Lately the prices have to be trimmed of to much fat

Chicken tasted like it had been thawed then refrozen. Chicken was not cleaned. There was frozen blood between the rib meat and the breast. I basically had to thaw then clean and remove missed cartilage. Won’t purchase again.

Huge stringy breast. Cooked different ways but always stringy meat. Have baked, roasted, poached and always tough and stringy. Reminds me of dry turkey meat. Just poached 2 breasts, shredded, to make enchildas and they were awful.

Even after a long, good quality marinade process, the chicken was still stringy and rubbery. I was disappointed last week, so tried again with more attentive care in the prep and cook time. It was still stringy and rubbery. Will not buy again.

$10 mark up over 6 months. I believe enough is said. I wouldn't want potential customers to be deceived by all the 5 star reviews prior to the enormous markup. I don't believe many of them would review so highly with the current cost.

Who do they think they are fooling by selling these 8 pound chicken breasts, inflated with some solution and then sprayed with water to gain 2 more pounds to sell for WAY more. I remember when these were 8.99!

Both bags we bought were really tough and it didn't matter how we cooked them. Apparently these "woody" breasts as they are called are more common now with the larger breasts so we won't be buying these again. Very disappointed.

I ordered online and picked up so I didn’t get a chance to look at the product prior to buying. BE WARE these are the largest breasts I’ve ever seen which tells me these poor chickens were not raised In a humane manner:-(

I bought this because Tyson was unavailable- it’s the second time I tried - the chicken is super tough, I will never buy it again. Definitely not quality meat.

Bought this a few months ago and will not purchase again, breast were stuck together as if they had been thawed and refrozen as well as freezer burn on many. Rubbery as some have mentioned, now have to figure out what to do with what's left.