Re: Customers stew as kosher meat gets scarce

In soc.culture.jewish.moderated I read this message from
micha@xxxxxxxxxxx (Micha Berger):

backon@xxxxxxxxxxxxxx wrote:
In article <m3tz9m8spu.fsf@xxxxxxxxxxxxxxxxxxxxx>, Don Levey <Don_SCJM@xxxxxxxxxxxxx> writes:
backon@xxxxxxxxxxxxxx writes:
In Israel you get fresh dark turkey breast for 44 NIS/kg [= $5/lb]. A nice
serving is 165 grams. Ergo a serving costs 7.35 NIS (= $1.85).

I don't understand - isn't the breast the white meat? Is this, perhaps,
thigh meat (my favourite)?

Aha!! Female turkey meat is dark. White meat comes from male turkeys.

Only among mammalian turkeys.

Actually, dark meat is those muscles that have a lot of slow twitch fibers
(used for undurance rather than speed). White meat is mostly fast twitch.

Chickens and turkeys aren't designed with an emphasis on flying, so they
have white breast meat. Ducks that spend more of their time in the air,
have dark breast meat to support those wings.

For chickens and turkeys, since dark meat tends to be nearer the bottom
when cooking, it will collect more fats. Never mind much of it being
nearer the rump.

Ancestral wild turkeys of North America (including Mexico) could indeed
fly and modern day undomesticated breeds can and do take flight.
Domestic chickens are descended from Asian jungle birds which fly;
modern chickens which are light enough and whose wings are not clipped
are capable of flight.

Modern turkeys and chickens are bread for broad breasts (say that five
times fast), that is, a lot of white meat.

Susan Silberstein
.

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