I bought a 4 pack of the bone-in skin on chicken breast and 1 out of the 4 had this weird texture. It woke me up for sureI did contact Springer customer service after I had started to experience quite a few breasts in a short period of time, but the real reason I did wrote to begin with was what appeared to be a large tumor mass, which was the final straw for me. Springer is just a better marketed factory chicken. Same! 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. Wish we knew what this was about ! 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. Filthy, diseased animals just piled on top of each other in a filthy environment. I wish I knew the answer You're the first person I've encountered who's experienced this! Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. I am off frozen chicken. I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. I was happy to come across this thread. Also 425F seems a lot too hot for roasting pieces in the oven. It's Nasty. I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. It's been hit or miss with me when cooking at home. I'll be the first to call the USDA today thanks everyone get on your phones. It will take many, many customers to make a large enough demand for the poultry farmers to take notice. I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked. Has anyone else had this problem? Yech! Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. And it has always been in those chicken breasts that look on the larger side of normal to me. I just had some at Applebees last night. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. WHAT GIVES! These muscular issues are a result of selective breeding for really fast growth and high breast meat yielding chickens (which make up 98% of chicken breeds today raised by companies), and actually is not a result from hormones (as it's actually illegal to administer hormones to chickens and pigs in the US). i always buy organic boneless/skinless from a local co-op so i dont think its only a mass-production problem. 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. The random raw textures is still when over cooking @179 degrees. I don't think it was dry. Learn something new everyday. As long as it's not dangerous, they may remain quiet. 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. "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. I made that mistake with a dish in which the chicken was supposed to marinade for an hour in a mixture based on fresh lemon juice. I have been going crazy trying to figure this out for months now as well. I have been coming across the same problem for a while now and I find it gross and disgusting. I will be buying fresh and if I get the same reaction I don't know what to think. Sitting here looking up weird textured chicken breasts because Im eating one rn. I scoured the internet and once I found what the problem is actually called, a lot of search results came up describing it. My friends and I ate at an exclusive place in Florida. 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. [not directed at this post] should start at the beginning of the thread, or at least skim it. It's all about profits. I guess Im switching to organic. What is happening is it's all about the breasts. I've been noticing this too in New Orleans for at least 3 years. The chicken was cut for cutlets and prepared as breaded the color and temp cook was spot on juicy and tasteful but on of the 3 breasts in the package that yielded 3 filet's was rubbery taste like chewing rubber-bands, and hard to cut. . I wish I could find a brand of organic chicken breasts that are not crunchy. 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! It happens quite a bit with their sandwiches to the point we stopped getting them. (so gross!) And you better think again if you think organic is really any better. I buy the breasts and thighs. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. I have this issue too. When chicken breasts are overdone, the texture becomes rubbery. I used homemade shake & bake and drizzled all with olive oil. I know this thread is a tad old. The last time I made chicken I splurged and got organic and when it was done the texture was as most are saying rubbery but Id also like to describe it as fatty? Very disappointing. "Broiler breeds have a long history of genetic modifications to improve their productivity," Amber Rogers, an environmental scientist and the founder of My Chicken Guide, told TODAY. The only option I see is to grind them/ chop them in food processor and try them as patties or chicken meatballs with other ingredients. They were like chicken used to be. Marinate the pork chops in a sealed container in the fridge for 30-40 minutes. Remember organic does not always mean chemical free. I know I asked too much but I dread the waiting incubation time for salmonella. At first, I thought it was a result of cooking frozen chicken that hadn't fully thawed. my daughter mentioned it too. I have a rotisserie oven and used the thermometer to make sure it was right temp. Had it happen twice before with months separating them and thought perhaps it was how we froze or thawed them. But I'd take dry over this new crazy chicken texture. Then you realize something different is happening and it's not something you can finish eating. Of course as you may have experienced, not all pieces are affected. I told them not to eat it and gave it to the dog. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. I'm in the UK and have come across this problem about four times now in the last four or five months. My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. its so strange because in a package of two breasts, one can be fine and the other inedible! You're not alone. Barf. Time to get real, just look at the patents. They tout themselves as something along the lines as Bell & Evans and they are not even close. Why does my chicken breast have a weird texture? I have been having this issue. Thin breasts, thick breasts, frozen, fresh, chain-store, butcher bought, even take out has a raw, horrible consistency. 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. Im living in Japan and came to food52 searching for some answers as well. 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. Sad. Agree with Susie S. It does appear to be two separate issues. They are Woody. I have had issues with the taste of other meat but buying organic seems to have helped with those. Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. I only ate a few pieces before throwing it away. On a pathological level it results in vein inflammation, muscle degradation, muscle death (necrosis), and lesions in the muscle. What I find is that the chicken has a milky white thick "skin" that is very tough and hard to cut through, and then has the same weird crunch that a lot of you have said. This has happened to me a few times before. When I buy smaller ckn breast I haven't had the issue. We have mostly stopped eating chicken as a result . Enough of this multinational corporation nonsense. The breasts are where the money is. Not all pieces though, and even parts of one piece may be affected but not the whole piece. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. Its like Americans have no idea what is patented and distributed for profit in deregulated America. I've been noticing this for a couple of months now. That would be the ones being discussed here. 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? For some reason the fried chicken is never grisly. See if that helps the texture. I've been having difficulty lately eating chicken and I this may have been the end for me. I cant believe this is happening to others AND around the world. We are no longer laughing about Frankenchicken, because that's what it is. The Knockout chickens were slipped into the food chain, years ago. I've noticed an issue as well and it's always been difficult to describe it. Your reply is very informative, but with a little research I have learned that both dark and whit chicken has changed, and not for the best. That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. It's been many years since I had a kosher bird (at relatives' homes.) I am also a private chef and luckily have never served this, that I know of anyways, to a client. Yeah, you can't do much worse. Texture is an emerging challenge within the poultry industry. It's as described above, you cook the chicken thoroughly, but the texture is almost rubbery as if it is raw and it turns my stomach every time. "My favorite method for fixing woody chicken breast is to marinate it in a yogurt-based sauce," Jessica Randhawa, head chef and recipe creator at The Forked Spoon, told TODAY. Isnt globalized food production in the 21st Century just the creepiest! Its a genetic issue with the mass producers, i.e. No thanks. That is Frankenchicken. This brand of Chicken is used in many major restaurants in the US. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. This weird phenomenon is known as woody chicken breasts. Time to shut off the comments. Noticing that your chicken breasts have an unpleasant texture these days? Was thinking maybe it was me possibly becoming adverse to chicken because of eating it daily for the past couple of years (Same brand for two years: Springer Mountain Farms). Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. I only purchase breast fillets now as they tend to be thinner than the full breast and haven't had the issue since. Im surprised that this is happening in higher welfare chicken also.. just had a skim through the article written about it and its very concerning. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. 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. It is more noticeable in the really large breasts. There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! I couldnt find anything wrong with it so I started to Google and thats how I found this thread! this Is not chicken. IM SICK OF STRINGY WATERED CHICKEN!!!! I will follow up on this but it is still happening and it is disgusting. 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." Here's a short white paper we put together on it in case of interest: https://www.ciwf.com/media/7429726/declining-nutritional-value-of-factory-farmed-chicken.pdf. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. Usually when this happens to me, there are some pieces of chicken that are fine, but others that are decidedly not. . First off, they are HUGE, like a turkey breast. This chicken THING may have started a couple of years ago even with them. I know I was vague, but the thing is that this has happened to me with very different cooking methods. Salad it is and glad there is a guarantee call number to express concern. Woody breasts are more common in older and bigger birds. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. 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 do better with Bell and Evans. I knew it was cooked, but the way it felt when chewing was as if it wasn't. My oven is a convection with a built-in thermometer option. Just registered here to say it, was googling why the * my chicken is crunchy on the inside once out of every 3 times I buy them. As all the commenters - I too am super confused and googling why is my chicken breast stiff like a corps??? Same thing happened to me when I made chicken parm last week..I thought it might be the pounding or the pan, but same thing you describe.cooked but textremely is raw feeling in the mouththought I was crazy. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste.

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