A shocking development.
Normally, when laying hens are sent to the processor their meat is not considered tender enough and consequently are greatly devalued when compared to those animals raised specifically as broilers. But those days may be over thanks to a new procedure developed by the Agricultural Research Service.
The new method relies on electrical stimulation of the carcasses that tenderizes the breast meat of mature laying hens. The procedure reduces the processing time for the packer while, potentially, increasing the amount the farmer would receive for his spent hens.