More and more chicken breasts now have ‘white striping’ – strips of fat that appear as a result of a condition many of the birds develop in factory farms.
Those white striations are an indication that the chicken had a muscle disorder called “white striping.” It’s not harmful for consumption, but it is telling of the conditions the chicken was raised in. It is not harmful to eat as such, but rather talk about what conditions in the chicken was cultivated.
One experiment involving 285 birds has found 96% of them had white striping and woody breast, meaning tougher meat. The chicken meats have increasing fat content by up to 224%. It’s occurring more and more in chickens being pushed to grow faster, quicker.
Chicken steak is a popular source of lean protein. Any white striping is seen in the muscle so any increase in the overall fat content would only be a fraction of the overall chicken product.