Talk:Poultry farming in the United States

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To-Do?[edit]

Who votes we expand this article? I dislike stubs. We can add info about Salmonella dangers, the actual butchering process (if it is appropriate for this article), and Organic farming.Coding for Christ (talk) 15:47, 17 March 2011 (UTC)[reply]

Geographic Range?[edit]

I was thinking at least a brief discussion of the geographic range and pertinent differences of the various poultry raised in these regions/states should be included within this article. For example, the predominance of the boiler chicken industry within the states of Georgia, Arkansas and Alabama versus the more scattered geographical distribution of turkeys throughout Minnesota, North Carolina and Virginia. mccullaj (talk) 15:32, 23 September 2011 (UTC)[reply]

Safety Issue?[edit]

"Chlorinated chicken" is a subparagraph of the "Safety issues" section, but does not mention safety at all.165.225.38.203 (talk) 16:32, 14 August 2019 (UTC)[reply]

The whole paragraph is about the perceived safety of chlorinated chicken. Did you read the paragraph in question? Thanks 195.99.100.215 (talk) 09:43, 15 August 2019 (UTC)[reply]

Fresh American chicken as is currently being sold on the shelves of American supermarkets is inedible rubber and tasteless any way that you prepare it. It is not just the chlorine, the new breed chickens are unnaturally large and supersized. For us it will have to be Turkey in future. The way I tell is if the chicken breast meat when cooked is tender and moist and can be separated into strings with a fork. American chicken is now like eating the rubber from a used car tire. I have no idea what they were thinking, none. It is just dumb to make something which is inedible. THINK AGAIN!