[CreepGin]

We have opposite experiences with pork and poultry. The meat we get from local homesteads are noticeably way better than store bought. Maybe beef is a different story. I don't know...

During 2020 summer, we raised 4 peking ducks in our backyard. We gifted some of the processed meat to extended family members. And to this day, they still can't stop talking about how good the meat were.

[adrr]

Poultry that is free range is more stringy and chewy. It also much leaner and smaller. I lived off free range chicken when i worked summers on my grandfather's farm in Hawaii. It is all personal preference. If you order chicken pho at a Vietnamese restaurant it will most likely be free range chicken or what they call "Walking chicken". It is completely different than a Tyson Chicken from Costco with oversized breast meat.

[cheese_goddess]

Really free-range poultry (backyard chicken, rather than chicken grown in a factory with a tiny yard just enough to satisfy free range regulations) is like you say, tough, stringy, full of muscle, with normal-sized breasts and its meat is dark. It's no good for roasting because you really have to boil it for a couple of hours at least in order to get it to the point it's edible. I made the mistake once to only cook a hen for half an hour, like I'd do for supermarket chicken and I spent the night chewing until my jaws ached (I didn't want to throw it out. Poor bird died so I could eat it; so I ate it).

That said, real-free-range chicken makes the most unbelievably godly soup. They have this amazing yellow fat and their skin is thick with it, so they make a really thick broth. Just add a few vegetables, a bit of celery, some carrots, potatoes, and you don't even need rice or anything else to thicken it. I suspect it's that kind of chicken that people mean when they say that chicken soup is good for you when you're sick. It's the kind of soup that could raise the dead.

Edit - I forgot about the bones. Real free range chicken bones are hard. You can't just snap them between your fingers. Well I can't anyway. They're like real bones. Amaze!

[tsimionescu]

Chicken meat and hen meat are different things. Big stores very rarely sell hen (or rooster) meat, normally only the meat of young, immature chicks is consumed, free-range or not.

This is like the difference between veal and beef. The younger animal has softer meat and a different kind of fat.

[cheese_goddess]

Yes, that's right. But there's still a world of difference between a young chicken raised in a cage and the ones in our back yard.

Honestly? I don't exactly understand why but the intuitive explanation is that animals that are allowed to roam and browse free are ... more healthy?

[tsimionescu]

Sure, I wasn't meaning to imply that there is no other difference, just that it's not fair to compare the meat of a mature hen (which is always going to be stringier) with "regular" chicken meat, which is harvested from non-adult birds.

Comparing free range animals with cage grown ones, the most obvious difference is going to be muscle development: animals that grow up in cages will never have much muscle mass, since they simply have no way to exercise - they will have weaker muscles, and this will be detectable as a different taste and texture. Similarly, fat deposits will often be in different places and of slightly different kinds for animals that can exercise vs those that can't.

Additionally, cage grown animals are typically also fed a cheaper diet, and the diet will always have an impact on the taste of the meat.

And yes, the cage grown animals will likely also have different health issues because of the lack of exercise and poor diet, that free range animals won't develop. But I believe the other factors will have a much bigger impact, especially since these animals are typically harvested while they are pretty young, and may not have developed too serious conditions.

[b112]

I think you are all missing something, at least if discussing the US market.

Growth hormomes.

As an example, I've seen some US chickens as large as Canadian turkeys...

So free range, may not be getting growth hormones in the feed...

[jacobian]

This is not true. Growth hormones are not approved for us in chickens by the FDA. All chicken sold in the US is hormone free.

See, eg, https://ask.usda.gov/s/article/Are-hormones-used-for-livesto...: “No steroid hormones are approved for use in poultry”

It’s certainly true that today’s meat birds are MUCH bigger than heritage breeds, but that’s a result of selective breeding, not hormones.

[b112]

Hmm. I appear to stand corrected.

The size difference is stark, so I still wonder re: selective breeding.

[artificialLimbs]

You have to put it in the freezer before it gets stringy and chewy. You're eating old chickens if it's stringy and chewy.

[c_o_n_v_e_x]

Here in Singapore and Malaysia, you can get "kampong chicken" (village chicken)... basically the chicken you see running around the village. They're great for soups and have a lot more flavor imo.

[bobthepanda]

Chicken doesn't have to be free-range to be better than what Tyson et al. are producing.

White striping is a lot more prominent in factory farmed chicken.

[jghn]

I get most of my meat from a local farm share. I've noticed that the largest difference vs grocery store meat by far is the fat in the pork we get. Poultry in general would be next, followed by the actual pork meat, and then beef. But yes, it's nice to get poultry that tastes like ... something.

The largest difference at first with beef was that it was grass fed and I was not used to that. But now I tend to buy grass fed beef when I do get it from the supermarket and thus don't notice a big difference vs my farm meat.

[ineedasername]

Is it possible that freshness and lack of freezing are the cause of any difference. (Also I assume local farms do not artificially plump chicken with fluids)

[CreepGin]

The ducks we raised were even better tasting than from other local homesteads. I think the trick was in the amount of organic peas and red wrigglers we fed them.

[abduhl]

This sounds like how I always “reminisce” with old associates about how good they were when they or we did X. Except you’re even more related to these people and so the vested interest in making you feel like they think you’re a great dude is even more entrained.