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🤔 Ever noticed the white lines running through your chicken breast? Most people assume it's marbling. A bit of fat, nothing worth thinking about. It isn't. Food tells you how it was raised, if you know what to look for. Those white stripes are one of the clearest stories there is. 🐥🐓 They show up when a bird has been grown faster than its own body can keep up with. Modern meat chickens reach full size in about five weeks, over four times faster than they did in the 1950s. The breast muscle outruns everything that's meant to support it, and what's left behind is scar tissue running through the meat. It isn't a food safety issue. But it does change how the meat cooks — it's why chicken breast can turn spongy or dry in the pan, no matter how carefully you handle it. There's another way to do this. ButcherCrowd chickens are free-range & pasture-raised, outdoors every day on real pasture, grown at a pace their bodies can actually handle. Order your first box today at www.butchercrowd.com.au