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Best age to kill for meat?

post #1 of 7
Thread Starter 

At what age do you want to kill a bird for the best meat? Newbie here and just wondering...thanks!

It doesn't matter how your day has gone. Always go home with your head held high. Plucked, pounded, mistreated but still with dignity. Attitude is everything!!
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It doesn't matter how your day has gone. Always go home with your head held high. Plucked, pounded, mistreated but still with dignity. Attitude is everything!!
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post #2 of 7
Quote:
Originally Posted by Hopefulloflove 

At what age do you want to kill a bird for the best meat? Newbie here and just wondering...thanks!


It really depends on what kind of bird your raising!! Can you give a little more information??

Great hubby, 2 kids, 3 furry babies, lots of chickens!!

Blue, Black & Splash Marans. Blue Slate, Narragansett, & Rio Grand Turkeys, 

Guineas & Bob White Quail! NPIP Certified #851

 

 

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Great hubby, 2 kids, 3 furry babies, lots of chickens!!

Blue, Black & Splash Marans. Blue Slate, Narragansett, & Rio Grand Turkeys, 

Guineas & Bob White Quail! NPIP Certified #851

 

 

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post #3 of 7

like said, depends on the bird you're raising.  a cornish cross, 6-8 weeks.  a freedom ranger, 12-14 weeks.

also depends on what you're planning on doing them.  a fryer is not as big as a roaster, for example.

post #4 of 7

8 weeks Pekin, 10 weeks Appleyard, 6-8 months, geese. 8 weeks Cornish Cross, 10-12 weeks rabbits.


Edited by Oregon Blues - 10/12/11 at 8:54am

Exhibition quality Blue Swedish Ducks and Gray Saddleback Pomeranian Geese,   Hatching eggs available in late winter and spring. NPIP

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Exhibition quality Blue Swedish Ducks and Gray Saddleback Pomeranian Geese,   Hatching eggs available in late winter and spring. NPIP

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post #5 of 7
Quote:
Originally Posted by Oregon Blues 

8 weeks Pekin, 10 weeks Appleyard, 6-8 months, geese. 8 weeks Cornish Cross, 10-12 weeks rabbits.


Coming from one of the experts that I always take advice from.  I agree.

NPIP Certified -115 Chickens, 19 Geese, 19 BR Turkeys, 7 Rabbits, 120 Muscovy Ducks , 9 Guineas, 9 Peafowl, 8 sheep, 1 Goat and currently have 100 broilers to be processed March 2014.  And it's broody/hatching season all over again for 2014.
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NPIP Certified -115 Chickens, 19 Geese, 19 BR Turkeys, 7 Rabbits, 120 Muscovy Ducks , 9 Guineas, 9 Peafowl, 8 sheep, 1 Goat and currently have 100 broilers to be processed March 2014.  And it's broody/hatching season all over again for 2014.
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post #6 of 7

I raised freedom rangers this year and slaughtered at 13 weeks. I think that I should have let them go two more weeks. They dressed out just a tad small. Last year I raised dual purpose birds and they slaughtered slightly bigger. But the tendons were tough as they totally free ranged each day. But honestly the freedom rangers are the best birds I have ever eaten.

post #7 of 7

Processing a meat bird is really personal preference on how big of a finished product you want.  I just butchered 4 cornish cross pullets on Monday and they were 11 weeks.  Maybe a little on the larger side but someone gave me a bag of Purina Show Chow which is what I had been feeding so I kept feeding them for a few more weeks.  I also work third shift with a day off every 4 days and work every other weekend so I don't have an ideal schedule for doing the deed.

Commercial producers will process at 5-6 weeks - recommended 8 weeks - as they put on more weight, it is more stressful on their legs as they are just not intended to carry a massive body weight.

Everything I need to know I learned in kindergarten
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Everything I need to know I learned in kindergarten
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