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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.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?
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?Did you allow the meat to rest prior to cooking/freezing?
In the chill chest (the fridge). I've seen recommendations as short as 8-12 hours, I like 2-3 days.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?
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.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.