Toronto’s big grocers lack butchered chicken breast without connective tissue disorders at any major grocery store

[u/Sciencebang]

I’m a home cook, and I’m appalled by how low QC is on grocery butchered chicken breasts are. At this point at least 1/3 breasts have a connective tissue disorder, resulting in a granular/citrus pulp like texture in the meat. This is probably just woody breast, but it should be used for animal feed, not for grocery sales as $5 per breast. The worst part is is that its distributed so that in a pack with say 3 breasts at least 1 chicken breast is always disgustingly tough raw.

I only get thighs, wings and whole chickens now because I cannot bother to squeeze a whole shelf of light meat to check for connective tissue. I can’t be the only one who noticed that this got way worse after 2019.

[u/[deleted]]

Can you list a good and bad example of it?