Yesterday I saw a site that claimed their fairly expensive poultry sausages are made of prime cuts (thigh, breast), rather than the usual mechanically separated meat.
Why would one prefer a prime-cut sausage over MSM, as both are ultimately going to be minced into a fine paste and made into a sausage?
Best Answer
It's probably simple marketing.
People like the idea of eating 'prime' meat more than 'scraggy' meat, and tend to assume it makes for a better taste and texture (even when it might not).
This is probably the same principle behind things like high meat and low fat sausages - people buy them because they fear 'mystery meat' and anything with cheap content, even when that cheaper content is better suited - such as fat and rusk keeping sausages moist and soft.