I just culled my first rooster from my flock. It was a frustrating experience. This was my third bird that I processd myself, and It was alot more difficult than the other two. But the others were meatbirds. First I noticed that when I pulled off the feathers the skin was yellow and tough. Feathers came off almost too easily. I am wondering if i scalded for too long. When I tried to remove the crop it was almost impossible. The membranes were so tough i couldnt get my fingers through them. When I cut around the vent the guts were extremely hard to remove. With the others they simply rolled out, no problem. These were stuck fast. Are these differences normal for 1 year old roosters compared to meaties? Or do you think I scalded for too long. Heres was my scalding procedure; After dispatching I placed the bird in a large clean bucket. I brought a huge pot of water to a rolling boil, and dumped it into the bucket over the bird and a dunked it up and down about 4 or 5 times. Total time the bird was in the water was about 30 seconds, max. This was my first time scalding a bird. I dry plucked the others. Did I mess it up?