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Big enough Roos?

Discussion in 'Meat Birds ETC' started by Littleblessings, Oct 8, 2014.

  1. Littleblessings

    Littleblessings Out Of The Brooder

    Jun 4, 2014
    Greenville OH
    We are getting ready to process 4 roosters we hatched. They are 17 weeks and I don't want the meat to get tough. They are buckeyes. Are they big enough to process?
    This 3rd pic is one of the Roos that has a scissor beak and is pretty small but he hasn't been growing because of having a hard time eating. Thoughts?

    Thank you!
  2. BantamLover21

    BantamLover21 Overrun With Chickens

    Jul 24, 2013
    They're probably big enough to slaughter, though I wouldn't expect quite as much meat from them as from a commercial bird like a Cornish X. You don't want to butcher much later than 5-6 months, as the meat will be tough.
  3. WalkingOnSunshine

    WalkingOnSunshine Overrun With Chickens

    Apr 8, 2008
    We do our heritage birds at 19-24 weeks. While they will be tasty, they'll still need to be cooked slow and wet vs a white broiler that can be cooked any way a supermarket chicken can. Here's the difference between a 21 week Easter Egger roo and an 8 week old Cornish X. The package on the left contains two bone-in broiler breasts. The package on the right contains one Easter Egger rooster. The breast is the triangular lump in the middle, and the legs are arranged around the outside.
    1 person likes this.
  4. andreanar

    andreanar Chillin' With My Peeps

    May 16, 2014
    Upstate NY
    I did my 2 buff orp 17-18 week old cockerals. Not much breast meat, but the legs were huge!
  5. gus2pp

    gus2pp Chillin' With My Peeps

    Aug 20, 2014
    There was an old practice of culling, and then hanging the meat, prior to cleaning and plucking, to tenderize the animal. Red meat gets aged, as we know, but aging meat birds is a largely lost art. I stumbled across the practice accidentally, (long story), but I am so glad that I did. Google it. It's astounding.

    Ideally to age the meat in this way, you would want it to maintain a temperature of around 50 degrees. It would allow you to fatten these guys up a little before butchering.
  6. earlyredrooster

    earlyredrooster Chillin' With My Peeps

    Apr 19, 2014
    Harrisburg, Ar
    What is the name of the site?
  7. gus2pp

    gus2pp Chillin' With My Peeps

    Aug 20, 2014
    Look up "hanging game birds honest-food". It's a .net website. Excellent article with a lot of research.
  8. Double Kindness

    Double Kindness Chillin' With My Peeps

    Jul 25, 2014
    My bf was talking about breaking down the chickens, which are all dp breeds, I said it's not like supermarket chicken.. oh well. I am betting it does taste far better though
    [​IMG] and I know mine are so happy!

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