On the way home from vacation, the Mrs. notified me that we would not be eating in tonight, in particular after wrapping up a 10 hour drive. I’ve been craving some non-KFC fried chicken and well I wanted to go to Golden Corral. I lobbied my cause, she didn’t fight it, so it was time to visit the “Hungry Heifer”.
“Hungry Heifer” is a nickname we gave Golden Corral several years ago, when it was a frequent lunch haunt for a company I used to work for!
Most restaurants cut their chicken into 8 primary pieces: Two legs, two thighs, two breasts and two wings. However there is a method of cutting chicken to get a 9th piece where the breast is cut into three pieces: two ribs and a center breast or keel.
We had visited the Heifer in Cary a couple of months ago and they were doing the traditional 8-piece cut. Today, visiting the Durham location on Highway 55, near I-40 I was surprised to find keel’s in the pan.
Years ago, Kentucky Fried Chicken used to do the 9-piece cut, but sometime in the mid-80’s they stopped and went to an 8-piece cut. I had always assumed it was because many people who were ordering all-white meat, or ordering breast meat was selecting the keels and they were left with rib’s that were harder to sale. I don’t know for sure.
So I asked myself today “Was Golden Corral’s choice to cut keels a way to squeeze an extra piece out of each chicken?” Is this a case of offering more by offering less? Is it for cost savings? I’ll take a keel any day, so for me this was a glad change? Is this a corporate wide decision? Local management? The chef’s choice?
Do you know of other restaurants that are offering center/keel cuts?
Your comment on this blog post will be appreciated.