Greetings, really kind of you. Useful information for life in a straightforward way. Liked , subscribed and shared your video. Thank you again. Kind regards
If the muscles that are used the most are the most tough then how come in chicken meat the legs and wings are the best and the breast is the most dry and non tender?
The chicken breast is mostly FAST TWITCH muscle fiber for sudden, explosive effort. The chicken thigh and drumstick has more SLOW TWITCH fibers for sustained, low-level effort, like standing around. The leg muscle has to work all day long (standing) which makes it a different muscle fiber from the breast. The dark meat/slow twitch (leg) muscles are better vascularized, which are full of blood vessels resulting in more fat and connective tissue in the surrounding area to keep it all together. All mammals’ meat follow this same rule whether it’s chicken, beef, or even human flesh. Think of your leg muscles, standing all day long at work, compared to your rib muscles, which don’t do much of anything.
