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how old is too old to butcher?

post #1 of 33
Thread Starter 

Hello, I have raised chicks for eggs, but recently got some freebies with an order of chicks.  Turns out most are roos.  I want to make use of them so I figure we would butcher them and use them for meat.  They are 10 weeks old now.  I am just starting to be able to tell if they are roos or hens.  Is it too late to turn them into meat?

post #2 of 33

I dont think 10 weeks is too old, but I guess it all depends on the breed. What breed/s will you be butchering??

Maggie,

I am so clever that sometimes I don't understand a single word of what I am saying. ~ Oscar Wilde
"The best thing about animals is that they don't talk much." ~ Thornton Wilder
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Maggie,

I am so clever that sometimes I don't understand a single word of what I am saying. ~ Oscar Wilde
"The best thing about animals is that they don't talk much." ~ Thornton Wilder
Reply
post #3 of 33
Thread Starter 

Easter egg roos

post #4 of 33

Ahhh....see I know nothing about EE's as far as using them for meat.

Maggie,

I am so clever that sometimes I don't understand a single word of what I am saying. ~ Oscar Wilde
"The best thing about animals is that they don't talk much." ~ Thornton Wilder
Reply
Maggie,

I am so clever that sometimes I don't understand a single word of what I am saying. ~ Oscar Wilde
"The best thing about animals is that they don't talk much." ~ Thornton Wilder
Reply
post #5 of 33

Butcher now. They'll be smaller than a Cornish X but if you wait too long they'll get stringy for anything but stew/soup/dumplings etc....   If stew and dumplings is a good option,  wait untill 14-16 weeks. But you'll want to stew them for a good 8 hours.


-Slim


Edited by Slim - 6/30/07 at 8:35pm
post #6 of 33

HOw old is really too old to butcher Chickens or Ducks? My mom figured we'd eat them after they stop laying. Is this possible?

post #7 of 33

They are never too old. You just need to change your cooking methods as they get older.

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 #8 of 33

delete


Edited by Steve_of_sandspoultry - 7/20/11 at 11:15am
post #9 of 33

I have about 7 EE roos, they are about 6 or 7 months now, they are only good for stew meat?  Should I even bother plucking them or just take the skin off?  I have too many roosters!!! barnie

Forgotten Glen Farm. Home to 8 Light Brahmas, 5 Golden Comets, and the 3 beloved Easter Eggers!   

www.forgottenglen.com 

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Forgotten Glen Farm. Home to 8 Light Brahmas, 5 Golden Comets, and the 3 beloved Easter Eggers!   

www.forgottenglen.com 

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post #10 of 33

At 6 or 7 months you will want to cook them slowly, whatever the method.  Some of it is a matter of your preferences regarding "toothiness" of meat.

I used to have a link, lost in my last computer crash, to a great article about cooking heritage chickens (EE's aren't exactly heritage, but the  meat is the same.)  My son roasts them on the BBQ, covered at low heat for a few hours, up to about 20 weeks.  I hope someone comes along with that link.

Worry is interest paid on trouble before it comes due.

9 hatchery and mutt hens

BYC Troubleshooting article -- click here

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Worry is interest paid on trouble before it comes due.

9 hatchery and mutt hens

BYC Troubleshooting article -- click here

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