Michael Arrington
The minute chicken kicked beef to the curb for dominant market share in the DAF (dead animal food) category, we knew it wouldn’t be long before the imitators would come looking for their slice of the pie. Today comes word of Turkey, a rare animal whose name (and flesh) may soon be on your lips and tongue.
While it would be easy to dismiss Turkey as just another me-too meat, it does offer some features worth taking a longer look at. I talked with Turkey president Abdullah Gul today for 26 minutes, and he walked me through some of these innovative features, including the ability to quickly and easily switch between light and dark meat and a special preparation he described as “smoked turkey” that was frankly mouthwatering.
But the killer feature for me with Turkey is the “easter egg” inside—what Gul described as the “wishbone,” a V-shaped bone deep within the bird’s carcass. Pull it out, dry it off and then two people do a tug-of-war with it. The bone inevitably breaks unevenly, leaving one user with the big end and one with the small end. The winner is the person with the bigger end, who then gets to make a wish. I took on Gul in a wishbone battle. Surprisingly, I lost. Gul made his wish (”world peace and more dead turkeys”) and I left with my tail between my legs.
I initially thought of Turkey as a poor-man’s chicken, just like ever other poultry clone. But I’m going to keep my eye on it, and maybe my mouth as well. You should, too.
I got into the beta for turkey but it’s just so dry. Michael–I think you might be interested in one of my clients–Duck. Though only offering dark meat, it is contained in a significantly smaller package (read portability) and has ever juicy meat. It hardly needs basting yet produced succulent breasts and tights that are full of flavor. If you would like to speak with an executive for Duck for a future posting, you can reach me at the email address above. Regards, Sean
At Foodmeme, we had this story weeks ago. Check out our followup investigation on how “Tastes like Turkey” is now the popular illiterative generic meat statement for the under-23 crowd. Chicken is done man.
26 minute conference call…. i saw that one too … glad I wasn’t the only one
The quick rise of Turkey shows the importance of Social Food, instead of relying on the outdated Food 1.0 one-to-many paradigm that Chicken so perfectly represents.
Adding a wishbone is key for Turkey’s viral growth and user retention. You can see how it’s helped already: according to Compete, newcomer Turkey is encroaching on Chicken’s traffic, overtaking it in both November and May: http://siteanalytics.compete.com/turkey.com+chicken.com?metric=uv
The Turkey will never work. I could have built it in 2 weeks. There is no business model. Back to the good old bubble days.
[...] the comments are in keeping with the house style: I got into the beta for turkey but it’s just so dry. [...]
Turkey is an American centric bird that tastes well…like Turkey. Emu on the other hand is a great Australian alternative that provides the white meat goodness of Chicken along with the teeth chewing goodness of beef. They also look cooler on a coat of arms. The food barrier doesn’t end at the US boarder, I’d suggest looking further afield for other great options.
Which came first the chicken or the egg? It’s an important question because I am so over hearing that everything is a “chicken clone”.
Seriously there were eggs way before there were chickens.
Wow it sounds like YouChicken and MetaPaté should really worry..
Turkey has been known to slow down your operators be careful, and wait until it’s at least second gen.
Harnois Farm has locally raised turkeys near Ann Arbor for the holidays: http://arborwiki.org/city/Harnois_Farm .
[...] que de bouffe mais je vous garantis que vous allez rire (lisez par exemple ce billet sur “La Dinde, un clone du Poulet” commentaires [...]
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