I was doing my weekly shop today and Chicken breast is now more expencive than rump steak, Pork loin, Duck breast and looking at the website at my usual store you can by a whole pheasant for per per Kg than a bleeding chicken!
how the sweet jebus mary and joseph am i supposed to avoid eating too much red meat when the damn cluckers are so bleeding expencive!
Any farming experts care to shead any light on this fowl problem?