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When I did CX under 1000 feet I usually fed them out to 7 and 8 weeks and my weights were 6.5lbs to 8lbs dressed out. Most being around 7.5lbs. Mini turkeys really. I don't think I ever intentionally pulled feed to do the 12 hr on/12 hr off schedule that some sites recommend, but I did towards...

I think I might try this method too. All my trees for hatchet cutting line the property and are nowhere near to where I would need to do the deed. But a flat work surface would allow the use of better hand tools for me, which I can set up on my saw horses near the hose. And the PVC cutter takes...

I forgot which thread I read it on, maybe this one, but someone wraps their birds in an empty feed sack, then does the jugular or chops the head (I forgot which) and the bag contains the bird well so it doesn't bruise itself flapping. I don't have a cone yet but will have to make something. I...

I think I've asked this already, but about what age do you do yours by? And if you part them out, do you still let the meat rest in the fridge for several days like when they are whole?

I figured a good pair of Fiskars kitchen shears might work. Would I need something heavier like specific poultry shears?

About half way down the page is the video- https://www.communitychickens.com/processing-quail-meat-zw01912ztil/

About 30 seconds in the water and the feathers just rubbed right off. No plucking! I'll see if I bookmarked the video....

Well, that sounds like the way for me to go. I don't really need the birds to stay whole and was already planning to skin instead of plucking anyway. So maybe just once in a while or when I need a large whole one for a roast, I can do it the traditional way. Thank you!

The video I watched everything was done with one pair of good kitchen scissors. Snip, snip, snip and it was done! I was like ...🧐😲

I wondered if smaller birds could be done like quail is done. Snip along the back and everything comes out in one fell swoop. Easy peasy! Or so I understand...the video I saw went from the head off phase to a finished cleaned quail in about 3 minutes. This included plucking too. (actually just...

Geeze.... reading your post made me gain weight!

Speaking of processing...anyone know if a larger bodied standard breed is that much harder to do than a soft plump CX? I have small hands so cleaning out a standard size should not be too hard, but I'm wondering if I aim for doing them under 18 weeks will it be harder to clean out the inside in...

psshh, that's small for you! I'm used to seeing plates piled high with potatoes, eggs, and all kinds of yummy looking things.

The entire article is very helpful, thank you for posting it! I've done a few birds, but the gutting and cleaning out properly had not been shown or taught to me very well and the pictures on the blog help a lot!

Yes, you are! I've seen your plates of food! Not to mention you are as as tall as the Jolly Green Giant. 🤭

Bottomless pits they are! 😆

I don't have one anymore because I recently moved. There are beef/pork/deer/sheep processors around, but nothing for poultry, which requires different permits and licenses.

Last time I did CX I was all about the meat! Feeding a teenager here so was very happy with 6.5 to 8.5lb dressed birds. I paid for the processing too, about $2.00 per bird, but found I could get a 7.5 lb dressed bird for only $10 all in all. Given the teenager's bottomless stomach that was...

Oh, right, I forgot you were doing the Imperials. Sorry. He does look good for his age. Also forgot...do you plan to keep any of the Imperials to try to get some genes out of?

Red Ranger?