I too have noticed this over the last year. No thanks. So worried its gonna make me ill lol, Yeah, been scouring the web for a bit and came to the same bit of information: woody breast. Its gross. Of course as you may have experienced, not all pieces are affected. I never thought poultry suppliers would do this to chicken just to increase the weight/selling price. This chicken was a boneless skinless chicken breast. Hope they fix it. Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. 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. This sounds like what I've run into. Stephanie , you are exactly right. Not a fan myself. The process is detailed and performed with great care. We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. It's almost as if it's a tire rubber texture in my mouth. Sorry not Bell & Howell (lol) its Bell & Evans chickens. Also 425F seems a lot too hot for roasting pieces in the oven. 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! I don't know what to do. 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. Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? Even the feathers doesn't look the same either. 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. But I'd take dry over this new crazy chicken texture. Just a small correction, amysarah, and not intended personally, since in the past I've noticed some general misperceptions here about kosher chickens: kosher birds are never actually injected with salt water. If your chicken breasts have been more tough than usual, you're not alone. It's very disturbing what has become of our food. 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. This is extremely common in Springer chicken. Read about it here: Interesting. I couldn't eat it. At this time it is unknown exactly what is causing it but the culprit may be due to breeding practices. 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. First time poster- all because of gross rubbery chicken! Big mistake! Ive noticed it one other time. 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 think it may be a kin to a type of tumoring - only to add to the disgusting. Our Government is supposed to look out for and protect all of us! While humans have been eating chicken for 2,200 years, woody breasts are relatively new. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. I have had issues with the taste of other meat but buying organic seems to have helped with those. I've had that several times last year alone. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. It's Nasty. Happened a third time today a week or so since the last bag though I think they were in the same set of 6 Never knew it was called woody. I have been having an issue on and off with the texture of my chicken. The food has always been great but me, trying it get on track with my diet ordered grilled chicken. Maybe we all need to go back to our local farmers if there are still any independent and still in business. to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. The Knockout chickens were slipped into the food chain, years ago. It's commonly confused with white striping, which is when fat replaces muscle tissue. OK here goes, It was explained to me like this from a respected butcher. at first the thin cut breasts were better but have even had a couple of those with the weird texture. I doubt there's any way to tell without some specific control tests. I hope I'm not jinxing myself here, but I do think Bell and Evans may be normal. I had the same problem I thought maybe because I didn't pound it out. I thought I was in the clear with this batch. 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. We arent even close to our propaganda. You're not alone. I noticed this trend of unappetizing weirdness where some of the chicken breads us normal but prices of it are off. Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. I carry several government chemical licenses. But sometimes, the meat becomes almost crunchy. This is odd yes but consistent with previous chicken breasts cooked prior and why we stopped buying boneless breasts. Thanks CV. It's clearly a worldwide problem. Has anyone found sources for good chicken? Foster farms chicken breasts from Costco! Eating grisly chicken is just gross. 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 use it along with an OXO instant read thermometer to make sure the chicken is done. It feels like an injection of rubber into the meat or something and it completely ruins my appetite for the evening. I actually googled this and your same query came up on this site. Barf. I now only buy the tenders and remove the tough tendon. Ive landed here googling the same issue. Thanks for chiming in BakerRB. 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. Thank God I'm not crazy! 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. I cant believe this is happening to others AND around the world. I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. This weird phenomenon is known as woody chicken breasts. I recently bought chicken breasts from Perdue. It's almost crunchy like, I can't eat it. The inside of the chicken pieces were good, it was just the surface that was mushy/chalky. 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. Yes!! Same exact thing happening here. Exact description too. Not very "liquid". 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. There's something going on in the chicken industry that we don't know about. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. 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. There's more than one reason your chicken came out rubbery. 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. 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! The poultry industry has a fowl problem: an emerging phenomenon called "woody breast." While it's not harmful to humans, the condition causes chicken breasts to be tougher because of hard or woody fibers that lace the meat. Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. They say it's about 10% of chicken breasts, which seems about what I have experienced. Negative. The potatoes and beans were great, the chicken not so much. Hit or miss these days and so as not to ruin a whole meal (not to mention all the time and expense involved), I have just been cooking the meat to death, which, of course, makes it dry. I had a chicken sandwich from Wendy's today and the middle was squishy. . What is happening is it's all about the breasts. Why does my chicken breast have a weird texture? What type of chicken are you using? 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 remove the tendon, I started to notice this about 2 years ago with my Perdue chicken breasts . It's all about profits. The texture really is disgusting. After I finished the salad there was a smaller piece of the chicken left in the bowl. Hope they sort it out soon and if not I think Ill consider going vegetarian. So I guess we all need to just start returning the meat or the packaging to the stores . For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. 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. Or is it a sad byproduct of factory farmed chicken breasts? Its filthy. While they make for less-than-stellar filets, woody chicken breasts aren't completely worthless. Nobody seems to notice that this is happening EVERYWHERE . I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. 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. Chicken sucks SO BAD now. 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. I bought my first pkg of Red Bird chicken, boneless breasts. That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. - kettultim You should cook chicken to 160 degrees internal temperature on a meat thermometer. I'm confused - reading the comments. And yes a lot of our foods (meats and veggies included) are imported from god knows where. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. So glad I'm not out here alone! It very could be the "woody breast".or could be the frozen breaded piece of chicken was cooked ALMOST throughleaving behind a water center? 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. The breasts are where the money is. I'll be the first to call the USDA today thanks everyone get on your phones. 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. Yeah, you can't do much worse. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. You and me both. 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. People just aren't grasping the issue or aren't able to read and comprehend. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. Its gross. We don't eat out often, but both of these restaurants serve chicken breasts that has the strangest texture to the point I spat it out and wouldn't eat it. Inedible. Leaving chicken in a pan, oven, or grill for just a little too. This has been happening for months! I have been having this issue. Different grocery store for sure. I also have had chicken at restaurants and have witnessed this same unpleasant taste. I'm happy to learn this because putting a name to it and understanding that it may have a tell-tale sign (the white striping), may help me avoid it when selecting chicken. Really strange and sad. 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. Whole Foods, among others, carries it. Color. Thanks for relieving me of guilt for not finishing the half eaten plate in front of me! I asked my husband to taste it and he tasted the flowery taste too. My friend reassured me it all looked done as far as what she saw. This usually accompanies a nasty taste like how stagnant dish pan water smells. :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. 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. It happens probably 1 out of every 10 breast I cook, no matter how I cook it. Until it wasn't. I just wonder if these chicken related issues have anything to do with "live agriculture slaughter" which is boiling chickens ALIVE! I mentioned to my husband that I will never order chicken sandwich from Waffle House and new to the list IHOP. But I have found that I avoid this crunchy texture altogether, when I sous vide my chicken. My daughter then said mom sorry to say this but your chicken has been like this for a while! Thin breasts, thick breasts, frozen, fresh, chain-store, butcher bought, even take out has a raw, horrible consistency. 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. What does our FDA do with our tax dollars? my daughter mentioned it too. Same thing. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . I don't think it was dry. We used to eat chicken 2 or 3 times a week. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. 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. We all really need to return to supporting our local farms. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. This is most likely occurring as a result of incorrect defrosting procedures on your part. I would start it at that temp but then drop it down to 375 and cook more slowly. It's possible that you're letting them out at room temperature for 2 hours. This just happened to me with some 365 chicken breasts from Whole Foods. You can get around that by purchasing air dried chicken. Never a problem. It was NOT raw but felt raw. We talked to the owner and he said he hadn't changed vendors for many years. I bought chicken from giant and this is the second or third time this has happened from giant brand chicken. Thank you for using the word "crunch," as that is exactly how I describe it. I'm in Australia. This has happened to me a few times both cooking chicken breast at home and also out at restaurants. I get notifications of people complaining about the smell of their chicken tenders now? I ended up throwing it out. Here's a short white paper we put together on it in case of interest: https://www.ciwf.com/media/7429726/declining-nutritional-value-of-factory-farmed-chicken.pdf. It has a slightly rubbery and even shiny appearance. I will be buying fresh and if I get the same reaction I don't know what to think. My partner noticed it as well. 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. I believe it is because Several years ago chickens were smaller 3 pounds or less. When I cut into the chicken I feel resistance (like you would when butchering raw chicken rather than cutting/carving cooked chicken) and there is a strange almost squeaky mouth feel. What in the world happened to a whole half piece of chicken? WHAT GIVES! Really, why does chicken taste like this now? See also Why Is My Chicken Sitting On Eggs All Day? The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. As other commentators have correctly observed, woody breast, is essentially a muscular disorder that begins to manifest early on in the chickens life and gets progressively worse at they reach their slaughter, weight, which is as few as 4-5 weeks later. Its a problem of slipping in gene edited chickens (And other now tough hyper muscled animals) into the food chain. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. Overcooked chicken can have a rubbery texture because when the protein fibers are exposed to the heat for too long, they lose . . It is troublingits kind or rubbery and 'squeaky' when you start to chew. That is Frankenchicken. But all could be culprits. While researchers and geneticists attempt to find the exact cause and cure here's what you need to know. Omg I am having this same issue! Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. Watch out for all the other meat, too. Soon there will be no good meat left to eat and we will all be eating protein bars. I have been going crazy trying to figure this out for months now as well. I'm hopeful all of these posts become recognized and addressed. This applies even if your chicken is organic. I'm not alone! I wish I knew the answer You're the first person I've encountered who's experienced this! The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. It's the first time I have experienced this, a raw, "al-dent", cartilage/meat hybrid sponge-like material not comparable to anything I can think of besides a baked apple mouth-feel, that isn't pleasant and completely unpalatable, I'll be looking for the smaller breasts from now on. Most of the time, the breast has the typical drier texture. Now it's consistently "on", whether Walmart, small local grocery, Ohio Amish - it's all got it. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. 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. ALL the meat WAS good. 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. 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. .I accidentally hit a button when I was not finished typing. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. Thank you for sharing this. Can't stand the texture and also because they have a weird flavor. I'll wait for the guys to stop giggling ( me included ). Has anyone else had this problem? With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) Is there a special covering to use? this Is not chicken. As long as it's not dangerous, they may remain quiet. Ive been slowly going off chicken and this might be the final straw. Same weird texture (like chewing a piece of rubber) and uncooked appearance (my poor husband - my bad, I was blaming the chef). Wow! I am also a private chef and luckily have never served this, that I know of anyways, to a client. 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. It's got me thinking and feeling, it's seriously not natural meat. I just had a chicken cutlet sandwich from a deli that had the same issue. Drums are darker and need a bit more time. We had this happy many times with chicken, turkey breast, and pork chops/loin. It's disgusting. My husband insisted the chicken was done. And yes, "koshering" is indeed far more involved than just that. 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. 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. What a world we our creating for ourselves! 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). Had to throw the sandwich out because of the gross factor. My husband said nothing was wrong but I know what a completely cooked chicken breast tastes like and what if feels like when I chew. 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. No issues since. Same! I am feeling much better about myself, not so much for our food situation. I buy amish farms brand only now never have a problem. We just moved to the US and this woody chicken is really disgusting. Regardlessomit the "overcrowding" word, as my phone decided to replace a word or two. If not, profits are always going to win out. Glad Im not the only one! I took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. 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 is also enjoyed as a snack food. Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. Why does chicken sometimes have a weird texture? I didn't trust it was cooked all the way but I am pretty sure it was. . They are even too tough to cut up and stir fry (tried that.not good). Manager asked me to call right away if it happens again, so they can trace the provider. IE 11 is not supported. So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so). 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. 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. 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. 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. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. Chewy & rubbery but also feels uncooked. We had this issue with Heritage Farms at Kroger, but since buying the organic at Costco we are just fine. Why does my chicken have a weird texture? "It seemed like one out of every four breasts I was getting were affected," the food writer told TODAY. Instantly started googling. I have been coming across the same problem for a while now and I find it gross and disgusting. . Why does my chicken have a weird texture? The texture of chicken gizzard is similar to that of liver, and it can be chewy. "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. To avoid our new genetic altered world, you would have find heirloom everything, and do it all yourself. As I began to eat I could feel this Gross rubbery texture. Weve purchased Tyson in a pinch without issue as well. I did this for about a month or so and no matter how I cooked them they were not crunchy or woody. They were Bell & Evans. This has never happened to me before. 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". Went deep into the comments and saw the name for this phenomenon: Woody Breast. It appeared to have a very large grain in the meat. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. Im living in Japan and came to food52 searching for some answers as well. citou 2 yr. ago. (yes, the ones that are pictured in this article. I must say though Ive never had bad chicken from KFC! :), 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 bought breasts at Trader Joes. Chicken that has gone bad will usually have a sour or sulfur-like smell. And it has always been in those chicken breasts that look on the larger side of normal to me. As all the commenters - I too am super confused and googling why is my chicken breast stiff like a corps??? Wish we knew what this was about ! 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? 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. The processing of preparing chicken for the market place is being injected with water!! The chickens are being grown for market too fast. Just too lucrative for globalized finance backed conglomerates to resist! We couldn't eat it; those fibers are too weird and crunch in the most unappetizing way. . I knew it was cooked, but the way it felt when chewing was as if it wasn't. Just a note in regards to your issue. And you better think again if you think organic is really any better.
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