The quality of chicken meat can vary depending on how the chicken is farmed. Free-Range Poultry Farming and Intensive Poultry Farming are the two main ways chickens are farmed today.
Free-Range Chickens are allowed to roam free on open ground. They are fed natural, unprocessed food. Normally, they grow big and strong before they are slaughtered 12-14 months later.
Intensively (Factory) Farmed Chickens are crowded in small enclosed spaces. Even so, they tend to get fat on all the processed, chemical laced feed they get. After 6-12 months, they are slaughtered.
Free-Range Chicken meat is easy to prepare since there isn't much fat to pull out, this also makes it healthier. Studies also claim Free-Range Chicken meat contains less chemicals due to the chicken's natural diet.
Intensively (Factory) Farmed Chicken meat usually has more fat to be cleaned out. Growth inducing hormones which could have the same effect of steroids on humans have been detected on countless Intensively (Factory) Farmed Chicken meat.
Economically, Intensively (Factory) Farmed Chickens are easier and cheaper to produce, plus they have a bigger yield, than Free-Range Chickens.
No comments:
Post a Comment