You should cook chicken to 160 degrees internal temperature on a meat thermometer. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. So glad I found your comment and know the solution: dont buy Springer. 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. What is so frustrating is making a nice chicken dish (marsala, francese) for company and not knowing who will get the uneatable piece! Salad it is and glad there is a guarantee call number to express concern. Well there is insecticide in cereal..and not only foods should raise red Flags. its a relief to hear that this strange phenomenon with chicken isnt just happening to me! I am also a private chef and luckily have never served this, that I know of anyways, to a client. started buying from somewhere else but then had a bad batch from there too (still organic.) 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? I know my household has dropped chicken consumption dramatically. 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. 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. Sorry I can't help you because I haven't bought chicken in a supermarket for more years than I can remember. Sorry not Bell & Howell (lol) its Bell & Evans chickens. this Is not chicken. 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. For an optimal experience visit our site on another browser. I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. We had to cut chicken completely out of our diet. Thanks for chiming in BakerRB. This is most likely occurring as a result of incorrect defrosting procedures on your part. Has anyone identified good sources? Yeah. . 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. If I dont think about it, Yes, I have this thread actually set to push notifications also..overcrowding. I spit all of that out and called for the waitress. I've been having difficulty lately eating chicken and I this may have been the end for me. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. I will read all 1. This brand of Chicken is used in many major restaurants in the US. "When selecting fresh chicken, check for discoloration," chef Matt Horn, a James Beard-nominated pitmaster, told TODAY. After I finished the salad there was a smaller piece of the chicken left in the bowl. Enough of this multinational corporation nonsense. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. Mostly, the breasts that I purchase are large weighing one pound plus that I often cut in half and pound, but still get the texture problem. (yes, the ones that are pictured in this article. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. Maybe that's the issue. 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? We buy all our meat at Fresh Market, a local speciality grocer. This is a very old discussion but I had to comment. We spend money shopping, time cooking then we cant even eat it. That is the short non scientific answer. Sitting here looking up weird textured chicken breasts because Im eating one rn. Its just too lucrative for them to alter our industrial food. Very disappointing. I've been saying this for the last 18 months but nobody has noticed it except for me. The texture definitely gives off biting into raw chicken vibes! I would start it at that temp but then drop it down to 375 and cook more slowly. It's clearly a worldwide problem. 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. IE 11 is not supported. About 15 minutes ago I went to cut the "gargantuan" (LOL, someone elses's word used here) breast to grill up for chicken salad and after rinsing it noticed the stringiness, and I could literally pick and pull off srtingy pcs super easy, that type of thing totally creeps me out I had chills all over immediately, eww! Thin breasts, thick breasts, frozen, fresh, chain-store, butcher bought, even take out has a raw, horrible consistency. It didn't look funny or seem different other than mouth feel. Color. Chicken gizzard is a popular dish in many parts of the world and is often used in soups and stews. This thread was helpful, until it wasnt. I hope this saves someone time from cooking them and finding out later. It's interesting to me that it's so hard to find any information on it. There's so many interesting questions with this thread (lol). The chicken is cooked, but the texture is gross, like raw chicken! I carry several government chemical licenses. And is there any way to counteract the rubberiness? I scoured the internet and once I found what the problem is actually called, a lot of search results came up describing it. While Im normally hurt when they insult my food, I couldnt help but agree!! They were like chicken used to be. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. Pay attention to what is really going on! First it was chicken, and last night it was my pork chops. Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. 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). The breasts are where the money is. The Knockout chickens were slipped into the food chain, years ago. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. When chicken breasts are overdone, the texture becomes rubbery. 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. A few here in Charlotte, NC and around the country. 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. This apparently (according to the article) is not dangerous to humans, but because of the now excessive muscle fiber in the breast meat, the taste and texture has changed. Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. We had this happy many times with chicken, turkey breast, and pork chops/loin. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. Egg Oddities: A Guide To Irregular Eggs - Hobby Farms Why Is My Chicken Rubbery - Ssal Chicken I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. I continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. Our best tips for eating thoughtfully and living joyfully, right in your inbox. 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. The dishonesty is systemic. Who knows what their vegetarian feed is comprised of. After doing a bit of research into this I found out that many chicken farms are growing their chickens far too fast and it results in their meat hardening like this. I doubt there's any way to tell without some specific control tests. Wondering if the chicken is imported these days. It's almost crunchy like, I can't eat it. :(. Leaving chicken in a pan, oven, or grill for just a little too. Apparently it is a muscle disorder that is related to genetic breeding. Thank God I'm not crazy! I have had issues with the taste of other meat but buying organic seems to have helped with those. Chicken that has gone bad will usually have a sour or sulfur-like smell. I'm in Australia. It's all Soylent Green!!! 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? I read someone say they have no problems when they sous vide. They definitely are. As I began to eat I could feel this Gross rubbery texture. 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. It's almost as if it's a tire rubber texture in my mouth. - kettultim "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. Weird crunchiness, it's honestly disturbing that my chicken is crunchy like this. There's something going on in the chicken industry that we don't know about. It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. I now save my receipts, mark it in freezer if I choose to store it there. 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. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. Even the feathers doesn't look the same either. Why does my chicken have a rubbery texture? While the politicians keep focusing our attentions and dividing us with the same old topics or issues that have been going on in my lifetime for at least the last 40 years they allow corporations to do whatever they want. Yes! 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. Im sticking to tenderloins for the time being. See if that helps the texture. factory chicken. no more wal mart. Why does my chicken breast have a weird texture? - YouTube Anyone else, IM STONED TO BITS AND JUST LAUGHED AT THIS FOR A SOLID 20 mins every sentence got better and better thanks for making me laugh chicken texture with a squeaky mouth feel LMAO. I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. 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. :), 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!!! 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 had a chicken sandwich from Wendy's today and the middle was squishy. Kentucky Bourbon Grilled Pork Chops - The Kitchen Magpie Tonight I cooked them and they looked wonderful. The inside of the chicken pieces were good, it was just the surface that was mushy/chalky. Just saying! Tonight we cooked chicken breasts on the grill, I had marinated them in soy sauce and thought they would be good. . Isnt the food and drugs we ingest supposed to be edible and safe for us? Hope they do better with a COVID vaccine (Ill just wait to see on that one, like everything else in the last 35 years.) Weve purchased Tyson in a pinch without issue as well. We had this issue with Heritage Farms at Kroger, but since buying the organic at Costco we are just fine. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. I guess I will stop buying chicken breasts if this is what the industry is going to produce. 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. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. I think that is the issue we are all experiencing. It happens quite a bit with their sandwiches to the point we stopped getting them. I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. Hope they sort it out soon and if not I think Ill consider going vegetarian. when I chewed it it was like fake food and didn't taste like chicken. So glad I'm not out here alone! I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked. I seriously gag when I bite into a piece and my husband thinks Im crazy! The random raw textures is still when over cooking @179 degrees. What I've also noticed is a difference in color at the market. its so strange because in a package of two breasts, one can be fine and the other inedible! "It was unavoidable." I was always concerned about plastic leaching into food. It's all about profits. All in line with what the article says. But then the industry would have to admit to lying for profit for the last 20 years. I understand there's a shortage because of some sort of bird virus. "Weve only been dealing with woody breasts for about eight years," says Dr. Casey Owens, Professor of Poultry Science at the University of Arkansas. 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. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. It happened to me too last night for the first time in my life. Yes!! chicken breasts - normally Tyson brand. I havent had that problem anymore. Went deep into the comments and saw the name for this phenomenon: Woody Breast. Have been having the same problem. I've been experiencing this issue for a couple of years also. Hi Pam. The processing of preparing chicken for the market place is being injected with water!! I asked my husband to taste it and he tasted the flowery taste too. I am feeling much better about myself, not so much for our food situation. I'm so glad I found this thread. They say it's about 10% of chicken breasts, which seems about what I have experienced. She got irritated and refused to go into the garbage, although it was probably right on top. Seems like a common problem. It's got me thinking and feeling, it's seriously not natural meat. I found this thread tonight after making a sheet pan dinner with green beans baby potatoes and chicken drumsticks. Mainstream media doesnt even know why they all cover the exact same 6 stories everyday, like they are clones. So I guess we all need to just start returning the meat or the packaging to the stores . No thanks. "In inspecting fresh chicken breasts in the package, it would be harder to the touch if the breast had the condition," Tom Super, Senior VP of Communications at the National Chicken Council, told TODAY. This is extremely common in Springer chicken. Thank you!!! Most of the shampoo and perfumes and petroleum jelly prefix petroleum yes that goes in your skin it's systemic. Thats why everything became so dysfunctional. https://www.iatp.org/news/terminator-chicken. See also Why Is My Chicken Sitting On Eggs All Day? This thread was pleasant until it wasnt. I thought I was the only one experiencing this issue. It was NOT raw but felt raw. 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. Totally grossed me out. Most supermarket chicken today contains a high percentage of water. I too have had this issue. First time poster- all because of gross rubbery chicken! What Are Woody Chicken Breasts and What Can You Do With Them? - Today It's very disturbing what has become of our food. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! The texture really is disgusting. You are feeding genetically altered food. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. That's when I found this thread. 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. To avoid our new genetic altered world, you would have find heirloom everything, and do it all yourself. It has to have something to do with corporate profits, but, eventually, more and more people will become aware of this weird situation and start to back off a bit. omg. The . If your chicken breasts have been more tough than usual, you're not alone. This applies even if your chicken is organic. Now it's consistently "on", whether Walmart, small local grocery, Ohio Amish - it's all got it. They are even too tough to cut up and stir fry (tried that.not good). Especially Tyson's chicken. Is stringy raw chicken bad? - yourfasttip.com Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. Why does my chicken have a weird texture? If anyone has seen the documentary "What the Health" you'll find out lots of stuff companies do to meat that they don't want you to know about. Instantly started googling. . I'm glad to know this is a quality issue and not something more concerning. Learn something new everyday. But all could be culprits. And we cant figure out why everyone is chronically ill post 1990. It was so odd: as the pieces cooked, they shrank up, and then exuded a viscous liquid that bubbled. Its gross. 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. 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 all really need to return to supporting our local farms. I again panicked and asked if she could bring back a piece that they took back so I can look at it in the light. This issue really needs to get addressed. Practice looking at the chicken you eat out so that you can identify perfectly-cooked chicken every time. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. Ive landed here googling the same issue. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. I ate one small piece of chicken which was fully cooked but had this raw feeling texture. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. It's like it's stringy and rubbery at once. His response was startling to me. It is troublingits kind or rubbery and 'squeaky' when you start to chew. I was searching for the same problem and now see all these comments. 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. Marinading chicken (or any protein) in an acid for too long can make it mushy. 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. I think this is the result of factory farming and chickens on top of each other with I place to move. It is stringy, wet, and the texture of raw meat. Absolutely horrible here in AZ.
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