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Discussion in 'Meat Birds ETC' started by Happy Chooks, Nov 3, 2009.
Sorry I searched and couldn't find anything.
What age do you process your extra roos?
Most of the roos I process are standards & mixed-breeds. I do them at around 20 weeks of age. Sometimes as early as 16-18 weeks if they're really nice & meaty already, sometimes as late as 22-24 weeks if they're slow growers. Mine average 3 pounds dressed, with an almost equal amount of dark & white meat. They're always tasty & tender because I let them rest in the refrigerator for 2-3 days before cooking them slowly with lots of moisture.
I hope yours taste well too!
Agreed, we butcher them at 16-18 weeks.
ETA: We brine them for 24 hrs or age them refrigerated for 24-48 hrs.
ETA: First time for everything.