Best Tasting (Not Gamey Tasting) Meat Birds

It is also common for inexperienced handlers to kill their roosters when trying to caponize. Infection is a huge risk. The testicals are deep in the back bone area. The insicion through the ribs doesn't leave much room to find the testicals. Some people have even removed the kidneys by mistake.

As much as I prefer a capon, and have one in my freezer now thanks to my mother-in-law, it is not a risk I am willing to take.
 
I've had capon and don't see the big deal. And while some are comfortable with the process, I think you need to read about what it entails before deciding to go that route. I won't go all PETA on you, but I was *VERY* shocked by what is involved.
 
No caponizing for me! It would be fun to try the meat though, but I don't care to caponize anyone.

As far as meat birds go, is it better to let them free range plus have access to the crumbles or something like that? I would assume it would kinda be the same as letting your hens free range to make better eggs.

Somewhere I heard that the Bob White quail were really good. Are they more "white" tasting?

Thanks for all your thoughts!
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