I have noticed on a few of the ones I have cooked that a strip of green colored meat is right next to the breast bone inside and I mean the meat attached right to the breast bone. It just ends too doesn't streak through the meat. Does anyone know where this comes from? These were processed by a professional processor so not sure if something they did caused this. In my last batch this didn't show up.
Is this safe to eat? as I did taste it and the taste is no different than the other part of the breast meat.
Has anyone had this before?
Thanks
Donna
Is this safe to eat? as I did taste it and the taste is no different than the other part of the breast meat.
Has anyone had this before?
Thanks
Donna