New Posts  All Forums:Forum Nav:

tough meat

post #1 of 34
2/1/10 at 10:21am
Thread Starter 

the last 2 times i culled my roos, the meat was tough!
and the last time i took all my cornish rocks to the butcher, most of the meat was tough!
how do you prevent, or help to stop the toughness?
i was told to let the birds, after beening cleaned, to soak in a tub of water for 3-4 days before freezing.
i havent done that yet, but wanted to ask about it also.

also, my roos were only 8 months old, and they were slow cooked in the oven.

thanks for any help!

Reply
Reply

Featured Stories on BackYard Chickens

Raising Chickens on a Shoestring
Have you ever wondered how a hen can lay an egg every day?
The Basics Of Raising Chickens - Raising Chickens 101
post #2 of 34
2/1/10 at 10:26am

After you process you really need to let them sit in the fridge for 4-7 days depending on the age and temperment of the bird.

Matt

Foothills Poultry since 2003

 

- Standards: SQ Black Cochins
- Bantams: BCLB/CLB Dutch, Calico Pet Project, and lots of Pets

Reply

Foothills Poultry since 2003

 

- Standards: SQ Black Cochins
- Bantams: BCLB/CLB Dutch, Calico Pet Project, and lots of Pets

Reply
post #3 of 34
2/1/10 at 10:39am
Thread Starter 

just set them in the fridge?
wrapped up or just on a plate?
how long per age?   4 days for a 8 month old bird?
what does the temperment have to do with it?

Reply
Reply
post #4 of 34
2/1/10 at 10:44am

I wanna know too ! We culled 4 roos and they are just sitting in the freezer. I haven't wanted to cook them because I might ruin dinner with a tough bird!  I heard you have to fridge them for a few days so the rigamortis (sp !?) goes away, if you eat them right away you are eating them all stiff from rig.

Garden designer, sewist, and firefighter's wife. 3 kids, 9 hens, and 1 amazing Great Pyrenees !

Reply

Garden designer, sewist, and firefighter's wife. 3 kids, 9 hens, and 1 amazing Great Pyrenees !

Reply
post #5 of 34
2/1/10 at 11:10am

Thank you for asking this question.  I had two roosters processed, brought them home and cooked them the same day.  I was expecting this wonderful meal and I ended up with dog food.  I just assumed it was my cooking.  I just might give the whole meat bird experience one more shot.

Humble servant to 1 husband, 1 soldier, 2 preschoolers, 1 Field Lab, 1 Schipperkee, 3 cats, and many, many chickens: Russian Orloffs, Buff Minorca, Gold Laced Wyandotte, Red Sex Links and 1 Dominique.

"Those who would sacrifice freedom for security deserve neither security nor freedom" Some old guy in stockings and spectacles.
Reply
Humble servant to 1 husband, 1 soldier, 2 preschoolers, 1 Field Lab, 1 Schipperkee, 3 cats, and many, many chickens: Russian Orloffs, Buff Minorca, Gold Laced Wyandotte, Red Sex Links and 1 Dominique.

"Those who would sacrifice freedom for security deserve neither security nor freedom" Some old guy in stockings and spectacles.
Reply
post #6 of 34
2/1/10 at 11:16am

Yes, you need to wait for the rigormortis to wear off after a few days. I heard about a week for everything to totally relax.

I always heard you needed to keep the chickens as calm as possible while butchering because if they became very stressed they would release hormones that could toughen the meat. I would suppose a chicken with a freaky temperment would have more of these hormones in general?

If you can't laugh at yourself and in turn, everyone else, when you or they do something amusing, life is far too serious. Some folks just find more things amusing than others.

"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." - Dr. Seuss
Reply
If you can't laugh at yourself and in turn, everyone else, when you or they do something amusing, life is far too serious. Some folks just find more things amusing than others.

"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." - Dr. Seuss
Reply
post #7 of 34
2/1/10 at 11:30am

won't it go bad, just sitting in the fridge for a week?

Crazy housewife with a tolerant husband, 1 daughter (rawr), 1 son, 1 westie, 2 german shepherds, 1 ragdoll cat, 1 RIR, 2 new hampshire reds, 6 Australorps, , 1 SLW, 2 barred rocks, 2 japanese bantams,  5 cochins, 3 polish, 6 Golden Comets, 5 buff brhamas, 5 EE, 2 speckled sussex, and 1 Rat named Lucky... LOVIN' LIFE!
Reply
Crazy housewife with a tolerant husband, 1 daughter (rawr), 1 son, 1 westie, 2 german shepherds, 1 ragdoll cat, 1 RIR, 2 new hampshire reds, 6 Australorps, , 1 SLW, 2 barred rocks, 2 japanese bantams,  5 cochins, 3 polish, 6 Golden Comets, 5 buff brhamas, 5 EE, 2 speckled sussex, and 1 Rat named Lucky... LOVIN' LIFE!
Reply
post #8 of 34
2/1/10 at 11:32am
Quote:
Originally Posted by jrsqlc 

just set them in the fridge?
wrapped up or just on a plate?
how long per age?   4 days for a 8 month old bird?
what does the temperment have to do with it?


We put them in freezer bags and out then in the Fridge.  That way once they are ready we just transfer straight to the freezer.  The "curing" can be done partly after you freeze the bird.  Just let it set a couple extra days after it defrosts.  The proteins in meat need time to start breaking down.

You can also let them sit in any covered container in the fridge.  If you have plans to cook once the curing process is done, then you can also use this time to add in whatever marinade you like.  Some just like a little lemon juice.  Also the aciditity of the lemon will help break down some of the proteins.

The hormone that is released is adrenaline or it's equivalent.  Aggresisive or just hyperactive birds can release alot of adrenaline and that will make a "leather" meat bird.  This is also why you need to keep birds as calm as possible before procesing them.  That sudden burst of adrenaline can make a bird useless, except to mince and make chicken salad or BBQ.

Matt

Foothills Poultry since 2003

 

- Standards: SQ Black Cochins
- Bantams: BCLB/CLB Dutch, Calico Pet Project, and lots of Pets

Reply

Foothills Poultry since 2003

 

- Standards: SQ Black Cochins
- Bantams: BCLB/CLB Dutch, Calico Pet Project, and lots of Pets

Reply
post #9 of 34
2/1/10 at 11:34am
Quote:
Originally Posted by chicknjane 

Thank you for asking this question.  I had two roosters processed, brought them home and cooked them the same day.  I was expecting this wonderful meal and I ended up with dog food.  I just assumed it was my cooking.  I just might give the whole meat bird experience one more shot.


yuckyuck you should'nt be so hard on yourself!! smile

Crazy housewife with a tolerant husband, 1 daughter (rawr), 1 son, 1 westie, 2 german shepherds, 1 ragdoll cat, 1 RIR, 2 new hampshire reds, 6 Australorps, , 1 SLW, 2 barred rocks, 2 japanese bantams,  5 cochins, 3 polish, 6 Golden Comets, 5 buff brhamas, 5 EE, 2 speckled sussex, and 1 Rat named Lucky... LOVIN' LIFE!
Reply
Crazy housewife with a tolerant husband, 1 daughter (rawr), 1 son, 1 westie, 2 german shepherds, 1 ragdoll cat, 1 RIR, 2 new hampshire reds, 6 Australorps, , 1 SLW, 2 barred rocks, 2 japanese bantams,  5 cochins, 3 polish, 6 Golden Comets, 5 buff brhamas, 5 EE, 2 speckled sussex, and 1 Rat named Lucky... LOVIN' LIFE!
Reply
post #10 of 34
2/1/10 at 11:34am

gonzo&hispeeps :

won't it go bad, just sitting in the fridge for a week?


In a normal temp Fridge a processed bird it will not go bad in a week.  The limit would be around 10 days.  Most can be eaten at 4 days, just plan ahead. 

Matt

Foothills Poultry since 2003

 

- Standards: SQ Black Cochins
- Bantams: BCLB/CLB Dutch, Calico Pet Project, and lots of Pets

Reply

Foothills Poultry since 2003

 

- Standards: SQ Black Cochins
- Bantams: BCLB/CLB Dutch, Calico Pet Project, and lots of Pets

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Birds ETC

Featured Stories on BackYard Chickens

Raising Chickens on a Shoestring
Have you ever wondered how a hen can lay an egg every day?
The Basics Of Raising Chickens - Raising Chickens 101