Okay, you're going to have to click on this image to read the prices (above the red). The top package is cartilage, and the bottom is chicken breast. The most expensive, I haven't bought. Dark meat is pricier than the chicken breast. Japanese make good karage or furaido chiken (fried chicken). But, they use dark meat. Breast meat off-base is cheaper than on base, and is much fresher! When I was having knee pain, I found research on what helps joint health. A Japanese study, it shows that eating cartilage soup helps. The Japanese also barbeque it. Every good yakitori place has cartilage on the menu, along with chicken skin, the diaphragm meat, chicken tails and chicken balls. Okay, that's not what you think. It's ground chicken... :) Anyway, this might be why cartilage is so much more than chicken meat. Kind of interesting, however!
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