Why does woody breast still have the industry stumped?

The Poultry Site ^ | June 2018 | Ryan Johnson

[IamConservative]

This article is a bit dated, but the problem of woody chicken breast meat persists today. It is so common now that I have stopped buying chicken with the exception of thigh meat. The wing segments were even tough and woody in the last whole bird I bought.

I have purchased free range birds that do not have woody breast meat, but they are 2X to 3X the price.

Anyone have any tricks or tips for avoiding the exceedingly dry and tough woody breast meat?

[Red Badger]

[Williams]

I eat enough chicken from various sources to doubt this is widespread.

I can recall one chicken breast at an Italian restaurant that was too tough to eat. And that was in a lifetime so far.

[Dr. Sivana]

I have been looking for heritage breed chicken to eat in the Phoenix, AZ area. The farmers’ markets have been of no help.

[Responsibility2nd]

I could possibly understand this article better if I understood who is Woody Breast?

And what does he have to do with chickens?

[piasa]

Maybe they should try caging them with enough room to flap their wings and get some blood flow and oxygen into those muscles.

[Signalman]

Agree.

[metmom]

I’ve had chicken breast that I bought that was unbelievably tough and wondered what was wrong with it. This explains it.

It may not hurt anything but is danged unpleasant to try to chew.

[Repeal The 17th]

[D_Idaho]

Maybe I’m getting old, (actually I am), but I’ve noticed a change in the quality of meat at the grocery store. Chicken, especially, but a general decline in flavor and texture among all meats. My wife comments on it, as well.

[Flying Circus]

Don’t overcook it? I mean seriously, most chicken breast these days is incredibly tender so long as you don’t overcook it.

If you want tough meat, be a little slow on catching a free range rooster. You can boil it for a couple days in red wine and vinegar and it is still gonna stick in your teeth.

[IamConservative]

I eat enough chicken from various sources to doubt this is widespread.

Our local midwest grocers all carry Tyson and on average, 1 in 4 breast halves is dry and tough. Any store brand (cheaper) fresh or frozen at least 50% bad.

Perhaps it is regional.

[Dutch Boy]

Thanks for posting this. I bought chicken breasts for the first time an a long time. I got the woody breast. It was horrible. If I eat chicken, I will stick to thighs. They still seem okay. About 15 years ago, I used to eat a lot of chicken breast meat. I never ran into the rubbery texture of that recent buy. I will never buy it again.

[SimpleJack]

I’ve read breast and woody in the same sentence before, but it wasn’t about chickens.

[z3n]

[Don W]

I don’t know why, but the flavour/texture combination of thigh meat nauseates me. Breast, wing, rib, even drumstick I am fine with, but thighs are a no-go for me.

Which really sucks because thighs go on sale so often.

[Red Badger]

ISWYDT....................

[US_MilitaryRules]

We always buy whole chickens to get away from the woody breast. And we always cook them whole on the Traeger BBQ.
I haven’t bought breasts in years.

[PGR88]

Anyone have any tricks or tips for avoiding the exceedingly dry and tough woody breast meat?

White meat is always dryer than dark meat. My solution is slow cooking

I brine both whole chickens and turkeys for a couple days, and then cook them in my smoker at 250 Deg. F for 5-6 hours (depending on size of course)

It works wonders.

[I-ambush]

Oh. Poultry. I thought they were talking about the plastic surgery industry.