The Chinese chicken isn’t required to be labeled but that doesn’t stop those who process chicken in the US to label it as such. Then we can look for the US label on food that can be labeled. Makes sense to me.
Remember. There are slews of Chinese and Thai restaurants whose menus are laden with chicken dishes.
The chickens that tumble into those woks will remain unidentified.
This may not be accurate. Just as Milk/Meat producers are not allowed to Label their Products “Tested and Free” of Mad Cow disease, the regulation put forth may contain restrictions on labeling.
Also, NPR did a piece on this in June in which:
Large stakeholders (Chicken Farmers) were happy with this proposal because it would allow them to get rid of Chicken Feet which do not sell for a premium in the United States.
My concerns include all of the by-products that will not be used in the States driving up costs. Bones, feathers, internals are utilized in many products including animal feed. Without those sources - what will replace that or will we just import these back from China (who most likely desperately needs them)?