BAD MEAT _help

[OrchardLnFarms]

I thought this was called green muscle disease. The tissue is actually dead from the bird over exerting itself, so it should not be eaten.
This happened with our first meat bird so I did some research and found a couple threads on here about it.

 

[dancingbear]

Gross! I never heard of that before. I've butchered quite a few Cornish X's, even quite a few who were well past the 8 week mark, never encountered that. Maybe because I free-range everything, they get at least a little exercise everyday, and I hang the feeders so they can lay down to eat.

 

[tambogey]

Hi y'all! I'm a newbie to this forum but not to raising my chickens. I had a really weird incident yesterday, and thankfully so, or else I wouldn't have found this wonderful forum. This is great! Anyways, we were "processing" our chickens and was horrified when I cut into the breast to find GREEN tenders! I've never seen this before...ever. I was really freaked out. I wasn't about to throw the whole thing in the burn barrel so I just cut the good meat away from it. I put it in a brine until I could research it to find out if it was safe or not. Thankfully, I found several posts explaining this. It must be true because our cornish crosses are about 8 months old. I got sick during the summer and had to have several surgeries so our chicken processing has been put aside until now. I'm putting them in the freezer today and I'm sure we still enjoy them every bit as much as those we've had in the past. We've never done them this old so that explains why I've never seen it before. I just thought someone else might learn from my own experience. I've heard of going green but this isn't what we were looking for. LOL! Thanks to all of you out there!