butchering age

Discussion in 'Guinea Fowl' started by ydalhsif, Aug 19, 2010.

  1. ydalhsif

    ydalhsif Out Of The Brooder

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    Mar 17, 2010
    bastrop
    i have some guineas that are almost 5 mo old. are they alright to butcher now? i butchered some last spring that were around 8 mo and they were tough. the only way i use them is in stew. i want to fry some so i thought younger might be better. is that correct or can you even fry them like chicken.
     
  2. tarheelmama7914

    tarheelmama7914 Chillin' With My Peeps

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    Aug 27, 2010
    Claremont, NC
    let me know, we have plenty of wild ones
     
  3. flyingdragon

    flyingdragon Out Of The Brooder

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    Nov 22, 2009
    What kind do you have? I have French guineas that I processed at five months and some I recently did at eight months. The last ones were 5-6 pounds and as fatty as a duck. They grilled up (gas at low temp) just fine after an overnight marinade. Frenchies eat a lot gain weight and are not good fliers (which on the down side makes them easy for predators.). Mine were so fat that their livers looked like fois gras. I was afraid to eat it! Their meat was succulent. Overcooking makes for dry meat even in stews. Not so good when cooked to falling off the bone. Sauteeing works just as well. And in my experience, the tick/bug control issue is overdone. I had thirty guineas this year and picked more off myself this year then ever before. And so far as Japanese beetles and June bugs go, my welsummers put them to shame! I might try some more this fall.
     
    Last edited: Sep 5, 2010

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