I even tried fried chicken in hot oil the old way and same texture still ! 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 chicken breasts are overdone, the texture becomes rubbery. Chewy & rubbery but also feels uncooked. 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. If not, profits are always going to win out. I returned about 5 lbs of chicken to a reputable place where we get all our meat. Im calling the USDA. My husband insisted the chicken was done. ( 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. He sent me my money back and a bunch of coupons which I gave away. 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. ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) 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. Its like Americans have no idea what is patented and distributed for profit in deregulated America. 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. 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. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. Very odd. First time to hear about this problem with drumsticks. Overcooking might play a role in your chicken's tire-like texture. I guess I will have to start buying organic chicken breast. I am off frozen chicken. Ive been slowly going off chicken and this might be the final straw. First off, they are HUGE, like a turkey breast. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. A hen's increased rate of respiration interferes with calcium carbonate production and shell formation. Just tried to make white chicken cream stew without thinking, two packs of two breasts both had this problem. 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! I ate one small piece of chicken which was fully cooked but had this raw feeling texture. The breasts are where the money is. I only ate a few pieces before throwing it away. Not knowing the reason, i search the internet and read an article from the Wall Street Journal. Oh, I know, we arent eating those, but funny how our big sick looking Chicken Breasts came at the same time they gene edited chickens. Big mistake! Ive been purchasing frozen 10# boxes of 5 or 6 oz. I've been having the problem for many years on and off. I think it may be a kin to a type of tumoring - only to add to the disgusting. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. The proteins then bond together to form this tough network. . As I began to eat I could feel this Gross rubbery texture. Im living in Japan and came to food52 searching for some answers as well. Thank you for using the word "crunch," as that is exactly how I describe it. I'm glad to know this is a quality issue and not something more concerning. It's all Soylent Green!!! I'll be the first to call the USDA today thanks everyone get on your phones. 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. Its gross. The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. I said it felt like it should burst like a rubber balloon in the center. They definitely are. 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". It is like a rubbery tough texture that kind of snaps as you finally bite through it. I'm sure you're right, creamtea. 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. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. I must say though Ive never had bad chicken from KFC! Brand was Steggles chicken breast. This chicken was a boneless skinless chicken breast. She told TODAY she's seen it affect anywhere between 5-30% of birds. This sounds like what I've run into. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Without moisture, the protein fibers in the chicken become elastic. According to Owens, a woody chicken breast may have 2% less protein than a normal breast. Now i need to quit Costco?? Color. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. My husband even e perform ex this with a McDonalds grilled chicken sandwich. I experienced the strange texture for the first time with Purdue boneless, skinless chicken breasts tonight. But based on her research, Owens believes woody breasts are related to the development of the muscle. Thanks to everyone for letting me know. 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 was always concerned about plastic leaching into food. Thank you for sharing this. We purchased Smart Chicken breasts from Harris Teeter and have been for years, but well be pausing addl purchases of chicken breasts for the foreseeable future. It was something I was running into at home. This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. Assuming you are doing so, your commentary would indicate that your problem is with the ingredient itself. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! Yes!! I am so glad that my boyfriend and I will not be getting food poisoning! Roasters can be more tender than stewing hens. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. 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. Theyll semi-confess after a whistleblower goes to the media. What in the world happened to a whole half piece of chicken? Im now part of this club, unfortunately. Could this have something to do with how I'm cooking the meat? If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. 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. Chicken that has gone bad will usually have a sour or sulfur-like smell. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? I thought that was a better brand and I was buying good chicken. Tonight I cooked them and they looked wonderful. Luckily I've not had this issue with my home cooked chicken - not yet! I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! . Inedible. Oh my goodness I thought I was crazy!!! Same problem year, been noticing a weird texture issue with chicken for years. As far as im aware its difficult to tell its woody until you've cooked and attempted to eat it unless its an extreme caee. Older hens generally produce thinner shells as their oviducts wears out. It is so gross. And yes, "koshering" is indeed far more involved than just that. After I finished the salad there was a smaller piece of the chicken left in the bowl. 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. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Especially Tyson's chicken. Many people feel they need to wash their poultry to remove fat, feathers, and yellow surfaces of the bird. Wonder if restaurants are seeing this as well? So this happened to me with frozen chicken breast that were cooked on the grill. The chicken is cooked, but the texture is gross, like raw chicken! I also do not care for the texture of brined poultry. This is all a class issue across the board, its about the super wealthy vs everyone else. This is a very uninformed nation, and its extremely shameful. Its like humans cant understand the motivation of business to increase their bottom line without government interference. Hi, Im in the UK and I have had this twice now. I can't blame her, it's disgusting. The Purdue Organic Chicken has been the gross stuff most of the time. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. 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. I didn't trust it was cooked all the way but I am pretty sure it was. . 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 used a thermometer on one of the pieces and it read 167, although I am not positive it was the piece I ended up eating because I only measured one piece. In addition to looking for smaller breasts (which organic breasts tend to be), it's helpful to feel the meat. We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. 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 actually googled this and your same query came up on this site. We buy our chicken from an Amish Market in the area, so I figured we'd be safe, nope. 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. These muscular issues are a result of selective breeding for really fast growth and high breast meat yielding chickens (which make up 98% of chicken breeds today raised by companies), and actually is not a result from hormones (as it's actually illegal to administer hormones to chickens and pigs in the US). After grilling and cooling it was tough to cut up and had a really thick grain that was hard to cut through. Others had a very odd, off putting texture. It happens probably 1 out of every 10 breast I cook, no matter how I cook it. This weird chicken texture is very sad to me as chicken is my favorite go-to meal. "In other words, it's Fido's lucky day!". I've been noticing this too in New Orleans for at least 3 years. I found some free range chickens in some good little health food store and bought the smallest breasts I could find. "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. Bro this just happened to me. .I accidentally hit a button when I was not finished typing. It appeared to have a very large grain in the meat. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? I switched buying my meet at 8 AM at market now and have come across the same problem with chicken what is going on?? :), 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!!! Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. I am so glad I found this thread as I had been noticing this is chicken breasts. I'm not alone! 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. Different grocery store for sure. There's more than one reason your chicken came out rubbery. So gross. My oven is a convection with a built-in thermometer option. I use it along with an OXO instant read thermometer to make sure the chicken is done. When you bite into it its crunchy. Same thing happened to our family tonight. 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. 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 chicken breasts were unusually huge (850g for 2 breasts) and Ive made two different meals out of them. 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. I am feeling much better about myself, not so much for our food situation. 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. Instantly started googling. 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. . I knew it was cooked, but the way it felt when chewing was as if it wasn't. There's something going on in the chicken industry that we don't know about. Soon there will be no good meat left to eat and we will all be eating protein bars. The texture of chicken gizzard is similar to that of liver, and it can be chewy. I think this is the result of factory farming and chickens on top of each other with I place to move. OK here goes, It was explained to me like this from a respected butcher. So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so). Wish we knew what this was about ! I threw the whole thing away and my husband thought I was crazy. Of course as you may have experienced, not all pieces are affected. 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. Our Government is supposed to look out for and protect all of us! Are any other types of chicken having this issue like chicken thighs cause if not I'll switch to chicken thighs but if chicken breasts continue down this path it might push me off of chicken forever. I was in the dark since the sun was in my eyes directly setting and the light was not good on my table. We have been experiencing the same things since November. Most of the time, the breast has the typical drier texture. I think that is the issue we are all experiencing. They say it's about 10% of chicken breasts, which seems about what I have experienced. I bought them fresh today from a local farmer style market. In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. First it was chicken, and last night it was my pork chops. Mary's is one brand name. I know I was vague, but the thing is that this has happened to me with very different cooking methods. You're not alone. Odd raw texture even though I was sure it was cooked. 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. "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. Eating grisly chicken is just gross. ALL the meat WAS good. has nothing to do with organic versus non. I did not get the name and brand of the chicken but we will. Now the gene editing to grow massive muscle in meat is just another tough Unregulated Globalized Business problem. Had it happen twice before with months separating them and thought perhaps it was how we froze or thawed them. my daughter mentioned it too. Ive landed here googling the same issue. It totally makes you never want to eat chicken again. I just had this experience with Trader Joe's organic chicken breasts. I will add, I haven't had an issue since moving away from Springer chicken. It is stringy, wet, and the texture of raw meat. 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 looked online for this very subject cause i thought i was losing my good or ok cooking skills!! It will take many, many customers to make a large enough demand for the poultry farmers to take notice. Because anything with enzymes will breakdown fiber, even in genetically edited Frankenstein chickens. What these producers are selling is no longer what I consider edible meat. As all the commenters - I too am super confused and googling why is my chicken breast stiff like a corps??? at first the thin cut breasts were better but have even had a couple of those with the weird texture. Not always, but occasionally when grilling boneless-skinless breast of chicken the texture comes out crunchy. I asked my step mother who is a chef and she said that it was impossible. So it seems that when selecting g whole chickens or chicken breasts we should be selecting the smaller pieces as these likely are not part if the accelerated growth breedingit is worth a shot as I have experieced this texture a handful of times over the last 2 years and it makes me sick to my stomach (mental I'm sure). Tough dark meat usually is indicative of old bird or a tad under cooked. It's very disturbing what has become of our food. I was happy to come across this thread. Its just too lucrative for them to alter our industrial food. It's not plain roasted but it sure is tasty and the chicken is delicious. I will read all 1. I thought I was going to be able to save time driving, but Im going back to Whole Foods! The last time I made chicken I splurged and got organic and when it was done the texture was as most are saying rubbery but Id also like to describe it as fatty? Ugh - this is happening to me right now (which is what brought me to this thread). I genuinely thought I hadnt cooked it properly. Yes! I carry several government chemical licenses. Then, dredge it in seasoned flour and shake off the excess. I asked my husband to taste it and he tasted the flowery taste too. Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. This has been happening for months! Agree with Susie S. It does appear to be two separate issues. They dont care, to care would hurt the global investment class. Unfortunately, if you're buying frozen chicken breasts, you likely won't know if any are woody until you defrost them. 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. I am so frustrated with the cost of food vs the current quality. I have this issue too. Not very "liquid". Time to shut off the comments. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. 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. I never had it happen til the last few years and was a store branded one and then a few times Springer chicken. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. They also contend they will simply bleach and clean the surfaces when finished. The . to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. That squeaky mouth feel sounds like brining. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. its a relief to hear that this strange phenomenon with chicken isnt just happening to me! I seriously gag when I bite into a piece and my husband thinks Im crazy! something is wrong with most of the chicken breast now a days. The Knockout chickens were slipped into the food chain, years ago. 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. Was thinking maybe it was me possibly becoming adverse to chicken because of eating it daily for the past couple of years (Same brand for two years: Springer Mountain Farms). There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat. So I let it rest and cut into it and felt confident. What a turn off, I almost can't eat the chicken although the flavor doesn't seem to be affected, this texture is awful. Isnt the food and drugs we ingest supposed to be edible and safe for us? It was stringy and tough. Overcooking might play a role in your chicken's tire-like texture. "Broiler breeds have a long history of genetic modifications to improve their productivity," Amber Rogers, an environmental scientist and the founder of My Chicken Guide, told TODAY. The texture really is unpleasant. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. The processing of preparing chicken for the market place is being injected with water!! They are not frozen, they are fresh. I had the same problem I thought maybe because I didn't pound it out. It's been many years since I had a kosher bird (at relatives' homes.) Thanks CV. I haven't bought chicken in over a year and I do miss it.but not, as one person on this thread said, "not the Frankenchicken stuff." Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. Why does my chicken breast have a weird texture? Same thing happened to me when I made chicken parm last week..I thought it might be the pounding or the pan, but same thing you describe.cooked but textremely is raw feeling in the mouththought I was crazy. I checked the internal temperature and they were all between 175-185, well over the safe temperature for chicken. This is a very old discussion but I had to comment. Looked fine but cutting through it felt wrong, and I quickly spat it out because it legitimately tasted like raw chicken rubber. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. . I normally buy Lillydale and haven't noticed the issue with them. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. . It grossed me out so much- Ive almost stopped eating chicken altogether. so unappetizing. . Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef).

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