Age to butcher

[mlail]

My parents were given some newly hatched chicks. The school that ave my parents the chicks did not know the breed. After 7 weeks we see white chickens with black specs. We are guessing these are Rhode Island Red crosses. After 7 weeks the chickens are about 2.89 lbs. Can anyone give us a guess as to when these might be ready for processing? We know some or all will be roosters so we want to butcher them before they get tough and rubbery.

Suggestions?

 

[cmchickens]

Generally, for non-meat birds, I'd say around 20 weeks. I find for most birds this is a good medium between size and tenderness. Go younger for more tender chicken (16 weeks) but they'll have less meat on them.

 

[mlail]

The hard part is not knowing the full bread of the birds. Is it true that if the roosters start crowing, its likely too late for tenderness?

 

[cmchickens]

Not always, different birds crow at different ages. I've had an 8 week old cockerel crow before. In my experience crowing doesn't affect the texture of the meat. Rather the age of the birds, how long they rest after butchering, and cooking method are the most important factors.

 

[aoxa]

Testosterone can toughen meat. Crowing and sex usually come hand in hand with cockerels, thus toughening their meat.

12-16 weeks for having a tender baked, BBQd or fried chicken. You can get them tender at any age with brining and slow cooking.

 

[mlail]

Thanks for the info. With what you have provided, I was able to limit my searches and read some more insight.

 

[phalenbeck]

I process them when they are big enough, or becoming a pain in the butt. Kind of the KISS system of keeping it simple.