Both meals had this texture problem and were very unenjoyable to eat. 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. So we figured the vendor must have changed distributors. It has a slightly rubbery and even shiny appearance. I've been having the problem for many years on and off. I think this is the result of factory farming and chickens on top of each other with I place to move. Call your congressmen, chicken farmers and greedy heartless chicken tycoons so this torture will stop, I think it could be possible. We have seen this happen from time to time (including at dinner tonight). If your chicken breasts have been more tough than usual, you're not alone. The potatoes and beans were great, the chicken not so much. Time to shut off the comments. I'm guessing that, like cv said, your product has been pre-brined. 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. Its like Americans have no idea what is patented and distributed for profit in deregulated America. It's possible that you're letting them out at room temperature for 2 hours. My husband and I noticed this same thing last year when we were eating grilled chicken salads from our local haunt. Most supermarket chicken today contains a high percentage of water. WHAT GIVES! Its like humans cant understand the motivation of business to increase their bottom line without government interference. I did not get the name and brand of the chicken but we will. I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. Weve purchased Tyson in a pinch without issue as well. It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. 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. 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 know my household has dropped chicken consumption dramatically. Who knows what their vegetarian feed is comprised of. 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. Edit: as some of you have suggested I believe the cause of the weird texture in the chicken was bromelain. Springer touts itself as the antithesis of "factory chicken" , but its exactly what they are, and marketing throughout the years had me conviced. We spit out those pieces. I did this for about a month or so and no matter how I cooked them they were not crunchy or woody. I've noticed an issue as well and it's always been difficult to describe it. . citou 2 yr. ago. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. But based on her research, Owens believes woody breasts are related to the development of the muscle. Same problem year, been noticing a weird texture issue with chicken for years. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. I must say though Ive never had bad chicken from KFC! >.<. 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. You are feeding genetically altered food. when I sawed into the thin one it didn't even look cooked. I would think that, given the number of complaints here alone, this situation would find its way to chicken raisersbut then as long as their sales aren't affected, they won't lift a finger. If you think for 1 minute that they havent been playing around with everything profitable, and inserting it into the most lucrative systems, you are mistaken. We buy our chicken from an Amish Market in the area, so I figured we'd be safe, nope. 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. 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. Almost sort of.deflated in a way. Why does my chicken have a weird texture? Everyone needs to call the USDA and voice your concern. . Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! :), 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!!! It's all Soylent Green!!! It was NOT raw but felt raw. Why does my chicken have a weird texture? I understand there's a shortage because of some sort of bird virus. After I finished the salad there was a smaller piece of the chicken left in the bowl. . Big mistake! Its called lobbying folks, line the pockets of the politicians as they look the other way. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. So glad I found your comment and know the solution: dont buy Springer. :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. If not, profits are always going to win out. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. Instantly started googling. 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. 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 am shocked that there is not more talk about this issue. See also Can You Teach Chickens To Talk? In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. I use it along with an OXO instant read thermometer to make sure the chicken is done. It happened months ago and just happened last week again. That squeaky mouth feel sounds like brining. I bought my first pkg of Red Bird chicken, boneless breasts. We talked to the owner and he said he hadn't changed vendors for many years. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! The recipe is a trusty foolproof one for us, but no one could stomach the crunchy/raw texture. I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. 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. We get our chicken from Gelson's, an upscale market here in the Los Angeles area. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. We buy all our meat at Fresh Market, a local speciality grocer. Yes!! I cut it and it was a little hard to cut into but the when I started chewing it had a consistency or should I say texture of it being raw but when I looked at it it was cooked and looked fine. Roasters can be more tender than stewing hens. Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. If you cook chicken in a skillet, oven, or grill for an excessive amount of time, the moisture will be sucked out of the meat, leaving you with a dry, rubbery bird. All in line with what the article says. While I was trimming the little bit of fat I quickly noticed that the entire top of the breast started to pull away from the breast. Many people also like to coat the chicken in lemon juice and/or vinegar. We have been experiencing the same things since November. What does our FDA do with our tax dollars? BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. Woody breasts are more common in older and bigger birds. some were very thin and a couple were thick breasts. Overcooking might play a role in your chicken's tire-like texture. Chewy & rubbery but also feels uncooked. . 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. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. they were inedible. Practice looking at the chicken you eat out so that you can identify perfectly-cooked chicken every time. 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. And is there any way to counteract the rubberiness? Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). 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. I am so turned off by all meat and poultry that I am reduced to pasta and fish. In a rush for poultry producers to get more money per pound they started growing bigger chickens up to 6lb plus. This chewy texture is gross. Tonight I cooked them and they looked wonderful. They say it's about 10% of chicken breasts, which seems about what I have experienced. I've had the bad texture ones from Costco - the fresh organic, pack of 3. I threw the whole thing away and my husband thought I was crazy. Im in Japan and we also have this problem averaging about 1 in 10 purchased. It really feels like theyve thrown In some othe type of meat, like passed off as chicken but really not; sometimes I wish I knew a lab where they test food, anyone here know of one, Bought skinless breast and the texture when cut into was smooth and taste more like processed than real chicken, i could not eat the taste was weird. Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. I now only buy chicken tenders and have had no problem. I could not afford to do that any longer so I went back to shopping at the box stores and I always buy the smallest breasts I can find and it is hit and miss but I get the nasty chicken a lot less now with my new practice. They almost look like they have been sliced and when I bake them, they turn into a flat piece of chicken thats rubbery when you eat them. No issues since. This chicken THING may have started a couple of years ago even with them. "If birds are growing really efficiently and fast, they're synthesizing muscle and that adds stress. I can't blame her, it's disgusting. So relieved to know I'm not going mad. 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 see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. 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 sounds like what I've run into. They even had the packaging date on the wrapper - today, Jan 5th. We have mostly stopped eating chicken as a result . Maybe we all need to go back to our local farmers if there are still any independent and still in business. 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. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. The cheep variety is nice and smooth but then you do not know what they feed them. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. They are not frozen, they are fresh. Usually if you see a large piece in a tray you know it's going to be bad. I ate one small piece of chicken which was fully cooked but had this raw feeling texture. What is happening is it's all about the breasts. Guys! started buying from somewhere else but then had a bad batch from there too (still organic.) But all could be culprits. Last night (20 Oct 2021), is my first time ever with this weird texture. I took one bite of that piece and immediately I tasted and smelled something flowery like what a spray bottle would leave lingering in the air. When we can find smaller breasts at the store, they seem fine, but the larger breasts are rubbery and inedible. They tout themselves as something along the lines as Bell & Evans and they are not even close. It's clearly a worldwide problem. This weird chicken texture is very sad to me as chicken is my favorite go-to meal. It's commonly confused with white striping, which is when fat replaces muscle tissue. Isnt the food and drugs we ingest supposed to be edible and safe for us? 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. 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. It is nasty but supposedly safe - the meat industry would say that though. I just wonder if these chicken related issues have anything to do with "live agriculture slaughter" which is boiling chickens ALIVE! We used to eat chicken 2 or 3 times a week. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. 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. Thanks for chiming in BakerRB. If you are cooking free-range chicken, the meat will be a little tougher/chewier. Thank you for using the word "crunch," as that is exactly how I describe it. It is like a rubbery tough texture that kind of snaps as you finally bite through it. 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 thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. I'm confused - reading the comments. I bought breasts at Trader Joes. this Is not chicken. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. Color. That's it for me! The texture really is unpleasant. Why does my chicken have a weird texture? It's been many years since I had a kosher bird (at relatives' homes.) That being said, there could be a myriad of reasons for this - humidity level in the fridge, container/storage, other foods in proximity, age of the meat, the texture makeup of chicken vs other meats (allowing different amounts of moisture, bacteria, etc), etc. 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! While they make for less-than-stellar filets, woody chicken breasts aren't completely worthless. I referred to the #1 in another post below. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. Very disappointing. Last night I made pork chops . ", 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. 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. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. "Weve only been dealing with woody breasts for about eight years," says Dr. Casey Owens, Professor of Poultry Science at the University of Arkansas. 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. 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 bought them fresh today from a local farmer style market. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. We arent even close to our propaganda. The random raw textures is still when over cooking @179 degrees. 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. I couldn't eat it. If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. Yes! I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. Why does some chicken have a rubbery texture? I am so glad I found this thread as I had been noticing this is chicken breasts. Same thing. I was happy to come across this thread. I will follow up on this but it is still happening and it is disgusting.
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