It happened to me too last night for the first time in my life. All in line with what the article says. . I will be buying fresh and if I get the same reaction I don't know what to think. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. The proteins then bond together to form this tough network. I mentioned to my husband that I will never order chicken sandwich from Waffle House and new to the list IHOP. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. I made that mistake with a dish in which the chicken was supposed to marinade for an hour in a mixture based on fresh lemon juice. It didn't look funny or seem different other than mouth feel. Its not the cooking its the product for sure. Maybe their tenders will fare better. Why does some chicken have a rubbery texture? Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. To add to my previous comment, all 3 times before cutting into the raw breast they did feel different. They were like chicken used to be. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . This has happened to my more than once- I thought at first I had overcooked, or even cut it the wrong way (with the grain vs. against). citou 2 yr. ago. I took back 5 lbs and they gave me a refund. And yes, "koshering" is indeed far more involved than just that. Really strange and sad. That is Frankenchicken. I'm a fan of the sandwiches in the "chicken sandwich war" with Chic Filet and Popeyes being my personal favorites. If you know of a better brand please share. Thank you for this post as I was really perplexed. It's commonly confused with white striping, which is when fat replaces muscle tissue. It felt like something should ooze out of a pocket in the middle. I spit it out very quickly and started to check the chicken more. "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 sounds like what I've run into. I asked my step mother who is a chef and she said that it was impossible. 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. This issue really needs to get addressed. Time to shut off the comments. Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. 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. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. I have had this multiple times in random packages of chicken from. Its just too lucrative for them to alter our industrial food. They are even too tough to cut up and stir fry (tried that.not good). so I spit it out in sink and moved to the thicker pieces. I was always concerned about plastic leaching into food. His response was startling to me. I hope I'm not jinxing myself here, but I do think Bell and Evans may be normal. Why does my chicken have a weird texture? We had to make omelettes. It's disgusting. . It is like a rubbery tough texture that kind of snaps as you finally bite through it. I cant believe this is happening to others AND around the world. ALL the meat WAS good. The processing of preparing chicken for the market place is being injected with water!! Hopefully chicken farms are seeing these complaints and are considering addressing them! Wondering if the chicken is imported these days. Yeah. I know this thread is a tad old. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. We all really need to return to supporting our local farms. Cooked thoroughly and smelled and looked just fine. Thank you for sharing this. I have tried various cooking methods and nothing tenderizes them. They reimbursed me and sent me a ton of coupons which I just gave away after investigating more on the other issue; the woody breast disease which is brought on by genetic changes in overbred animals. Most supermarket chicken today contains a high percentage of water. Pulled these out to find the underside like this. This usually accompanies a nasty taste like how stagnant dish pan water smells. Seems like a common problem. I did not get the name and brand of the chicken but we will. So this happened to me with frozen chicken breast that were cooked on the grill. I can't blame her, it's disgusting. Raw and cooked chicken breast meat with the severe woody breast condition as seen in a study from the U.S. National Poultry Research Center. Ive been trying to find out why. When we can find smaller breasts at the store, they seem fine, but the larger breasts are rubbery and inedible. "It's something all poultry producers have been working to resolve.". I'm glad to know this is a quality issue and not something more concerning. They dont care, to care would hurt the global investment class. Just saying! I thought it might be because I froze and thawed them. Before anybody dumps Costco chicken.m, I only buy their organic chicken and I have never had a problem. This woodiness is not found in thighs, wings or other cuts. My husband and I noticed this same thing last year when we were eating grilled chicken salads from our local haunt. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! I hope this saves someone time from cooking them and finding out later. The chicken is fully cooked through (I can tell based on internal temp, time in the oven, color of the chicken and juices), but the texture of the chicken is funny, almost like it hasn't been thoroughly cooked. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. It is stringy, wet, and the texture of raw meat. 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. I'm from Brazil and same situation. Springer touts itself as the antithesis of "factory chicken" , but its exactly what they are, and marketing throughout the years had me conviced. Hope whatever they're using isn't harmful to humans. 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. I guess sourcing is the answer? We wind up throwing out half of our dinners each night. Americans have no idea that 98% of what they are eating is cloned and genetically altered, strait from Transnational Capital to your table. The process is detailed and performed with great care. My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. First time poster- all because of gross rubbery chicken! 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. We spit out those pieces. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. 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. 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! Got a response from @roguecookers that helped. I seriously gag when I bite into a piece and my husband thinks Im crazy! 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. Then I started tasting it in frozen chicken entrees - some pieces good, some pieces not. that was worse. When chicken is cooked for too long, the protein in the meat breaks down and forms a network that makes the meat tough and rubbery. And you better think again if you think organic is really any better. They definitely are. my daughter mentioned it too. Manager asked me to call right away if it happens again, so they can trace the provider. Well there is insecticide in cereal..and not only foods should raise red Flags. 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. I too have just taken to google to try and make sense of this weird phenomenon of eating perfectly cooked chicken in which the texture makes its seem raw. I am so turned off by all meat and poultry that I am reduced to pasta and fish. 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 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!!! Overcooking might play a role in your chicken's tire-like texture. 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. Thank God I'm not crazy! Enough of this multinational corporation nonsense. I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! 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. Older hens generally produce thinner shells as their oviducts wears out. Of course, you don't have to eat the meat if you don't want to. When I buy smaller ckn breast I haven't had the issue. Most of the shampoo and perfumes and petroleum jelly prefix petroleum yes that goes in your skin it's systemic. I googled this to find out if I can still serve to my family. I try to avoid red meat (especially fast food burgers) and chicken breast is about the only thing on the menu i would order.not any more. 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. "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. Both meals had this texture problem and were very unenjoyable to eat. We had to cut chicken completely out of our diet. My husband even e perform ex this with a McDonalds grilled chicken sandwich. YES!! 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. its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. If I hard boil them, they are difficult to peel, the whites have a weird texture and the yolks are like rubber balls. https://www.iatp.org/news/terminator-chicken. 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. Hi Pam. I almost went weak and filled with fear. :( dark meat (thighs, drumsticks, wings) always seem to be okits the breasts that are the problem. Why does my chicken have a weird texture? Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. It looks like an industry wide issue. After I finished the salad there was a smaller piece of the chicken left in the bowl. Nobody seems to notice that this is happening EVERYWHERE . My partner noticed it as well. Hi Trisha - I feel your pain and we should call the USDA, but not sure they can enforce anything. I had a chicken sandwich from Wendy's today and the middle was squishy. I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. They say it's about 10% of chicken breasts, which seems about what I have experienced. It is designed to remove all traces of blood to make foul or meat fit for consumption ("kosher" means "fit", kosher salt which is coarse and has no additives is intended specifically for this purpose). 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. This is all a class issue across the board, its about the super wealthy vs everyone else. Most of the time, the breast has the typical drier texture. omg. If all they have is Frackenchicken then I look for a whole small chicken and I have been lucky to date. And its disgusting. "If birds are growing really efficiently and fast, they're synthesizing muscle and that adds stress. And it has always been in those chicken breasts that look on the larger side of normal to me. I guess it doesnt bother him but we get ours from Aldi and they are HUGE so I am thinking we will pay a little more for them from somewhere else because I cant do it anymore!!! Its gross. We buy our chicken from an Amish Market in the area, so I figured we'd be safe, nope. I told them not to eat it and gave it to the dog. I've had the bad texture ones from Costco - the fresh organic, pack of 3. Trader Joes heirloomchickens are tough tasteless and dont feel cooked they used to be great now no good terrible & rubbery. YES! I used homemade shake & bake and drizzled all with olive oil. when I sawed into the thin one it didn't even look cooked. These days, Caggiano only buys organic chicken breasts, and he seldom gets woody breasts. Same thing happened to our family tonight. You are feeding genetically altered food. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. I was thinking it's got to be something either in what the chickens are being fed or what companies are doing to them. It's very disturbing what has become of our food. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. I have noticed the odd texture for the last decade. It's been many years since I had a kosher bird (at relatives' homes.) It has a slightly rubbery and even shiny appearance. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! Assuming you are doing so, your commentary would indicate that your problem is with the ingredient itself. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. She got irritated and refused to go into the garbage, although it was probably right on top. Maybe not, some people I've asked think I'm crazy, others agree whole-heartedly. Wonder if restaurants are seeing this as well? It tasted like it was undercooked, but it was long enough.. and the color seemed okay. "It should have a pink hue with a firm texture and plump appearance." BTW, 98% of the beef sold in the U.S. is cloned, and yep, their playing around with everything you eat. Pretty frustrating.putting it back in the oven has seemed to fix it sometimes, but more often not. Has anyone identified good sources? I will butcher this but it is an answer. Whole Foods, among others, carries it. 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. 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! Why does my chicken breast have a weird texture? The breasts are where the money is. A few here in Charlotte, NC and around the country. This just happened to me with some 365 chicken breasts from Whole Foods. I live in Maryland and we're having the same problem here and I hate that crunchy taste no. But based on her research, Owens believes woody breasts are related to the development of the muscle. We spend money shopping, time cooking then we cant even eat it. I have been coming across the same problem for a while now and I find it gross and disgusting. The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). Filthy, diseased animals just piled on top of each other in a filthy environment. Inedible. I wish I knew the answer You're the first person I've encountered who's experienced this! But I'd take dry over this new crazy chicken texture. Thanks Everyone for the replies, especially the link provided. Very disappointing. June 19, 2019. I think it is Woody Chicken breast as the other poster pointed out. 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. With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". In our household, we call this texture chirm as in eating chicken but with the sensation of biting into an arm. And yes a lot of our foods (meats and veggies included) are imported from god knows where. 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. SO glad I looked this up. some were very thin and a couple were thick breasts. Such a good name for it. I know this is an older thread but it's still happening and now I can't find any stores that don't have chicken with the same problem. Not very "liquid". The chickens are being grown for market too fast. I'm so glad I found this thread. 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. 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. Our Government is supposed to look out for and protect all of us! Seems this thread was useful. 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. Has anyone found sources for good chicken? Its gross. 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. I guess Im switching to organic. Watch out for all the other meat, too. Overcooked chicken will be very dense and even hard, with a stringy, unappealing texture. This brand of Chicken is used in many major restaurants in the US. CBS news story from 2016 link at the end of my post, but this is clearly still happening. Many people feel they need to wash their poultry to remove fat, feathers, and yellow surfaces of the bird. 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. Thanks for making me laugh, though you are right.it isn't funny anymore. The texture really is disgusting. Why does chicken sometimes have a weird texture? It was something I was running into at home. I am so glad that my boyfriend and I will not be getting food poisoning! Its not you, its genetic altering gone wild. Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. You're not alone. its a relief to hear that this strange phenomenon with chicken isnt just happening to me! You Ate or Drank Something Too Hot. Now i need to quit Costco?? I have this issue too. 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. Once i cut into them they have larger than normal muscle fibers and break apart easier than expected but are more difficult to cut across than expected. First off, they are HUGE, like a turkey breast. You and me both. To avoid our new genetic altered world, you would have find heirloom everything, and do it all yourself. It is nasty but supposedly safe - the meat industry would say that though. Everyone needs to call the USDA and voice your concern. I've had that several times last year alone. For those who keep kosher (and eat meat), it is an obligatory process (and of course, is not intended as a brine, marinade or flavor enhancer). I think this is the result of factory farming and chickens on top of each other with I place to move. We had this happy many times with chicken, turkey breast, and pork chops/loin. 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. OK here goes, It was explained to me like this from a respected butcher. 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. Of course as you may have experienced, not all pieces are affected. It was enough to make me stop eating many meats, but chicken was still one that has been a staple, until this started happening. I was in the dark since the sun was in my eyes directly setting and the light was not good on my table. While Im normally hurt when they insult my food, I couldnt help but agree!! Somehow we need to get this issue out there and address this issue. This is bad, i am going to talk to two local butchers about this issue. It is troublingits kind or rubbery and 'squeaky' when you start to chew. This causes a texture that is described as "woody" when cooked. I don't think it was dry. True story check it out. I am totally organic and purchase chicken from farms and also Whole Foods. I did some experimenting and was pleased. In a small bowl combine the mustard, molasses, bourbon, hot sauce and grated orange rind. 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. Totally grossed me out. It started happening with Ohio Amish chicken now too. I do like your idea of buying fresh, locally. I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. Has anyone else had this problem? enter image description here. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? Weird crunchiness, it's honestly disturbing that my chicken is crunchy like this. It's possible that you're letting them out at room temperature for 2 hours. Yup, this is something I've experienced recently - it's horrible. Overcooked chicken can have a rubbery texture because when the protein fibers are exposed to the heat for too long, they lose . See also Can You Teach Chickens To Talk? If you are cooking free-range chicken, the meat will be a little tougher/chewier. I understand there's a shortage because of some sort of bird virus. I too have had this issue. I have been having an issue on and off with the texture of my chicken. Time to get real, just look at the patents. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. Ive had this issue with Popeyes and more recently, storebought chicken. I have the same experiences in both Supermarket purchased chicken and from a few favorite restaurants. Definitely not the chicken we used to get. Then, dredge it in seasoned flour and shake off the excess. 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. 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. It is more noticeable in the really large breasts. The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. Overcooking might play a role in your chicken's tire-like texture. I laughingly called it a Frankenchicken during prep. I've been having difficulty lately eating chicken and I this may have been the end for me. And is there any way to counteract the rubberiness? I have been going crazy trying to figure this out for months now as well. Not all pieces though, and even parts of one piece may be affected but not the whole piece. Texture is an emerging challenge within the poultry industry. She told TODAY she's seen it affect anywhere between 5-30% of birds. It's all Soylent Green!!! 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. 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 . If not, profits are always going to win out. 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. Why does my chicken have a rubbery texture? Luckily I've not had this issue with my home cooked chicken - not yet! We had to throw the whole meal away. This has never happened to me before. - kettultim Bro this just happened to me. I carry several government chemical licenses. If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. The owner said they were having problems with their suppliers and quality of chicken trouble and assured me that all chicken had temperature gauges in them and were done. 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. Glad Im not the only one! Why does my chicken taste weird after cooking? Maybe we all need to go back to our local farmers if there are still any independent and still in business.
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