The horrible thing is there can be lots of differentiation here. I grow my own meat birds for my own consumption, and they taste radically better than anything I’ve ever had in America. (Barring when I eat my friends’ birds.) Artisanal chicken could definitely be a thing, although it would definitely cost more.

I feel that regulatory capture is part of the problem - processing your own birds is safely is definitely possible, but what is required to process them for sale makes it so the local USDA butcher would have to charge as much for a chicken as for a sheep, and that’s just not viable.