Dumb Question re: spots in chicken meat

Discussion in 'Meat Birds ETC' started by AtropineCaffein, Oct 3, 2015.

  1. AtropineCaffein

    AtropineCaffein Chillin' With My Peeps

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    Dec 13, 2014
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    I bought some boneless (but still had skin) chicken thighs from a local butcher (I have only two meat birds and I need her to lay eggs and him to make her happy until I can get more).

    Almost every chicken thigh I was going to cook had a small greenish black spot, about the size of a tiny pea, in the meat.

    Anyone know what this was? I would like to know for future reference if I see it in my own chickens too.

    Thank you!
     
  2. LovedMyAlydar

    LovedMyAlydar Chillin' With My Peeps

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    I have no clue, I would like to hear others thoughts on this one as well. Sorry I'm not much help.
     
  3. AtropineCaffein

    AtropineCaffein Chillin' With My Peeps

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    No worries :) Hopefully someone will know :)
    Thank you very much for replying though!! :)
     
  4. MysteriaSdrassa

    MysteriaSdrassa Chillin' With My Peeps

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    I have no idea,, but green and meat are 2 things that generally not a good combination
     
  5. Sutremaine

    Sutremaine Chillin' With My Peeps

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    Might be bruising. Chickens don't bruise red or purple, at least not for long. Can you find any images on Google that are a close match?
     
  6. Hholly

    Hholly Chillin' With My Peeps

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    Reminds me of the remnants of birdshot like in pheasant, when they are hunted with a shotgun. Any chance the birds were shot?
     
  7. 123RedBeard

    123RedBeard Chillin' With My Peeps

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    If Hholly is right ... There is copper plated lead shot ... Copper turns green as it oxidizes ... Lead would look black ...

    Was it just "spots" or was there actually "chunks" in the meat?

    Have you talked to the butcher?
     
  8. AtropineCaffein

    AtropineCaffein Chillin' With My Peeps

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    Thanks all for the replies :)

    I don't think they would have been shot. I have written the butcher but not heard anything back yet. I will try to post when I do though :)

    I am hoping it is a bruise or a duct or something normal. We just started using this butcher and his pork and beef are excellent, but I am VERY squeamy about food poisoning or weird stuff in the meat.
     

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