Got a question

We just processed a couple of the roosters and one of them had some green under the skin of his wing. I've never seen this before. Anyone know what it is? If we cut the wing off, would the rest of the bird be ok to eat?

[background story: I helped build a chicken processing plant, and hired on into the maintenance department as a member of the original startup crew. USDA training was part of orientation. ]

USDA standards allow the removal of extremities and the subsequent processing of the remainder of the bird provided that the abnormality is localized, and a 3" border can be removed without removal of major muscle, or provided the abnormality is between skin and muscle and a 2" border can be removed without cutting into major muscle tissues.

In this case as long as there is 2" between the green and the breast or other desirable meat it is considered safe. Personally I would be certain there were no other off color tissues before saving the meat.

What is it?? I have no idea.

Nothing else looked like it was affected. We cut off the wing and kept the rest of the meat, but haven't eaten it yet. Guess it's a good thing we pray over our food before eating. Thanks for the response.

prayer is always the best bet