Aging the meat after butchering

[Popsy]

In the past I've always let the birds rest in the fridge for a few days before freezing. I took them to be processed at a different processor this time and they put them in the airtight bags (I'm having a brain fart and can't remember the word - not shrink wrap - but similiar

) Anyway, they said just take them home and put them in the freezer. Well I have them in the refrigerator. What do you guys all do? Thanks!

 

[jaku]

Just keep them in the fridge a couple of days. Don't worry about bagged or unbagged. Time accomplishes the tissue breakdown you're looking for.

 

[PaulaJoAnne]

Quote:
Aging, is where the meat is hung at 40 degrees in a room where air flow can surround the meat.
With birds, and other game birds, this is done in order to tenderize old hens when they are done laying. The bird is gutted, and hung with the feathers on, then dry plucked after about 6 days.
With animals like beef, it is hung for up to 2 weeks, then all the meat is trimmed of the crust that builds up prior to packaging.

When you put any kind of meat into the fridge, the temps and the closed environment do not allow for aging. What it does allow for, is the carcass to come out of rigor, which takes about 24 hours.
If the bird is frozen right away, it will never have a chance to come out of rigor properly.

 

[Olive Hill]

I think pretty much everyone here ages their birds.

 

[PaulaJoAnne]

Quote:
Aging is done at 40 degrees with full air flow over the carcass that has been gutted but NOT had the feathers removed. A cold enclosed entryway is ideal. We do this with old hens and roos for 6 days to tenderize them.
If not being aged, you want to let them rest in the fridge for 24 hours to make sure they come out of rigor prior to freezing

 

[shesaredroan]

You might want to check out the Forum listed on the BYC Home page. Once you click on the Forum listing scroll down just a bit and you'll see the Meat Chickens ETC entry. I'm sure you'll find LOTS of helpful info there too.

 

[ShadyHoller]

here's a link to a thread on the turkey page that discusses aging inside a plastic bag... but I'm afraid it doesn't answer your question exactly! You might find some useful info there, though.

https://www.backyardchickens.com/forum/viewtopic.php?id=405050

My personal thoughts on the subject: even if you age them for a few days in the bag (rather than the traditional method of leaving them in the feathers) it's still better than popping them straight in the freezer.

 

[Dunkopf]

The last time we did Cornish X, we had them processed and I watched the whole thing. They put them in buckets of ice for about 30 minutes, then bagged them. They went straight to the freezer when I got home. there were 28 and they were all delicious and very tender.

 

[Me & My Peeps]

Quote:
Perfect answer jaku!! Accurately describes the process and reasoning.

 

[Popsy]

Thanks everyone. These were 6 month old Buff Orpington roosters. I'll leave them in the fridge a few days before freezing them.