Ill leep reading all the responses on this thread to see what everyone else thinks . Enough so, I skip the details. I found some free range chickens in some good little health food store and bought the smallest breasts I could find. 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. I guess Im switching to organic. I actually googled this and your same query came up on this site. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. Time to shut off the comments. On a pathological level it results in vein inflammation, muscle degradation, muscle death (necrosis), and lesions in the muscle. Nobody seems to notice that this is happening EVERYWHERE . "It's something all poultry producers have been working to resolve.". Not all pieces though, and even parts of one piece may be affected but not the whole piece. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. I think I have some form of PTSD now from eating it. It happened to me too last night for the first time in my life. I have the same problem, the breasts are not edible, so crunchy. It is nasty but supposedly safe - the meat industry would say that though. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. Glad Im not the only one! I will be buying fresh and if I get the same reaction I don't know what to think. To the point where I feel inclined never to eat chicken again. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . June 19, 2019. For some reason the fried chicken is never grisly. Barf. Hi Pam. I just had a chicken cutlet sandwich from a deli that had the same issue. We all really need to return to supporting our local farms. Maybe we all need to go back to our local farmers if there are still any independent and still in business. We had to throw them away . Glad I am not the only person this has happened to. We spit out those pieces. What is so frustrating is making a nice chicken dish (marsala, francese) for company and not knowing who will get the uneatable piece! I was searching for the same problem and now see all these comments. 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. Pretty frustrating.putting it back in the oven has seemed to fix it sometimes, but more often not. IE 11 is not supported. Almost sort of.deflated in a way. I don't have any explanation, but I've had this unpleasant problem lately too - any cooking method, can kind of tell from looking at it and handling it raw that it's likely to happen. I had the same problem I thought maybe because I didn't pound it out. some were very thin and a couple were thick breasts. . I now save my receipts, mark it in freezer if I choose to store it there. No thanks. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! I also do not care for the texture of brined poultry. The texture definitely gives off biting into raw chicken vibes! I understand there's a shortage because of some sort of bird virus. Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. I now only buy the tenders and remove the tough tendon. Thank you!!! If you know of a better brand please share. Woody chicken breast meat is more coarse with fibers that feel "woody" hence the name. My sister swears by it and she has had the bad experience of weird chicken too. The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. Same thing. "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. Also, if I cut the meat at all, I can often guess that I am going to have this issue before I even cook the meat. Then you realize something different is happening and it's not something you can finish eating. What a world we our creating for ourselves! Is there a special covering to use? She got irritated and refused to go into the garbage, although it was probably right on top. I wonder what goes into our food these days. CBS news story from 2016 link at the end of my post, but this is clearly still happening. so disappointing; has really turned me off US chicken altogether and so sad as i used to really love white meat and would cook it at least once or twice a week! 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. What type of chicken are you using? Have been having the same problem. I toss them. This sounds somewhat familiar to the chicken breasts I had bought. This usually accompanies a nasty taste like how stagnant dish pan water smells. Im now part of this club, unfortunately. Ive landed here googling the same issue. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. The owner said they were having problems with their suppliers and quality of chicken trouble and assured me that all chicken had temperature gauges in them and were done. Our best tips for eating thoughtfully and living joyfully, right in your inbox. My partner noticed it as well. This brand of Chicken is used in many major restaurants in the US. Crazy that this is a known issue but relieved that its not just in my head. I love chicken, I need to find something that works though. We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. Could this have something to do with how I'm cooking the meat? I am so turned off by all meat and poultry that I am reduced to pasta and fish. Hope they sort it out soon and if not I think Ill consider going vegetarian. I'm from Brazil and same situation. 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 commonly confused with. Maybe that's the issue. no more wal mart. I know my household has dropped chicken consumption dramatically. Ive been trying to find out why. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. While humans have been eating chicken for 2,200 years, woody breasts are relatively new. This just happened to me with some 365 chicken breasts from Whole Foods. But based on her research, Owens believes woody breasts are related to the development of the muscle. If I dont think about it, Yes, I have this thread actually set to push notifications also..overcrowding. Sorry I can't help you because I haven't bought chicken in a supermarket for more years than I can remember. We had this happy many times with chicken, turkey breast, and pork chops/loin. It didn't look funny or seem different other than mouth feel. I am never buying big breasts again! I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. Salad it is and glad there is a guarantee call number to express concern. But rest assure, the quality of taste reduce considerably after 24 hours in the fridge and reheated. I will try as some have suggested, smaller breasts and tenderloins. There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. They also tend to be more prevalent in chickens raised for commercial production. Please see the following link. It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. 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. I am also a private chef and luckily have never served this, that I know of anyways, to a client. when I sawed into the thin one it didn't even look cooked. they were inedible. These days farmers are able to get chickens to market in 6 weeks. Ive noticed it one other time. Same problem year, been noticing a weird texture issue with chicken for years. Then, dredge it in seasoned flour and shake off the excess. It started happening with Ohio Amish chicken now too. "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. "It was unavoidable." I googled this to find out if I can still serve to my family. One had already told me about a term called "woody breast". Enough of this multinational corporation nonsense. I had this exact issue today while cooking drumsticks. I've been saying this for the last 18 months but nobody has noticed it except for me. It grosses me out. so unappetizing. I only purchase breast fillets now as they tend to be thinner than the full breast and haven't had the issue since. After breaking down 3 Springer chickens for regular dinner meals in the last few weeks--- and each time when it came to the breasts, the distinctive and unpleasent "rubbery crunch". But sometimes, the meat becomes almost crunchy. This is all a class issue across the board, its about the super wealthy vs everyone else. 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. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. 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. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. . Sugar Hill, GA home of A chicken wood. A few here in Charlotte, NC and around the country. The big breasted chickens are gene edited, and all the meat we eat that is outrageously hyper-muscled (seemingly over night a decade ago) is filled dense lesions. They definitely are. It's why Greg Caggiano stopped buying non-organic chicken. Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. Somehow we need to get this issue out there and address this issue. We really eat a lot of chicken but this crunchy chicken breast issue ( which happens about 25% of the time) is turning me off to even buying breasts anymore. This has never happened to me before. Its called lobbying folks, line the pockets of the politicians as they look the other way. Cooked chicken should be springy, that's how you know it's cooked, I suspect you get the woody effect if you cook it longer to firm it up, but obviously mcdonalds cook everything on a timer so you get the "raw" experience instead. The cheep variety is nice and smooth but then you do not know what they feed them. YES!! Hope they fix it. I have only run into this issue with breast meat. I returned about 5 lbs of chicken to a reputable place where we get all our meat. Leaving chicken in a pan, oven, or grill for just a little too. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. Some chickens (e.g., kosher birds, but also some others) are injected with a salt solution, particularly white meat, which is essentially brining. this must be rooster or rat meat. I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked. I see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. Interestingly one issue seems like an answer to the other. My husband even e perform ex this with a McDonalds grilled chicken sandwich. I have had issues with the taste of other meat but buying organic seems to have helped with those. I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. I ate one small piece of chicken which was fully cooked but had this raw feeling texture. I do like your idea of buying fresh, locally. 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. I will butcher this but it is an answer. Why does my chicken have a rubbery texture? "It should have a pink hue with a firm texture and plump appearance." I will try to find smaller breasts to see if that works! I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. We arent even close to our propaganda. Chicken that has gone bad will usually have a sour or sulfur-like smell. Just SO gross! I switched buying my meet at 8 AM at market now and have come across the same problem with chicken what is going on?? Thanks for making me laugh, though you are right.it isn't funny anymore. It's almost as if it's a tire rubber texture in my mouth. After I finished the salad there was a smaller piece of the chicken left in the bowl. Luckily I've not had this issue with my home cooked chicken - not yet! I read someone say they have no problems when they sous vide. 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. I have been having this issue. Thanks to everyone for letting me know. Seems like a common problem. Pay attention to what is really going on! Big mistake! It very could be the "woody breast".or could be the frozen breaded piece of chicken was cooked ALMOST throughleaving behind a water center? I threw the whole thing away and my husband thought I was crazy. I have been going crazy trying to figure this out for months now as well. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! Some breasts were wonderful. We get our chicken from Gelson's, an upscale market here in the Los Angeles area. Interesting, I posted a few years back but still keep an eye on this conversation. They even had the packaging date on the wrapper - today, Jan 5th. Both meals had this texture problem and were very unenjoyable to eat. "The advice I'd give to growers to ensure their chickens don't develop woody breasts is to allow their flocks to maintain natural growth patterns. Totally grossed me out. Its only been recently in the last few years Ive noticed this. Definitely not the chicken we used to get. It's possible there's an underlying neurologic issue with the nerves that control the sense of taste or the brain's interpretation of taste, Dr. Kaye says. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. His response was startling to me. This has happened to my more than once- I thought at first I had overcooked, or even cut it the wrong way (with the grain vs. against). Yes!!! Texture: Undercooked chicken is jiggly and dense. I think it may be a kin to a type of tumoring - only to add to the disgusting. A couple of years ago I was getting it quite often at Arby's. I remove the tendon, I started to notice this about 2 years ago with my Perdue chicken breasts . How do they do it?! You can get around that by purchasing air dried chicken. What these producers are selling is no longer what I consider edible meat. We just moved to the US and this woody chicken is really disgusting. "I don't even try to soften woody chicken, as texture is so important and not an easy fix," chef Brian Malarkey, "Top Chef" finalist and Chefs Life founder, told TODAY. But all could be culprits. so I spit it out in sink and moved to the thicker pieces. enter image description here. I am totally organic and purchase chicken from farms and also Whole Foods. Texture is an emerging challenge within the poultry industry. This has happened to me a few times before. I too have noticed this over the last year. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. 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 experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. 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. It totally makes you never want to eat chicken again. I thought I was in the clear with this batch. Yup, this is something I've experienced recently - it's horrible. I said it felt like it should burst like a rubber balloon in the center. So strange. . .wrote them several letters and they just sent me coupons . I live in Maryland and we're having the same problem here and I hate that crunchy taste no. I'm here in TX, just had the same I'm-definitely-sure-it's-not-raw-p-but-the-texture's-raw-and-rubbery-and-fatty experience with skin-on leg quarters. This happens because the heat causes the muscle fibers in the chicken to shrink, and as they shrink, they push out the water and other liquids. Not knowing the reason, i search the internet and read an article from the Wall Street Journal. This is most likely occurring as a result of incorrect defrosting procedures on your part. Most of the time, the breast has the typical drier texture. I don't know what to do. So I let it rest and cut into it and felt confident. You should cook chicken to 160 degrees internal temperature on a meat thermometer. Usually if you see a large piece in a tray you know it's going to be bad. It is stringy, wet, and the texture of raw meat. It's been many years since I had a kosher bird (at relatives' homes.) Tough dark meat usually is indicative of old bird or a tad under cooked. It is also enjoyed as a snack food. Start here and then look at all the peer reviewed journal articles and patents. I have noticed the odd texture for the last decade. We have mostly stopped eating chicken as a result . They said theirs was fine but I don't know if they were just being polite :(. https://www.iatp.org/news/terminator-chicken. Bro this just happened to me. I hope this saves someone time from cooking them and finding out later. 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. I don't know the answer as to how to address this issue, but just glad to know it wasn't just me that thought the chicken being served these days has changed dramatically. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Not always, but occasionally when grilling boneless-skinless breast of chicken the texture comes out crunchy. Foster farms chicken breasts from Costco! I hope I'm not jinxing myself here, but I do think Bell and Evans may be normal. Why does some chicken have a rubbery texture? Yes! . 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. He also suggested spatchcocking and and cooking at 325 for an hour (I have been cooking at 425-450). Has anyone found sources for good chicken? The . Until it wasn't. It has a slightly rubbery and even shiny appearance. Not sure how the market will respond to this unsavory tasting chicken, I know what I have done. It isn't a woody texture at all, but it is dubbed just that; woody breast. (so gross!) Perdue can have chicken. BRAND organic simple truth and now knowing Im not cray and theyre others seeking out a reason hoping my chicken has a hardbody- I guess I mightve found bc its a vegetarian and free runs their homeLands so yes its normal. It happens probably 1 out of every 10 breast I cook, no matter how I cook it. It's always the same. Thanks for relieving me of guilt for not finishing the half eaten plate in front of me! And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). The protein fibers in chicken become elastic when they are not exposed to moisture. 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. At this time it is unknown exactly what is causing it but the culprit may be due to breeding practices. But then the industry would have to admit to lying for profit for the last 20 years. The result of these practices are breast meat that has grown to fast for the natural ligaments,muscles,tendons, and all the other natural growing stuff that needs to take place for meat to develop properly. . :(. Very disappointing. They dont care, to care would hurt the global investment class. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? This chicken THING may have started a couple of years ago even with them. "Weve only been dealing with woody breasts for about eight years," says Dr. Casey Owens, Professor of Poultry Science at the University of Arkansas. While Im normally hurt when they insult my food, I couldnt help but agree!! We have been experiencing the same things since November. So worried its gonna make me ill lol, Yeah, been scouring the web for a bit and came to the same bit of information: woody breast. Just tried to make white chicken cream stew without thinking, two packs of two breasts both had this problem. This causes stringy, weird texture. Its not you, its genetic altering gone wild. SO glad I looked this up. Wow! They are Woody. I am so glad that my boyfriend and I will not be getting food poisoning! It looked great so I ate a couple of pieces and than BAM one piece felt raw and not cooked and rubbery and fatty and wet? - kettultim 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!!! Older hens generally produce thinner shells as their oviducts wears out. To add to my previous comment, all 3 times before cutting into the raw breast they did feel different. Maybe their tenders will fare better. A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. How would a dysfunctional government, with the most chronically ill people in the world and most expensive healthcare system in the world, with no REAL scientific FDA regulatory oversight, know anything about global conglomerates they financially prop up with our massive debt? With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". It was NOT raw but felt raw. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. When I buy smaller ckn breast I haven't had the issue. My husband said nothing was wrong but I know what a completely cooked chicken breast tastes like and what if feels like when I chew. I won't ever buy a large chicken breast again, disgusting texture. There's more than one reason your chicken came out rubbery. I thought I was the only one experiencing this issue. The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). I checked the internal temperature and they were all between 175-185, well over the safe temperature for chicken.

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