I am off frozen chicken. Im sticking to tenderloins for the time being. Instructions. I found this thread tonight after making a sheet pan dinner with green beans baby potatoes and chicken drumsticks. I asked my husband to taste it and he tasted the flowery taste too. Same thing happened to our family tonight. Different grocery store for sure. He sent me my money back and a bunch of coupons which I gave away. . Not sure how the market will respond to this unsavory tasting chicken, I know what I have done. Its a genetic issue with the mass producers, i.e. Not always, but occasionally when grilling boneless-skinless breast of chicken the texture comes out crunchy. 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. . It was stringy and tough. My friend reassured me it all looked done as far as what she saw. Or is it a sad byproduct of factory farmed chicken breasts? Im living in Japan and came to food52 searching for some answers as well. WHAT GIVES! 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. I'm not alone! The proteins then bond together to form this tough network. . Why does my chicken have a weird texture? I guess I will stop buying chicken breasts if this is what the industry is going to produce. I am never buying big breasts again! Why do my file look very weird when convert from OBJ or FBX format to Guys! For some reason the fried chicken is never grisly. Sitting here looking up weird textured chicken breasts because Im eating one rn. Had it happen twice before with months separating them and thought perhaps it was how we froze or thawed them. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. See also Why Is My Chicken Sitting On Eggs All Day? Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. I used homemade shake & bake and drizzled all with olive oil. I'm sure that its not overcooked. We had to cut chicken completely out of our diet. Ive been buying tenderloins only because of woody breasts but its so expensive. Hope they fix it. We threw away what would have been a perfectly good dinner of chicken breasts with honey mustard sauce and broccoli. I was always concerned about plastic leaching into food. What causes weird chicken texture? - Davidmwhitearchitect.com They are even too tough to cut up and stir fry (tried that.not good). You and me both. Lately, even before the pandemic but not to the same extent, I have had issues with chicken. They also tend to be more prevalent in chickens raised for commercial production. Apparently it is a muscle disorder that is related to genetic breeding. The texture definitely gives off biting into raw chicken vibes! 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. I bought a bag of Chicken wing parts and it doesn't look like Chicken parts!!! ( 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. So I guess we all need to just start returning the meat or the packaging to the stores . I was thinking it's got to be something either in what the chickens are being fed or what companies are doing to them. I'm in Australia. I just experienced this yesterday, I sous vide a bone in chicken breast at my normal temp and time I've been using and it was like biting into a raw chicken breast. I thought I was the only one experiencing this issue. I took back 5 lbs and they gave me a refund. I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. Not all pieces though, and even parts of one piece may be affected but not the whole piece. What's wrong with these eggs? - Houzz Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. It happened months ago and just happened last week again. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. I even tried fried chicken in hot oil the old way and same texture still ! It has an odd "bite" to it, like your biting into a piece of rubber, like a silicone type rubber. I get notifications of people complaining about the smell of their chicken tenders now? :), 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!!! 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). OK here goes, It was explained to me like this from a respected butcher. It grosses me out. It is like a rubbery tough texture that kind of snaps as you finally bite through it. I thought I was in the clear with this batch. I think that is the issue we are all experiencing. It didn't look funny or seem different other than mouth feel. It has happened when i have sliced and stir fried boneless skinless chicken breasts and also when I have roasted bone-in skin-on chicken breasts. This chewy texture is gross. Chicken sucks SO BAD now. We decided NOT to eat the chicken so I threw away 2 breasts, a little over a pound that I paid $12.00 for. 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. enter image description here. I think it may be a kin to a type of tumoring - only to add to the disgusting. There's more than one reason your chicken came out rubbery. I am so glad that my boyfriend and I will not be getting food poisoning! This usually accompanies a nasty taste like how stagnant dish pan water smells. Aside from Perdue and Trader Joe's, has anyone been able to identify other bad sources? I continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. I have had this multiple times in random packages of chicken from. I recently bought a regular ABF rotisserie chicken from a local health food grocery and it was stringy and had that raw texture. Sorry I can't help you because I haven't bought chicken in a supermarket for more years than I can remember. Never a problem. Just saying! All in line with what the article says. I'm in the UK and have come across this problem about four times now in the last four or five months. I'm glad to know this is a quality issue and not something more concerning. I would start it at that temp but then drop it down to 375 and cook more slowly. If you are cooking free-range chicken, the meat will be a little tougher/chewier. Chicken that has gone bad will usually have a sour or sulfur-like smell. It is troublingits kind or rubbery and 'squeaky' when you start to chew. A couple of years ago I was getting it quite often at Arby's. 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. Really, why does chicken taste like this now? 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. That is the short non scientific answer. But rest assure, the quality of taste reduce considerably after 24 hours in the fridge and reheated. This is bad, i am going to talk to two local butchers about this issue. The owner does get the message and prefers to answer any and all complaints himself, which he did, and that part was appreciated. I seriously gag when I bite into a piece and my husband thinks Im crazy! 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? This has happened to me a few times both cooking chicken breast at home and also out at restaurants. 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 see it just about every time I'm out there shopping for chicken breast, and now know what to avoid. 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 now save my receipts, mark it in freezer if I choose to store it there. Really strange and sad. Do you think like genetics of chickens are changing really rapidly because of the use of all these antibiotics and chemicals? "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. Bro this just happened to me. 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. The protein fibers in chicken become elastic when they are not exposed to moisture. There is a "crunchy" texture when you put your fork into the cooked breast, that is also evident when trying to cut the meat. .wrote them several letters and they just sent me coupons . Noticing that your chicken breasts have an unpleasant texture these days? Thank you!!! Why does my chicken have a rubbery texture? 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! Wonder if restaurants are seeing this as well? I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. We had to throw them away . I think it is Woody Chicken breast as the other poster pointed out. . I have tried various cooking methods and nothing tenderizes them. On the other hand if you get an individually wrapped piece that's small and/or not pink it's going to be disgustingly slimey and tough. I recall them being more saltybut this was back in the land before time, so probably shouldn't have included them. Hope whatever they're using isn't harmful to humans. I spit it out very quickly and started to check the chicken more. Sugar Hill, GA home of A chicken wood. And eventually they will have to go back to raising their chickens (and pigs) the way they used to . ive noticed this once or twice in the last few years, but more so since weve been in quarantine (past 6 months.) We have been eating at the same restaurant for many years and noticed around the end of 2017 the grilled chicken was 'grisly' textured. My husband wanted to try it and I gave him a piece , he popped his eyes and immediately spit the chicken out. Tonight I cooked them and they looked wonderful. My research and experience has concluded that the possible reason for the off texture is the saline brine injected in most frozen and brand name chicken. Seems like a common problem. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. They were Bell & Evans. I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. I carry several government chemical licenses. 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. I came across this a few times, and it's gross. So strange. I've been so turned off by the taste I've actually stopped buying them thinking it was the specific brand. The texture of chicken gizzard is similar to that of liver, and it can be chewy. 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. 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. It is more noticeable in the really large breasts. And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). 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. 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). 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. . 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. 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. I ate one small piece of chicken which was fully cooked but had this raw feeling texture. 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. My husband and I noticed this same thing last year when we were eating grilled chicken salads from our local haunt. Like it seems like the problem is just getting worse and worse and it might not be able to be reversed, if it is changing chickens' genetics. Thats why everything became so dysfunctional. Before anybody dumps Costco chicken.m, I only buy their organic chicken and I have never had a problem. Definitely not the chicken we used to get. Many people feel they need to wash their poultry to remove fat, feathers, and yellow surfaces of the bird. I too have noticed this over the last year. I have been having this issue. I genuinely thought I hadnt cooked it properly. This thread was pleasant until it wasnt. 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. My oven is a convection with a built-in thermometer option. Roasters can be more tender than stewing hens. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. I get rotisserie chicken (not organic, but antibiotic-free) and Bell & Howell chicken from Whole Foods and organic uncooked thighs and breasts chicken at Costco. 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 . This sounds like what I've run into. . There's so many interesting questions with this thread (lol). If I dont think about it, Yes, I have this thread actually set to push notifications also..overcrowding. If I hard boil them, they are difficult to peel, the whites have a weird texture and the yolks are like rubber balls. Then, dredge it in seasoned flour and shake off the excess. Its called lobbying folks, line the pockets of the politicians as they look the other way. This has been happening for months! Without moisture, the protein fibers in the chicken become elastic. 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 buy organic chicken breasts and taste horrible. no more wal mart. The breasts are where the money is. Weve purchased Tyson in a pinch without issue as well. It looks like an industry wide issue. :(. Leaving chicken in a pan, oven, or grill for just a little too. Others had a very odd, off putting texture. The first half of the piece I ate and it was, regular chicken, the second half past the chicken breast divide into the other half breast, was rubbery and grizzly almost, like raw chicken. Why Is My Chicken Breast Always So Dry? - Stellina Marfa 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. Why Does Chicken Have A Weird Taste When Reheated? This brand of Chicken is used in many major restaurants in the US. The chicken is cooked, but the texture is gross, like raw chicken! But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. 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 just had a chicken cutlet sandwich from a deli that had the same issue. A stewing chicken can be a little tougher, need more slow cooking to tenderize the meat. I switched buying my meet at 8 AM at market now and have come across the same problem with chicken what is going on?? It happens quite a bit with their sandwiches to the point we stopped getting them. Makes me wonder if this new weirdly always raw chicken is a result of however they tampered with the chickens to fix the woody breast issue. It totally makes you never want to eat chicken again. . I just had some at Applebees last night. We buy all our meat at Fresh Market, a local speciality grocer. This just happened to me with some 365 chicken breasts from Whole Foods. "My favorite method for fixing woody chicken breast is to marinate it in a yogurt-based sauce," Jessica Randhawa, head chef and recipe creator at The Forked Spoon, told TODAY. 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 took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. I have since switched and changed my choices and purchasing habits since my previous comment earlier this year. "It's something all poultry producers have been working to resolve.". I said it felt like it should burst like a rubber balloon in the center. The chicken Tycoons cannot find a more humane way to end a lifetime of suffering to the sufferage unequaled of being hung upside down the inescapable grasp holding their feet/claws seeing what is happening to family, friends, fellow chickens being boiled alive and knowing you are next. Ive been purchasing frozen 10# boxes of 5 or 6 oz. It has a slightly rubbery and even shiny appearance. 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. 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. Its not you, its genetic altering gone wild. That's when I found this thread. Thanks CV. This sounds somewhat familiar to the chicken breasts I had bought. One had already told me about a term called "woody breast". Nobody seems to notice that this is happening EVERYWHERE . For me, the taste of perfume or cigarette smoke in my food is the biggest turn off. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. I have experience that with Wendy's multiple times and it is a fatty chicken. started buying from somewhere else but then had a bad batch from there too (still organic.) Im a chef, so I know how to cook and thought to myself what in the world. Agree with Susie S. It does appear to be two separate issues. Hopefully chicken farms are seeing these complaints and are considering addressing them! I just got chicken from the grocery store in New Orleans and cooked it yesterday but it also seems squeaky or something. It's very disturbing what has become of our food. I had the same problem with large, bone-in, skin on breasts that were roasted at 400. This is due to chicken farms trying to increase yield on the chickens, causing them to grow larger than they naturally should. You should cook chicken to 160 degrees internal temperature on a meat thermometer. I can't even fathom this heinous barbaric and outrageous slaughter is used, no not in a 3rd world country, here in the USA! Please see the following link. Seems this thread was useful. I thought I was going to be able to save time driving, but Im going back to Whole Foods! But all could be culprits. Isnt globalized food production in the 21st Century just the creepiest! I don't think it was dry. The cheep variety is nice and smooth but then you do not know what they feed them. It's not plain roasted but it sure is tasty and the chicken is delicious. I also do not care for the texture of brined poultry. I do better with Bell and Evans. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. Why does chicken taste weird all of a sudden? Most of the time, the breast has the typical drier texture. Weird crunchiness, it's honestly disturbing that my chicken is crunchy like this. I returned about 5 lbs of chicken to a reputable place where we get all our meat. I served it to some friends for dinner and I was horrified and it really ruined the meal for me; I hope not them too. The potatoes and beans were great, the chicken not so much. 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). 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. According to Owens, a woody chicken breast may have 2% less protein than a normal breast. It's why Greg Caggiano stopped buying non-organic chicken. This causes stringy, weird texture. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. You are feeding genetically altered food. I've been experiencing this issue for a couple of years also. I did not get the name and brand of the chicken but we will. Have you ever read any of the science journal articles on genetically altered chickens? 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. They are not frozen, they are fresh. They do that for several reasons. "I pay close to double what I used to pay when I was buying non-organic, but for me, its worth it.". The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. https://www.iatp.org/news/terminator-chicken. >.<. the squeaky feel was definitely a spot on description. This applies even if your chicken is organic. I have had issues with the taste of other meat but buying organic seems to have helped with those. Omg yes! Perdue can have chicken. It felt like something should ooze out of a pocket in the middle. Has anyone else had this problem? . 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 will follow up on this but it is still happening and it is disgusting. This chicken was a boneless skinless chicken breast. That's it for me! In a rush for poultry producers to get more money per pound they started growing bigger chickens up to 6lb plus. Luckily I've not had this issue with my home cooked chicken - not yet! 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. So gross. They aren't super tough, just your expected chicken breast texture. I guess sourcing is the answer? For an optimal experience visit our site on another browser. "I don't even try to soften woody chicken, as texture is so important and not an easy fix," chef Brian Malarkey, "Top Chef" finalist and Chefs Life founder, told TODAY. Yeah, you can't do much worse. chicken breasts - normally Tyson brand. Usually when this happens to me, there are some pieces of chicken that are fine, but others that are decidedly not. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. Interesting about the water injection we have the same issue in Japan. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. "It was unavoidable." . I wish I could find a brand of organic chicken breasts that are not crunchy. As I began to eat I could feel this Gross rubbery texture. Thank you for this post as I was really perplexed. Remove the pork chops from the marinade and grill for 15-25 minutes, turning once or twice. Well after that I invested in a meat thermometer off Amazon that had great reviews, and just now cooked some chicken and immediately checked the temp and it was reading 190 degrees fahrenheit in MULTIPLE spots. Or do we get a special kind if chicken from the supermarket?!?! True story check it out. I asked my step mother who is a chef and she said that it was impossible. I am so paranoid about food poisoning that I was initially wondering if my thermometer was wrong and they were somehow undercooked. YES!! I bought breasts at Trader Joes. Is stringy raw chicken bad? - yourfasttip.com Interestingly one issue seems like an answer to the other. 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 had the same problem I thought maybe because I didn't pound it out. I know I was vague, but the thing is that this has happened to me with very different cooking methods. 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. Ugh! 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. something is wrong with most of the chicken breast now a days. . And is there any way to counteract the rubberiness? And you better think again if you think organic is really any better. With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". See also Can You Teach Chickens To Talk? While they make for less-than-stellar filets, woody chicken breasts aren't completely worthless.
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