Why agriculture science in the 21st Century shouldnt be doing what they are doing for profit. That is the short non scientific answer. . Its gross. 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). Im not too sure what this means as Im new to Canada from New Zealand but assumed it was a variation of ethically raised. No thanks. Maybe a milder version of the defect is sold rather than pulled from the line or reprocessed? If you're aware of what to look for, it's pretty easy to avoid purchasing chicken like this. Enough so, I skip the details. something is wrong with most of the chicken breast now a days. You're not alone. I guess I will have to start buying organic chicken breast. I did not get the name and brand of the chicken but we will. Like the growth hormones in 1990s milk, and 6ft plus kids everywhere. I've been having the problem for many years on and off. I have found that if I can peel that tough layer off, the chicken will cook normally and not have the disgusting texture. We have seen this happen from time to time (including at dinner tonight). This causes stringy, weird texture. This sounds like what I've run into. But sometimes, the meat becomes almost crunchy. It tasted like it was undercooked, but it was long enough.. and the color seemed okay. I bought breasts at Trader Joes. chicken breasts - normally Tyson brand. At this time it is unknown exactly what is causing it but the culprit may be due to breeding practices. I've had the bad texture ones from Costco - the fresh organic, pack of 3. Why does chicken taste weird all of a sudden? Nobody seems to notice that this is happening EVERYWHERE . Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. 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. 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. I was searching for the same problem and now see all these comments. I know these eggs are fresh, and I also know the neighbors got some new laying hens last spring. 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. He sent me my money back and a bunch of coupons which I gave away. . I had a chicken sandwich from Wendy's today and the middle was squishy. to add to my first comment, this is not the first time I have noticed this problem with chicken breasts. The cheep variety is nice and smooth but then you do not know what they feed them. Woody breasts are more common in older and bigger birds. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. Usually only got woody chicken from KFC and thought it was just fast food being nasty and told myself to quit. I've been saying this for the last 18 months but nobody has noticed it except for me. Practice looking at the chicken you eat out so that you can identify perfectly-cooked chicken every time. Has anyone else had this problem? Time to shut off the comments. We talked to the owner and he said he hadn't changed vendors for many years. I have been going crazy trying to figure this out for months now as well. This chicken was a boneless skinless chicken breast. Very odd. A couple of years ago I was getting it quite often at Arby's. My husband even e perform ex this with a McDonalds grilled chicken sandwich. This leads me to believe that the half hour or some the skewers were together, the fresh pineapple started to react with the chicken. Foster farms chicken breasts from Costco! I had the same problem with large, bone-in, skin on breasts that were roasted at 400. And is there any way to counteract the rubberiness? no more wal mart. 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 remove the tendon, I started to notice this about 2 years ago with my Perdue chicken breasts . That wont help you, as anyone who does research of the reality of slipping GMO birds into our food chain can discover. I just had a chicken cutlet sandwich from a deli that had the same issue. Edit: as some of you have suggested I believe the cause of the weird texture in the chicken was bromelain. It is nasty but supposedly safe - the meat industry would say that though. 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 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. Big mistake! 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. 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. 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. It happened months ago and just happened last week again. I told them not to eat it and gave it to the dog. We decided NOT to eat the chicken so I threw away 2 breasts, a little over a pound that I paid $12.00 for. Texture Fresh raw chicken has a glossy, somewhat soft. I love chicken, I need to find something that works though. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. A few here in Charlotte, NC and around the country. Cooked Chicken Rubbery Why does my chicken breast have a weird texture?-----The most important part of our job is creating informational content. Im living in Japan and came to food52 searching for some answers as well. Cooked thoroughly and smelled and looked just fine. This apparently (according to the article) is not dangerous to humans, but because of the now excessive muscle fiber in the breast meat, the taste and texture has changed. I am totally organic and purchase chicken from farms and also Whole Foods. But I would say, dark meat just a bit under is pretty close to that rubbery "crunch-like" unpleasant texture. I thought that was a better brand and I was buying good chicken. It totally makes you never want to eat chicken again. 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. Start here and then look at all the peer reviewed journal articles and patents. I used homemade shake & bake and drizzled all with olive oil. I am so glad I found this thread as I had been noticing this is chicken breasts. I only ate a few pieces before throwing it away. Why do people wash their chicken before they cook it? Especially considering, this is what deregulation, corrupting institutional government and fighting to the death to prevent any new regulations, is really all about here. when I sawed into the thin one it didn't even look cooked. Soon there will be no good meat left to eat and we will all be eating protein bars. Call your congressmen, chicken farmers and greedy heartless chicken tycoons so this torture will stop, I think it could be possible. The dishonesty is systemic. 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." "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. Well there is insecticide in cereal..and not only foods should raise red Flags. SO glad I looked this up. I continued to "try" the pieces but the entire right half was like a chewy rubber, almost raw chewy texture, like a rubber cube. How do they do it?! last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! I bought my first pkg of Red Bird chicken, boneless breasts. And its disgusting. Fortunately, I think, I am on Cipro for another unrelated condition and perhaps it would ward it off. Not sure how the market will respond to this unsavory tasting chicken, I know what I have done. Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. I looked online for this very subject cause i thought i was losing my good or ok cooking skills!! Americans have no idea that 98% of what they are eating is cloned and genetically altered, strait from Transnational Capital to your table. I will try to find smaller breasts to see if that works! This has been happening for months! We had to cut chicken completely out of our diet. I actually googled this and your same query came up on this site. 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. I've been so grossed out by it that I'm ready to stop eating chicken altogether. Pay attention to what is really going on! I'm from Brazil and same situation. Springer is just a better marketed factory chicken. That is interesting and it's clear why I have never run into Jessica's problem: I buy smaller birds. Such a good name for it. They were like chicken used to be. Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. Inedible. The Knockout chickens were slipped into the food chain, years ago. I asked my husband to taste it and he tasted the flowery taste too. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. my daughter mentioned it too. 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 genuinely thought I hadnt cooked it properly. That's when I found this thread. Weve purchased Tyson in a pinch without issue as well. "In inspecting fresh chicken breasts in the package, it would be harder to the touch if the breast had the condition," Tom Super, Senior VP of Communications at the National Chicken Council, told TODAY. First time to hear about this problem with drumsticks. at least then i was finally convinced it has nothing to do with me or how im preparing the meat. 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. I scoured the internet and once I found what the problem is actually called, a lot of search results came up describing it. I have found soaking the chicken in buttermilk for about a half hour really makes a difference in texture and flavor. 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. As I began to eat I could feel this Gross rubbery texture. They dont care, to care would hurt the global investment class. It's all Soylent Green!!! 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. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. Have not had chicken for a long time and gave it one more chance. Ugh - this is happening to me right now (which is what brought me to this thread). Absolutely horrible here in AZ. It was NOT raw but felt raw. If you notice any texture changes, such as increased softness, sliminess, stickiness, or residue, it's likely no longer safe to eat. they were inedible. The texture is gross, even though fully cooked, it feels like it's raw, rubbery, gummy, very odd texture very unappetizing & unappealing. For some reason the fried chicken is never grisly. "Local trauma" to the tastebuds aka burning your tongue on hot stuff can change your sense of taste. I switched to organic and don't have this issue anymore. I do better with Bell and Evans. First noticed the stringiness when buying chicken sandwiches from fast food restaurants. Its called lobbying folks, line the pockets of the politicians as they look the other way. Interesting, I posted a few years back but still keep an eye on this conversation. Weird texture and taste. And yes a lot of our foods (meats and veggies included) are imported from god knows where. Someone below mentioned something about chicken being injected with water to increase weightI think this is plausible. Why does my chicken have a weird texture? Hopefully chicken farms are seeing these complaints and are considering addressing them! Others had a very odd, off putting texture. I have had better success using 'Just Bare' brand chicken breasts or just resort to cooking more whole chickens. Im in Minnesota and recently just started cooking chicken (baking it) and I go above and beyond to make sure it turns out great. I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. I think it is Woody Chicken breast as the other poster pointed out. Ive had experience in China where fruits and vegetables are injected to increase their weight / price per gram. In 20 years of breeding free range heritage breeds, she's seldom encountered the issue. It's almost crunchy like, I can't eat it. 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? And you better think again if you think organic is really any better. It's disgusting. Why does my chicken have a weird texture? I know my household has dropped chicken consumption dramatically. I will butcher this but it is an answer. My friends and I ate at an exclusive place in Florida. Noticing that your chicken breasts have an unpleasant texture these days? I haven't bought chicken in over a year and I do miss it.but not, as one person on this thread said, "not the Frankenchicken stuff." I'm in Australia. Not very "liquid". Ive been purchasing frozen 10# boxes of 5 or 6 oz. My kids had a awful look on their faces and my daughter finally says this chicken is horrible! 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 . I'm sure you're right, creamtea. So I guess we all need to just start returning the meat or the packaging to the stores . 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. It's very disturbing what has become of our food. Mainstream media doesnt even know why they all cover the exact same 6 stories everyday, like they are clones. I buy the breasts and thighs. Texture is an emerging challenge within the poultry industry. 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. I figured if an hour was good, all day would be better. I didn't trust it was cooked all the way but I am pretty sure it was. Just SO gross! See if that helps the texture. 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. It felt like something should ooze out of a pocket in the middle. "It should have a pink hue with a firm texture and plump appearance." I returned about 5 lbs of chicken to a reputable place where we get all our meat. When chicken breasts are overdone, the texture becomes rubbery. It was something I was running into at home. It looks like an industry wide issue. While they make for less-than-stellar filets, woody chicken breasts aren't completely worthless. Looked fine but cutting through it felt wrong, and I quickly spat it out because it legitimately tasted like raw chicken rubber. But rest assure, the quality of taste reduce considerably after 24 hours in the fridge and reheated. The Purdue Organic Chicken has been the gross stuff most of the time. Very disappointing. This weird chicken texture is very sad to me as chicken is my favorite go-to meal. This issue really needs to get addressed. It was stringy and tough. 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. Almost sort of.deflated in a way. It is like a rubbery tough texture that kind of snaps as you finally bite through it. Oops, read all 161 comments and hope find a bit of information about todays Nancy chicken. I would start it at that temp but then drop it down to 375 and cook more slowly. Ive been slowly going off chicken and this might be the final straw. Wish we knew what this was about ! This has happened to me a few times before. Just saying! It's always the same. June 19, 2019. They even had the packaging date on the wrapper - today, Jan 5th. I now only buy chicken tenders and have had no problem. Overcooked chicken can have a rubbery texture because when the protein fibers are exposed to the heat for too long, they lose . Either way, it's not normal. I buy organic chicken breasts and taste horrible. The chicken felt the same as the last chicken I bought which was probably 2 weeks ago. Manager asked me to call right away if it happens again, so they can trace the provider. Thanks Everyone for the replies, especially the link provided. My friend reassured me it all looked done as far as what she saw. 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). 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. We Recommend Health 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. Tonight we cooked chicken breasts on the grill, I had marinated them in soy sauce and thought they would be good. But the shampoo and perfumes and whatnot have carcinogens in them as well. The result of these practices are breast meat that has grown to fast for the natural ligaments,muscles,tendons, and all the other natural growing stuff that needs to take place for meat to develop properly. That being said I have only had this happen maybe 1 - 2% of the time of eating this meat I once loved. Almost as if it was raw! 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. Watch out for all the other meat, too. I also do not care for the texture of brined poultry. She aid she'd get another piece of fried chicken instead and would make sure it was cooked "completely" which terrified me as I am already ill and did not want to aquire any samonella. It like the growth hormones in 1990s milk. I have tried various cooking methods and nothing tenderizes them. "Woody breast is an ongoing challenge facing the entire industry," Michelle Babin, a spokesperson for Perdue Farms, told TODAY Food. I ate one small piece of chicken which was fully cooked but had this raw feeling texture. I'm so glad I found this site. Ugh! There are fiberous lines running through the breast and it was tough to cut. They aren't super tough, just your expected chicken breast texture. 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. The chicken wouldn't brown, but eventually the liquid evaporated and left a brown scum/skin in the bottom of the pan. its definitely cooked through, but texture is as if its raw. Its filthy. I'm in the UK and have come across this problem about four times now in the last four or five months. Sitting here looking up weird textured chicken breasts because Im eating one rn. They tout themselves as something along the lines as Bell & Evans and they are not even close. First time poster- all because of gross rubbery chicken! In a small bowl combine the mustard, molasses, bourbon, hot sauce and grated orange rind. Why does my chicken have a rubbery texture? Overcooking might play a role in your chicken's tire-like texture. Maybe their tenders will fare better. They definitely are. As for the way you're cooking your meat, that's difficult to comment on since you don't actually mention how you are cooking it. "It was unavoidable." I hope this saves someone time from cooking them and finding out later. 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). It happens quite a bit with their sandwiches to the point we stopped getting them. Got a response from @roguecookers that helped. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. Consider trying to tenderize them by using a marinade or brine with yogurt or buttermilk which has enzymes that make the meat less tough. My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. So relieved to know I'm not going mad. 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. Thats why everything became so dysfunctional. Roasters can be more tender than stewing hens. 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? Different grocery store for sure. The boneless skinless chicken breasts have been cooked past 165F in MULTIPLE spots and we even bought a new thermometer. I have had this multiple times in random packages of chicken from. I'll wait for the guys to stop giggling ( me included ). It started happening with Ohio Amish chicken now too. The proteins then bond together to form this tough network. I won't ever buy a large chicken breast again, disgusting texture. "If birds are growing really efficiently and fast, they're synthesizing muscle and that adds stress. 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. We had this happy many times with chicken, turkey breast, and pork chops/loin. Agree with Susie S. It does appear to be two separate issues. 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). If your chicken breasts have been more tough than usual, you're not alone. Another thing to look for? They are Woody. It's like it's stringy and rubbery at once. I too have noticed this over the last year. We buy our chicken from an Amish Market in the area, so I figured we'd be safe, nope. I am so frustrated with the cost of food vs the current quality. "I pay close to double what I used to pay when I was buying non-organic, but for me, its worth it.". Instead of wrapping it up I decided to eat it by dipping it in the salad dressing. After I finished the salad there was a smaller piece of the chicken left in the bowl. its so strange because in a package of two breasts, one can be fine and the other inedible! It is more noticeable in the really large breasts. We have mostly stopped eating chicken as a result . So glad I'm not out here alone! Chicken sucks SO BAD now. . If I cook in crock pot its fine but if I bake it, it gets rubbery! When you bite into it its crunchy. Sous Vide is cooking vacuum packed meat, right. 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. I couldn't eat it. Marinading chicken (or any protein) in an acid for too long can make it mushy. I have been having an issue on and off with the texture of my chicken. I also have had chicken at restaurants and have witnessed this same unpleasant taste. Omg I am having this same issue! I cut it and it was a little hard to cut into but the when I started chewing it had a consistency or should I say texture of it being raw but when I looked at it it was cooked and looked fine. I knew it was cooked, but the way it felt when chewing was as if it wasn't. Had to throw the sandwich out because of the gross factor. I came across this thread because I was trying to figure out why my raw chicken breasts had a gelatinous texture to them. I said it felt like it should burst like a rubber balloon in the center. 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. Salad it is and glad there is a guarantee call number to express concern. I have this issue too. With all that said, just woke me up to what is and what isn't when it comes to buying "all natural". You and me both. YES!! Not only does it result in what you all have experienced in cooking chicken, but is also a painful, chronic issue in the chickens. Cooked chicken that has gone bad will usually be slimy, sticky, and overly soft. So gross. Lets wake up (all of us), its not about political differences, human rights, racial matters or even climate change! so unappetizing. I'm not alone! :), 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!!! This is all a class issue across the board, its about the super wealthy vs everyone else. If all they have is Frackenchicken then I look for a whole small chicken and I have been lucky to date. Usually if you see a large piece in a tray you know it's going to be bad. ( 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. I have stoped eating chicken breasts completely because of it. I found this thread tonight after making a sheet pan dinner with green beans baby potatoes and chicken drumsticks. I normally buy Lillydale and haven't noticed the issue with them. It is so gross. Went deep into the comments and saw the name for this phenomenon: Woody Breast. The texture really is unpleasant. The texture was very slimy, somewhat rubbery and tough. First off, they are HUGE, like a turkey breast. Of course, you don't have to eat the meat if you don't want to. 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. Like Janet Jessica I have also experienced this very same problem. Glad I am not the only person this has happened to. Exact description too. Even cooking it for an extra hour does nothing for the texture. The food has always been great but me, trying it get on track with my diet ordered grilled chicken. I bought 2 chicken breasts from our local higher welfare butcher in Toronto and when I asked if the meat was free range I was told it was Mennonite chicken. Same problem year, been noticing a weird texture issue with chicken for years. Hi, Im in the UK and I have had this twice now. Omg yes! I am off frozen chicken. Really, why does chicken taste like this now? This causes a texture that is described as "woody" when cooked. Most supermarket chicken today contains a high percentage of water. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. We arent even close to our propaganda. What a world we our creating for ourselves! Not always, but occasionally when grilling boneless-skinless breast of chicken the texture comes out crunchy. OK here goes, It was explained to me like this from a respected butcher. Ive been trying to find out why. Brand was Steggles chicken breast. It had such a horrible texture, like almost crunchy but was cooked all the way through! when I chewed it it was like fake food and didn't taste like chicken. 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.

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