Originally Posted by ique
How can that be when Taste and Tenderness are so much more heavily weighted?
I ask the same question.....it doesn't make sense, but it sure does appear to be the case.
My chicken does well in comps...why? they are perfectly manicured thighs, that I spend waaay to much time on getting to look like that...
the chicken i make in the backyard for the family tastes a hell of a lot better though, and has a better texture IMHO, but would not do well in comps.