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suspicious meat

post #1 of 4
Thread Starter 
So, on sunday we killed two cockerels, then let them hang until today when I butchered them.
First strange thing was that they had green bits around the back end, what is that? (I just cut it off). Another was that one had bad lungs, the other had perfect pink lungs.

We then boiled it but it seemed to be giving off a smell (I still wasn't too concerned, just interested in going throughthe process). We then cut up the meat, but one smelt too much, and we decided to throw it. The other didn't seem some bad, but when we ate the darker parts it didn't taste "right". I couldn't describe the smell or taste exactly, except to say we weren't sure if it was good. Maybe it really was weird, maybe it's just lack of experience eating our own chicken.

Any good resources on recognising meat quality?

Now, was I being sensible, or just a bit fussy?
post #2 of 4

Several things. Processing as soon ad possible after slaughter will alleviate any concerns.

Also, you should have let the meat rest after chilling for a while. I let my birds rest chilled for 4 days before freezing or cooking.

 

Have you seen any Black Penedesenca farms around you yet?

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

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NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

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post #3 of 4
I have always killed, plucked, gutted, and cooled on same day, one after the next as soon as possible.

Leaving the guts/innards inside do not allows the meat to cool as quickly, besides the feed inside crop and rest of digestive tract can rot ... Feathers also insulate, and do not allow carcass to cool.
Keep your eyes on the road ... And, your head out of your apps!
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Keep your eyes on the road ... And, your head out of your apps!
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post #4 of 4
Thread Starter 
Okay, thanks for that.

Years ago, when my family had chicken, we'd kill then let them hang for 24 hours, but no problems. I shall have to reexamine this smile.png
Next time I do it, I'll take your advice.

I haven't seen any black penedesenca farms et. We''ve got plenty of things going on on our little "farm", lol.
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