What is the best age to butcher non-meatie roosters?

[georgialee]

I have 2 ameraucana, 2 blrw and possibly a couple of other roosters that I have a feeling I'm going to have a hard time selling... so the only thing I can really do is butcher them. What is the best age to do this? Should I get the separated from the rest of the flock and start feeding them something other than chick start/grower?

 

[Buck Creek Chickens]

I can't give you a time frame,but if you grab the roo and feel the drumstick is it meaty, then spread the feathers on the breast, if the skin is a rose pink or yellow there ready, if the skin is red or purplish the means there's no fat yet and there not ready. time frame really depends on how there fed and what breed. this is how I tell

also pinch the shin on the breast if its thin not ready, thicker ready what your looking for is a thin layer of fat.

I feed grower and free range, I separate the butcher birds from the keepers

 

[Sunny Side Up]

I like to let mine get nice & meaty, usually 16-22 weeks. But I know other folks do them earlier, 12-14 weeks. I keep mine confined & just feed them chick starter & then layer feed if they get to 18 weeks. I haven't had any problems with them being too tough. After butchering I let them rest in the refrigerator 2-3 days. Often I'll just slowly simmer them on the stovetop until the meat falls off the bones, then I pack & freeze the cooked meat to use in soups, stews & chilis. It goes farther that way. They can also be slowly roasted in the oven at a low heat to tender goodness.

Enjoy your meals from your roos, they're worth the effort!

 

[HorseFeatherz NV]

I butcher my cockerels/roos – they are a mix of Orpington over Orpington, Delaware, EE, BR and Cochin; I even process my bantam cockerels/roos. I let them stay with the main flock until they start showing interest in the hens, then move them to a run/pen by themselves. I feed all my flock – Flock Raiser and that is what the guys get. I usually process when they are 5 to 6 months (20 to 24 weeks) or when they become a pain in my backside for whatever reason. The last two processed, after cleaning their weight was 3 pounds 15.8 ounces for one and 4 pounds 10.8 ounces on the second.




This is a fantastic article for the homegrown bird – age for processing and cooking: www.albc-usa.org/documents/cookingwheritagechicken.pdf





Ooops just saw the age of this thread

 

[BarkerChickens]

I have heard that dual purpose breeds can be butchered between 16-20 weeks old (12 if you are lucky and have a plump roo....or it crows excessively). I don't hae any experience with this....yet. (Our excess roos are only 11 weeks old).

 

[JesNflock]

How long before butchering do you take them off medicated Grower? Do you even have to take them off the medicated grower? And if you do, do you temporarily take the whole flock off of the medicated grower? I only have 7 chickens and I definately have 2 cockerals, possibly 3. They are about 13 weeks now, so I will need to butcher soon.

I don't know how long before butchering to take them off the medicated (I don't feed medicated feed) but I would definitely take them off a few weeks or so at least...





Edited to add...I just saw when you posted this...lol guess you probably got an answer and did the deed by now

 

[losttexan]

Bantam,
Any good suggestions on a "fatten them up" diet? Looking for something to put weight on, and make the meat tasty. I have some 10-week old cockerels that will be ready for freezer camp in about 5 weeks.

 

[Aprildawn1776]

I butcher my cockerels/roos they are a mix of Orpington over Orpington, Delaware, EE, BR and Cochin; I even process my bantam cockerels/roos. I let them stay with the main flock until they start showing interest in the hens, then move them to a run/pen by themselves. I feed all my flock Flock Raiser and that is what the guys get. I usually process when they are 5 to 6 months (20 to 24 weeks) or when they become a pain in my backside for whatever reason. The last two processed, after cleaning their weight was 3 pounds 15.8 ounces for one and 4 pounds 10.8 ounces on the second.




This is a fantastic article for the homegrown bird age for processing and cooking: www.albc-usa.org/documents/cookingwheritagechicken.pdf
Ooops just saw the age of this thread

It was helpful to me even all these years later

 

[skrasienko]

I hope someone throws a good answear in here cause i have an excess of roosters about 10 weeks old

 

[Turtle]

I too need an answer to this. Thanks for posting.