The other White Meat?

A friend who shall remain nameless has a taste fetish. It seems he pretty much doesn't like any meat except chicken nuggets.

Nuggets.

Not fingers. Nuggets.

Fingers are stringy he complains; he much prefers his meat ground up and then molded into globs of uniform consistency.

He's going to love this. Someone has invented a process to turn dark meat into white meat. Here's how:

1. add excess water to ground-up dark meat to create a kind of meat soup.
2. spin the mixture in a tub at high speed.
3. Centrifugal force separates the mixture into layers of fat, water, and extracted meat.
4. mold extracted meat into breast-like patties of all-white meat.

Why go through all this? Turns out most dark meat produced in the United States is exported to Russia and the Middle East.

But as the article asks: [Who] in the world would be interested in fake white meat anyway?


I have an address right here..