Nice thread this as it covers so many life style choices.
Supermarket meat has never been hung as long as butchers meat which is why, whatever the quality, and they really try hard, it will never taste as good. Perhaps someone might know why the supers will not hang their meat for the same time as a butchers shop. Butchers beef has been hung for 20 days before sale for forty years or more. The other problem that has not been discussed here is packaging. If you get your chicken home and do not want to eat it straight away then take it out of the packaging. As long as it is not sitting on one of those absorbant pads and wrapped in shrinkwrap, it should last a lot longer. How long would you want one of those pads sitting under your meat.