Why are chicken tenders so cheap?
Lisa Spinelli
chicken breast. I might be sorry for asking, but what part of the
chicken do chicken tenders come from.
JD
>Why is a pound of chicken tenders 4 times cheaper than a pound of
>chicken breast.
My guess would be low consumer demand. If they get popular, the price
will go up. Stores around here carried them for a while, then they
took them off the shelves, I assume, because they didn't sell well.
They are great for stir frys, soups, and for grilling for salads.
>I might be sorry for asking, but what part of the chicken do chicken
>tenders come from.
They're just that strip along the base of breast that tends to
separate naturally when you bone the breast.
jd
Billy Mckee
>
> Why is a pound of chicken tenders 4 times cheaper than a pound of
> chicken do chicken tenders come from.
desirable parts of the chicken. Kind of like a hotdog.
Jean Brown
>>Chicken tenders are chicken scraps. Its a collection of all the least
desirable parts of the chicken. Kind of like a hotdog.<<
Yuck...I thought they were cut up strips of chicken breast...no more for me
thank you!
Jeanie/KY
Young
>
> Lisa Spinelli wrote:
> >
> > Why is a pound of chicken tenders 4 times cheaper than a pound of
> > chicken breast. I might be sorry for asking, but what part of the
> > chicken do chicken tenders come from.
>
> desirable parts of the chicken. Kind of like a hotdog.
That's not even remotely true.
nancy
Puester
Nonsense! Go back and study anatomy! (That's like saying that filet mignon is
beef rib scraps.) Chicken tenders are a small muscle (lying under the distal
edge of each breast) that comes loose easily when you debone a whole chicken
breast.
gloria p
Steve C.
>
> Billy Mckee wrote:
> >
> > Lisa Spinelli wrote:
> > >
> > > Why is a pound of chicken tenders 4 times cheaper than a pound of
> > > chicken breast. I might be sorry for asking, but what part of the
> > > chicken do chicken tenders come from.
> >
> > Chicken tenders are chicken scraps. Its a collection of all the least
> > desirable parts of the chicken. Kind of like a hotdog.
>
>
> nancy
I believe that a true chicken tender comes from the part of the breast
closest to the bone.
If you've ever boned a chicken theres a small cigar section on the
bottom
side (away from the skin) which separates easily from the other breast
portion. That's what is sold in this area as "chicken tenders".
The reason for the price reduction (imo) is that they have a flat
tendon (at least that's what it looks like to me) running through the
middle of them, end to end. To cook them and have them not be "grizzly",
that has to be removed and it's a bit of a pain.
I could be off here but that's what I think.
--
Steve
Dave Ritter
Real chicken tenders are a very desirable portion of the breast, like filet is to steak.
If you find something packaged as tenders, it may not really be tenders, or it may be that
it really is tenders, but from such small chicken breasts that the tenders are not worth
anything alone.
Did they look like real tenders and were they real tender when prepared?
Dave
Pine Lane Resources L.L.C.
Regulatory and Hazard Communication
http://www.1pinelane.com
----
tss
(Yes, the breast has a tenderloin like the filet in beef.)
Chicken tenders are what is known as commutated chicken.
This is dark meat, part skin and other parts of the chicken which are
allowed by the government in this product. That is why it is so cheap,
basically leftovers and offal.
Sent via Deja.com http://www.deja.com/
Before you buy.
Shari Rugo
those served in some fast food chains),
but the raw chicken sold as "tenders" is the filet mignon of chicken,
although there is a tendon that is best removed prior to cooking.
Aquari
I agree with this. I thiink we are talking about two different items here. If
you buy chicken tenders in a fast food place, you are probably getting scraps,
but in the grocery store, chicken tenders that are sold right along side of
chicken breast meat at the butcher counter are truly very tender pieces of
chicken breast meat. I used them in a casserole and they were extremely
tender, just the right size so I didn't have to cut the meat up much and were
delicious. They also didn't get dry like I find boneless chicken breast meat
often does even if included in a casserole with sauce. I give that kind of
chicken tender "two thumbs up."
Young
Maybe that explains why the subject line surprised me ... they most
certainly aren't cheaper around here. I wasn't talking about those
breaded things.
nancy
Jim Yanik
says...
>
>.
>
>>>Chicken tenders are chicken scraps. Its a collection of all the least
>desirable parts of the chicken. Kind of like a hotdog.<<
>
>thank you!
>Jeanie/KY
>
>
When you pull the breast meat off the ribs,there are two pieces,the outer
piece,and underneath is the 'chicken tender',a long thin strip,that has a
tendon running through it. That tendon may be why they do not use it for
anything.
Jim Yanik,NRA member
Jim Weir
shared these priceless pearls of wisdom:
->Do not mix up chicken tenders and chicken tenderloins.
->(Yes, the breast has a tenderloin like the filet in beef.)
->Chicken tenders are what is known as commutated chicken.
->This is dark meat, part skin and other parts of the chicken which are
->allowed by the government in this product. That is why it is so cheap,
->basically leftovers and offal.
That is NOT true.
Jim
Sterling Ranne
reason (unknown to me) the stores sell seperatly from the rest of the
breast. And in my opinion better than the breast because they are
more tender. (hence the name would be my guess)
As for why the are cheaper. You got me. I buy them , remove that bit
of gristle and use in stir fry or cut in two or three peices, batter
and have chicken nuggets to dip in my honey horseradish sause. <yum>
Sterling
92.5% Pure
On Thu, 09 Dec 1999 09:17:14 GMT, tss <eth...@my-deja.com> wrote:
>Do not mix up chicken tenders and chicken tenderloins.
>(Yes, the breast has a tenderloin like the filet in beef.)
>Chicken tenders are what is known as commutated chicken.
>This is dark meat, part skin and other parts of the chicken which are
>allowed by the government in this product. That is why it is so cheap,
Sterling Ranne
>certainly aren't cheaper around here. I wasn't talking about those
>breaded things.
They're cheaper here, though not a 4x ratio. Started off about 2
times seven years ago when I started paying attention to that sort of
thing and recently the price has been getting closer to each other.
It has alway been packaged the same way as the stuff the store buys
in bulk and repackages. (ie livers, gizzard, etc. ...and yes they
are tenders not yucky stuff) <G> No name brand to pay. Maybe that has
something to do with the price.
Sterling
92.5% Pure
Young
>
> Hello Hello
> Is anyone listening???
>
> A Chicken tenderloin is the small strip of meat in the breast similar to
> the filet in beef. The USDA has adopted this nomenclature and it is
> exact in its meaning.
>
> A chicken tender is a commercial term which does NOT have an accepted
> definition and IS commutated chicken.
Hello, hello!? Are you listening? The chicken tenders in the meat
section are NOT commutated chicken.
nancy
JD
>Hello Hello
>Is anyone listening???
>
>A Chicken tenderloin is the small strip of meat in the breast similar to
>the filet in beef. The USDA has adopted this nomenclature and it is
>exact in its meaning.
>
>A chicken tender is a commercial term which does NOT have an accepted
>definition and IS commutated chicken.
I think you'll find that, although the USDA is exact in its
definitions, producers like Tysons and Fosters are not and market the
tenderloin as chicken "tenders" at least in quite certain markets.
A simple AltaVista or Infoseek search will give you an idea of what
has popularly, at least, come to be known as a "chicken tender" -- the
tenderloin, not commutated chicken.
Can't fight the hoi polloi even if you are a bureaucracy.
jd
Jill McQuown
>x-no-archive: yes
>
>If you go to the supermarket meat counter, and there is packaged
Butterball, Tyson, or other local brand chicken packaged as "Chicken
Tenders," it is NOT a mess of combined chicken parts! Where do you shop,
anyway? Chicken Tenders in the fresh meat portion of the store are whole
pieces of chicken that came from the breast of the bird.
>
>If you go to the freezer section, and find something breaded, cooked, and
ready to reheat, called "Chicken Tenders," then all bets are off - I don't
know what those are made of.
>
>N.
>
You're right, Nancy you don't want to know :-) I'm with you... in the meat
department, it's plain to see they are strips of chicken breast. And where
I live, you pay *more*, not less, for the precut strips or nuggets. Rather
as boneless chicken breasts go for at *least* $1 more per lb. than those on
the bone. I've been deboning chicken breasts for years, and if I want
tenders or nuggets, I can certainly do that at quite a savings!
Jill
Jill McQuown
>> Yuck...I thought they were cut up strips of chicken breast...no more for
me thank you!
>
chicken breast meat, they are just the portions that separate when you bone
chicken breasts. Chicken tenders are every bit as good and if you're cooking
something that relies on pieces of chicken, are more economical to use.
>
Someone once told me (don't know if this is true or not) that part is
referred to has the 'heel' (or was it keel?) of the chicken breast.
Jill
tss
Is anyone listening???
A Chicken tenderloin is the small strip of meat in the breast similar to
the filet in beef. The USDA has adopted this nomenclature and it is
exact in its meaning.
A chicken tender is a commercial term which does NOT have an accepted
definition and IS commutated chicken.
luvs2cook
breast and them chicken folk have to entice people to buy them before they
go bad. IMHO, since there is a tendon that is too chewy to NOT remove, this
product might be guilty of requiring too much prep time, making the tenders
less desirable compared to the breast meat.
Priscilla H Ballou
: In article <3850150a...@news.texramp.net>, ster...@texramp.net writes:
: > As for why the are cheaper. You got me. I buy them , remove that bit
: > of gristle and use in stir fry or cut in two or three peices, batter
: > and have chicken nuggets to dip in my honey horseradish sause. <yum>
: But... but... what is the best way to remove that bit of gristle? I have
: always wondered about that. I use kitchen shears, but I still sacrifice far
: too much yummy tenderloin meat in doing so.
I place the tender tendon-side down, free up the end of the tendon, hold
it down with a sharp knife blade, and pull. The tendon pulls free below
the knife blade and the tender stays above the blade, de-tendoned. It
helps to have decent fingernails with which to grasp the end of the
tendon.
Did that make sense?
Priscilla
--
Zone 6 urban gardener, backyard birder and adoptive mom to:
Caley (little polydactyl calico sweetie, loves to hunt bugs or groom anyone)
Benjamin (skittish MH tuxedo boy with a big plumy tail, my Prince Charming)
Priscilla H Ballou
: Cat (rumple...@feline.org) wrote:
: : In article <3850150a...@news.texramp.net>, ster...@texramp.net writes:
: : > As for why the are cheaper. You got me. I buy them , remove that bit
: : > of gristle and use in stir fry or cut in two or three peices, batter
: : > and have chicken nuggets to dip in my honey horseradish sause. <yum>
: : I agree... That's some tasty stuff!
: : But... but... what is the best way to remove that bit of gristle? I have
: : always wondered about that. I use kitchen shears, but I still sacrifice far
: : too much yummy tenderloin meat in doing so.
: I place the tender tendon-side down, free up the end of the tendon, hold
: it down with a sharp knife blade, and pull. The tendon pulls free below
That's hold down the tendon, while still grasping the end of it. You'll
be pulling the tendon under the forcefully held-down blade, thus
separating the tendon from the meat. You'll lose a *little* meat, but not
much if you're skillful.
: the knife blade and the tender stays above the blade, de-tendoned. It
: helps to have decent fingernails with which to grasp the end of the
: tendon.
Priscilla
Gary O.
>Why is a pound of chicken tenders 4 times cheaper than a pound of
>chicken breast. I might be sorry for asking, but what part of the
>chicken do chicken tenders come from.
Usually, chicken tenders are from the breast. I assume that these
pieces are left over from processing the prepackaged chicken breasts.
The are sometimes formed, yet are usually not. They are generally of
the chicken breast, but are sometimes also of the rib meat and back
meat. portions. They are sometimes of the parts, offal, if you will,
that one poster suggested that they ALWAYS are. Fortunately, these
are few and far between. I don't know if there are any laws governing
"chicken tenders". As for being cheaper, they are injected with a
solution, usually with some sort of sodium something or other or
another, so you are not getting exactly the same as when you cut up a
fresh bird yourself. Other than the solution injection and because
they can include left over parts from processing breasts, I wouldn't
know why they can often be cheaper than, say, pre-processed chicken
breasts, which are often also injected with a solution of some sort,
unless it is the law of supply and demand.
Gary O.
trac...@pacbell.net