A lot of the processing done today on chickens is done by machines. It's a pretty amazing process to watch. And machines don't know tendons and fat from good meat. The processor and distributor both know there is a certain amount of waste being sold and they don't care, so don't let your salesman BS you.
200 lbs of meat being cleaned and trimmed in 90 minutes doesn't seem like a big deal to me. Nor does the amount of waste you described. It's just part of the process.
And if you think the chicken processing adds cost try smoking a brisket or pork shoulder with 42% weight loss in the process. The cost goes from $1.52 per lb to $2.89 per lb. Plus the time and cost involved in injecting, smoking, pulling, and finally prep to serve.
If you want to cut prep, waste, and general work go to all deep fried, preprocessed, food products like a heck of a lot of other vendors do. And you'll become one of many.I doubt you want to do that.
Or think about buying a good set of kitchen shears like these:
Joyce Chen Scissors have been featured in Weight Watchers, Food & Wine, and Country Living & Gardens Magazines as the most versatile household, garden and kitchen tool available. The combination of chrome molybdenum stainless steel blades and a precision engineered torque cutting motion allow these scissors to cut through chicken bones, lobster shells, rubber, flower stems, and shrubs with incredible ease and comfort. The Joyce Chen Unlimited Scissors feature our exclusive soft, flexible handles, eliminating pressure points. Perfect for anyone with arthritis, carpal tunnel, or weak hands. These specially designed scissors are an efficient kitchen tool that has unlimited uses. http://www.ebay.com/itm/3...3984.m1438.l2649
Just my thoughts.
<message edited by Dr of BBQ on Tue, 01/1/13 8:54 AM>