Here are pics of my grown (over 6 months) cockerels that were mostly a mix of EE, leghorn and Rock. They're fairly light bodied but there was still a quart of meat on each bird, enough for a nice pan of enchiladas or a meaty casserole or soup.
There are lots of threads on the Meat Bird section about how to cull and cook a cockerel. Agree with Mrs K to find a friend, even if it's someone who has also never butchered before. Experienced help is great, though, and the best thing you can have is a good knife sharpener.
There are lots of threads on the Meat Bird section about how to cull and cook a cockerel. Agree with Mrs K to find a friend, even if it's someone who has also never butchered before. Experienced help is great, though, and the best thing you can have is a good knife sharpener.
