Cornish X meat was tough

[JENandPETER]

Hi all. We just processed 26 Cornish X this past weekend. Our first time butchering!
They were HUGE at 8 weeks 5 days old. 3 things:

1) The meat was so tough (all roosters). We tried to deep fry one the day of butchering. I guess this is exactly what not to do?
Is there anyway to fix this? Will the other birds we froze have enough time to rest and be juicier?
How long should they rest before eating or freezing?

2) We have 41 Red Rangers (all roosters) we are butchering next month at 12 weeks.
Any suggestions so the meat will be more tender?

3) Are hens better for meat birds?

Thanks so much!!!

 

[Molpet]

Rest until joints move freely, a day or 3. If the bird is still in rigor mortis it's like eating rubber bands
Thaw and rest before cooking

 

[nuthatched]

26 weeks is it bit old for cornish xs, like Mol pet said, did you allow the meat to rest past rigor mortis?

 

[JENandPETER]

26 weeks is it bit old for cornish xs, like Mol pet said, did you allow the meat to rest past rigor mortis?

26 birds at 8 weeks, 5 days old
We didn't research after the butchering stage. It was a lot of info to even get to that part and through that part for the first time. We had them on ice for one night and now they are in the freezer. Do we have hope for the rest of the birds to be more tender? Thanks.

 

[nuthatched]

26 birds at 8 weeks, 5 days old
We didn't research after the butchering stage. It was a lot of info to even get to that part and through that part for the first time. We had them on ice for one night and now they are in the freezer. Do we have hope for the rest of the birds to be more tender? Thanks.

Ah, sorry, that's what I get for not wearing my old lady glasses. As you thaw out the birds, you can try letting them rest thawed in the fridge a few days or brining them over night before cooking.

 

[Egghead_Jr]

If the joints move freely then the bird has rested enough.

 

[cassie]

26 weeks is it bit old for cornish xs, like Mol pet said, did you allow the meat to rest past rigor mortis?

I once butchered a Cornish X older than 20 weeks. He dressed out at 16 pounds. He was not at all tough. I cooked him like a turkey and he was the best Thanksgiving turkey I ever cooked.

 

[Poultrybonkers]

Ive only had this happen when the scalding water was to hot and boiled the bird. Did you pluck or skin them? Ive eaten birds after a day resting and they where fine i also froze one right away and still was fine

 

[lpatelski]

Don't forget to brine. Brined birds are moist and have time to relax. I skin mine. It takes me 3-5 mins/bird. FIY- I sold out my stock. I am no longer breeding. I had Dark Cornish I crossed with Cornish X the result colors were everything from Spangled, to Blue, to Red laced white. I loved my birds.

 

[3KillerBs]

Don't forget to brine. Brined birds are moist and have time to relax. I skin mine. It takes me 3-5 mins/bird. FIY- I sold out my stock. I am no longer breeding. I had Dark Cornish I crossed with Cornish X the result colors were everything from Spangled, to Blue, to Red laced white. I loved my birds.

Personally, I'm wanting to raise my own meat bird in order to avoid the salty, mushy meat that comes from the "enhanced" birds in the grocery store.

(Strangely, there are two places where I can reliably find chicken that hasn't been packed in "broth" or "solution" -- the very high-end stores that sell fancy, gourmet meats and the very cheap, lowest-end stores).