Aging the meat after butchering

Discussion in 'Meat Birds ETC' started by Popsy, Oct 15, 2010.

  1. Popsy

    Popsy Chillin' With My Peeps

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    Sep 13, 2010
    Raymond, CA
    In the past I've always let the birds rest in the fridge for a few days before freezing. I took them to be processed at a different processor this time and they put them in the airtight bags (I'm having a brain fart and can't remember the word - not shrink wrap - but similiar [​IMG] ) Anyway, they said just take them home and put them in the freezer. Well I have them in the refrigerator. What do you guys all do? Thanks!
     
  2. Olive Hill

    Olive Hill Overrun With Chickens

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    Apr 19, 2009
    I think pretty much everyone here ages their birds.
     
  3. PaulaJoAnne

    PaulaJoAnne Chillin' With My Peeps

    Jul 30, 2009
    Quote:Aging is done at 40 degrees with full air flow over the carcass that has been gutted but NOT had the feathers removed. A cold enclosed entryway is ideal. We do this with old hens and roos for 6 days to tenderize them.
    If not being aged, you want to let them rest in the fridge for 24 hours to make sure they come out of rigor prior to freezing
     
  4. shesaredroan

    shesaredroan Chillin' With My Peeps

    You might want to check out the Forum listed on the BYC Home page. Once you click on the Forum listing scroll down just a bit and you'll see the Meat Chickens ETC entry. I'm sure you'll find LOTS of helpful info there too.
     
  5. ShadyHoller

    ShadyHoller Chillin' With My Peeps

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    Sep 12, 2010
    Willamette Valley
    here's a link to a thread on the turkey page that discusses aging inside a plastic bag... but I'm afraid it doesn't answer your question exactly! You might find some useful info there, though.

    https://www.backyardchickens.com/forum/viewtopic.php?id=405050

    My personal thoughts on the subject: even if you age them for a few days in the bag (rather than the traditional method of leaving them in the feathers) it's still better than popping them straight in the freezer.
     
  6. jaku

    jaku Chillin' With My Peeps

    Just keep them in the fridge a couple of days. Don't worry about bagged or unbagged. Time accomplishes the tissue breakdown you're looking for.
     
  7. Dunkopf

    Dunkopf Chillin' With My Peeps

    Sep 24, 2010
    Kiowa, Colorado
    The last time we did Cornish X, we had them processed and I watched the whole thing. They put them in buckets of ice for about 30 minutes, then bagged them. They went straight to the freezer when I got home. there were 28 and they were all delicious and very tender.
     
  8. Me & My Peeps

    Me & My Peeps Chillin' With My Peeps

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    Apr 26, 2010
    Western MA
    Quote:Perfect answer jaku!! Accurately describes the process and reasoning.
     
  9. Popsy

    Popsy Chillin' With My Peeps

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    Sep 13, 2010
    Raymond, CA
    Thanks everyone. These were 6 month old Buff Orpington roosters. I'll leave them in the fridge a few days before freezing them.
     
  10. noahsark

    noahsark Out Of The Brooder

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    Aug 8, 2010
    Klamath Falls, Oregon
    I noticed someone said on here to age w/o removing feathers..My partners in this business put them in the fridge as the last step before freezing...have we been making this mistake? What does it matter?
     

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