I’ve noticed over the years that chicken breasts have been having an awful texture now and then. I highly suspect it’s because the demand has grown so high the quality has dropped. This has reduced the amount of chicken I tend to eat. I highly suspect if we ended up getting the chlorinated chicken I’d shift more towards becoming a vegetarian.
You’re sort of right. It’s a condition associated with the rapid-growth breeds raised in commercial farms, and has become more prevalent over time. It’s called woody breast.
I did a course with a chicken feed manufacturing guy the other day. It’s six weeks from chick to slaughter for meat chooks. He said he knew a farm that did six million chicks, six times a year. It just made me sad.
I’ve noticed over the years that chicken breasts have been having an awful texture now and then. I highly suspect it’s because the demand has grown so high the quality has dropped. This has reduced the amount of chicken I tend to eat. I highly suspect if we ended up getting the chlorinated chicken I’d shift more towards becoming a vegetarian.
You’re sort of right. It’s a condition associated with the rapid-growth breeds raised in commercial farms, and has become more prevalent over time. It’s called woody breast.
Thanks is for this info, today I learnt about woody breast!
I did a course with a chicken feed manufacturing guy the other day. It’s six weeks from chick to slaughter for meat chooks. He said he knew a farm that did six million chicks, six times a year. It just made me sad.
The quality of my skin deteriorates as well when I am in high demand.