When I opened a package of boneless skinless kosher chicken breasts from Trader Joe's yesterday, one of the three breast pieces was noticeably reddish (the others were a normal yellow-white). I gave it a good sniff and there was no scent to indicate that it was off, so I cooked it with the other pieces in a stir fry. The red chicken bites were tougher and stronger-tasting than than the other pieces. All of this doesn't make sense to me, given what I know (not a lot) about kosher slaughtering - doesn't it entail draining the blood, so that the flesh would be, if anything, less red than non-kosher meat? And if it's something about the processing, then why just that one piece out of three? Any theories?