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Tender white meat, tough as rubber dark
That is odd.. I finish mine around 20-24 weeks. I have never had that problem. When we butcher, we put them in a deep freeze as soon as they are bagged. Legs get tied with 2 slits in the skin just below the breast bone. Stops the muscles from being able to stretch out and go into rigor...- WildfireSmitty
- Post #4
- Forum: Meat Birds ETC
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Tender white meat, tough as rubber dark
How were they butchered/killed? how long were they off feed before butchering? what kind of bedding were they on?- WildfireSmitty
- Post #2
- Forum: Meat Birds ETC