- 1 day ago
Butcher Jake Dickson (Dickson’s Farmstand Meats) breaks down supermarket chicken breasts, exposing what labels like organic, free-range, air-chilled, and “no antibiotics” really mean. Learn how to spot red flags like oversized breasts, white striping, and excess water, and what actually signals better quality. From taste tests to cooking results, this guide will change how you shop for chicken forever.
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LifestyleTranscript
00:01Let's talk about chicken.
00:04No artificial colors or flavors,
00:06no hormones, no antibiotics,
00:08minimally processed, free-range,
00:10gluten-free, cage-free, and organic.
00:12Probably raised on farms in the U.S.
00:14Ultra-premium with rib meat.
00:16Air-chilled versus chilled in water.
00:18This one has no claims on it.
00:20What do these words actually mean?
00:22Today, we're going to look at as many chicken breasts
00:24that we could find at the store,
00:25and look at all the different claims
00:27and see if it corresponds to a better quality product.
00:29By the end of this video,
00:30you'll never shop for chicken the same way again.
00:33I promise.
00:34My name is Jake Dixon.
00:35I'm the owner and operator of Dixon's Farmstand Meats,
00:38a family-run butcher shop in New York City.
00:40When shopping for chicken in the store,
00:41there are a lot of considerations to take into account.
00:44For me, the top ones are humane treatment,
00:46no antibiotics, pasture-raised or free-range.
00:49For me, the biggest red flag is no claims at all.
00:52I would probably dismiss it out of hand.
00:54We're going to look at all these products raw,
00:56then we're going to cook a few
00:56and see how on the other side,
00:58the texture and quality compare.
01:00Let's get started.
01:03This is Purdue 99% fat-free, boneless, skinless chicken breasts.
01:07My first impressions of this package,
01:09these are enormous chicken breasts.
01:11Off of roughly three and a half pound bird,
01:13a chicken breast should weigh maybe a half pound.
01:16And this thing is significantly heftier than that.
01:18That means this was a huge chicken.
01:20Sometimes they can grow so fast and become so heavy
01:22that their legs can't support them.
01:24In all production methods and all animal agriculture,
01:27animals will get injured.
01:28It's just the nature of raising animals for meat.
01:30We want hardy birds that are raised well and cared for.
01:34You know, we want them to have a good life with one bad day.
01:36It's kind of how we like to think about it.
01:38But these giant birds are more likely to not be able to support their weight.
01:41They grow just too fast.
01:43You can see that this is a modified atmosphere packaging.
01:45More map gas because it's kind of puffing out.
01:48So there's either argon or nitrogen gas in this package.
01:51It will prevent oxidation.
01:53So it will extend the shelf life.
01:54Overall, it's pretty typical packaging for supermarket poultry.
01:58There's a little, like we call a diaper in the bottom to absorb any juices,
02:01which is a positive thing.
02:03This one has a little bit of what we call white striping,
02:07these fat striations.
02:08That's usually a result of the bird growing really quickly.
02:11You see it in large chickens.
02:12It can lead to like a woody texture, like really overly firm and chewy.
02:16That's a real fear.
02:17And then I'm looking at the label claims.
02:19So no hormones or steroids added.
02:21They put those things on there to give you a perception of more natural product,
02:25but it means absolutely nothing.
02:26They have a little asterisk.
02:27So you see federal regulations prohibit the use of hormones or steroids in poultry.
02:31So it's just chicken.
02:32And then you have some other claims here, like no animal byproducts in the feed.
02:36You can't feed chicken to chicken in our country,
02:40but in a commercial environment where I don't know what the animal is eating,
02:43I'd probably agree that I want no animal byproducts in the feed.
02:46And then the big claim on here they have is that no antibiotics ever.
02:50The use of antibiotics in poultry raising serves two purposes.
02:53One, it allows you to put more chickens in denser housing without them getting sick.
02:58More birds means more profit.
03:01The second they realized when they started giving antibiotics to both beef and chicken was that they grow faster.
03:06So that's the reason you see it in a lot of poultry is that they can raise them in denser
03:11conditions and they grow a lot faster.
03:13I would say don't buy these giant chicken breasts.
03:15My experience with giant chicken breasts is always negative.
03:18Always go for those eight or nine ounce chicken breasts.
03:21They seem to cook up much better every time.
03:23I'm going to open up this Purdue package and see how it looks.
03:26My first impression, it looks pretty fresh.
03:29It's not like slimy or weird.
03:31The other major thing is this is a huge chicken breast.
03:33So there's not a lot of purge liquid that came out of the chicken in there.
03:37This breast seems pretty dry.
03:40Chicken can retain up to like 15 or 16% of water that was used to chill it or purposefully
03:46added to it.
03:47You think you're paying for meat, but really you're just paying for water at that point.
03:50So when a chicken is processed, first the animal is killed and then it's scalded, so dipped in boiling water
03:55quickly.
03:56That releases the feather so it can be plucked.
03:58And then after that you have this hot bird and if it retains the heat too long, it will almost
04:04cook itself.
04:05So you have to chill the bird quite rapidly.
04:07Some people are against the water chilling, which is where most poultry is processed.
04:12Because they think it's a kind of cesspool for bacteria.
04:14When done correctly, it doesn't need to be.
04:16The downside I would see is that it adds that additional water to the process.
04:20The white striping I was a little bit concerned with.
04:23It doesn't look too bad.
04:23And you'd almost think like, oh, white striping a little bit of fat is good.
04:27It's like marbling, but it leads to firm chewy texture.
04:30But overall actually like these breasts don't feel too firm.
04:32They don't seem too bad considering they are gigantic.
04:35I'm going to weigh these up so we can get a yield for them later after we cook them.
04:38So we can compare what the raw weight to the cooked weight is.
04:42We've got the farmer focus organic and free range boneless skinless chicken breasts.
04:47They're trying to make it look fancy higher end with the label and the farmer.
04:50They're going with a pretty generic packaging that you'll see in a lot of supermarkets now,
04:54which are these trays combined with vacuum sealing.
04:57That's because vacuum sealed chicken in a loose package doesn't look very appealing.
05:01They've tried to give the packages a little bit of structure.
05:03It doesn't do anything else for it.
05:04It makes it look bigger than it is.
05:06And actually this chicken breasts are enormous.
05:08So I don't think they need to look bigger than they already are.
05:10This is an organic product.
05:12That's to adhere to the USDA's organic program,
05:14which would mean organic feed throughout its entire life.
05:17It also means no antibiotics ever during its life cycle.
05:20It could mean that it grows slower, so it's going to have more flavor.
05:25It says probably raised on farms in the U.S.
05:27That doesn't mean that much.
05:28I think all chicken we pretty much eat here is from U.S. farms.
05:32There's also one other claim here that I guess I should call out too, which is free range.
05:36Free range is a term that is certified by the USDA.
05:40That means that they have access to outdoors and it can't just be like a tiny little hole.
05:44They have to have real access.
05:45There's also a gluten-free certification, which I don't think means anything for a chicken breast,
05:50but maybe for some people.
05:52And they also have this non-GMO verified.
05:54The USDA organic and the non-GMO should mean the same thing.
05:59It could be that they had to do that to get the USDA certification anyway.
06:02Getting the organic certification can be a bit cumbersome for a small farm.
06:05That's why a lot of people don't do it.
06:07I think organic matters a lot when you go to the supermarket and you have no other information.
06:11That's when all these labeling claims mean something.
06:14It says there's an easy open tab.
06:16Let's see how it goes.
06:18I might need a second glove for this.
06:19It's not as easy open as I'd hope.
06:23There's a few things that I'm surprised given that this is the most expensive one we're doing.
06:29It's the only organic one.
06:30The first is they're huge, just like the Purdue bird.
06:32This is enormous chicken breast.
06:34It also has quite a bit of white striping here.
06:36That makes me pause a little bit.
06:38Like I'm not super excited about this chicken.
06:40And that's something important to remember.
06:41The claims don't always mean it's going to be delicious.
06:44So there's a little bit of bruising that's not great.
06:46You can see the little blood spot.
06:47This is not super extensive, but if I went to the shelf and I saw two packages, one with, one
06:53without, I would choose the one without.
06:55I want non-damaged meat when I can get it.
06:57When I first open the package, you're going to get an off-gassing.
07:00You might have this like negative smell at first.
07:02Don't judge it right when you first open the package.
07:04Give it like 30 seconds, a minute, and then kind of smell.
07:08And actually all that smell is dissipated.
07:10So I'm not really worried about freshness on this.
07:12But there is a bit of like a syrupy-ness around it.
07:14Water with protein solids in it that for me is not great.
07:18It's not like terrible, but it's also not that appealing to me either.
07:21It also says up to 5% retained water.
07:23So that means it was a water chilled bird.
07:25There's also some like weird butchery things.
07:27They've left on some of the rib meat.
07:29Not a big deal, but like this is probably a really expensive chicken breast.
07:32So you're paying for this fatty bit that isn't going to be great.
07:35Compared to the Purdue, this one looks pretty similar.
07:38All right, this is the one I think we're going 16 ounces.
07:4018.1 ounces.
07:42That is an enormous chicken breast.
07:44That chicken was probably pushing 8 to 10 pounds.
07:47The average chicken that you probably pull off the shelf is like 3.5 to 4.5 pounds.
07:51This was a bird that if you saw in the yard would intimidate you.
07:57All right, we got the boneless chicken breast family pack from Food Bazaar.
08:01Super old school packaging, plastic tray, no modified atmosphere packaging or vacuum sealed.
08:07This was chicken breast that came out of a big case.
08:09They individually packaged, wrapped them in saran wrap and put them out.
08:13So in some ways I like that there's no modified atmosphere packaging that's extending the shelf life.
08:17That being said, you have a shorter window to use it.
08:19There's one thing I don't like about this package.
08:21It has a sell-by date but not a pack-by date, especially in this context.
08:25I kind of just like want to know how long it's been sitting there.
08:28There are no other claims on this chicken breast.
08:30The worst case scenario, these are just really big, fast-growing birds, raised with a lot of antibiotics, in not
08:36very good condition.
08:38Another monster chicken breast. White striping on it. Some bruising.
08:42As we talked about before, you see these ragged edges.
08:44It was either torn off or mechanically separated.
08:46There wasn't clean knife work here, but there's some also like weird things where somebody with a knife actually went
08:52the wrong way across it.
08:53You would never know that from buying it because it's at the bottom, but it's not great.
08:56This is a 20.1 ounce chicken breast. A monster chicken.
09:01We've got the Trader Joe's chicken breast, boneless, skinless with rib meat.
09:05I don't know if they're required to say with rib meat or not.
09:08It seems like a weird one to add if they weren't required.
09:10It's vacuum sealed, so zero oxygen packaging.
09:13They look a little bit smaller. I think there's three chicken breasts in there.
09:16And it's a little bit saucy, but not too saucy.
09:20The minimally processed claim doesn't mean anything to me.
09:23Pretty much every chicken breast should be minimally processed.
09:25That means there's no weird ingredients in it.
09:27It's not ground and reconstituted.
09:29No artificial colors or flavors.
09:31They're kind of like signaling quality, but with words that don't mean anything in this context.
09:36Up to 5% retained water. That's not bad or good.
09:39It's not like a really high number that I would be concerned about, like 12 or 15%.
09:44That's just the nature of it retaining water likely because it was a water-chilled chicken.
09:48Whereas air-chilled, you're not adding water.
09:50It's going on a very cold refrigerator with a lot of airflow, rapidly bringing the temperature of the bird down.
09:56So it doesn't do that cooking itself.
09:57The advantage also there is in addition to not adding water, you could kind of crisp up the skin nicer,
10:03theoretically.
10:04That being said, then these birds are being packaged usually.
10:07Moisture from the inside of the bird is going to travel the skin.
10:09So unless you're going directly from refrigerator to the butcher shop shelf with no packaging, likely it's not really going
10:16to improve it.
10:17But you will have less water. You won't have this 5% or 2% or 10% retained water.
10:22Try to not stab myself or the chicken.
10:27It has no odor even when I first open it. That's a good sign overall.
10:31So I would assume it's pretty fresh.
10:33So in the same package, there's three breasts.
10:36None of them are as big as some of the other ones we've seen and actually pretty nicely butchered.
10:40It had rib meat and only one of the three has any rib meat on it.
10:44They're pretty nice looking breasts. They're pretty clean, well butchered, a nice size.
10:48There's no claims about how this bird was raised, but it's still a high quality looking product.
10:53If I were to pick out without labels, I'd probably have taken these ones home out of the four that
10:57we've seen so far.
10:58All right, we've got the Kirkland, which is the Costco brand fresh boneless skinless chicken breasts.
11:04It's a bit of an intimidating package. There's a lot going on here.
11:07They're individual sections. They want you to buy in bulk, but they have individually packaged it, which I guess is
11:12pretty user friendly.
11:13This is the first one that we've seen that has a halal certification.
11:15Halal is a religious designation or process. I am certainly not an expert on that.
11:21I think some people believe that halal or kosher denotes a level of quality.
11:26I would argue, especially for kosher, that is not the case.
11:29You can't stack value propositions from a financial perspective.
11:33Kosher meat is already really expensive and they're getting a premium for kosher meat.
11:38They can't get a double premium for being kosher and organic.
11:42And when there's no financial incentive, at least for the mass market, people just aren't going to do it.
11:46In addition to the halal certification, there's not a lot here.
11:50It has a unique packaging we haven't seen. I see up to 2% retained water, which is not a
11:54lot.
11:54They're making some American Heart Association claims.
11:57I would assume that those are true for every chicken breast in the world.
12:01Hatch raised and harvested in the USA, I would argue that the chicken industry in our country is as bad
12:07or worse than most other countries.
12:09They do look a bit saucy. Anytime you vacuum seal something, it starts kind of giving up liquid.
12:14Definitely when you buy vacuum sealed any meat, make sure you're patting it really dry before you cook it.
12:20Is it going to be one or two breaths?
12:22It is two. They're pretty syrupy. There's quite a bit of liquid. They're very wet and a bit floppy.
12:30They're a little smelly. A little smelly.
12:32That smelliness could also be in the liquid and I'm going to pat it dry.
12:35You can see how this one's kind of pale and white and has a little bit of striations.
12:39It might have a little bit of that woody chicken syndrome.
12:42It doesn't mean that it's terrible. I'm going purely based on superficial characteristics and analyzing these breasts.
12:48That's what I'd be going for when I'm buying in the supermarket.
12:50My guess is if you were to cook these that this was a healthier, happier chicken than this one here.
12:55You can see this one has like some weird things.
12:57There was something going on that they trimmed off from here.
13:00This is not the natural line of the chicken breasts.
13:02They've kind of have like a flatness that some of the other bigger ones didn't have.
13:06They'll probably cook more evenly.
13:07I think these are kind of middle of the road compared to other ones we've seen.
13:11You've got the Just Bear boneless skinless chicken breast fillets.
13:15There's some things I like about this label and some things I really don't like about this label.
13:20No antibiotics ever. I like that.
13:22Broilers in our country are not raised in cages.
13:25Saying that this is a cage free, that would only apply if you were talking about laying hen after it
13:31stopped laying eggs.
13:32If you were turning that into a meat bird. Meat birds generally in our country are not raised in cages.
13:37So making a cage free claim means nothing really.
13:40And then it actually makes me question other things about here.
13:42So this American humane certified, but what does that mean?
13:45Different humane certifications are different.
13:47I start to question it when they're making a cage free claim along with that.
13:51There's something weird here. It actually says a weight printed on the package, which always freaks me out.
13:56This is a lasered on, but this is actually looks like it was in the like label generation.
14:02Does that mean they're like having these giant breasts and they're cutting little bits off to get to this exact
14:06weight they're aiming for?
14:07I don't know. That kind of makes me think weird of it.
14:09Let's get into this chicken breast.
14:11It's actually like a pretty nice chicken breast.
14:13I like the size of it. Butchered well, no ragged edges.
14:16The breasts are really consistent. Feasibly could be from the exact same chicken.
14:19Curious how much liquid's in here. An average amount.
14:22The color's nice. I like them a little bit darker, but overall I think it's a nice looking chicken breast.
14:28All right. We've got the Bell & Evans Ultra Premium Chicken Breast.
14:32They're in the plastic tray. I'm personally not a huge fan, but a lot of the higher end products have
14:37been going this way lately.
14:38It gives it some structure. I think it displays better in the supermarket on the shelf.
14:41Seems like a lot of plastic for like a small product. Their big thing is that they're air chilled.
14:45That being said, there's still quite a bit of purge in here.
14:48They say raised without antibiotics. Usually when you see that in the package, that's their big claim.
14:53Bell & Evans has gone air chilled as their bigger claims.
14:55And they say humanely raised on family farms. That can mean a lot of things in our country.
15:00It could be a network of small family farms, or it could be giant grow houses that happen to be
15:04owned by a family.
15:06That's why for me, local is important. Somebody theoretically could show up and verify it.
15:11I have no idea how to open this package without getting chicken everywhere.
15:15Oh, wait, wait. Nope. There we go.
15:18A bunch of liquid in there, even though it has no retained water.
15:21Not like air chilled means that there will be no water coming out of the product.
15:24I like the size of them. Pretty nicely trimmed.
15:26They've kind of like pulled the chicken breast off, but then they've trimmed them.
15:30I like the color of them. This one has like a little bit of the white striping. It's not so
15:33bad.
15:34Is it going to be a perfect dreamy chicken breast? Probably not.
15:36Is it going to be a nice quality chicken breast? It probably will be.
15:40I brought some chicken, whole chickens, and chicken breasts from our store from two different suppliers
15:44to kind of demonstrate quality in a different way.
15:47These are from two small family farms in New York State.
15:50I've got my heritage birds from Snowdance up in the Catskills,
15:53and then they've got pasture-raised birds from up in Romulus, New York.
15:56Both are chicken, but they're completely different styles of bird.
15:59This is kind of our American Cornish cross style. It's going to have really big breasts, small legs, really compact,
16:03faster growing.
16:04This is our Rhode Island Red, and you can see they look totally different.
16:07It's got a really, really long breast, but it's very narrow, and really big legs.
16:11So this is more in style-wise what you would find in an American supermarket.
16:15None of them are really big, so you're not going to see that white striping.
16:19Those chicken breasts that you're seeing in the supermarket are not from what you would see as a normal-sized
16:24chicken.
16:24That chicken would be like double or even two and a half times the size of this.
16:28Let's start the browning test.
16:30We are going to brown three of these chicken breasts, giving them each the same treatment with the same amount
16:35of oil,
16:35the same amount of time on each side in the pan, and compare how they eat.
16:38We'll also take a look at how well each of them browns.
16:42Here are three brown chicken breasts.
16:45No real surprises here.
16:46The Farmer Focus definitely got the best sear on it, a nice caramelization.
16:50The Purdue chicken, it looks like it's kind of maybe had some surface liquid on it, so it steamed a
16:56little bit.
16:56It doesn't have quite as much color.
16:57And then the generic one in the styrofoam tray, it has nice color on it, but I'm slightly worried it's
17:02going to come off like a skin when we go to cut it.
17:04It's going to be like too dry on the outside and moist underneath it.
17:08The Purdue seems to have shrunk a lot more because these two were not that dissimilar in size when they
17:12were raw.
17:13Overall, they look pretty good.
17:14So we weighed these when they were fresh.
17:16We weighed them when they were cooked.
17:17They were all 72 to 73% shrinkage.
17:20Somewhat surprising to me only in that they were a bit variable in size, but it shows that the yield,
17:25regardless of size, seems to be the same across these breasts.
17:27Big, small, they all give up about the same amount of water during cooking.
17:32Here we've got our generic supermarket bird from the styrofoam tray.
17:36This is our Purdue bird, and this is the Farmer Focus over here.
17:39So this guy is like kind of mushy.
17:42I was actually expecting it to be more like hard and maybe it will eat firm, but it's kind of
17:46watery.
17:47And mushy in the middle in a not very appealing way.
17:50And then the Purdue bird is the opposite.
17:52It's like hard and dry in the middle, even cutting from the thickest part of the breasts.
17:56And then the Farmer Focus actually has like a nice kind of middle of the road texture.
17:59It looks chickeny, tighter grain to the meat here.
18:02I think it's a smaller breast compared to this one that has these like big muscle fibers.
18:06And then the Purdue is kind of somewhere in the middle.
18:08This is more appealing looking.
18:10The Purdue visually for me is the worst.
18:12It looks really dry.
18:13And this has this weird mushiness that does not excite me either.
18:16From a price point perspective, we're kind of following bottom price point up to the organic Farmer Focus.
18:22I find a lot of commercial chicken has both like a tough but wet texture to it, which is kind
18:26of what you see here.
18:28Juiciness as we experience it is not so much water.
18:31It's about kind of the ratios of fats and proteins to the overall product.
18:35Dry-aged beef and prime beef seems juicier because there's more fat to water ratio.
18:40Wetter does not mean that you will experience it as juicier.
18:43And then this seems more like an average chicken breast, what I would be looking for in the Farmer Focus.
18:48It's not wet. It's not dry.
18:50It looks like a normal chicken breast that I would want to eat.
18:53I guess my normal is what I sell in my store.
18:55I find this looks pretty appealing.
18:58Maybe a little dry.
18:59Overall, I think the texture is positive.
19:01Nothing, a little bit of ketchup couldn't solve.
19:03This one here is the Purdue.
19:05The flavor is actually decent.
19:06It has that kind of like stringiness to it, more like a little bit overcooked turkey breast.
19:10It just kind of eats dry and leaves like a cardboardy texture in your mouth.
19:15What I don't like a lot about low-end chicken, it has a firmness.
19:17That might be dry, but it's not firm.
19:19This is what I'm a little bit worried about with this one.
19:21It's not hard or tough.
19:23It's very wet and has no flavor at all.
19:25This actually doesn't taste like anything.
19:26Because it grew so fast, it didn't develop any flavor.
19:29They all colored decently in cooking.
19:32You know, I don't expect a ton from a boneless, skinless chicken breast.
19:34Based on the labeling claims, I would always go with the organic one.
19:37But of these three, it's nice to see that the organic one was better.
19:40Let's start the sous vide test.
19:42We're going to cook three of these in sous vide at the exact same way, at the exact same temperature.
19:46Then I'm going to do a blind taste test of each one.
19:49These are our three sous vide chicken breasts.
19:53So the one on the left came out kind of like dry seeming, just looking visually.
19:56This middle guy is very, very wet and kind of like mushy in a highly unappealing way.
20:03And this one on the right is somewhere in between.
20:05The grain of the mussel is very established there.
20:08If I had to guess right now before eating them, this one will be pretty good.
20:13This one will be not great, but okay.
20:17And this one is going to be very unappealing.
20:21A little dry, but fine.
20:23Pretty tender.
20:24Doesn't have a ton of flavor.
20:25If I had to guess that would be Farmer Focus, the organic one.
20:28This big wet one, my guess is going to be, it's the generic like styrofoam tray one.
20:34Eats like it looks.
20:36Wet and dry at the same time.
20:37Big open grain.
20:39Not a great texture.
20:40This you could dice and put in a salad and it'd be pretty good.
20:43This would be like ruin your salad.
20:44And then our third one, texturally it's probably maybe even a little bit better than that.
20:51It's not wet, but it's not as dry as that one.
20:53It's fine.
20:54I'd probably still prefer that one.
20:56It has like a nicer bite and chew to it.
20:58Whereas this one is still like a little bit wet and floppy and the grain is a little bit bigger.
21:02It's not tough, but it's not very good either.
21:04Okay. The big reveal.
21:05We've got the Purdue, the Farmer Focus organic, and then our generic supermarket over here on the right.
21:10It's a little bit strange to me that the organic one was both the best and the worst.
21:15And I would say the sous vide the worst by far, but it was a giant chicken breast in that
21:19package that we did sous vide.
21:20But it all a little bit makes sense based on the variability in every single package that we had.
21:24If I had to choose one thing from a quality perspective, forgetting about the rest, I would say, don't buy
21:29these giant chicken breasts.
21:30Always go for those eight or nine ounce chicken breasts.
21:32They seem to cook up much better every time.
21:34We're here at the end of our chicken breast investigation.
21:37One of the big surprises I had was that within each package, there was wild variation in chicken breasts, both
21:43in size and quality.
21:44As a consumer, that's very problematic.
21:47It means you can't buy a package of chicken breasts for you and your partner, cook them next to each
21:51other and expect to have the same eating experience.
21:53That leads to a pretty poor customer experience.
21:56So when in doubt, from a quality perspective, I would always buy smaller versus larger.
22:00The quality of the supermarket claims and the eating of the end product or even the visual of the raw
22:07product don't really line up.
22:08Those claims may be true and they may mean it led a better life, but it doesn't necessarily mean that
22:14it is a better quality chicken breast.
22:16Given that, it means it's really important as consumers, you learn how to actually look at meat and read quality.
22:21You have to look further than the label.
22:23My view is that if most Americans saw how animals in our country were raised, they wouldn't want those commodity
22:29farm products.
22:30I think people should educate themselves, see what that's all about, and then make the decision based on what they
22:35care about, what they can afford.
22:36You need to know what you're buying before you buy it.
22:39Good luck in your quest to find the perfect chicken breast.
22:41Good luck.
22:42Good luck.
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