Best age/weight

[Stacyoung13]

At what age or weight is the best time to cull a rooster to get the best tasting meat?

 

[Spartan22]

I had cull many young roosters the last few months, 14 to be exact (hatched 22 eggs 14 were Roos). I tried to butcher them between 18-22 wks for weight and tenderness.

 

[ChocolateMouse]

Yeah, usually I do mine at 20-22ish, but the younger the more tender and the older the bigger and stronger the flavor.

 

[Egghead_Jr]

Depends on how you want to cook them. Cooking methods are by age (tenderness), broiler, fryer, roaster and stew are all age limits.

If you want to save on feed, have a lot of cockerels, then butchering many of them at broiler age is to your advantage. Best feed to meat ratio on broiler age dual purpose will be somewhere between 12 and 14 weeks.

 

[Stacyoung13]

Depends on how you want to cook them. Cooking methods are by age (tenderness), broiler, fryer, roaster and stew are all age limits.

If you want to save on feed, have a lot of cockerels, then butchering many of them at broiler age is to your advantage. Best feed to meat ratio on broiler age dual purpose will be somewhere between 12 and 14 weeks.

I won’t know how I’m gonna cook them until I take them out of the freezer. LOL. I’ve culled 2, at about a year old, and the meat was a little tough. Just wanting to find the perfect time.

 

[Egghead_Jr]

I've roasted a year old before. Brine it first to aid in juice retention or use a covered baking pan.

We like grilling in summer. And most of my chicks are hatched in spring. So all I was saying is if you have a lot of cockerels cull most before 14 weeks. That's grilling/broiler age. After that age is fryer and over 18 weeks of age you should only roast them.

The perfect time is how you are going to cook them. You can't grill or fry a roaster or it will be tough. So cull early if you want versatility of cooking and tender birds. Letting a few go to roaster age is great too but don't let them all get that tough. Good roaster age is 22-24 weeks. 9 months is the outside age for recommended roasting, as said I've gone a year but typically anything that old should be crock pot/ stew.

 

[Stacyoung13]

I've roasted a year old before. Brine it first to aid in juice retention or use a covered baking pan.

We like grilling in summer. And most of my chicks are hatched in spring. So all I was saying is if you have a lot of cockerels cull most before 14 weeks. That's grilling/broiler age. After that age is fryer and over 18 weeks of age you should only roast them.

The perfect time is how you are going to cook them. You can't grill or fry a roaster or it will be tough. So cull early if you want versatility of cooking and tender birds. Letting a few go to roaster age is great too but don't let them all get that tough. Good roaster age is 22-24 weeks. 9 months is the outside age for recommended roasting, as said I've gone a year but typically anything that old should be crock pot/ stew.

Thanks, it was my first time culling. I should have researched age, but I only researched technique. The last ones I culled were Cornish, and found the meat was bad before I finished processing. I think I waited to long for them? I posted a thread “bad meat” I appreciate the replies.

 

[Mosey2003]

It all depends on what you want. Anything after 22 weeks I'd consider only fit for slow, moist roasting.

My last cockerels I raised I butchered at about 18 weeks. I was happy with the amount of meat on them, but they were tougher than my family likes. I think this year I'll probably just do them at 12 weeks and take less meat, but more tender.

You have to decide how much you're willing to spend on feed before you butcher.

 

[Stacyoung13]

It all depends on what you want. Anything after 22 weeks I'd consider only fit for slow, moist roasting.

My last cockerels I raised I butchered at about 18 weeks. I was happy with the amount of meat on them, but they were tougher than my family likes. I think this year I'll probably just do them at 12 weeks and take less meat, but more tender.

You have to decide how much you're willing to spend on feed before you butcher.

I want the best meat, sounds like about 12 weeks is the best time for the tender meat. It’s just me and my husband, so less meat won’t hurt anything. Thanks for the replies

 

[Farmer Doc]

We process at 18-22 weeks and use them in all different cooking methods. Anyone over 12 months is for slow cooking or stewing. Our 24 fried chicken wings this evening sure were tasty -no left overs!