Hi James,
Even though Plato obviously has dubious marketing claims, I’m still not able to wrap my head around your suggestion that the organic chicken used by Plato is only “the frame, the little pieces of fatty meat and skin that are stuck to the frame and the bottom of the bird”. Where would 30% protein come from if their recipe used so little meat?
I like your transparency. I do have questions:
How many pounds of boneless skinless chicken breasts are used to make 1 pound of jerky?
What type of oxygen absorber do you use?
