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So I have decided to do Black Australorps for meat birds I have a quick Question - Page 3

post #21 of 24
15 weeks is starting to get on past the age you are shooting for to have a tender chicken for frying. If they got tough on you you should have to adjust your cooking method, a slower roast or crock pot should tenderize them quite well. Supermarket chicken is processed by 8 weeks if not before, that is why it's tender, I would suggest going with a meat bird if you want grilling frying birds, something that will be ready to butcher by 8-12 weeks ideally, the meat birds will have a lot more meat as well
post #22 of 24
Quote:
Originally Posted by blucoondawg View Post

15 weeks is starting to get on past the age you are shooting for to have a tender chicken for frying. If they got tough on you you should have to adjust your cooking method, a slower roast or crock pot should tenderize them quite well. Supermarket chicken is processed by 8 weeks if not before, that is why it's tender, I would suggest going with a meat bird if you want grilling frying birds, something that will be ready to butcher by 8-12 weeks ideally, the meat birds will have a lot more meat as well

I like slow cooking my meat birds because I raise the black Australorp birds. They are big and take longer to reach good butcher size unless you want small birds.

I'm actually about to process my 10 bigger roosters this week. Going to try to post pictures in the meat bird forum and would gladly take advice to speed up or refine my process. It's time to get new blood for the flock so I'll be buying a rooster chick this year. 😂 just have to keep him apart or marked. I've got 30 eggs due to hatch in a few days.
Edited by TJordan - 2/9/16 at 5:34am
post #23 of 24
With those dual purpose breeds I've decided to cut my loses and butcher younger when they're still somewhat tender even though they haven't reached full size, after 12 weeks or so they don't put on meat as fast and they still consume a good amount of food. Dp roosters are cheap, I don't mind them being on the small side as long as I can still grill them up. On a side note I gave one to a friend that should have been tough as can be, he smoked it and said it was excellent. I'll have to try that
Edited by blucoondawg - 2/9/16 at 11:43am
post #24 of 24
Quote:
Originally Posted by blucoondawg View Post

With those dual purpose breeds I've decided to cut my loses and butcher younger when they're still somewhat tender even though they haven't reached full size, after 12 weeks or so they don't put on meat as fast and they still consume a good amount of food. Do roosters are cheap, I don't mind them being on the small side as long as I can still grill them up. On a side note I have one to a friend that should have been tough as can be, he smoked it and said it was excellent. I'll have to try that
Oh I love smoking mine!!!! I use an injector and let it sit overnight then smoke on a low temp for 10-13 hours... YUMMY!!!
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BackYard Chickens › BYC Forum › Raising BackYard Chickens › Meat Birds ETC › So I have decided to do Black Australorps for meat birds I have a quick Question