WATT Poultry USA - February 2018 - 41
Thigh meat steaks, for example, remain a
niche in Europe, but in Asia, 85 percent of steaks
and chicken burgers are made from thigh meat.
In Japan, for example, a thigh fillet can be
twice the price of a breast fillet, and Asian cuisine can offer several examples to Western processors that could easily be adopted in markets
where leg meat remains undervalued.
Sate is already widely known, however the
Japanese skewer presentation yakitori and the
deep-fried karaage, which sees thigh meat mixed
with skin, are less well known, but could offer
processors the opportunity to add value.
The difference between Asia and Europe and
the U.S. may already be closing where leg meat is
A survey of professional chefs in the
U.S. found that they much preferred to work with
leg meat when preparing chicken dishes, while
in Europe, the gap between the retail price per
February 2018 ❙ www.WATTAgNet.com
Cubed thigh meat can be more succulent
and tasty than breast meat, and an ideal
presentation for skewers and easy-to-eat
kilogram of breast and thigh fillet is closing, and
in some markets is less than 10 percent. Interest
in portioning thigh meat is thought to be growing
particularly strongly in Eastern Europe, Finland,
Romania and Spain.