Chicken breasts - blood-red veins

[LordGrover]

I've noticed recently, pretty much whenever I cook chicken breasts, bright red blood vessels - even though the meat is (apparently) properly cooked. They're usually quite fine, rubbery/elastic and will usually pull out, as they're quite unsightly. I've assumed the meat is safe to eat and have done so with no ill effects.
Is this something that's always been there and I've just missed them before, is it a change in production/preparation methods by the producers or what?

[blueg33]

LordGrover said:

I've noticed recently, pretty much whenever I cook chicken breasts, bright red blood vessels - even though the meat is (apparently) properly cooked. They're usually quite fine, rubbery/elastic and will usually pull out, as they're quite unsightly. I've assumed the meat is safe to eat and have done so with no ill effects.
Is this something that's always been there and I've just missed them before, is it a change in production/preparation methods by the producers or what?

I notice it with cheap chicken eg frozen and the cheaper supermarket stuff. I am not sure how they come about though

[Changedmyname]

Sounds to me like stressed chicken, the ones that I sell don't have any such thing.

[HowMuchLonger]

Changedmyname said:

Sounds to me like stressed chicken, the ones that I sell don't have any such thing.

That comment had me looking at your profile for a "online meat delivery" website....you are missing a trick there.

[Melman Giraffe]

Changedmyname said:

Sounds to me like stressed chicken, the ones that I sell don't have any such thing.

Wise words