Hard chicken pieces

[jtrainor56]

We almost always buy Perdue boneless and skinless chicken from BJ"S, which is a bulk store like Sam's Club. I buy the cutlets packaged with 4-5 cutlets individually packed with 6 packs to the package.
Anyway for some reason we get a few pieces to of this package that are tough and hard after being cooked and was wondering what causes this. I always use my Thermapen when I cook so I know these are where they should be temp wise.
I haven't had this problem with Perdue thighs or breasts, although we picked up 20lbs of boneless/skinless breasts from a farm market where they raise and process their own chicken and had a breast that was the same way, tough to eat and hard. In these cases we just throw those pieces out.
Thank you,
~Joe

[Rummm]

Practically most, but not ALL, chicken sold at retail level is Grade A. Chicken in this category will be firm, full breasted, meaty, no blemishes, no broken skin or broken bones. Grades B and C can have any or all of the defects listed above. As a rule, when supermarkets feature a loss leader item, such as .69¢  Leg Quarters, etc, they are Grade B or C and the grade label or may not even be labeled at all. If the word "blem" is mentioned, consider it B or C.

Big box stores will buy what they can get at a good price and some of that chicken will not be perfect and will have trimmings mixed in with them. Look what I got at Costco......

Pulled a pak of Goldkist Bnls Thighs (purchased at Costco) out of the freezer y'day so I could try the Millers Dry Brine on them for dinner.



Here is what I ended up with this morning  Three dinky thighs and a sh*tload of trimmings   



Yeah, some of those little nuggets are hard to eat

[Keymaster]

Tough chicken does exist - that's what traditional stewed chicken recipes were designed for. But those old stewing hens are not common in US markets, and if available are clearly marked as such. From the producer's perspective, it is best to sell the chicken as young and tender as possible, giving the most money for their investment.
Overcooking will also contribute to a hard and stringy piece of breast meat but you thermo-penned at 160° F, so that's out. Sometimes marinating will help with the bulk chicken meat toughness...

[jtrainor56]

Thank you both. Up until last year I never came across this. Maybe I need to start raising my own chickens! 
~Joe

[Pappymn]

Jeez Rummm. I just opened the exact same chicken today and it was all in one piece. I expect a higher quality level from a Costco vendor. Bet they would welcome your comment on that.

[Rummm]

Jeez Rummm. I just opened the exact same chicken today and it was all in one piece. I expect a higher quality level from a Costco vendor. Bet they would welcome your comment on that.

A coupon for $30 worth of free chicken.

[Pappymn]

That's my Costco