Bad Meat?

[Stacyoung13]

I culled my two Cornish cockerels today, and this is what the meat looked like.
This one had cracks in the meat, under the skin. (Zoom in)

This one had what looked like bruised meat.

I was hoping that someone might know what it is and if it’s safe. I haven’t seen this on any of the other chickens I’ve culled. I didn’t keep these two.

 

[A_Fowl_Guy]

I have actually never seen cracks like that before. I never use bruised meat either.

 

[sylviethecochin]

Are they cracks or veins?

 

[blackandtan]

The cracks look like empty blood vessels. You can see bruises better with skin off, you’ll get blood pooling in the meat on the bottom if there is a delay between killing and butchering, if so I soak the pieces in an ice bath with a bit of salt added overnight to pull some of that out, it won’t hurt you but may add a meaty flavour.
Perimortem bruising is in the skin as well as the meat and can appear dark purple to turquoise, even green, just like when you get a bruise; I just trim this off

 

[Stacyoung13]

Are they cracks or veins?

Cracks . You could move the skin and feel the cracks in the meat. Really weird