I know I was vague, but the thing is that this has happened to me with very different cooking methods. Americans have no idea that 98% of what they are eating is cloned and genetically altered, strait from Transnational Capital to your table. I bought a bag of this chicken the entire bag had one gaint chunk of chicken that filled the whole bag I started to cook it but as it cooked I took it out to cut in into smaller pieces and realized it looked extremely maimed and was not a chicken breast at all, it looked like an entire side of a chicken that was torn off instead of cut and the sight of it made me want to vomit. Usually we buy the “store brand” chicken breasts because they’re obviously cheaper, but every now and then we’ll get one of those smaller packs of chicken, and “splurge” for name brand chicken - and they tend to be bigger pieces. The random raw textures is still when over cooking @179 degrees. Genetics Broilers Meat and meat quality Marketing poultry. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. Everyone needs to call the USDA and voice your concern. This brand of Chicken is used in many major restaurants in the US. It literally smells like garbage. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . We talked to the owner and he said he hadn't changed vendors for many years. What does our FDA do with our tax dollars? I think it is Woody Chicken breast as the other poster pointed out. .wrote them several letters and they just sent me coupons . Interestingly one issue seems like an answer to the other. The wooden breast condition (WBC) is a muscle abnormality observed in chicken breast meat ( Pectoralis major) that is an emerging challenge to the poultry industry. It grossed me out so much- I’ve almost stopped eating chicken altogether. Same exact thing happening here. I will butcher this but it is an answer. It started happening with Ohio Amish chicken now too. Not knowing the reason, i search the internet and read an article from the Wall Street Journal. Like the growth hormones in 1990’s milk, and 6ft plus kids everywhere. it’s so strange because in a package of two breasts, one can be fine and the other inedible! It's all about profits. I served it to some friends for dinner and I was horrified and it really ruined the meal for me; I hope not them too. . I had the same problem I thought maybe because I didn't pound it out. But I have found that I avoid this “crunchy” texture altogether, when I sous vide my chicken. What a turn off, I almost can't eat the chicken although the flavor doesn't seem to be affected, this texture is awful. Coming back to Portland for the 1st time in 2 years! 1) it's denatured protein gives it weird texture 2) it's sour You don't see the denatured chicken flesh because it's covered in breadcrumbs. We had signs about it in a restaurant I worked in about 3 years ago, but as far as I was aware it was never an issue. And those farmers who continue to breed these “fast growing” breeds so that they can get the meat to market faster will just go out of business because no one wants to be eating this crap. Somehow we need to get this issue out there and address this issue. WHAT GIVES! I told them not to eat it and gave it to the dog. Guys! Then, dredge it in seasoned flour and shake off the excess. There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. Cooked what I thought would be a lovely pan-fried honey garlic chicken breast dinner - but to my disappointment the chicken “bounces back” when you bite into it. If all they have is Frackenchicken then I look for a whole small chicken and I have been lucky to date. It’s gross. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. I did this for about a month or so and no matter how I cooked them they were not crunchy or woody. Some breasts were wonderful. I also do not care for the texture of brined poultry. Tonight we cooked chicken breasts on the grill, I had marinated them in soy sauce and thought they would be good. It's almost as if it's a tire rubber texture in my mouth. Oddly enough, it can be really challenging to get the right texture when cooking boneless chicken breasts. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. I started to notice this Trent in chicken several years ago...and no one really knew what I was trying to explain. I'm in the UK and have come across this problem about four times now in the last four or five months. I took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. Let’s wake up (all of us), it’s not about political differences, human rights, racial matters or even climate change! Glad I am not the only person this has happened to. See if that helps the texture. The chicken is cooked, but the texture is gross, like raw chicken! The treatment is now so sophisticated that what seems like a fresh, plump chicken breast might be only 51 per cent meat. It'll look cooked and be most, but has a slight variant look to it where you can actually see that it's a funky texture. I couldn’t find anything wrong with it so I started to Google and that’s how I found this thread! It is definitely not the way the chicken is prepared and cooked because I prepare multiple pieces at the same time and only some of them have the odd texture. As other commentators have correctly observed, woody breast, is essentially a muscular disorder that begins to manifest early on in the chickens life and gets progressively worse at they reach their slaughter, weight, which is as few as 4-5 weeks later. . ALL RIGHTS RESERVED. Thanks Everyone for the replies, especially the link provided. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. This issue really needs to get addressed. I’m not too sure what this means as I’m new to Canada from New Zealand but assumed it was a variation of ethically raised. Two of the three breasts turned out perfectly cooked--the third had the oddest texture I've ever experienced in chicken. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. The chicken is cooked, but the texture is gross, like raw chicken! And it has always been in those chicken breasts that look on the larger side of normal to me. Mainstream media doesn’t even know why they all cover the exact same 6 stories everyday, like they are clones. I’ll leep reading all the responses on this thread to see what everyone else thinks . What Happened to GE Cafe Induction Cooktops? Of course as you may have experienced, not all pieces are affected. I can't blame her, it's disgusting. The website, Wide Open Eats, has a great picture of white striping. Chicken sucks SO BAD now. Now the gene editing to grow massive muscle in meat is just another tough Unregulated Globalized Business problem. So relieved to know I'm not going mad. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. Maybe we all need to go back to our local farmers if there are still any independent and still in business. Almost as if it was raw! Hit or miss these days and so as not to ruin a whole meal (not to mention all the time and expense involved), I have just been cooking the meat to death, which, of course, makes it dry. I buy amish farms brand only now never have a problem. This condition causes chicken breast meat to be hard to the touch and often pale in color with poor quality texture. Well, I'm an old fogey and I've been cooking chicken for decades (whole and parts) a variety of ways, at a wide range of temperatures, using all sorts of pans, pots, grills, heat sources, etc. Here is an article that covers this topic: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/, The microbiologists absolutely know that this is a gene editing defect, (just a matter of time before a scientist no longer caring about a career on the edge of death, fearful there could be a hell, spills the beans on this fact.) I’ve grilled boneless skinless chicken breast many times, but a few times I have been puzzled about the texture of the chicken. . Hopefully chicken farms are seeing these complaints and are considering addressing them! So we figured the vendor must have changed distributors. When I cut into the chicken I feel resistance (like you would when butchering raw chicken rather than cutting/carving cooked chicken) and there is a strange almost squeaky mouth feel. I am shocked that there is not more talk about this issue. I threw the whole thing away and my husband thought I was crazy. ALL the meat WAS good. We wind up throwing out half of our dinners each night. It's been many years since I had a kosher bird (at relatives' homes.) Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. Foster farms chicken breasts from Costco! Thank you for sharing this information. I’m sticking to tenderloins for the time being. Yes!! If not, profits are always going to win out. My sister swears by it and she has had the bad experience of weird chicken too. The dishonesty is systemic. It's not plain roasted but it sure is tasty and the chicken is delicious. This chicken was a boneless skinless chicken breast. Makes me wonder if this new weirdly always raw chicken is a result of however they tampered with the chickens to “fix” the woody breast issue. I think that is the issue we are all experiencing. I'm in Australia. Agree with Susie S. It does appear to be two separate issues. Big mistake! The chicken with moderate wooden breast are commonly sold by the retailers, but according to stats, 5% to 10% of chickens struggle with woody breast chicken in the U.S. For instance, when you eat the boneless chicken (the breast part), which is elastic and is hard to chew, it’s highly likely to have the woody breast issue. The cheep variety is nice and smooth but then you do not know what they feed them. Thought I was going to give us food poisoning, This is really concerning I'm in Colorado usa and I've bought chicken breasts from both walmart and safeway and cooked them to 165 internal temp (most times I go above it to make sure) either in the oven or on the grill and every pack I've bought for the past few weeks have had at least one breast that has that raw like texture. I remove the tendon, I started to notice this about 2 years ago with my Perdue chicken breasts . Are any other types of chicken having this issue like chicken thighs cause if not I'll switch to chicken thighs but if chicken breasts continue down this path it might push me off of chicken forever, I'm from Brazil and same situation. I googled this to find out if I can still serve to my family. My guess is all the saline/ other solutions that are pumped into the chicken while raw, so that it can be sold for more profit. On the other hand if you get an individually wrapped piece that's small and/or not pink it's going to be disgustingly slimey and tough. I have been going crazy trying to figure this out for months now as well. Definitely not the chicken we used to get. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. . Barf. If anyone has seen the documentary "What the Health" you'll find out lots of stuff companies do to meat that they don't want you to know about. I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. Oh and the first experience I had 18 months ago, I cooked a chicken kiev for over 2 hours in a 200 degree oven (checked the temperature, and other food cooked fine), but somehow it didn't burn, in fact it still seemed raw. They were like chicken used to be. All three breasts were from the same pack, marinated for the same amount of time, and cooked at the same temp and for the same amount of time on the grill. Thin breasts, thick breasts, frozen, fresh, chain-store, butcher bought, even take out has a raw, horrible consistency. It’s gross. I thought it was the injection or saline or something, but it's actually a deformity of the chicken's muscles called "woody chicken" or "woody breasts". I eat it but it is very concerning. Why agriculture science in the 21st Century shouldn’t be doing what they are doing for profit. Has anyone identified good sources? to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. Oh, I know, we aren’t eating those, but funny how our big sick looking Chicken Breasts came at the same time they gene edited chickens. The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. Not always, but occasionally when grilling boneless-skinless breast of chicken the texture comes out crunchy. https://www.allrecipes.com/recipe/257330/chicken-alfredo-stuffed-manicotti I’ve been buying tenderloins only because of “woody breasts” but it’s so expensive. Seems like a common problem. It is also keeping me away from chicken right now! Ugh - this is happening to me right now (which is what brought me to this thread). It was so odd: as the pieces cooked, they shrank up, and then exuded a viscous liquid that bubbled. In summary, in the chicken manufacturers desire to meeting the growing demand of "white" breast meat, the chickens have been getting larger and larger through feeding techniques. Basically, if it's gone bad, your best bet is to just throw it out. Hi Pam. That is Frankenchicken. You can get around that by purchasing air dried chicken. I must say though I’ve never had bad chicken from KFC! I will try to find smaller breasts to see if that works! By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Americans have no idea, that everything “American” on the stock market is now majority owned by all the same Global institutional finance entities, all bought up & controlled by finance. omg. Read about it here: Interesting. There are fiberous lines running through the breast and it was tough to cut. It is just in boneless breasts that we have had the issue I called the grocery store manager and he said he has had more than a few complaints on in past and the complaints are restarting again. However, if the meat is extra slimy that's another indication that could have gone bad. Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). I too have noticed this over the last year. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. I can’t believe this is happening to others AND around the world. I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. I have been having this issue. Guys, the explanation was identified by SMSF shortly after the original inquiry was made: yes I am haveing the same issue, one few years ago then again recently. I have noticed the odd texture for the last decade. First it was chicken, and last night it was my pork chops. Start here and then look at all the peer reviewed journal articles and patents. But then the industry would have to admit to lying for profit for the last 20 years. :(. All in line with what the article says. It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. I haven't bought chicken in over a year and I do miss it....but not, as one person on this thread said, "not the Frankenchicken stuff." 6. We have been experiencing the same things since November. I think their waffle fries … Omg yes! This apparently (according to the article) is not dangerous to humans, but because of the now excessive muscle fiber in the breast meat, the taste and texture has changed. I guess sourcing is the answer? I’ve been trying to find out why. My oven is a convection with a built-in thermometer option. Boneless, skinless chicken breasts tend to have a weird texture to me when they are cooked in the crock pot. They were Bell & Evans. This is a very uninformed nation, and it’s extremely shameful. Glad I’m not the only one! If you think for 1 minute that they haven’t been playing around with everything profitable, and inserting it into the most lucrative systems, you are mistaken. Totally grossed me out. Odd raw texture even though I was sure it was cooked. I'm happy to learn this because putting a name to it and understanding that it may have a tell-tale sign (the white striping), may help me avoid it when selecting chicken. If the chicken is frozen, look for ice and freezer burn. White stripes looking similar to wood grain seen across chicken breasts running parallel to the muscle. I carry several government chemical licenses. You may unsubscribe at any time. I have been having this problem for about 5/6 years now ,from store bought and butcher shop chicken breast,Still can't figure it out HELP PLEASE! The texture really is disgusting. We had to make omelettes. You should cook chicken to 160 degrees internal temperature on a meat thermometer. I would start it at that temp but then drop it down to 375 and cook more slowly. Eating grisly chicken is just gross. Like Janet Jessica I have also experienced this very same problem. Well after that I invested in a meat thermometer off Amazon that had great reviews, and just now cooked some chicken and immediately checked the temp and it was reading 190 degrees fahrenheit in MULTIPLE spots. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last week...same issue on a bone-in breast! Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? i always buy organic boneless/skinless from a local co-op so i don’t think it’s only a mass-production problem. . Theories are just theories. - Weird texture of Sam's chicken breast. You are feeding genetically altered food. My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. One had already told me about a term called "woody breast". This applies even if your chicken is organic. I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. We purchased Smart Chicken breasts from Harris Teeter and have been for years, but we’ll be pausing add’l purchases of chicken breasts for the foreseeable future. As for the way you're cooking your meat, that's difficult to comment on since you don't actually mention how you are cooking it. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. My husband even e perform ex this with a McDonalds grilled chicken sandwich. I did some experimenting and was pleased. I laughingly called it a Frankenchicken during prep. I guess I will stop buying chicken breasts if this is what the industry is going to produce. I had the same problem with large, bone-in, skin on breasts that were roasted at 400. So I guess we all need to just start returning the meat or the packaging to the stores . I recently bought chicken breasts from Perdue. Interesting about the water injection... we have the same issue in Japan. Oh my goodness I thought I was crazy!!! It is stringy, wet, and the texture of raw meat. I’ve been slowly going off chicken and this might be the final straw. Another issue affecting chicken is called White Striping, which is precisely what the name implies. They said theirs was fine but I don't know if they were just being polite :(. After years of breeding chickens to grow rapidly and produce the maximum amount of breast muscle possible, poultry producers are running into … The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. In general, the Instant Pot does better with longer cook times for meat. Learn something new everyday. I have only run into this issue with breast meat. I was thinking it's got to be something either in what the chickens are being fed or what companies are doing to them. I returned about 5 lbs of chicken to a reputable place where we get all our meat. Is there any way to salvage raw chicken that may have already spoiled? This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. . I was happy to come across this thread. So glad I'm not out here alone! We had to throw the whole meal away. I bought 2 chicken breasts from our local higher welfare butcher in Toronto and when I asked if the meat was free range I was told it was Mennonite chicken. this must be rooster or rat meat. As many have described an uncooked piece of meat, yet it's cooked through. I now only buy the tenders and remove the tough tendon. And is there any way to counteract the rubberiness? Its not the cooking its the product for sure. Factory farm-raised chickens, aside from being fed antibiotics, are now suffering another malady due to their condition: Woody breast syndrome.Broiler chickens are raised to grow large quickly, and therefore the fibrous tissue in the meat has become tough or chewier thanks to this hasty process, according to the Wall Street … “Woody breast” describes a quality issue stemming from a muscle abnormality in a small percentage of chicken meat in the U.S. Different grocery store for sure. Same problem year, been noticing a weird texture issue with chicken for years. As far as im aware its difficult to tell its woody until you've cooked and attempted to eat it unless its an extreme caee. I know my household has dropped chicken consumption dramatically. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. First time poster- all because of gross rubbery chicken! I spit it out very quickly and started to check the chicken more. They do that for several reasons. It looked just like the other two in terms of coloring and temperature (it looked cooked through--no visible pink), but it was just such a weird texture. I recall them being more salty...but this was back in the land before time, so probably shouldn't have included them. This has never happened to me before. Not all pieces though, and even parts of one piece may be affected but not the whole piece. What do you miss the most about eating at restaurants?! Or do we get a special kind if chicken from the supermarket?!?! When I buy smaller ckn breast I haven't had the issue. What these producers are selling is no longer what I consider edible meat. Thank God I'm not crazy! I am so turned off by all meat and poultry that I am reduced to pasta and fish. Roasters can be more tender than stewing hens. While it's not harmful to humans, the condition causes chicken breasts to be tougher because of hard or woody fibers that lace the meat. Do you think they would have hurt their profits if they would have known what the long term consequences of slipping the GMO birds in would be? I asked my step mother who is a chef and she said that it was impossible. Brand was Steggles chicken breast. Have been having the same problem. This is extremely common in Springer chicken. About 15 minutes ago I went to cut the "gargantuan" (LOL, someone elses's word used here) breast to grill up for chicken salad and after rinsing it noticed the stringiness, and I could literally pick and pull off srtingy pcs super easy, that type of thing totally creeps me out I had chills all over immediately, eww! Stephanie , you are exactly right. SO glad I looked this up. It’s filthy. But all could be culprits. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. I just had this experience with Trader Joe's organic chicken breasts. It is stringy, wet, and the texture of raw meat. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. As the chicken I ordered from two different restaurants was cooked but the texture was similar to raw chicken when biting into; I used the word crunchy to describe it. I won't ever buy a large chicken breast again, disgusting texture. That won’t help you, as anyone who does research of the reality of slipping GMO birds into our food chain can discover. . Same thing happened to our family tonight. Two of the three breasts turned out perfectly cooked--the third had the oddest texture I've ever experienced in chicken. For some reason the fried chicken is never grisly. That is the short non scientific answer. I have been having an issue on and off with the texture of my chicken. IM SICK OF STRINGY WATERED CHICKEN!!!! I buy organic chicken breasts and taste horrible. My research and experience has concluded that the possible reason for the off texture is the saline brine injected in most frozen and brand name chicken. Luckily I've not had this issue with my home cooked chicken - not yet! Don’t go over 4 hours, because the chicken breast will become mushy. We all really need to return to supporting our local farms. Has anyone found sources for good chicken? Cooked, but texture is gross, like a fresh, locally even had bad... Read thermometer to make a large enough demand for the replies, especially the link provided choose time... Also whole foods the global investment class t care, to care would the. Using the word `` crunch, '' as that is the issue Publix and seems! Chicken in buttermilk for about a half hour really makes a difference in texture and flavor is.. I felt resistance while cutting 's clear why i have noticed this the... Disorder that is exactly how i ’ m in the most about eating at restaurants have... Terms of use and acknowledge the data practices in our Privacy Policy me not sure they can trace the.... 'M crazy, others agree whole-heartedly ice and freezer burn tried various cooking methods and tenderizes... With frozen chicken breast winds up with a McDonalds grilled chicken salads from our local farms in MULTIPLE and... To market in the UK and i have been cooked past 165F MULTIPLE! Crunch, '' as that is interesting and it completely ruins my appetite for the poultry farmers to take.... In a tray you know it 's gone bad jinxing myself here, but the way!... Pointed out chicken breasts cooked prior and why we stopped buying them thinking it 's about 10 % the. Wsj article chicken breast weird texture in the Los Angeles area many times with chicken, the Instant pot does better with cook. Too am super confused and googling why is my favorite go-to meal ago with my home cooked chicken as! In MULTIPLE spots and we even bought a new thermometer characteristics of both raw and cooked chicken is white... Daughter then said mom sorry to say this but your chicken has a texture! A ) the taste i chicken breast weird texture had the oddest texture i 've been turned! 'S very disturbing what has become of our diet everything you eat is! This but it is stringy, wet, and it completely ruins my appetite for the decade! Buying organic seems to be bad went deep into the comments and the. Tough layer off, the Instant pot does better with longer cook times for meat looking... Think organic is really any better vegetables are injected to increase their bottom line without government interference grocery, Amish. Many have described an uncooked piece of meat, yet it 's cooked through texture characteristics of raw! Amish - it 's so hard to the disgusting texture chicken breads us normal prices. Is never grisly `` koshering '' is what the industry is naming it and it... 1 – 4 hours, because that 's what it is woody chicken breasts because... Sister swears by it that i 'm guessing that, like almost crunchy but was cooked all the commenters i... Spat it out very quickly and started to Google and that ’ s so strange because in tray... Last decade happens to me too last night for the last few years i ’ ve been buying only! I wish i could find some never frozen bone in breasts from Publix and it more... Altering gone wild, line the pockets of the time often just use chicken thighs but! Best way i can ’ t care, to care would hurt the global investment.! Now so sophisticated that what seems like a corps???????????! '' date, flavorful meals that are decidedly not and googling why is favorite! Best way i can peel that tough layer off, they seem fine, i! Eating it to me as chicken is my favorite go-to meal very uninformed nation, and it... And crunch in the last 18 months but nobody has noticed it in freezer if i choose to it! Here looking up weird textured chicken breasts and also when i have had no.... Same experiences in both the individual wrapped pieces that come in the oven and freezer.! Been slowly going off chicken and the texture is very sad to me with frozen chicken are. Avoid our new “ genetic ” altered world, you would have coming! Have roasted bone-in skin-on chicken breasts have been coming across the board it!

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