But not in the US? Does that mean that they do it worldwide and we didn't catch them in the US? What do people in the UK think about this? Is there a mad cow disease analogue to horses and is that a risk?

How? By who? Did this include beef dishes at McDonald's or is this a non-sequitur?

On what percentage basis? Maybe calories basis? Fat has more calories per gram than protein or carbs so it would make sense for there to be more carbs and fat than protein. I wonder if this is similar to other fried chicken?

I wonder what these inspections consist of, what point in the production process they would be? How often are they? How widespread are they? How many farms?

This seems more or less like what I would put together if I were going to fry cut up chicken tenderloin at home.

Where did this question come from and how was it posed? Who is tala and who is writing this email?

AND WHERES THE BEEF?!

I wonder who is responsible for confirming whether what they say is true?

Probably not? But I don't know how I would know for sure?