Originally Posted by
CitySlacker
Might be cheap, but due to the high fat content, it reheats better in the aircraft ovens. Breast meat can sometimes be tough and dry (for some).
This is what's often lost when people complain about the use of cheaper proteins... Many are cheaper because they have a higher fat and collagen content, but that's what provides both more flavor at altitude when your taste buds are dulled, and more moisture and tolerance to being cooked, blast-chilled, held, reheated and held again. The thing that makes them cheaper also makes them best suited for airline catering, besides any connection to budget.