Anyone else find Sasso meat to be tough and stringy?

[aimee750]

I can't stand the CX anymore so we do red broilers and normally process around 11 weeks and have wonderful results. My best guess is you let them go a little to long. Try to harvest earlier and see if your results are better.

 

[LuthersMom]

I raised a few Sassos this year, along with some Kosher Kings and some Jackies (all from Freedom Ranger Hatchery). I processed the Sassos at around 13 weeks, the others around 16 weeks (because of my schedule, not their size - they were plenty big!). Live weights of the Sasssos were 7.2-7.5 pounds. I've been starting to eat them recently, and like others have said - they are "firmer" than commercial chicken (I have not personally raised Cornish Cross) but certainly not tough. The breast meat is moist and tender and very flavorful. I do not have an outdoor run for them, they are in my barn in a large pen and did very well.