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.

 

[McChooky]

All my meat birds are raised on pasture in addition to their regular ration. The Cornish don't forage much once they are over 6 weeks old but they will peck at the grass around them as they wait for their next meal. The Sassos were much more active. And it's not the taste, it's the texture of the meat I don't like.

Are you aging them a couple days? This allows them to go thru rigor mortis before packaging and improves the texture