Culling Dual Purpose for Meat

[Smuvers Farm]

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?

 

[RUNuts]

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!

 

[Rye]

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.

 

[Redhead Rae]

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.

 

[21hens-incharge]

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.

 

[Smuvers Farm]

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.

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

 

[21hens-incharge]

Ahhh Gotcha.....

Then like others said younger then 20 weeks.

You got a breed in mind?

 

[tastyacres]

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.

 

[tastyacres]

btw, I butechered doms, RIRs, and BRs

 

[21hens-incharge]

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.