5 CornishX I butchered Monday! (pics of finished product)

Discussion in 'Meat Birds ETC' started by stanglover2001, Aug 18, 2010.

  1. stanglover2001

    stanglover2001 Chillin' With My Peeps

    Apr 29, 2010
    So here is what I learned very fast... CornishX have very easily torn skin, this first photo shows 2 skinned Cornishes, 1st reason: when we were plucking with the plucker we tore the skin, and when I started on the second one by hand I tore the skin [​IMG] So we decided these would be skinless and we'd keep them in the fridge for dinner on a different day.
    Here's the bag of the 2 chicken's pieces: btw that's a gallon sized bag!

    Here's the other 2, that we used the plucker but barely then hand plucked gently [​IMG] I think they turned out nice! I forgot to get the 5th one but it looked just like these.

    I don't know why but every single one we killed (didn't do the cone killing) broke their wing!!!! [​IMG] We havn't gotten the price its cost us but we'll figure it up sometime, I don't think we'll be saleing any. But so far besides food, all we bought was the chicks, a feeder, a bowl, tarp, and the corners for 1" pvc pipe. The pvc pipe we had found on the side of the road near my moms house, and the poultry netting we already had to build our coop run. Well someone who moved away next to my moms lost it out of his truck while turning out of the neighborhood, figured I'd say something before someone thinks I'm stealing construction stuff!

    The skinned ones were:
    6lb 6.3oz live 3lb 12.1oz processed
    6lb 0.9oz live 3lb 10.3oz processed.

    The unskinned were:
    6lb 4.2oz live 4lb 2.7oz processed
    5lb 12.9oz live 3lb 10.4oz processed
    6lb 8.3oz live 4lb 3.6oz processed

    ETA: we still have 17 more broilers [​IMG] and 11 DP roo's who are 17 weeks old!
    Last edited: Aug 18, 2010
  2. danischi24

    danischi24 Loves naked pets

    Aug 17, 2008
    Awesome! GREAT job, congrats! [​IMG]
  3. terri9630

    terri9630 Chillin' With My Peeps

    Mar 22, 2009
    New Mexico
    Most of ours broke their wings too. I guess I'll have to get some cones.
  4. eKo_birdies

    eKo_birdies Chillin' With My Peeps

    May 11, 2010
    Northern Colorado
    kill cones are KEY!
  5. Baymule

    Baymule Chillin' With My Peeps

    Jul 1, 2010
    Northeast Texas
    Looks Yummy!!! What time is dinner????? And send google map:gig
  6. stanglover2001

    stanglover2001 Chillin' With My Peeps

    Apr 29, 2010
    Quote:Well it's past dinner time here! But sure come on over we'll get the grill going [​IMG] you can help with the other 17!
  7. CMV

    CMV Flock Mistress

    Apr 15, 2009
    Yeah, I decided the next batch I do I am using kill cones. I can't swing a hatchet at a struggling bird and not risk taking off my own hand in the process. Killing cones it is.

    Nice work. They look good.
  8. stanglover2001

    stanglover2001 Chillin' With My Peeps

    Apr 29, 2010
    I would have used mine but the woods hadn't been mowed around and the tree its hanging on is back there, I would prefer to be tickless. If it were cooler out I'd be able to put some fencing out and put my neighbors goats out there to mow it down (can't use lawn mower, there's all sorts of things including rocks that I don't want to hit and my father-in-law has refused to bushhog it because of the junk up there). So looks like I need to hang a new milk jug [​IMG]
  9. chix4smokin

    chix4smokin Out Of The Brooder

    Mar 14, 2009
    from my experience the skin tears easily when the scald is too hot. Get a good thermometer and keep a close eye on it. A good scald is key
  10. GrandmaAnn

    GrandmaAnn Out Of The Brooder

    Aug 19, 2010
    We hadn't raised chickens for about 15 years, and then we started again. We recently butchered 65 cornish cross. We had the wings breaking also. We carefully checked and realized it was happening after we chopped their heads off and they were flapping around. We started doing like we had always done - hanging them in midair to flap until they stopped. We always did it that way so the meat wouldn't get bruised. We had never had wings break before, so why these did I do not know. We started holding them down to the ground and holding their wings down and then the wings didn't break. We have a few more we are going to butcher later, and I'm going to rig up a cone.

    We butchered ours at 7 weeks. The cockerels dressed out at an average of 6#, and the pullets about 5.25#.

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