Is there a special covering to use? I bought them fresh today from a local farmer style market. It was NOT raw but felt raw. Im calling the USDA. Isnt globalized food production in the 21st Century just the creepiest! On a pathological level it results in vein inflammation, muscle degradation, muscle death (necrosis), and lesions in the muscle. Time to shut off the comments. Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. We had to throw the whole meal away. On my last cook I brined my chicken and tried a combo of a little salt and some soy sauce which may have caused it to over brine/strange texture. Mainstream media doesnt even know why they all cover the exact same 6 stories everyday, like they are clones. I thought I was the only one experiencing this issue. I see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. My husband and I noticed this same thing last year when we were eating grilled chicken salads from our local haunt. We had to cut chicken completely out of our diet. OK here goes, It was explained to me like this from a respected butcher. Thank you for this post as I was really perplexed. 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. 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. And it has always been in those chicken breasts that look on the larger side of normal to me. It's why Greg Caggiano stopped buying non-organic chicken. Knowing it's fully cooked, it just plain gross. Just a small correction, amysarah, and not intended personally, since in the past I've noticed some general misperceptions here about kosher chickens: kosher birds are never actually injected with salt water. The breasts are where the money is. I have a rotisserie oven and used the thermometer to make sure it was right temp. I laughingly called it a Frankenchicken during prep. My friends and I ate at an exclusive place in Florida. In a small bowl combine the mustard, molasses, bourbon, hot sauce and grated orange rind. I have noticed the odd texture for the last decade. I'm not alone! Springer is just a better marketed factory chicken. Texture is an emerging challenge within the poultry industry. I'm hopeful all of these posts become recognized and addressed. This chicken THING may have started a couple of years ago even with them. Same problem year, been noticing a weird texture issue with chicken for years. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. I don't think it was dry. If I dont think about it, Yes, I have this thread actually set to push notifications also..overcrowding. High environmental temperatures are the most common cause of thin-shelled eggs. This chicken was a boneless skinless chicken breast. When I buy smaller ckn breast I haven't had the issue. Very disappointing. Yeah. I figured if an hour was good, all day would be better. I'm from Brazil and same situation. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Regardlessomit the "overcrowding" word, as my phone decided to replace a word or two. Wonder if restaurants are seeing this as well? In a rush for poultry producers to get more money per pound they started growing bigger chickens up to 6lb plus. We just moved to the US and this woody chicken is really disgusting. Many people feel they need to wash their poultry to remove fat, feathers, and yellow surfaces of the bird. What Are Woody Chicken Breasts and What Can You Do With Them? - Today Filthy, diseased animals just piled on top of each other in a filthy environment. Really strange and sad. My partner noticed it as well. Bro this just happened to me. I never had it happen til the last few years and was a store branded one and then a few times Springer chicken. While Im normally hurt when they insult my food, I couldnt help but agree!! The "Woody Breast" disease or symptom is pretty specific to the breast. "If birds are growing really efficiently and fast, they're synthesizing muscle and that adds stress. It was something I was running into at home. Barf. It is designed to remove all traces of blood to make foul or meat fit for consumption ("kosher" means "fit", kosher salt which is coarse and has no additives is intended specifically for this purpose). chicken breasts - normally Tyson brand. In any event it would appear this is occurring more widespread and the industry is going to have to alter whatever they have done to create this. I think it is Woody Chicken breast as the other poster pointed out. It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. Its like Americans have no idea what is patented and distributed for profit in deregulated America. I'm so glad I found this site. This sounds like what I've run into. Ugh! https://www.iatp.org/news/terminator-chicken. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. The owner does get the message and prefers to answer any and all complaints himself, which he did, and that part was appreciated. While humans have been eating chicken for 2,200 years, woody breasts are relatively new. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? Why does my chicken taste weird after cooking? Glad Im not the only one! My daughter then said mom sorry to say this but your chicken has been like this for a while! We have mostly stopped eating chicken as a result . Just too lucrative for globalized finance backed conglomerates to resist! Of course, you don't have to eat the meat if you don't want to. I did not get the name and brand of the chicken but we will. I normally buy Lillydale and haven't noticed the issue with them. Perdue can have chicken. I've been saying this for the last 18 months but nobody has noticed it except for me. 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. Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. Most supermarket chicken today contains a high percentage of water. "It should have a pink hue with a firm texture and plump appearance." It had such a horrible texture, like almost crunchy but was cooked all the way through! Is stringy raw chicken bad? - yourfasttip.com :), I don't believe that for a second I have grilled a lot of chicken over the years and never had this issue until the last couple years they're doing something to the meat, I just had a cgrilled chicken sandwich from Dairy Queen and it felt just as you subscribed it was awful could not eat it!!! The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. Without moisture, the protein fibers in the chicken become elastic. The chicken breasts were unusually huge (850g for 2 breasts) and Ive made two different meals out of them. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. What a turn off, I almost can't eat the chicken although the flavor doesn't seem to be affected, this texture is awful. 6 Unexpected Reasons Why You May Be Craving Chicken Gizzard It's got me thinking and feeling, it's seriously not natural meat. Texture Fresh raw chicken has a glossy, somewhat soft. That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. 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. All in line with what the article says. Went deep into the comments and saw the name for this phenomenon: Woody Breast. Raw and cooked chicken breast meat with the severe woody breast condition as seen in a study from the U.S. National Poultry Research Center. That's when I found this thread. I'm sure you're right, creamtea. So gross. See also Why Is My Chicken Sitting On Eggs All Day? I buy an occasional Bell and Evans, WF 365 branded and two local farms here in NH that do a nice job. This has happened to me a few times before. Its gross. at first the thin cut breasts were better but have even had a couple of those with the weird texture. The protein fibers in chicken become elastic when they are not exposed to moisture. I had this exact issue today while cooking drumsticks. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. I can't blame her, it's disgusting. That's it for me! Almost as if it was raw! Nobody seems to notice that this is happening EVERYWHERE . to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. Chewy & rubbery but also feels uncooked. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. It has happened when i have sliced and stir fried boneless skinless chicken breasts and also when I have roasted bone-in skin-on chicken breasts. Interesting, I posted a few years back but still keep an eye on this conversation. Maybe that's the issue. Once i cut into them they have larger than normal muscle fibers and break apart easier than expected but are more difficult to cut across than expected. It's like it's stringy and rubbery at once. They do that for several reasons. We spend money shopping, time cooking then we cant even eat it. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. I don't know what to do. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. Chicken has a weird crunchy texture? : r/AskCulinary - Reddit According to the National Chicken Council, a woody breast is when chicken breast meat is "hard to the touch and often pale in color with poor quality texture." It's interesting to me that it's so hard to find any information on it. It is also keeping me away from chicken right now! I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. . The woody breast is pretty specific also to what is known as "factory chicken" and is some sort of genetic issue, which isn't surprising the way those animals are bred and treated. Im in Japan and we also have this problem averaging about 1 in 10 purchased. Very unnerving and it has happened one other time to me and I Had the same reaction. We don't eat out often, but both of these restaurants serve chicken breasts that has the strangest texture to the point I spat it out and wouldn't eat it. Texture: Undercooked chicken is jiggly and dense. With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". NOTHING ruins a lunch like anticipating that perfect chicken breast only to bite into a texture that is almost indescribable; at first you are certain that it's raw. The only thing is, that it seems to be occurring around 25% of the time. I would start it at that temp but then drop it down to 375 and cook more slowly. They aren't super tough, just your expected chicken breast texture. Overcooking might play a role in your chicken's tire-like texture. citou 2 yr. ago. Negative. Omg yes! I'm sure that its not overcooked. Strange chicken texture? | Traeger Owners Forum | Traeger Grill I know I was vague, but the thing is that this has happened to me with very different cooking methods. its so strange because in a package of two breasts, one can be fine and the other inedible! Really, why does chicken taste like this now? My friend reassured me it all looked done as far as what she saw. I just experienced this yesterday, I sous vide a bone in chicken breast at my normal temp and time I've been using and it was like biting into a raw chicken breast. It felt like something should ooze out of a pocket in the middle. As I began to eat I could feel this Gross rubbery texture. Foster farms chicken breasts from Costco! I get rotisserie chicken (not organic, but antibiotic-free) and Bell & Howell chicken from Whole Foods and organic uncooked thighs and breasts chicken at Costco. It's the first time I have experienced this, a raw, "al-dent", cartilage/meat hybrid sponge-like material not comparable to anything I can think of besides a baked apple mouth-feel, that isn't pleasant and completely unpalatable, I'll be looking for the smaller breasts from now on. Last night (20 Oct 2021), is my first time ever with this weird texture. Instructions. I recently bought chicken breasts from Perdue. I read someone say they have no problems when they sous vide. Why does chicken taste weird all of a sudden? I toss them. As I was cutting them I felt resistance while cutting. Hope American families wise up, its not like we have French oversight checking farmers animals & crops constantly, because they dont want our unhealthy GMOd crap we factually are trying to slip into their country. Why does cooked chicken taste different after a few days in the fridge Who knows what their vegetarian feed is comprised of. They also contend they will simply bleach and clean the surfaces when finished. It totally makes you never want to eat chicken again. I checked the internal temperature and they were all between 175-185, well over the safe temperature for chicken. I know this thread is a tad old. This is a very old discussion but I had to comment. this must be rooster or rat meat. There's more than one reason your chicken came out rubbery. So I sent them back their coupons and told them they had a BIG problem on their hands that coupons were not going to solve. I used a thermometer on one of the pieces and it read 167, although I am not positive it was the piece I ended up eating because I only measured one piece. We have been experiencing the same things since November. Seems like a common problem. Cant do raw feeling chicken , I work for a farm animal welfare NGO (we work with companies to improve their policies) and we've been seeing this issue come up a lot, as it's not only a quality issue, but a welfare issue as well. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. If not, profits are always going to win out. I even tried fried chicken in hot oil the old way and same texture still ! To the point where I feel inclined never to eat chicken again. ALL the meat WAS good. . Why is my chicken a weird texture? The dishonesty is systemic. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. Rubbery Chicken: Causes, Solutions, and Mistakes to Avoid - Greatist We decided NOT to eat the chicken so I threw away 2 breasts, a little over a pound that I paid $12.00 for. I will butcher this but it is an answer. I have the same problem, the breasts are not edible, so crunchy. 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 believe it is because Several years ago chickens were smaller 3 pounds or less. Tonight we cooked chicken breasts on the grill, I had marinated them in soy sauce and thought they would be good. Scientists are still working on finding the root cause of woody chicken breasts. I will try to find smaller breasts to see if that works! Can't stand the texture and also because they have a weird flavor. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. Mix well. I was searching for the same problem and now see all these comments. "It seemed like one out of every four breasts I was getting were affected," the food writer told TODAY. Thats why everything became so dysfunctional. I've had the bad texture ones from Costco - the fresh organic, pack of 3. Yech! We Recommend Health Its like humans cant understand the motivation of business to increase their bottom line without government interference. I carry several government chemical licenses. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. It's almost crunchy like, I can't eat it. So strange. I hope this saves someone time from cooking them and finding out later. It was so odd: as the pieces cooked, they shrank up, and then exuded a viscous liquid that bubbled. 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. It was like biting into raw chicken, I took it in to complain and they gave me a refund, but it's hard to explain when it looks and feels cooked (albeit a bit spongey). This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. She aid she'd get another piece of fried chicken instead and would make sure it was cooked "completely" which terrified me as I am already ill and did not want to aquire any samonella. .wrote them several letters and they just sent me coupons . I threw the whole thing away and my husband thought I was crazy. I've been so grossed out by it that I'm ready to stop eating chicken altogether. To avoid our new genetic altered world, you would have find heirloom everything, and do it all yourself. First off, they are HUGE, like a turkey breast. 10K views, 144 likes, 65 loves, 404 comments, 91 shares, Facebook Watch Videos from Recteq: With Chef John on vacation, we had Jody step in for a special edition of Back Yard & Beyond, & boy did he. Cooked thoroughly and smelled and looked just fine. I was always concerned about plastic leaching into food. I also have had chicken at restaurants and have witnessed this same unpleasant taste. 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. We need to complain to our representatives about this filth, you cant even become a vegetarian because of all the pesticides, genetic engineering and radiation thats used. I had the same problem I thought maybe because I didn't pound it out. I will follow up on this but it is still happening and it is disgusting. I guess it doesnt bother him but we get ours from Aldi and they are HUGE so I am thinking we will pay a little more for them from somewhere else because I cant do it anymore!!! And its disgusting. "I pay close to double what I used to pay when I was buying non-organic, but for me, its worth it.". She told TODAY she's seen it affect anywhere between 5-30% of birds. The texture definitely gives off biting into raw chicken vibes! I told them not to eat it and gave it to the dog. We arent even close to our propaganda. I cant believe this is happening to others AND around the world. This issue really needs to get addressed. its definitely cooked through, but texture is as if its raw. Ugh - this is happening to me right now (which is what brought me to this thread). I knew it was cooked, but the way it felt when chewing was as if it wasn't. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. Its gross. But I'd take dry over this new crazy chicken texture. Why do my file look very weird when convert from OBJ or FBX format to Crazy that this is a known issue but relieved that its not just in my head. This is a very uninformed nation, and its extremely shameful. It is troublingits kind or rubbery and 'squeaky' when you start to chew. I had the same problem with large, bone-in, skin on breasts that were roasted at 400. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. . Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. It grosses me out. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. When I convert my file from OBJ or FBX file to STL suddenly, the surface just have these weird cracking texture all over, along with random black block What cause this issue and how do I stop it? It's Nasty. They said theirs was fine but I don't know if they were just being polite :(. "In other words, it's Fido's lucky day!". These days, Caggiano only buys organic chicken breasts, and he seldom gets woody breasts. I try to avoid red meat (especially fast food burgers) and chicken breast is about the only thing on the menu i would order.not any more. Why does my chicken breast have a weird texture? Watch out for all the other meat, too. This thread was helpful, until it wasnt. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. I will read all 1. At this time it is unknown exactly what is causing it but the culprit may be due to breeding practices. . Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. It is also enjoyed as a snack food. We had this happy many times with chicken, turkey breast, and pork chops/loin. I get notifications of people complaining about the smell of their chicken tenders now? There's so many interesting questions with this thread (lol). Sorry not Bell & Howell (lol) its Bell & Evans chickens. It's been many years since I had a kosher bird (at relatives' homes.)