why does my chicken have a weird texture
This weird chicken texture is very sad to me as chicken is my favorite go-to meal. "I pay close to double what I used to pay when I was buying non-organic, but for me, its worth it.". I was searching for the same problem and now see all these comments. CBS news story from 2016 link at the end of my post, but this is clearly still happening. What started out as sporadic, is now quite pervasive. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. Thanks Everyone for the replies, especially the link provided. What a turn off, I almost can't eat the chicken although the flavor doesn't seem to be affected, this texture is awful. . Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. Ive noticed it one other time. Instructions. I've been noticing this too in New Orleans for at least 3 years. I never had it happen til the last few years and was a store branded one and then a few times Springer chicken. 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. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! After cooking the strips in the oven they were cut up over a salad. I also do not care for the texture of brined poultry. Last night I made pork chops . Crazy that this is a known issue but relieved that its not just in my head. I buy my chickens and rotisserie chickens from Whole Foods or the organic ones at Costco. But last night, this happened when I roasted some never frozen bone in breasts from the fridge. 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. The "Woody Breast" disease or symptom is pretty specific to the breast. As I began to eat I could feel this Gross rubbery texture. I just had this experience with Trader Joe's organic chicken breasts. It's clearly a worldwide problem. I do like your idea of buying fresh, locally. After decades of working to produce more chickens faster, breeders can now grow a 6.3-pound birds in 47 days, according to the . has nothing to do with organic versus non. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. Overcooking might play a role in your chicken's tire-like texture. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. 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. This is a very old discussion but I had to comment. First it was chicken, and last night it was my pork chops. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. It is troublingits kind or rubbery and 'squeaky' when you start to chew. Almost sort of.deflated in a way. They say it's about 10% of chicken breasts, which seems about what I have experienced. Same thing happened to our family tonight. So we figured the vendor must have changed distributors. I knew it was cooked, but the way it felt when chewing was as if it wasn't. I wish I could find a brand of organic chicken breasts that are not crunchy. They tout themselves as something along the lines as Bell & Evans and they are not even close. How do they do it?! I'm hopeful all of these posts become recognized and addressed. 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. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. We buy all our meat at Fresh Market, a local speciality grocer. I even tried fried chicken in hot oil the old way and same texture still ! 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. And yes a lot of our foods (meats and veggies included) are imported from god knows where. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. I have been having this issue. Others had a very odd, off putting texture. The texture really is disgusting. As I was cutting them I felt resistance while cutting. These days farmers are able to get chickens to market in 6 weeks. Most often, fresh chicken has limited to no smell at all. factory chicken. That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. Have not had chicken for a long time and gave it one more chance. Our best tips for eating thoughtfully and living joyfully, right in your inbox. I have experience that with Wendy's multiple times and it is a fatty chicken. WHAT GIVES! 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). First time to hear about this problem with drumsticks. Overcooking might play a role in your chicken's tire-like texture. 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 causes stringy, weird texture. Guys! Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. Enough so, I skip the details. Of course, you don't have to eat the meat if you don't want to. I have been having an issue on and off with the texture of my chicken. 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." I've been noticing this for a couple of months now. I found this piece from 2016: https://www.cbsnews.com/news/woody-breast-could-bite-the-chicken-business/. 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). I genuinely thought I hadnt cooked it properly. 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. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. Totally grossed me out. Yup, this is something I've experienced recently - it's horrible. It is more noticeable in the really large breasts. My partner noticed it as well. I spit all of that out and called for the waitress. . What type of chicken are you using? 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. His response was startling to me. Salad it is and glad there is a guarantee call number to express concern. I guess I will have to start buying organic chicken breast. Its like humans cant understand the motivation of business to increase their bottom line without government interference. You know what we have to do.complain, because the squeaky wheel gets the oil and corporations wouldn't want to lose a dime. "Woody Breast" is what the industry is naming it. Same thing just happened here with two skin on breasts from publix. Usually if you see a large piece in a tray you know it's going to be bad. Chicken sucks SO BAD now. As many have described an uncooked piece of meat, yet it's cooked through. 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. The processing of preparing chicken for the market place is being injected with water!! 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. I thought it might be because I froze and thawed them. There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat. The texture was very slimy, somewhat rubbery and tough. Really, why does chicken taste like this now? ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) I am so frustrated with the cost of food vs the current quality. 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. 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. It looks like an industry wide issue. Not a fan myself. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . Kirkland chicken breasts from Costco have been "woody" apparently as well. 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. Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. I now only buy the tenders and remove the tough tendon. There is a new-ish problem with some chicken called "woody breast" that seems to fit your description. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! Yes!!! Never a problem. It's why Greg Caggiano stopped buying non-organic chicken. Really strange and sad. Time to get real, just look at the patents. I recently bought chicken breasts from Perdue. For some reason the fried chicken is never grisly. And you better think again if you think organic is really any better. Hope they fix it. I'm guessing that, like cv said, your product has been pre-brined. He also suggested spatchcocking and and cooking at 325 for an hour (I have been cooking at 425-450). Has anyone else had this problem? YES! Hope they sort it out soon and if not I think Ill consider going vegetarian. Pulled these out to find the underside like this. I have had this multiple times in random packages of chicken from. Drums are darker and need a bit more time. We spit out those pieces. 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. And those farmers who continue to breed these fast growing breeds so that they can get the meat to market faster will just go out of business because no one wants to be eating this crap. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. Overcooked chicken can have a rubbery texture because when the protein fibers are exposed to the heat for too long, they lose . . Omg I am having this same 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. I'm confused - reading the comments. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. Read about it here: Interesting. It's all Soylent Green!!! If I dont think about it, Yes, I have this thread actually set to push notifications also..overcrowding. - kettultim I'm so glad I found this site. Thank you for this post as I was really perplexed. Thank you for sharing this. Its gross. I am off frozen chicken. Edit: as some of you have suggested I believe the cause of the weird texture in the chicken was bromelain. This just happened to me with some 365 chicken breasts from Whole Foods. Americans have no idea, that everything American on the stock market is now majority owned by all the same Global institutional finance entities, all bought up & controlled by finance. Scientists are still working on finding the root cause of woody chicken breasts. It is like a rubbery tough texture that kind of snaps as you finally bite through it. So relieved to know I'm not going mad. And we cant figure out why everyone is chronically ill post 1990. 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). 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. We had to throw them away . They do that for several reasons. IE 11 is not supported. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. Start here and then look at all the peer reviewed journal articles and patents. Well there is insecticide in cereal..and not only foods should raise red Flags. I've been so grossed out by it that I'm ready to stop eating chicken altogether. A few here in Charlotte, NC and around the country. Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! Im a chef, so I know how to cook and thought to myself what in the world. I just had some at Applebees last night. This sounds somewhat familiar to the chicken breasts I had bought. 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 know I asked too much but I dread the waiting incubation time for salmonella. omg. The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. 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? I know I was vague, but the thing is that this has happened to me with very different cooking methods. I bought a 4 pack of the bone-in skin on chicken breast and 1 out of the 4 had this weird texture. If I cook in crock pot its fine but if I bake it, it gets rubbery! Very disappointing. Both meals had this texture problem and were very unenjoyable to eat. I am totally organic and purchase chicken from farms and also Whole Foods. Thank you for sharing this information. Then I started tasting it in frozen chicken entrees - some pieces good, some pieces not. 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? Assuming you are doing so, your commentary would indicate that your problem is with the ingredient itself. Its only been recently in the last few years Ive noticed this.
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