Tough

[Trish1947]

I raised my first Cornish crosses and they are ready for butcher. We butchered four of the 20 the meat is so tough you can’t even chew it. What did I do wrong?

 

[sourland]

Did you allow the meat to rest prior to cooking/freezing?

 

[swamphiker]

How old are they?

 

[Molpet]

Like sourland said probably Needs to rest until rigor mortis has passed. When the joints move freely, usually 1 to 3 days.
Since they are CX I doubt they are so old they need to be roasted but here's cooking type by age

 

[U_Stormcrow]

As others have said. Age of Birds? Duration of post butchering rest? Those are the key factors. Next questions are management/method of raising? Did they free feed or free range? Finally, cooking method.

 

[Ridgerunner]

I raised my first Cornish crosses and they are ready for butcher. We butchered four of the 20 the meat is so tough you can’t even chew it. What did I do wrong?

We kind of need to know what you did before we can know what you did wrong. The more you can tell us the more likely we will pickup on something. To me the most likely is not aging past rigor mortis but that is a guess.

 

[Trish1947]

Did you allow the meat to rest prior to cooking/freezing?

No actually. I had no idea we should do that! Sort of a newbie at this. How long should it rest and also, at room temperature?

 

[sourland]

Rest in the refrigerator until the rigor has left the bird. Hopefully this was your problem.

 

[U_Stormcrow]

No actually. I had no idea we should do that! Sort of a newbie at this. How long should it rest and also, at room temperature?

In the chill chest (the fridge). I've seen recommendations as short as 8-12 hours, I like 2-3 days.

If you want a little science with your tribal knowledge, short read.

 

[Trish1947]

We kind of need to know what you did before we can know what you did wrong. The more you can tell us the more likely we will pickup on something. To me the most likely is not aging past rigor mortis but that is a guess.

Well. We killed then dipped in hot water for feather removal, removed feathers and insides. Washed and pick off all remaining small feathers etc. washed again then put in freezer. The one I cooked I cut up and put in fridge until it was time to cook it.