These are dark days for white meat.
For decades, the chicken breast has been America’s darling. Now everybody, it seems, is doubling down on thighs.
In the U.S., production is at a record high. Retail sales of thighs have jumped nine-fold in the past decade, and restaurants are buying more dark meat, too, according to Tyson Foods Inc., the largest U.S. meat processor.
“Consumers’ palates are changing,” said Sabrina Bewley, Tyson’s senior director of food service poultry marketing and innovation. “They seek out more Latin, Indian and East Asian dishes, which often feature dark meat.”
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