The campaign group, Compasion in World Farming, has revealed why so much of the chicken we consume every day comes lined with mysterious white stripes.
The strands of fat which appear in raw chicken do so because of the conditions they are kept in, particularly while growing up in factory farms.
In Britain, more than 2.2 million chickens are eaten every day, because our consumption is so high, poultry farming has had to adapt to meet the need. Agriculture is stretched, and it's having a telling effect on the quality of our chicken.
Many of us believe chicken to be a healthy option in the meat world, a white lean meat. However, according to studies, chicken isn't quite as 'good' for us as it once was.
Traditionally, chicken breasts are plump, tender, and have a small amount of fat running along the sides – but not strains cutting through the fillets.
The striping is down to the way chickens are raised in intensive farming. Farmers have to produce the birds on a mass scale, so they do everything to make their animals grow bigger, and more quickly. As a result, the chickens get fattier.
This white striping doesn't just mean more fat, but researchers say it also "negatively impacts meat quality".
White striping doesn't completely ruin the meat. The chicken is still full of protein and will fill you up.
A spokesman for the National Chicken Council told BuzzFeed that white striping only affects a "small percentage of chicken meat" and "does not create any health or food safety concerns for people and the welfare of the chicken itself is not negatively impacted."
So the message would seem to be, look out for white striping and avoid it if you can – but don't throw your meat away if it's there.
Photo Credit: Compassion In World Farming