Butchering Roos

Discussion in 'Meat Birds ETC' started by Littleblessings, Oct 6, 2014.

  1. Littleblessings

    Littleblessings In the Brooder

    Jun 4, 2014
    Greenville OH
    The kids hatched some buckeye eggs in June and 5 of the 6 are Roos. They are around 16-17 weeks and from what I'm reading we should butcher soon. I've read to be sure you let the meat rest before freezing? How long and in fridge or room temperature? In any kind of liquid or in a bag?

    Thanks for any input! This will be our first time!
  2. ChickenCanoe

    ChickenCanoe Free Ranging

    Nov 23, 2010
    St. Louis, MO
    You can rest in the fridge or on ice. I rest about 3 days but 24 hours will get most of the rigor out.
    If I have time after processing, I'll vacuum seal them but sometimes I let them rest in ice and with sea salt. Sort of a brine. Then I seal them.

    You can also rest after thawing them but you have to remember that you didn't rest before freezing.
    Last edited: Oct 6, 2014

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