Cornish Thread

[sambat]

JRNash I might have to get a saipan rooster to try over my cornish rock hens......that and maybe a leghorn cause they sure grow fast!

 

[JRNash]

JRNash I might have to get a saipan rooster to try over my cornish rock hens......that and maybe a leghorn cause they sure grow fast!

If you were local I'd give you one

 

[sambat]

Shouldve lived in Texas! I drove 4 hours here to find a rooster vs starting from a chick

 

[spangledcornish]

can someone please tell me the different types of meat type like broiler and stuff. feeling like ray charles at a magic show

the different terms relate to a size and age difference here are the USDA definitions and the one needed for labeling:

• Rock Cornish game hen or Cornish game hen: an immature chicken younger than five weeks old (previously five to six weeks), of either sex, with a ready-to-cook carcass weight of two pounds or less.
• Broiler or fryer: a chicken younger than 10 weeks old of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
• Roaster or roasting chicken: a young chicken between eight and 12 weeks old of either sex, with a ready-to-cook carcass weight of five pounds or more, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that is somewhat less flexible than that of a broiler or fryer.
• Capon: a surgically neutered male chicken younger than four months old that is tender-meated with soft, pliable, smooth-textured skin.

 

[hellbender]

Shouldve lived in Texas! I drove 4 hours here to find a rooster vs starting from a chick

A 4 hour drive could be a bit extreme for some but I enjoy driving...and getting away from the farm. We got birds from the same place you are talking about (I think) but realized that a 22 hour airline flight for them was better for the birds than a much longer ride by personal vehicle.

I am considering strongly dipping back into that source as soon as things stabilize here.

J.

 

[JRNash]

I drove 4-1/2 hours for the saipan I have 4 roosters 3 hens

 

[elevatedruby]

the different terms relate to a size and age difference here are the USDA definitions and the one needed for labeling:

• Rock Cornish game hen or Cornish game hen: an immature chicken younger than five weeks old (previously five to six weeks), of either sex, with a ready-to-cook carcass weight of two pounds or less.
• Broiler or fryer: a chicken younger than 10 weeks old of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
• Roaster or roasting chicken: a young chicken between eight and 12 weeks old of either sex, with a ready-to-cook carcass weight of five pounds or more, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that is somewhat less flexible than that of a broiler or fryer.
• Capon: a surgically neutered male chicken younger than four months old that is tender-meated with soft, pliable, smooth-textured skin.

thank you. i ws tripping because the game birds i saw today weighed only one lb. i was laughing about that becasue my barred rocks probably weigh that and they are 5 weeks. all but the rooseter he is dainty

 

[hellbender]

the different terms relate to a size and age difference here are the USDA definitions and the one needed for labeling:

• Rock Cornish game hen or Cornish game hen: an immature chicken younger than five weeks old (previously five to six weeks), of either sex, with a ready-to-cook carcass weight of two pounds or less.
• Broiler or fryer: a chicken younger than 10 weeks old of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
• Roaster or roasting chicken: a young chicken between eight and 12 weeks old of either sex, with a ready-to-cook carcass weight of five pounds or more, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that is somewhat less flexible than that of a broiler or fryer.
• Capon: a surgically neutered male chicken younger than four months old that is tender-meated with soft, pliable, smooth-textured skin.

I take profound exception to the USDA description of 'Capon'. Eating a 4 month old capon is tantamount to eating a week old chick. The process is performed to allow the bird to mature for a considerable length of time, up to and even past 18 months of age. Castration of these birds serves the same purpose as like procedures for beef, swine and other fine farm meat products. One of the primary reasons for caponizing a cockerel or poulardizing a pullet is to provide the bird time to age 'on the hoof' and when it is served, the fat is distributed within the muscle, providing extra tenderness along with the Old Time flavor.

J.

 

[sambat]

A 4 hour drive could be a bit extreme for some but I enjoy driving...and getting away from the farm.  We got birds from the same place you are talking about (I think) but realized that a 22 hour airline flight for them was better for the birds than a much longer ride by personal vehicle.  

I am considering strongly dipping back into that source as soon as things stabilize here.

J.

I dont think the saipans came from the same source but our cornish I do believe are related

 

[CanadianBuckeye]

I take profound exception to the USDA description of 'Capon'. Eating a 4 month old capon is tantamount to eating a week old chick. The process is performed to allow the bird to mature for a considerable length of time, up to and even past 18 months of age. Castration of these birds serves the same purpose as like procedures for beef, swine and other fine farm meat products. One of the primary reasons for caponizing a cockerel or poulardizing a pullet is to provide the bird time to age 'on the hoof' and when it is served, the fat is distributed within the muscle, providing extra tenderness along with the Old Time flavor.

J.

I found that very interesting and looked up the USDA website- they updated the terms in 2011. I think they had to do that to reflect the change in meatie genetics- they just get so big so fast- and I think it would be pretty tough to get a modern cornish cross to live for eight months anyway.

http://blogs.usda.gov/2011/11/17/poultry-classifications-get-a-21st-century-upgrade/


When cooking poultry, chefs know choosing the right bird will affect the outcome of a final dish. That’s why most recipes call for a fryer, roaster, or other class—terms based on the age and sex of the bird and printed on poultry labels. While breeding and raising practices have improved over the years, the definitions for these terms have remained roughly the same since the 1970’s.
Given these improvements in the industry, some broilers today may have characteristics that shoppers look for in roasters. To reduce confusion, USDA’s Food Safety and Inspection Service consulted with the Agricultural Marketing Service, the Food and Drug Administration, and the National Advisory Committee for Meat and Poultry Inspection to update the definitions for five poultry classes, lowering the ages at which poultry fits into these categories and adding weight requirements where needed.
The five updated poultry classes are as follows:

• Rock Cornish game hen or Cornish game hen: an immature chicken younger than five weeks old (previously five to six weeks), of either sex, with a ready-to-cook carcass weight of two pounds or less.
• Broiler or fryer: a chicken younger than 10 weeks old (previously younger than 13 weeks), of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
• Roaster or roasting chicken: a young chicken between eight and 12 weeks old (previously three to five months old), of either sex, with a ready-to-cook carcass weight of five pounds or more, that is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that is somewhat less flexible than that of a broiler or fryer.
• Capon: a surgically neutered male chicken younger than four months old (previously younger than eight months) that is tender-meated with soft, pliable, smooth-textured skin.
• Fryer-roaster turkey: an immature turkey younger than 12 weeks old (previously younger than 16 weeks) of either sex, that is tender-meated with soft, pliable, smooth-textured skin, and flexible breastbone cartilage.

To allow businesses time to come into compliance with the new guidelines, FSIS will begin enforcing the new labeling rules on January 1, 2014. Many businesses currently label their poultry according the updated class definitions, and enforcing the new rule will provide consumers with more uniform information about the characteristics of the poultry they purchase.
Consumers with questions about poultry classification or any related food safety topics are encouraged to call USDA’s Meat and Poultry Hotline at 1-888-MPHotline, open weekdays from 10 a.m. to 4 p.m. ET.