Butchering

Discussion in 'Managing Your Flock' started by brittanyes, Apr 26, 2016.

  1. brittanyes

    brittanyes Out Of The Brooder

    10
    0
    24
    Mar 3, 2016
    Wyoming Michigan
    I have two 9 week old roosters that I can not have, no one will take them so I'm just gonna butcher them. I do NOT want to wait any longer for them to get larger and was wondering are they even going to have any good meat on them? I know they are still small yet but is it even worth the process for what little they may have?
     
  2. TimCline

    TimCline Chillin' With My Peeps

    194
    13
    53
    Mar 31, 2016
    Inez, ky
    Probably not worth the effort but, what breed? Weights?
     
    Last edited: Apr 26, 2016
  3. bobbi-j

    bobbi-j Chicken Obsessed

    8,658
    3,322
    441
    Mar 15, 2010
    On the MN prairie.
    I would let them grow a little longer, but it's totally up to you. They'll have a little meat on them, but they won't look like the meaty chickens you find in the grocery store.
     
    1 person likes this.
  4. donrae

    donrae Hopelessly Addicted Premium Member

    31,452
    3,532
    538
    Jun 18, 2010
    Southern Oregon
    [​IMG]

    Depends on what is "worth it" to you. Even a tiny carcass can be simmered and used for stock, and the small amount of meat pulled and used for a few sandwiches.
     
  5. aart

    aart Chicken Juggler! Premium Member

    33,800
    6,935
    576
    Nov 27, 2012
    SW Michigan
    My Coop
    Why can't you wait another few weeks?
    Lack of space?
    They shouldn't be fighting, crowing or mating yet.

    But like bobbi and donrae say, it's up to you and they'll taste good.
    Just remember to let the carcass sit in the fridge after cleaning for 48 hours before cooking or freezing....or I think even a very young bird will be tougher.

    I usually butcher my extra cockerels at 13-15 weeks, part them out then grill them. Use the grilled bones for stock/broth.
     
    Last edited: Apr 27, 2016

BackYard Chickens is proudly sponsored by