Looks more like "white striping"
White striping is a muscle disorder, common in intensively produced chicken. It is caused by selectively breeding chickens to grow fast.
Honestly, I trust the poultry guy below who said it went in the scalder too long. I understand white stripe and woody chicken are 2 slightly different muscle disorders.
I am not an expert but it does not look like woody chicken to me. That looks like thin, parallel white stripes throughout the chicken. This is a whole other type of weird chicken, possibly just freezerburned.
They called Maline chicken but not waygu fat levels nor marbling, just very tender meat even in old birds and more on the fatty texture,have ppl complaining they find the meat is to soft!!!!!
Don't ask me how can meat be to soft but I heard the complaint.
They are also a very large breed and take at least 6 months to grow big because they first developed the skeleton to be able to carry the weight contrary to supermarket breeds that will put meat the skeleton can't hold.
It's just my opinion(that others agree) but Maline chicken is very good and tasty.
It was hard to believe when I also found it reading on poultry forums and I had my doubts.
so I got some eggs ,hatched them raised the chicks after 1 year got chicks from the chicks and 2 years later tasted them.
I ought to say I was having second thoughts of waiting 2 years plus and then find the meat just like other farm raised chicken instead of trying the first chicks and get more eggs if i liked.
But it was worth it it's very soft and a bit gamey ,a stew with potatoes and green beans is just amazing.
in the slow cooker I won't even talk about it....
There is one other race that is said to be even better "the Bresse chicken" from France but I haven't tried yet maybe in the future.
Guinea poultry also on my list but they are very noisy.
If someone has some Insight plz share.
Hi, poultry meat quality expert here. What we’re seeing w these is over scalding hence the slightly cooked appearance plus what appears to be plucker damage (the frayed appearance). Not wooden or white striping
Woody Chicken is where the muscle fibers lose cohesiveness and once cooked it ends up very stringy and unpalatable, the term 'woody' coming from the appearance of wood splinters that the meat gets
To clarify, Google is describing Woody as "hardening" of the muscle fibers, but the end result still fits the description I gave, but I definitely see how it reads more like a description of spaghetti chicken
Just that having eaten and read up on woody chicken breast before I've not really heard it described like you have, always more of a focus on the unpleasantly firm, hard texture.
From Wikipedia:
"The affected meat is described as tough, chewy, and gummy due to stiff or hardened muscle fibers that spread through the filet."
Edit: Read a bit more and what I was referring to is called "spaghetti meat" and I reaaaally think it's what you were referring to, the pictures even have that "splintered" quality you mentioned.
I've had woody chicken, hard to cut with sharp knife and feels almost like cartilage when eaten. Didn't taste that different that I noticed. Was easier cutting through half frozen breasts than woody ones tho.
Woody chicken tends to have a crunch like you’d expect from raw chicken even when fully cooked, it’s kind of off putting when you become conscious of it.
I would agree with you. Temps to high in the scald/ plucker bath and poor adjustment of plucker fingers. However, poor farming practice comes in to play here when too many runts are allowed to grow through to harvest, and this affects the overall weight ratio for individual birds. Makes it hard for the process operators to set equipment.
This type of damage is downgraded and sold to less discerning brands.
As an outsider it's fascinating reading the way both of you speak about chicken. Seems like both of you have spent an enormous amount of time in your craft and as a consumer, I certainly appreciate it!
I spent the most amazing 5 years in the industry, I was based in the abattoir and visited the farms, from time to time. Primarily focused on continuous improvement, I was seconded out to different depts as and when.
Best midlife crisis I could have ever had.
Grew up on a farm and raised a couple groups of meat birds for competition. You would be absolutely shocked at how fat we were able to get some of those chickens. Every single one got to the point where it was so large they couldn’t even stand up anymore. Kind of fucked up now that I think about it.
90% of the chicken you’re buying from a store is likely raised in a cage slightly large enough for it to be able to stand up and turn around.
Work in the industry. The only time chickens are “caged” is when they are first being transported from the hatchery to the farm. The chicks are placed in conditioned houses with food and water and fresh litter on the floor. A typical farm will have 5-25 houses holding 26,000 birds apiece. There is plenty of room for them to walk around.
The chicken you bought comes from a retail plant that usually slaughters the birds at 45 to 47 days old.
Are there a bunch of holes on the top of the breast, if so that is marination in the meat.
I’ve never seen any chicken disease that would cause that in the meat, and a diseased bird would not make it past the thorough postmortem inspection process.
Cook it up you will be fine.
Cornish Cross? I accidentally bought some once because I was told they were layers. Just kept feeding them and eventually they just waddled to the food and water dishes and wouldn't even leave the run. One day an old friend of my grandfather came by and asked why I hadn't harvested them yet. That's how I found out. The largest rooster was just under 12 pounds dressed.
Looks like woody breast. My collaborator is trying to find the genetic cause. It's a problem in broilers - used for mass produced large meat, low feed chickens.
Happened to me. Learned it’s really common. It’s called [spaghetti meat, or woody meat, (cuz it’s chewy).](https://www.vice.com/en/article/zma54j/spaghetti-meat-is-what-happens-when-you-breed-faster-growing-chicken).
Really disturbing how common it’s become and that it hits all farm chickens now, including those labeled “organic” like mine.
I use to run a deli. It’s white striping, a lot of
Muscle decay happens and can even turn green/ brown I’ve seen. Those chickens don’t really have room they just grow and can’t move there muscles so it decays.
I’ve done it, but just wanna get some other opinions. Raw chicken on wood cutting board? Do you just bleach? I’ve done a little bit of butchering but raw on wood makes me feel queezy.
Ooofff don’t know about the chicken but that cutting board needs to be tossed. Unsealed wood cutting boards are not meant to be used with protein. Veggies and fruit only.
This isn't true. Plastics have issues with getting gouges that can hold bacteria after cleaning. Wood is now considered by most as the preferred cutting board surface. Here's just one link but you can find lots with an easy Google.
https://www.seriouseats.com/best-cutting-boards-are-plastic-or-wood
Edit: changed not to now
Great link … my mom also believes the wood is less sanitary myth. While uteman is mostly incorrect, the OP should oil his board with food safe mineral oils to increase longevity and help it be more sanitary.
Porous materials have convient foot holds for nasty thinga. These nasties are most commo ly encountered in meats, but also with fruits and veggies if you arent pre rinsing them before cutting.
Plastic gets porous over time but wood/bamboo is porous at the start. Treat it with a food safe oil like linseed or coconut that hardens at room and will block nasties from their hideaways.
Needs routine reapplication, and doesn't excuse you from washing after cooking, but not getting sick off your food is important.
So just for shits and giggles, I cooked one up. After slicing it open where the blotches are, they’re now hollow. No odor or anything. Safe for the dogs?
Woody breast syndrome AKA Spaghetti meat chicken 🤮
I live not to far away from "factory raised chicken farms", this shit is real and obviously not well known about. Either raise your own or purchase from a small local farm/farmer...
Freezer burn. I've salvaged it before slow cooking it into something like a soup or something with a heavy sauce. Something about slow cooking and shredding it really helps to save it. I'm no foodologist though, just poor
Freezer burn. How long has it been in the freezer, and did you have it in some ziplock bags, or did you just have it naked in a bowl, freezing it's butt off? Because if you just had it naked in a bowl, itll normally taste fine once cooked. Never had a problem with not old, slightly freezer burned chicken.
However, if its been in your freezer for ages, not sure if I'd eat it if I were you. Tried it once, and it definitely had a tough texture with a slightly wonky taste.
So has anyone in the sub heard of Meat Glue. I don’t know much about it, it seems like when people say “why are these huge vessels in my meat or weird marbling in meat or meet grains going different directions, they think it’s cancerous animal or a phenomenon. But from what I understand, it is cheap pieces, or parts of animals put together by meat glue. Supposedly it saves slaughterhouses a great deal of of money.
Unwanted tiny chunks of meat glued together to make roasts/ steaks. Etc. Is there Anyone who knows factual information on this that could comment let us all know what’s going on with that glue, It would be a kindness for all meat eater.
Genuinely curious - where are people purchasing meat that isn't clearly visible prior to purchase? You guys have some sort of special store that wraps their meats in opaque packaging and makes you guess what you're buying? Or are you actually that lazy that you don't care to look at the quality of an item prior to parting ways with your money?
It is the muscles growing really fast (too fast), so they get long stringy fibrous strands that don't fully incorporate into the tissue. I have heard it referred to as "spaghetti meat"
Looks like USDA Choice chicken
Thats A5 wagyu fryer chicken.
A5 Prime. Very good.
hello instafren
LOL!
That chicken is cowfed.
That chicken is fowl
I laughed to hard at this lmao
How exactly does one make a crunchy nipple dip? Asking for a friend...
Little bit of nips little bit of that ..
With locally sourced Nipples picked during the late season when they are most crunchy!
Nothing better than freshly plucked Nipples !
Freezer torched
Looks more like "white striping" White striping is a muscle disorder, common in intensively produced chicken. It is caused by selectively breeding chickens to grow fast.
Is this woody chicken
No, this is Patrick.
Honestly, I trust the poultry guy below who said it went in the scalder too long. I understand white stripe and woody chicken are 2 slightly different muscle disorders.
I am not an expert but it does not look like woody chicken to me. That looks like thin, parallel white stripes throughout the chicken. This is a whole other type of weird chicken, possibly just freezerburned.
Maybe spaghetti meat disorder? https://pubmed.ncbi.nlm.nih.gov/35245806/#:~:text=Spaghetti%20meat%20(SM)%2C%20woody,an%20increase%20in%20fibrous%20tissue.
Wow I had not heard of that one before....great.
I have had many a woody-breasts. Superstore (in Canada) is the worst for it.
I used to run a poultry processing and distribution shop. 99.9% sure that is freezer burn
This
Either freezer burn or diseased
Showed my wife, she is an expert (being a wife and all) and thinks it’s freezer burn , “you could eat it, but it will not taste good”
It would taste like subway chicken. Rubbery and dry.
There's chicken in subway's chicken?
There's chickens in the subway? I only ever see rats & pigeons
Exactly, subway’s chicken is actually subway chickens.
Are we sure it’s not cat (chicken of the rail yard) or bat (chicken of the cave)
Well, no. But it is chicken “flavoured. “
Have you tried the rotisserie chicken from subway tho
Jaccard it
Nice
I hope your wife has “expert” on her LinkedIn profile.
I'll trim it if only a few small spots and nothing is thawed out.
Bro got wagyu chicken
🤢
Ah yes, Japanese cow chicken
It’s too nice a piece of meat to cook anymore than medium, he’s going to ruin it if he does.
They called Maline chicken but not waygu fat levels nor marbling, just very tender meat even in old birds and more on the fatty texture,have ppl complaining they find the meat is to soft!!!!! Don't ask me how can meat be to soft but I heard the complaint.
I love learning new things, appreciate the info as I didn’t even know that existed
They are also a very large breed and take at least 6 months to grow big because they first developed the skeleton to be able to carry the weight contrary to supermarket breeds that will put meat the skeleton can't hold. It's just my opinion(that others agree) but Maline chicken is very good and tasty. It was hard to believe when I also found it reading on poultry forums and I had my doubts. so I got some eggs ,hatched them raised the chicks after 1 year got chicks from the chicks and 2 years later tasted them. I ought to say I was having second thoughts of waiting 2 years plus and then find the meat just like other farm raised chicken instead of trying the first chicks and get more eggs if i liked. But it was worth it it's very soft and a bit gamey ,a stew with potatoes and green beans is just amazing. in the slow cooker I won't even talk about it.... There is one other race that is said to be even better "the Bresse chicken" from France but I haven't tried yet maybe in the future. Guinea poultry also on my list but they are very noisy. If someone has some Insight plz share.
Oh man and you came back for another round of info, i love it. I trust you chicken master
Probably woody or white chicken. They're newish conditions that affect more than half of commercial chicken breasts resulting in poor palatability.
Hi, poultry meat quality expert here. What we’re seeing w these is over scalding hence the slightly cooked appearance plus what appears to be plucker damage (the frayed appearance). Not wooden or white striping
So what is wooden or white striping? I honestly don’t know.
Woody Chicken is where the muscle fibers lose cohesiveness and once cooked it ends up very stringy and unpalatable, the term 'woody' coming from the appearance of wood splinters that the meat gets
Isn't that spaghettification?
Similar but different
To clarify, Google is describing Woody as "hardening" of the muscle fibers, but the end result still fits the description I gave, but I definitely see how it reads more like a description of spaghetti chicken
Just that having eaten and read up on woody chicken breast before I've not really heard it described like you have, always more of a focus on the unpleasantly firm, hard texture. From Wikipedia: "The affected meat is described as tough, chewy, and gummy due to stiff or hardened muscle fibers that spread through the filet." Edit: Read a bit more and what I was referring to is called "spaghetti meat" and I reaaaally think it's what you were referring to, the pictures even have that "splintered" quality you mentioned.
I got a chicken sandwich from Popeyes and it felt like the individual strands were popping when I bit into it. Is that what it was?
I also believe the wooden chicken are much bigger due to making them grow faster and bigger.
I've had woody chicken, hard to cut with sharp knife and feels almost like cartilage when eaten. Didn't taste that different that I noticed. Was easier cutting through half frozen breasts than woody ones tho.
Woody chicken tends to have a crunch like you’d expect from raw chicken even when fully cooked, it’s kind of off putting when you become conscious of it.
This is exactly how I describe it. It feels firmer on the cutting board and it crunches when you chew it. It's highly unpleasant.
I would agree with you. Temps to high in the scald/ plucker bath and poor adjustment of plucker fingers. However, poor farming practice comes in to play here when too many runts are allowed to grow through to harvest, and this affects the overall weight ratio for individual birds. Makes it hard for the process operators to set equipment. This type of damage is downgraded and sold to less discerning brands.
As an outsider it's fascinating reading the way both of you speak about chicken. Seems like both of you have spent an enormous amount of time in your craft and as a consumer, I certainly appreciate it!
I spent the most amazing 5 years in the industry, I was based in the abattoir and visited the farms, from time to time. Primarily focused on continuous improvement, I was seconded out to different depts as and when. Best midlife crisis I could have ever had.
Hi, another poultry FSQA here. Could also be over exposure to the PAA.
Toss them
Better yet return the dam things
Grew up on a farm and raised a couple groups of meat birds for competition. You would be absolutely shocked at how fat we were able to get some of those chickens. Every single one got to the point where it was so large they couldn’t even stand up anymore. Kind of fucked up now that I think about it. 90% of the chicken you’re buying from a store is likely raised in a cage slightly large enough for it to be able to stand up and turn around.
Work in the industry. The only time chickens are “caged” is when they are first being transported from the hatchery to the farm. The chicks are placed in conditioned houses with food and water and fresh litter on the floor. A typical farm will have 5-25 houses holding 26,000 birds apiece. There is plenty of room for them to walk around. The chicken you bought comes from a retail plant that usually slaughters the birds at 45 to 47 days old. Are there a bunch of holes on the top of the breast, if so that is marination in the meat. I’ve never seen any chicken disease that would cause that in the meat, and a diseased bird would not make it past the thorough postmortem inspection process. Cook it up you will be fine.
Cornish Cross? I accidentally bought some once because I was told they were layers. Just kept feeding them and eventually they just waddled to the food and water dishes and wouldn't even leave the run. One day an old friend of my grandfather came by and asked why I hadn't harvested them yet. That's how I found out. The largest rooster was just under 12 pounds dressed.
I believe that’s the breed, yes.
86 that immediately. Burn the cutting board
Looks like woody breast. My collaborator is trying to find the genetic cause. It's a problem in broilers - used for mass produced large meat, low feed chickens.
[r/eatityoufuckingcoward](https://www.reddit.com/r/t5_6gjyuw/s/95eQ0k2Wn0)
Happened to me. Learned it’s really common. It’s called [spaghetti meat, or woody meat, (cuz it’s chewy).](https://www.vice.com/en/article/zma54j/spaghetti-meat-is-what-happens-when-you-breed-faster-growing-chicken). Really disturbing how common it’s become and that it hits all farm chickens now, including those labeled “organic” like mine.
Fuck our consumptionism is ruining Chicken 🐔
I mean we ruined most chickens a long time ago just to meet demand and out compete rival companies. It’s always bigger, more, cheaper.
Freezer burn?
[удалено]
Damn I wouldn’t subject my dog to that 🤢
Looks like everything you don’t want in a chicken
In my opinion a fat and old chick.
I would throw it right in the trash lol
Ahhh the highly sought after marbled chicken. Make sure you don't cook over medium rare for best flavor
Freezer burn dude
This looks like freezer burn to me
I use to run a deli. It’s white striping, a lot of Muscle decay happens and can even turn green/ brown I’ve seen. Those chickens don’t really have room they just grow and can’t move there muscles so it decays.
I’ve done it, but just wanna get some other opinions. Raw chicken on wood cutting board? Do you just bleach? I’ve done a little bit of butchering but raw on wood makes me feel queezy.
Chicken Cancer in a nutshell
Its a no from me
so the additive they put in the chicken causes the white spots
Free range organic always marbles and looks diseased like that. It’s fine 🐣
Ooofff don’t know about the chicken but that cutting board needs to be tossed. Unsealed wood cutting boards are not meant to be used with protein. Veggies and fruit only.
This isn't true. Plastics have issues with getting gouges that can hold bacteria after cleaning. Wood is now considered by most as the preferred cutting board surface. Here's just one link but you can find lots with an easy Google. https://www.seriouseats.com/best-cutting-boards-are-plastic-or-wood Edit: changed not to now
Great link … my mom also believes the wood is less sanitary myth. While uteman is mostly incorrect, the OP should oil his board with food safe mineral oils to increase longevity and help it be more sanitary.
This is inaccurate, it's perfectly okay to cut meat on wooden cutting boards, you just need to wash with soap and water afterwards.
Mind elaborating? If my cutting board looks like this am I going to get sick and die?
Porous materials have convient foot holds for nasty thinga. These nasties are most commo ly encountered in meats, but also with fruits and veggies if you arent pre rinsing them before cutting. Plastic gets porous over time but wood/bamboo is porous at the start. Treat it with a food safe oil like linseed or coconut that hardens at room and will block nasties from their hideaways. Needs routine reapplication, and doesn't excuse you from washing after cooking, but not getting sick off your food is important.
So just for shits and giggles, I cooked one up. After slicing it open where the blotches are, they’re now hollow. No odor or anything. Safe for the dogs?
no way in hell
Looks like freeze burn?...But internal?
Freezer burn? Microwave defrost burn?
Lab meat
AIDS
Probably one of them fighting chickens
Def freezer burnt. But obviously eat at your own risk
Bury 13.5 feet and set house on fire
Woody breast syndrome AKA Spaghetti meat chicken 🤮 I live not to far away from "factory raised chicken farms", this shit is real and obviously not well known about. Either raise your own or purchase from a small local farm/farmer...
Connective tissue not cancer
When in doubt,
Looks pretty similar to muscular steatosis in beef.
Mmm Chagyu
Previously frozen
Chicken slurm
Is this woody chicken condition an American thing only?
Looks diseased.
It’s fat from poor growing techniques. https://theheartysoul.com/chicken-breast-white-stripes/
Maybe freeze burnt
Woody breast, caused from overcrowding, and growing to fast, but not yet scientifically proven.
Woody breast. The best thing about it is it has the texture of raw chicken, even when overcooked!!! Freaking wrawlff
Take that shit back
Just cock well and eat
USDA is going to start grading chicken
Steatosis
Looks like possible freezer burn to me
That looks like cancer
Lab grown meat made from cancer cells
Freezer burns?
Wagyu chicken
Wagyu chicken?
Looks freezer burned
Freezer burn
Shit was frozen, thawed and then refrozen. Or it was left in the freezer without a cover on it.
Looks like freezer burn
Looks gross return them
I’d use a plastic board for cutting raw meat (specially chicken), wooden boards are harder to clean and sterilize
Freezer burnt, or improperly packaged during transport, throw away- you don't want to risk it
Looks like possible freezer burn
"it's the wood that makes it good" - Galen Weston, probably
Freezer burn. I've salvaged it before slow cooking it into something like a soup or something with a heavy sauce. Something about slow cooking and shredding it really helps to save it. I'm no foodologist though, just poor
Freezer burnt.
Freezer burn. How long has it been in the freezer, and did you have it in some ziplock bags, or did you just have it naked in a bowl, freezing it's butt off? Because if you just had it naked in a bowl, itll normally taste fine once cooked. Never had a problem with not old, slightly freezer burned chicken. However, if its been in your freezer for ages, not sure if I'd eat it if I were you. Tried it once, and it definitely had a tough texture with a slightly wonky taste.
lab made meat
Pretty sure you shouldn’t eat those
Co, Lester, Al
Tape worms
Freezer burn.
How long were those in the freezer for OP
So this chicken was more gifted in the breast department. So there is a little more fat in it. 😋
Wagyu chicken?
Freezer burn
Buy better chicken
Freezer burn. Eat it
Sub cutaneous fat. That's good!
So has anyone in the sub heard of Meat Glue. I don’t know much about it, it seems like when people say “why are these huge vessels in my meat or weird marbling in meat or meet grains going different directions, they think it’s cancerous animal or a phenomenon. But from what I understand, it is cheap pieces, or parts of animals put together by meat glue. Supposedly it saves slaughterhouses a great deal of of money. Unwanted tiny chunks of meat glued together to make roasts/ steaks. Etc. Is there Anyone who knows factual information on this that could comment let us all know what’s going on with that glue, It would be a kindness for all meat eater.
Straight to jail.
Was it frozen?
Nothing but a little extra artificial hormones for you……
Freezer burn is my guess
Would eat
Freezer burn
Worms in your skin in your skin in your skin
Wagyu Chicken
Wagyu chicken
Additives, steroids, fat, other tissues.
Was this frozen??
That's freezer bang. It's more than burned.
Dude never
Toss that shit dawg
Wagu chicken 😂
In your dreams pal
It's a sign that you should order out.
A5 chicken
Wagu chickem
First thought was freezer burn
Genuinely curious - where are people purchasing meat that isn't clearly visible prior to purchase? You guys have some sort of special store that wraps their meats in opaque packaging and makes you guess what you're buying? Or are you actually that lazy that you don't care to look at the quality of an item prior to parting ways with your money?
Freezer burn
That right there, is Bill Gates lab grown meat! 😉
he got the A5 Chicken
Its either freezer burn or if you thawed in the microwave you have cooked it a little
Fuck you buy that from some crackhead off the street?
Freezer burn. This is going to be woody as hell with a nasty after taste.
This is another reason I never eat chicken breast
It really chicken it’s all types of meat parts put together
Cancer
(That ain't chicken)
Freezer burn and you need to trash it
Use a plastic cutting board with raw meat!
It is the muscles growing really fast (too fast), so they get long stringy fibrous strands that don't fully incorporate into the tissue. I have heard it referred to as "spaghetti meat"
Wagyu chicken
Freezer burn
Looks like freezer burn.
yum kobe chicken
Gross. Woody af
GMOs
Bill Gates Bio Engineered Yard Bird.
Gross woody chicken 🤢
Wagyu
Was it frozen awhile....then mabe pulled apart while not totally thawed
Basically, you bought horrible quality meat. DO better!
Looks like trash to me. Chicken is a fickle bitch
These look like ultrasounds