If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. See also Can You Teach Chickens To Talk? They even had the packaging date on the wrapper - today, Jan 5th. Yech! Wonder if restaurants are seeing this as well? I just had this experience with Trader Joe's organic chicken breasts. Hope they fix it. This is all a class issue across the board, its about the super wealthy vs everyone else. Its not the cooking its the product for sure. It's determined by the "factory chicken" to be a genetic issue caused by the process of overbreeding, called "Woody Breast Syndrome", I don't see a way to edit my last comment. Ive replied to this question before, but as I get emails with every new response, Im starting to see there are two problems people are finding. Thank you for sharing this information. I too have had this issue. The texture really is unpleasant. Ive been purchasing frozen 10# boxes of 5 or 6 oz. It appeared to have a very large grain in the meat. I came across this a few times, and it's gross. Im in Japan and we also have this problem averaging about 1 in 10 purchased. The last two pkgs of name brand, individually wrapped boneless chicken breasts that I bought taste uncooked because of a strange almost crunchy texture, even tho my instant read thermometer is at 190. I will read all 1. Almost sort of.deflated in a way. 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. I switched to organic and don't have this issue anymore. that was worse. I wish I knew the answer You're the first person I've encountered who's experienced this! "It was unavoidable." Knowing it's fully cooked, it just plain gross. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. https://www.iatp.org/news/terminator-chicken. With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". Omg I am having this same issue! I also have had chicken at restaurants and have witnessed this same unpleasant taste. Of course, you don't have to eat the meat if you don't want to. The texture really is disgusting. I buy an occasional Bell and Evans, WF 365 branded and two local farms here in NH that do a nice job. Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. Our best tips for eating thoughtfully and living joyfully, right in your inbox. This is bad, i am going to talk to two local butchers about this issue. "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. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. Not very "liquid". Not a fan myself. 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". They are not frozen, they are fresh. We had to make omelettes. I'm sure you're right, creamtea. But I couldn't even eat part of it it - the chicken while it seemed to be fully cooked had a crunchy texture as if it were somewhat raw. Like Janet Jessica I have also experienced this very same problem. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. One had already told me about a term called "woody breast". Why does chicken taste weird all of a sudden? If all they have is Frackenchicken then I look for a whole small chicken and I have been lucky to date. Luckily I've not had this issue with my home cooked chicken - not yet! 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. Odd raw texture even though I was sure it was cooked. In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. Filthy, diseased animals just piled on top of each other in a filthy environment. We spit out those pieces. It is also enjoyed as a snack food. Almost as if it was raw! Perdue can have chicken. He also suggested spatchcocking and and cooking at 325 for an hour (I have been cooking at 425-450). What type of chicken are you using? That wont help you, as anyone who does research of the reality of slipping GMO birds into our food chain can discover. I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. 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. At first, I thought it was a result of cooking frozen chicken that hadn't fully thawed. 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. What is happening is it's all about the breasts. Mix well. Oops, read all 161 comments and hope find a bit of information about todays Nancy chicken. Americans have no idea that 98% of what they are eating is cloned and genetically altered, strait from Transnational Capital to your table. It's Nasty. There's more than one reason your chicken came out rubbery. I havent had that problem anymore. No thanks. It was stringy and tough. Especially Tyson's chicken. Drums are darker and need a bit more time. Same thing. "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. She got irritated and refused to go into the garbage, although it was probably right on top. This is most likely occurring as a result of incorrect defrosting procedures on your part. 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. Ugh - this is happening to me right now (which is what brought me to this thread). I don't know what to do. And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). 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. Overcooked chicken can have a rubbery texture because when the protein fibers are exposed to the heat for too long, they lose . Both meals had this texture problem and were very unenjoyable to eat. they were inedible. Usually when this happens to me, there are some pieces of chicken that are fine, but others that are decidedly not. First time poster- all because of gross rubbery chicken! 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. Maybe we all need to go back to our local farmers if there are still any independent and still in business. I now only buy the tenders and remove the tough tendon. "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. It is stringy, wet, and the texture of raw meat. 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. Nobody seems to notice that this is happening EVERYWHERE . Not always, but occasionally when grilling boneless-skinless breast of chicken the texture comes out crunchy. Just tried to prepare two skinless chicken breast from Publix and it took a steak knife to cut thru it. But then the industry would have to admit to lying for profit for the last 20 years. 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. This is extremely common in Springer chicken. This sounds like what I've run into. I've been having the problem for many years on and off. Ive been slowly going off chicken and this might be the final straw. A few here in Charlotte, NC and around the country. I thought it might be because I froze and thawed them. Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. Older hens generally produce thinner shells as their oviducts wears out. Exact description too. My husband even e perform ex this with a McDonalds grilled chicken sandwich. I have been going crazy trying to figure this out for months now as well. Thats why everything became so dysfunctional. I'm confused - reading the comments. 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 again mentioned what the waitress said when the waitress came out she said she meant that the next FRIED chicken this time would be cooked through. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? I just wonder if these chicken related issues have anything to do with "live agriculture slaughter" which is boiling chickens ALIVE! Thank you for using the word "crunch," as that is exactly how I describe it. So glad I found your comment and know the solution: dont buy Springer. 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. Maybe their tenders will fare better. I have been completely avoiding chicken for the last 6 months, then ended up at mcdonald's last week and ordered a chicken legend on auto-pilot. Thank you for sharing this. It very could be the "woody breast".or could be the frozen breaded piece of chicken was cooked ALMOST throughleaving behind a water center? Chewy & rubbery but also feels uncooked. The inside of the chicken pieces were good, it was just the surface that was mushy/chalky. Its only been recently in the last few years Ive noticed this. Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. I cant believe this is happening to others AND around the world. 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. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. Sad. The texture of chicken gizzard is similar to that of liver, and it can be chewy. I have been having an issue on and off with the texture of my chicken. I do like your idea of buying fresh, locally. The proteins then bond together to form this tough network. It's like it's stringy and rubbery at once. 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. She told TODAY she's seen it affect anywhere between 5-30% of birds. I have been coming across the same problem for a while now and I find it gross and disgusting. Time to shut off the comments. But rest assure, the quality of taste reduce considerably after 24 hours in the fridge and reheated. Its a genetic issue with the mass producers, i.e. These days, Caggiano only buys organic chicken breasts, and he seldom gets woody breasts. People just aren't grasping the issue or aren't able to read and comprehend. This thread was pleasant until it wasnt. CBS news story from 2016 link at the end of my post, but this is clearly still happening. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. The first was in a batch of frozen chicken fillets from a supermarket, but the others have been from my local butcher who are otherwise very good. My husband wanted to try it and I gave him a piece , he popped his eyes and immediately spit the chicken out. I can usually tell when Im filleting a breast or thigh, Ive found that if I slice it thin enough and fry the heck out of it, its somewhat palatable. Trader Joes heirloomchickens are tough tasteless and dont feel cooked they used to be great now no good terrible & rubbery. We arent even close to our propaganda. My friends and I ate at an exclusive place in Florida. It totally makes you never want to eat chicken again. When you bite into it its crunchy. 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!!! Yeah. I know this thread is a tad old. After I finished the salad there was a smaller piece of the chicken left in the bowl. Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. We have seen this happen from time to time (including at dinner tonight). We all really need to return to supporting our local farms. Its gross. Others had a very odd, off putting texture. ( stop giggling ) The farmers are either pumping them full of hormones or super rich foods to get the breasts to grow very large very fast. So gross. Overcooking might play a role in your chicken's tire-like texture. The first half of the piece I ate and it was, regular chicken, the second half past the chicken breast divide into the other half breast, was rubbery and grizzly almost, like raw chicken. . 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. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. If your chicken breasts have been more tough than usual, you're not alone. Or is it a sad byproduct of factory farmed chicken breasts? I said it felt like it should burst like a rubber balloon in the center. This usually accompanies a nasty taste like how stagnant dish pan water smells. 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. The random raw textures is still when over cooking @179 degrees. I am feeling much better about myself, not so much for our food situation. The food has always been great but me, trying it get on track with my diet ordered grilled chicken. Seems this thread was useful. When chicken breasts are overdone, the texture becomes rubbery. My daughter then said mom sorry to say this but your chicken has been like this for a while! We used to eat chicken 2 or 3 times a week. Tough dark meat usually is indicative of old bird or a tad under cooked. The chicken Tycoons cannot find a more humane way to end a lifetime of suffering to the sufferage unequaled of being hung upside down the inescapable grasp holding their feet/claws seeing what is happening to family, friends, fellow chickens being boiled alive and knowing you are next. We have mostly stopped eating chicken as a result . Then you realize something different is happening and it's not something you can finish eating. We buy all our meat at Fresh Market, a local speciality grocer. Raw chicken should have an orangie pinkish color, while this texture issue is coming from a raw chicken that has a pale white looking color. After cooking the strips in the oven they were cut up over a salad. Tyson, just in general, should be crossed off the ole grocery list as it isits the probably the worst as far as product quality, and that's even excluding the "woody breast disease" issue. Im calling the USDA. I hope I'm not jinxing myself here, but I do think Bell and Evans may be normal. Pimples Or Sandpaper Shells Kathy Shea Mormino I just had some at Applebees last night. I KNEW that my chicken was safe to eat; temped at 161 when it came out of the oven, even nuked it after cutting and plating because the texture was so convincingly raw! Can this make you ill though? We had this issue with Heritage Farms at Kroger, but since buying the organic at Costco we are just fine. Its gross. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. After grilling and cooling it was tough to cut up and had a really thick grain that was hard to cut through. 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? It's all Soylent Green!!! Is there a special covering to use? It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. Our Government is supposed to look out for and protect all of us! Not sure how the market will respond to this unsavory tasting chicken, I know what I have done. I'm in Australia. I even tried fried chicken in hot oil the old way and same texture still ! Even the feathers doesn't look the same either. Just SO gross! Just a note in regards to your issue. The processing of preparing chicken for the market place is being injected with water!! It's very disturbing what has become of our food. Its not you, its genetic altering gone wild. This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. Springer is just a better marketed factory chicken. And yes a lot of our foods (meats and veggies included) are imported from god knows where. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. Hope they do better with a COVID vaccine (Ill just wait to see on that one, like everything else in the last 35 years.) this must be rooster or rat meat. I've had the bad texture ones from Costco - the fresh organic, pack of 3. Very disappointing. Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. Yup, this is something I've experienced recently - it's horrible. This causes stringy, weird texture. I was in the dark since the sun was in my eyes directly setting and the light was not good on my table. Well there is insecticide in cereal..and not only foods should raise red Flags. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. Why does my chicken have a rubbery texture? 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. I have a rotisserie oven and used the thermometer to make sure it was right temp. I was searching for the same problem and now see all these comments. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. I took it out briefly to check it every 20 mins or so in utter disbelief, but it was like there was so much water in the fibres of the meat that it couldn't dry up and finish cooking. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. Chicken sucks SO BAD now. 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. My husband and I noticed this same thing last year when we were eating grilled chicken salads from our local haunt. Last night (20 Oct 2021), is my first time ever with this weird texture. Remember organic does not always mean chemical free. It doesn't solve ruining your meal and possibly not eating chicken again but I hope if enough people complain they can take it seriously at the production end. Then I started tasting it in frozen chicken entrees - some pieces good, some pieces not. These factors can reduce your sense of taste (called hypogeusia), take it away completely (ageusia) or cause foods and drink to taste different (called dysgeusia). I must say though Ive never had bad chicken from KFC! The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. There's something going on in the chicken industry that we don't know about. 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. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. I normally buy Lillydale and haven't noticed the issue with them. "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. I bought my first pkg of Red Bird chicken, boneless breasts. Overcooked chicken will be very dense and even hard, with a stringy, unappealing 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. I have experience that with Wendy's multiple times and it is a fatty 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. You and me both. 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. I recently bought chicken breasts from Perdue. I have had this multiple times in random packages of chicken from. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. I am totally organic and purchase chicken from farms and also Whole Foods. . 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.) 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. . Supply chain issues threaten a chicken tender shortage, humans have been eating chicken for 2,200 years, Turn your mojito into a marinade with this fun chicken recipe, why Greg Caggiano stopped buying non-organic chicken. 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? Looked fine but cutting through it felt wrong, and I quickly spat it out because it legitimately tasted like raw chicken rubber. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. Had it happen twice before with months separating them and thought perhaps it was how we froze or thawed them. I even got a letter from the owner of Springer Farms who was very honest, but also a bit graphic in the details of why this is happening. They are even too tough to cut up and stir fry (tried that.not good). Sitting here looking up weird textured chicken breasts because Im eating one rn. The cheep variety is nice and smooth but then you do not know what they feed them. Thank God I'm not crazy! . ", Although producers are hyper aware of woody chicken breasts and are employing new sorting technologies to weed them out, woody breasts are perhaps more prevalent than they've ever been. Really, why does chicken taste like this now? If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? Omg yes! Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. . For those who keep kosher (and eat meat), it is an obligatory process (and of course, is not intended as a brine, marinade or flavor enhancer). So, maybe if a parent chicken had antibiotics/chemicals/etc but a baby chicken did not and was raised differently, it would still be affected by this disease. Not knowing the reason, i search the internet and read an article from the Wall Street Journal. Some breasts were wonderful. What does our FDA do with our tax dollars? >.<. We have been experiencing the same things since November. . My husband insisted the chicken was done. It's commonly confused with white striping, which is when fat replaces muscle tissue. I use it along with an OXO instant read thermometer to make sure the chicken is done. I almost went weak and filled with fear. I did some experimenting and was pleased. "If you end up with a woody chicken breast, marinate the chicken, overnight if possible, in yogurt mixed with your favorite seasoning or spices," You can also always turn a woody breast into ground chicken and use it in chicken burgers, where the texture is more masked. But I'd take dry over this new crazy chicken texture. Usually if you see a large piece in a tray you know it's going to be bad. I'm not alone! How do they do it?! 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. 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. Even cooking it for an extra hour does nothing for the texture. It was very odd and unpalatable. Color. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. It seems too simple to be true, but eating or drinking something hot may temporarily cause your sense of taste to get weird. They definitely are. Like it seems like the problem is just getting worse and worse and it might not be able to be reversed, if it is changing chickens' genetics. Im living in Japan and came to food52 searching for some answers as well. This weird chicken texture is very sad to me as chicken is my favorite go-to meal. If I hard boil them, they are difficult to peel, the whites have a weird texture and the yolks are like rubber balls. Instantly started googling. We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. I wonder what goes into our food these days. No issues since. I have noticed the odd texture for the last decade. Have not had chicken for a long time and gave it one more chance. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. Yeah, you can't do much worse. It was enough to make me stop eating many meats, but chicken was still one that has been a staple, until this started happening. I have had issues with the taste of other meat but buying organic seems to have helped with those. For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. Learn something new everyday. the squeaky feel was definitely a spot on description. True story check it out. Negative. I'll wait for the guys to stop giggling ( me included ). I buy organic chicken breasts and taste horrible. Start here and then look at all the peer reviewed journal articles and patents. I buy amish farms brand only now never have a problem. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. The "Woody Breast" disease or symptom is pretty specific to the breast. Cooked Chicken Rubbery Why does my chicken breast have a weird texture?-----The most important part of our job is creating informational content. My sister swears by it and she has had the bad experience of weird chicken too. They also tend to be more prevalent in chickens raised for commercial production. While humans have been eating chicken for 2,200 years, woody breasts are relatively new. Somehow we need to get this issue out there and address this issue. It's all about profits. chicken breasts - normally Tyson brand. NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. . Overcooking might play a role in your chicken's tire-like texture. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. They also contend they will simply bleach and clean the surfaces when finished. 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. This has been happening for months! You Ate or Drank Something Too Hot. I thought I was the only one experiencing this issue. For an optimal experience visit our site on another browser. I bought a 4 pack of the bone-in skin on chicken breast and 1 out of the 4 had this weird texture. . YES! It's why Greg Caggiano stopped buying non-organic chicken. I believe it is because Several years ago chickens were smaller 3 pounds or less. I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked.
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