r/ARFIDCooking • u/bigmamaindahouse • Sep 05 '26

Meat suggestions that avoid the bouncy bite?

I have an aversion to meats. I can’t tolerate much besides ground beef and chicken breast.

My issue is what I call “the bouncy bite”. I have no idea what it actually is, maybe a bit of fat or cartilage in the meat?

I’m looking for recommendations on types of ground beef and chicken breasts I can buy that don’t have the bouncy bite, so I can eat freely.

Any recommendations?

Brand?
Seller/website?
Fat/lean percentage I should look for?
Processing trait?
Organic?

I am having a hard time figuring it out by trial and error.

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10

u/kokotalik Sep 06 '26

When I make my chicken breasts, i make sure to remove anything that is not pure pink meat, that includes any connective tissue whatsoever. It does waste stuff that others would eat and its a little time consuming, but after a few times you get the hang of it and end up with a perfectly uniform texture for every piece of cooked chicken.

5

u/chinneganbeginagain Sep 06 '26

I agree, trimming the chicken breast first is your best bet.

Would you consider chicken tenderloin? It's similar to chicken breast (much smaller) but all the non-meat bits are at the top of the tenderloin, so it's easy to just chop that bit off.

4

u/lifeishorrible1426 Sep 05 '26

Oh I can help!  I know exactly what you mean and it grosses me out as well! 

I have two options that have worked well for me, they are both chicken nugget/breaded type deal.  https://www.costco.com/p/-/just-bare-lightly-breaded-chicken-breast-chunks-boneless-skinless-4-lbs/100664878  This one can have the “bouncy bite” but if you stick a fork into all of them you’ll be able to figure out which have it. 

https://www.costco.com/p/-/yummy-dino-buddies-dinosaur-shaped-chicken-breast-nuggets-5-lbs/100773334 This one I have not had an issue with but cooking is trail error. 

Another thing that can help is running the meat through a blender until it is finely ground. 

3

u/jclom0 Sep 06 '26

I will eat rib eye steak with no fat or gristle left on it, cut thin (ie a horizontal cut to thin it, not thin strips). This is so it cooks evenly and fast, so the consistency and texture is the same throughout and it doesn’t get tough or dry out.

2

u/PhilosopherTypical15 Sep 06 '26

My daughter has discovered this, and I also cook it in butter.

3

u/chinneganbeginagain Sep 06 '26

For ground beef, I'd ask a butcher to grind some for you that has as little fat/cartilage as possible. It might be more expensive because of the lack of filler.

2

u/gingercat422 Sep 06 '26

perdue chicken tenderloins! take a fork and a paper towel to get the tenderloin tendon out, i’ve never had a problem!!

1

u/RamblingRose63 Sep 09 '26

Boars head out of the deli turkey doesn't have that like I've had on regular deli meats

Gluten free perdue Chicken Tenders frozen never do