Selling meat birds

[Justtrying]

@Justtrying what are we looking at? Not sure where it came from. What part of the breast did you find it? How does it feel? Scratchy or smooth?

@aart @BantyChooks any input?

Midway length wise, in the tenderloin through to the bone. It was very fibrous and tough. And yes, on chickens I'm butchering myself.
Idk what ender to say about it but, eeeewwww

 

[Justtrying]

This^^^ would have been good to take a pic in situ the second you find it to show where, but hard to do with raw chicken on your hands...and more pics from different angles and with the thing picked apart some.

Is this something you found while butchering birds you are slaughtering yourself?

You are correct about doing in the situ, also correct about raw chicken on your hands, lol.
Yes, on birds in butchering at home.

 

[aart]

Midway length wise, in the tenderloin through to the bone. It was very fibrous and tough.

Right thru the tenderloin, or next to it?
Attached to the breast bone?
Is the red circle where it was attached, is that roundish part hard like a leg joint?
Is the blue circle the 'thing' or part of the tenderloin muscle?
Anything else odd about the bird, it organs or other meat?
I assume you only find this in one bird...ad CX?
Sorry for all the Q's...Pretty fascinating...in a way.

 

[Justtrying]

Okie doke, I hope this will answer questions for everyone so that I don't have to touch THAT again..
None of the "thing" is hard. It actually feels like cooked breast meat, just more fibrous. It was laying flat against the tenderloin in the spot on the breast but went clear to the bone even through the membrane.
Yes, just on one chicken, thankfully, and yes, CX.

 

[aart]

Weird, great pics, wonder what it is?
Not sure I'd eat it.

 

[Justtrying]

Weird, great pics, wonder what it is?
Not sure I'd eat it.

I didn't package any of that breast. Given that as I was cutting up the birds, I tossed them into an ice filled cooler, IDK what else went with THAT bird..
Thing is, I sell whole birds. What if THAT is inside another one?
For that matter, if you buy a whole bird from the store, HOW would you know if you roast or beer can it?
Would that be a blood line issue?