When it comes to the flavor of meat and poultry, genetics play a pivotal role. The inherent characteristics of an animal, passed down through generations, significantly influence the taste, texture, and overall culinary quality of the meat. Understanding this connection can help consumers make more informed choices about the meat and poultry they purchase and enjoy.
This French breed is renowned for its thin, crispy skin and a longer body with a high keel bone, resulting in a succulent texture and rich flavor. Our Poulet Rouge Fermier® chicken, better known as Poulet Rouge® Chicken, takes 84 days and 15 pounds of feed to grow to 4.75 pounds live (about 3.5 pounds dressed), showcasing the dedication to flavor and quality. The longer time and slower growing process allows intramuscular fat to develop in the meat, yielding a juicier and more flavorful bite, like a well-marbled steak. The texture of the meat is far superior, and the very thin skin, a unique characteristic of the breed, is highly sought after by chefs.
Known for their ability to produce flavorful, succulent pork with generous fat and marbling, these British pigs were the gourmets' pork of choice in England through the 1920s and 1930s. Traditionally raised outdoors in orchards and nicknamed "Orchard Pig," their lifestyle produced fatty, delicious pork. We chose the Gloucestershire Old Spot breed for our Heritage Pork program because of its consistently well-marbled, juicy pork and sweet, silky fat that is nothing like the overly lean pork common in America today.
One of the major changes in the meat and poultry industry over the past century has been the development of faster-growing genetics that are cheaper to produce. These modern genetics are the industry’s response to the mass-market demand for more meat at the lowest possible cost. The unintended effect of increased production efficiency has been the loss of flavor in the process and has created a number of animal welfare issues with these faster-growing breeds.
For example, this infographic on slow-growing chicken breeds shows how the growth rate of broiler chickens has changed drastically since the 1950s. Today, with modern genetics, it takes only 48 days and significantly less feed to grow a chicken that weighs 6.2 pounds live (over 4.5 pounds dressed). This rapid growth results in less time for the meat to develop the rich flavors and textures found in slower-growing breeds.
As a consumer, you have the power to make a difference in the flavor and quality of the meat and poultry you enjoy. By choosing products from heritage breeds or from farms that prioritize quality genetics, you can experience a more satisfying and flavorful culinary experience. These choices not only elevate your meals but also support the preservation of valuable genetic diversity and sustainable or regenerative farming practices.
When you opt for heritage meat and poultry, you're investing in a tradition of superior taste and texture. You're helping to sustain small farms that focus on quality over quantity and contributing to a more diverse and resilient food system. So next time you're shopping for meat, consider selecting heritage breeds – your taste buds will thank you, and you'll be making a positive impact on the future of farming.
The genetics of meat and poultry are integral to their flavor, affecting everything from texture to taste. Heritage breeds, with their carefully selected traits, offer a superior culinary experience compared to many modern commercial breeds. By understanding and appreciating the role of genetics, consumers can make more informed choices that enhance their meals and support sustainable, flavor-focused farming practices. Whether for your restaurant menu or home kitchen, selecting meat and poultry with quality genetics ensures a delicious and rewarding dining experience.
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In the wake of Hurricane Helene's devastation, Asheville’s culinary community is coming together to offer more than just food. From hosting fundraising events to donating meals and resources, these chefs, restaurateurs, and food artisans are playing a vital role in relief efforts, feeding hope to those in need.
As consumers become more conscious about the origins of their food, labels on meat and poultry offer reassurance that our choices align with our values. However, new USDA guidelines aimed at strengthening these claims bring a new challenge: balancing trust in these labels with the rising costs of maintaining them, especially for small producers. Explore how these changes could impact the food you choose and the diversity of options available.
