100 Broilers and Fermented Feed Project

[perchie.girl]

Ok I have some questions about processing?

1. Why bleed

2. If you dont bleed does that effect the taste

3. The resting period I have heard so many different variations.... Which ones are best and why

4. Do you have to have a license to sell processed meat?

5. When you do bleed how do you keep the blood clean during processing and saving it till you have time to make blood sausage.

I have been lurking somewhat here learning. I want to raise up some CX or dual purpose birds for my own table. I also want to raise up some Jumbo Guineas for selling to restaurants.... We have some Local-vore restaurants springing up around here.

deb

PS: IF and when I do this I will be working alone for all of it. IF that makes a difference.

 

[Beekissed]

Ok I have some questions about processing?

1. Why bleed

2. If you dont bleed does that effect the taste

3. The resting period I have heard so many different variations.... Which ones are best and why

4. Do you have to have a license to sell processed meat?

5. When you do bleed how do you keep the blood clean during processing and saving it till you have time to make blood sausage.

I have been lurking somewhat here learning. I want to raise up some CX or dual purpose birds for my own table. I also want to raise up some Jumbo Guineas for selling to restaurants.... We have some Local-vore restaurants springing up around here.

deb

!. To remove blood from distal portions of the bird..namely the muscle tissue.

2. Some says it does, some don't. It's a matter of a fresher product as blood tends to spoil more quickly than does meat/tendons
/cartilage and bone. I've had it both ways for consumption and I happen to find the blood flavorful but makes for darker soups and recipes.

3. 24-48 hrs is sufficient and it's all to do with the chemical process of rigor in the meat fibers.

: rigor "stiffness", mortis "of death") is one of the recognizable signs of death, caused by chemical changes in the muscles after death, causing the limbs of the corpse to become stiff and difficult to move or manipulate.[1] In humans, it commences after about three to four hours, reaches maximum stiffness after 12 hours, and gradually dissipates from approximately 24 hours after death.[

Applications in meat industry

Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determines the tenderness of meat. If the postslaughter meat is immediately chilled to 15°C (59°F), a phenomenon known as cold shortening occurs, where the muscle sarcomeres shrink to a third of their original length.
Cold shortening is caused by the release of stored calcium ions from the sarcoplasmic reticulum of muscle fibers in response to the cold stimulus. The calcium ions trigger powerful muscle contraction aided by ATP molecules. To prevent cold shortening, a process known as electrical stimulation is carried out, especially in beef carcasses, immediately after slaughter and skinning. In this process, the carcass is stimulated with alternating current, causing it to contract and relax, which depletes the ATP reserve from the carcass and prevents cold shortening.[6]

4. Under a certain amount of birds per year you do not have to have a license, nor have your meat inspected by the USDA, beyond that number you do. Can't remember right off hand what that number is and it may vary state to state, not sure.

5. You can catch it in a clean basin or bucket and just keep it emptied into a chilled container to store until you are done with processing, then I'd place it immediately into the fridge or freezer until you can get enough for blood sausage. Chickens don't have a lot of blood, so it might take several butcherings before you get enough to matter.

 

[pipemum]

perchie, others can answer your questions about bleeding and keeping clean better than I, but I wanted to respond about doing it all on your own.

I am married and have a capable other person to help out. Who doesn't, at all (chicken-stuff at least...he can hold his own in the household in other places). The chicken stuff is all up to me. I will say that I think it will be very, very demanding to raise CX and make a profit, doing all the work yourself. I raise batches of 10 CX at a time, and 10 alone is a bit taxing on me! The butchering...the set up, the process, the cleanup...for 3 birds took 1.5 hours this weekend. Okay, that's not much time, and most of it was set up and clean up, but 6 birds is the most I can handle butchering at one time. I'm youngish and fit, and still find it tiring! I think it would be very hard work to actually try to process enough birds to make a profit, if it is you and you alone doing everything. Dang near impossible if you are otherwise working fulltime and/or have kids to take care of. If your job is the chickens, then it might be more realistic.

If you raised quail, that might be much easier to process in quantities all alone--no gutting, no plucking, no rib scraping for the dang lungs....basically just ripping the breast bone up and away.

I just re-read--yes, you can easily raise and process the chickens for your own table, no problem. I think the problem would lie in trying to process enough chickens to make money, totally by yourself. Even with one other person to help out, the difficulties are much less.

 

[Angelicisi]

I'd like to know the bleeding out too. I was under the impression to make the meat keep longer? We bled right above a clean 5 gallon bucket under killing cones. No mess, only approx measured how much on one batch tho,16 CX gave us about 1/4 bucket of blood that promptly solidified into a gel consistency making it quite easy to work with lol

We rest in fridge for 3 days and then freeze. Tried a bird after 2 hours...6 hours...24 hours and 72 hours. 72 hours was awesome! 24 was just ok and less than that was a bounceable bird (don't ask lol)

To start selling to the public here, (it varies state to state) we have to be inspected by the state and get an exemption for under 1000 birds annually. Paperwork and fees and an inspector is usually available quickly . Helped we had all new equipment and keep good records. But we still cannot sell to grocery stores, another type of license is needed for chain grocery store sales here.

Ok I have some questions about processing?

1.  Why bleed

2. If you dont bleed does that effect the taste

3. The resting period  I have heard so many different variations....  Which ones are best and why

4. Do you have to have a license to sell processed meat?

5. When you do bleed how do you keep the blood clean during processing and saving it till you have time to make blood sausage.  

I have been lurking somewhat here learning.  I want to raise up some CX or dual purpose birds for my own table.  I also want to raise up some Jumbo Guineas for selling to restaurants....  We have some Local-vore restaurants springing up around here.

deb   

PS: IF and when I do this I will be working alone for all of it.  IF that makes a difference.

 

[Arielle]

Ok I have some questions about processing?

1. Why bleed This is the method I was taught; it has a religeous history as well.

2. If you dont bleed does that effect the taste IDK-- I eat it anyway.

3. The resting period I have heard so many different variations.... Which ones are best and why Meat in rigor is very tough even when roasted. Either I put it in the oven asap; or hold until rigor is gone.

4. Do you have to have a license to sell processed meat? Here I need to have meat processed by a licensed facility. THen I can sell it.

5. When you do bleed how do you keep the blood clean during processing and saving it till you have time to make blood sausage. I collect blood from the turkeys because, dang, they have a lot. Hang over a clean 5 gal pail. THey get heavy after 5 minutes. Clots fast so perhaps someone can tell you what to mix into it to prevent clotting if that matters to you.

I have been lurking somewhat here learning. I want to raise up some CX or dual purpose birds for my own table. I also want to raise up some Jumbo Guineas for selling to restaurants.... We have some Local-vore restaurants springing up around here.

deb

PS: IF and when I do this I will be working alone for all of it. IF that makes a difference.

 

[pipemum]

We got some rain, it's pretty swampy out there. I let our chicks out for a while when the temp was hovering at 68F, they were OK for half an hour.

I had been worrying about the smell, mainly because I have such a delicate gag reflex when I'm pregnant. I'd been having a terrible time with smells, but it's getting better. We are planning on 50/50 plucking to skinning too.

I have to focus on not breathing through my nose when I'm processing chickens. I hate the way raw chicken smells in the first place and starting from the wet feathers from plucking to the raw chicken meat smell...I have to shut down my sniffer. The brief whiffs I've gotten, intestines smell gutty, like...exactly like you'd imagine they smell.

 

[perchie.girl]

Quote:

Applications in meat industry

Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determines the tenderness of meat. If the postslaughter meat is immediately chilled to 15°C (59°F), a phenomenon known as cold shortening occurs, where the muscle sarcomeres shrink to a third of their original length.
Cold shortening is caused by the release of stored calcium ions from the sarcoplasmic reticulum of muscle fibers in response to the cold stimulus. The calcium ions trigger powerful muscle contraction aided by ATP molecules. To prevent cold shortening, a process known as electrical stimulation is carried out, especially in beef carcasses, immediately after slaughter and skinning. In this process, the carcass is stimulated with alternating current, causing it to contract and relax, which depletes the ATP reserve from the carcass and prevents cold shortening.[6]

4. Under a certain amount of birds per year you do not have to have a license, nor have your meat inspected by the USDA, beyond that number you do. Can't remember right off hand what that number is and it may vary state to state, not sure.
I am going to look it up. I already waided through Californias regs with regard to Shell Eggs... Not easy info to locate now I know where to find both.

5. You can catch it in a clean basin or bucket and just keep it emptied into a chilled container to store until you are done with processing, then I'd place it immediately into the fridge or freezer until you can get enough for blood sausage. Chickens don't have a lot of blood, so it might take several butcherings before you get enough to matter.
Thats what I was thinking about the quantity. I want to do it at least once to see if the effort is worth it.

Thanks Bee....

 

[perchie.girl]

perchie, others can answer your questions about bleeding and keeping clean better than I, but I wanted to respond about doing it all on your own.

I am married and have a capable other person to help out. Who doesn't, at all (chicken-stuff at least...he can hold his own in the household in other places). The chicken stuff is all up to me. I will say that I think it will be very, very demanding to raise CX and make a profit, doing all the work yourself. I raise batches of 10 CX at a time, and 10 alone is a bit taxing on me! The butchering...the set up, the process, the cleanup...for 3 birds took 1.5 hours this weekend. Okay, that's not much time, and most of it was set up and clean up, but 6 birds is the most I can handle butchering at one time. I'm youngish and fit, and still find it tiring! I think it would be very hard work to actually try to process enough birds to make a profit, if it is you and you alone doing everything. Dang near impossible if you are otherwise working fulltime and/or have kids to take care of. If your job is the chickens, then it might be more realistic.

If you raised quail, that might be much easier to process in quantities all alone--no gutting, no plucking, no rib scraping for the dang lungs....basically just ripping the breast bone up and away.

I just re-read--yes, you can easily raise and process the chickens for your own table, no problem. I think the problem would lie in trying to process enough chickens to make money, totally by yourself. Even with one other person to help out, the difficulties are much less.

If I were to do it for money it would be only the Guineas. And I could get help for that. There is a market for dried Guinea pelts too... Odd thing that... At least the last time I did research on it.

deb

 

[perchie.girl]

I'd like to know the bleeding out too. I was under the impression to make the meat keep longer? We bled right above a clean 5 gallon bucket under killing cones. No mess, only approx measured how much on one batch tho,16 CX gave us about 1/4 bucket of blood that promptly solidified into a gel consistency making it quite easy to work with lol

We rest in fridge for 3 days and then freeze. Tried a bird after 2 hours...6 hours...24 hours and 72 hours. 72 hours was awesome! 24 was just ok and less than that was a bounceable bird (don't ask lol)

To start selling to the public here, (it varies state to state) we have to be inspected by the state and get an exemption for under 1000 birds annually. Paperwork and fees and an inspector is usually available quickly

. Helped we had all new equipment and keep good records. But we still cannot sell to grocery stores, another type of license is needed for chain grocery store sales here.

I am only interested in selling to Restaurants. If I have to jump through too many hooops It wont be worth it for me.... I will find out for sure.

Bounceable.... LOL.... Thats what pressure cookers are for. Mom used to get Stewing chickens in the Grocery store and pressure cook them and make Dumplings..... OMG... good.

deb

 

[perchie.girl]

Bear in mind that I have only been raising for my own use for a year and a half--



Quote:
Oooh I didnt think about the religous history.... Not an issue for me though...

Thank you

deb