Culling Dual Purpose for Meat

Discussion in 'Meat Birds ETC' started by Smuvers Farm, Dec 5, 2017.

  1. Smuvers Farm

    Smuvers Farm Melvin Up the Taterhole

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    Although I know the pullets/hens are used for eggs, let's say too many have hatched out and you want to cull them for meat. At what age would be appropriate for a good sized DP bird?
     
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  2. RUNuts

    RUNuts Free Ranging

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    I harvested mine at 18 weeks and got 2 pound carcass. How big do you want the carcasses? 24 weeks will get closer to 4 pounds. All depends on breed and such.

    Taste was exquisite. Crazy Lady complained, so we will try Cornish in the spring. Different shape.

    Best wishes!
     
  3. Rye

    Rye Chirping

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    Anything over 20 weeks is going to be tougher and cannot be grilled or fried. So it's up to you and what you're looking for.

    Size is genetic and feed based for a given time period. There are no set rules and hatchery stock is always smaller in size.
     
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  4. Redhead Rae

    Redhead Rae Chickens, chickens everywhere!

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    I found 13-14 weeks to be a good cull size. You get a tender bird with enough meat for one meal for a couple of adults. They are good roasting chickens at that age. If you want a larger bird that isn’t too tough, I wouldn’t wait longer than 20 weeks.
     
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  5. 21hens-incharge

    21hens-incharge Addict

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    I have only processed the old ladies at 4 to 6 YEARS.

    Yes mine were very tough and some were nearly all dark meat.

    I would think you would handle them much like cockerels for timing.

    Does seem a shame to cull potential layers..... I personally would sell off any point of lay pullets I didn't want and buy some Cornish cross to raise for meat. Or a rooster pack perhaps.


    Around here POL sell for 25 to 50 depending on breed.
     
  6. Smuvers Farm

    Smuvers Farm Melvin Up the Taterhole

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    This was asked more as a self sustaining thing, not for sale or trade. But thanks for the heads up!
     
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  7. 21hens-incharge

    21hens-incharge Addict

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    Ahhh Gotcha.....

    Then like others said younger then 20 weeks.

    You got a breed in mind?
     
  8. tastyacres

    tastyacres Crowing

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    I always sold layers (if hatched too many) but I did butcher a few.

    I liked 15-18-weeks best.

    Very tender, most equaled out to 2 pounds, and cooked up wonderful.
     
  9. tastyacres

    tastyacres Crowing

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    btw, I butechered doms, RIRs, and BRs
     
  10. 21hens-incharge

    21hens-incharge Addict

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    Even a self sustaining flock will need fresh genetics from time to time. Hmmmmm...... Thinking my Orps get big pretty fast and dress out nicely. Not the extreme best layers but certainly decent in that department. Mine are hatchery stock but still hit 7 to 8 pounds full grown on the hoof.
     

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