Tender white meat, tough as rubber dark

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Mauka

Mauka

Songster
9 Years
Aug 28, 2014
152
23
156
Hawai'i
Question: we recently processed some 24 week old cornish x (yes, they lived that long) and the white meat was tender, dark meat was tough as rubber. Before you jump to the 'birds were too old' conclusion, please know that we processed from the same batch at 9-10 weeks and had the same problem. We always let them set in the fridge for three days. What gives? I'd love to roast them, not just have to pressure cook or crockpot. Should we let them set longer? I did read that people let them set until they are 'loose'. You'd think three days would do that. Any suggestions are appreciated. They were fed some scraps and meat bird feed 22%
 
First batch-killing cone, grass and two days prior to butcher.

Second batch-chopped thier heads off, grass and one day prior.
 
That is odd.. I finish mine around 20-24 weeks. I have never had that problem. When we butcher, we put them in a deep freeze as soon as they are bagged. Legs get tied with 2 slits in the skin just below the breast bone. Stops the muscles from being able to stretch out and go into rigor.

Normally in broilers, the dark meat is a little tougher, but not like rubber.

Could be something as simple as cooking too fast.

Don't know what else to say..
idunno.gif


Maybe the kids are chasing them around to much LOL
 

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