, such as an elderly chicken that no longer lays eggs, can still be useful if you think about it a sec.'
      In this case, chicken drumsticks are great because of their portability and moisture retention without being too greasy when fried. Breasts and wings suck fried. Thighs are always delicious no matter the preparation but are a mess to eat fried. Chicken drumsticks are the quintessentially perfect cut for fried chicken. They are the best fried chicken cut.
      Additionally, while wings and drumsticks are both good barbecued, drumsticks are ever so slightly better due to slightly higher fat content, so that's another thing they win out on.
      Also, you can stand around talking at a cookout while you eat a sugar-ladened drumstick but you have to constantly put wingbones down somewhere while you eat them (and you often have to use two hands) whereas drumsticks are just one, large bone plus "that inedible strip you need to pull out" and easier to eat one-handed

      I'm surprised it's not #1.

    • 3 weeks ago
      Anonymous

      frick, a few months ago i hit up a gas station fried chicken joint on my way over to a buddy's house to watch some football. i was going to get an 8 piece of legs because they're good finger food, but they were closing for the night and the negress behind the counter asked if i just wanted "a whole pile of em." i said yeah and she gave me like 30 of them for the price of an 8 piece.

      • 3 weeks ago
        Anonymous

        I have taken home so much goddamn free fried chicken left over at the end of the night that my mouth just rejects it, I need to detox for 2-3 more years before I can enjoy it again. I will eat literally anything else

      • 3 weeks ago
        Anonymous

        Why didn't you get her number anon

        • 3 weeks ago
          Anonymous

          I'm gay.

        • 3 weeks ago
          Anonymous

          He's not down with her race or he'd not have called her that.

  9. 3 weeks ago
    Anonymous

    I use it exclusively for chicken stock. Wings make a better stock, but are more expensive.
    Parchment lined sheet tray, 425f, bake for 50-60 min, simmer covered on lowest heat with a bit of apple cider vinegar for 2 hours to overnight.

  10. 3 weeks ago
    Anonymous

    Make stock with them. It's a decent bone for stock, and if you keep the skin on there's enough fat to make it tasty.

  11. 3 weeks ago
    Anonymous

    use it in soups or stews so the tendon part cooks enough to be soft

  12. 3 weeks ago
    Baggie

    I would eat the drum stick than the beak.

    • 3 weeks ago
      Anonymous

      boy i sure am glad you turned your tripcode on for this comment, i never would have known who came up with this searing bit of insightful wisdom otherwise

  13. 3 weeks ago
    Anonymous

    You don't use the tendon to haft your spear point to your shaft? Do you even cavemanmaxx?

  14. 3 weeks ago
    Anonymous

    >butter in pan
    >get cast iron to medium
    >sear one side for about a minute
    >flip, keep covered
    >turn heat to 2-3 or whatever
    >15 minutes
    >let rest for a few minutes on cutting board
    that's literally it, always moist. I know you wanna look you impatient fat homosexual but very very important to keep covered so it can steam at constant temp

  15. 3 weeks ago
    Anonymous

    pork tenderloin. even when it's perfectly cooked, it's still one of the driest pieces of meat and maybe the only cut on the hog that doesn't scream flavor.

    • 2 weeks ago
      Anonymous

      Yeah, I keep buying them because they're so cheap, but there's only a nice inch around strip of good marbled meat along the bottom. It's versatile for a lot of dishes, but you don't want to just eat it as a cut of meat. It needs marination, searing, stuffing, diced up in something else. If you have to eat it without all that, just slice it into chops and cook it until it's just medium-well and let it rest. If it's not overcooked it's okay. But as soon as it's well done the moisture just drains right out. You'd better have a nice sear and a lot of sauce on it at that point. I'm burned out on the pork loins for a while. I've got no less than three in my freezer from the last sale. Been splurging on a lot of beef lately. And chicken drumsticks. I love them at 99 cents a lb.

      • 2 weeks ago
        Anonymous

        >99 cents a lb
        >for fricking drumsticks
        You've been had. Them shits are 49¢/lb here. Cheaper if you don't mind frozen.

  16. 3 weeks ago
    Anonymous

    interestingly I recently discovered turkey wing drums are really big and satisfying
    they're almost as big as a leg but the meat is much nicer and they don't have all that hard connective tissue inside

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