visit butchers (and in New York, he's called on as many as
30 in two days) is that these men are close to the needs
and wants of their customers and he can learn things from
them that he'd learn in no other way.
I've heard that there's almost no other head of a
Fortune 500-size company who would spend as much time with
the people who buy his products. People are often
surprised that a man with his responsibilities would take
the time for this much face to face contact. But the fact
is, learning what people care about is almost a religion to
him.
Here are some of the questions that people either
write to Frank or ask him in person. In answering the
questions, I've either used the information I've heard
Frank give, or else I've checked with the Perdue food
scientists or home economists.
What should I look for when I shop for chicken?
Whatever city we're in, whether it's on the East Coast, or
Puerto Rico, or even London or Moscow or Tokyo, Frank
visits supermarkets the way other people visit museums or
monuments. He notices the following kinds of things
himself and would recommend that you do also when selecting
chicken.
_Give the package a little squeeze. Are there
signs of ice along wings, backs or edges? Frank explained
to me that some chicken producers blast their birds with
air as cold as -40o F, but he never does. Freezing causes
a breakdown in protein, loss of natural juices, and reduced
tenderness. Also, when you cook a frozen bird, the bones
and nearby meat may turn an unappetizing dark color.