Dark meat on just processed roosters..

[Bizzybirdy]

I just had my first Cornish X's processed yesterday along with 2 mixed barred roosters. Was wondering why the meat on the barred roosters is soooo dark all over, even the breasts. Is it going to taste bad? I figured they would be tough but was kinda surprised at the color.
Also, been reading posts for awhile here but just joined and can't figure out how to put a photo in my message thing or profile. Guess will learn eventually. Lots of great information on this site!

 

[BirdBrain]

I think the meat is darker the more the muscles are used. Since the Barred Rocks have been busy for the last many weeks that would probably account for the darker meat. The meat is probably going to be very flavorful, but be sure you let it sit in salt water for a day to let it age.

 

[greyfields]

http://en.wikipedia.org/wiki/Myoglobin

Your chickens had a life. Enjoy that and be proud while you eat it.

 

[Carolina Chicken Man]

As far as posting the pictures, go to the frequently asked questions section in the index. It tells you step by step.

One of my many hobby's is turkey hunting. I remember the first time I cooked one, You want to see dark meat!!!

 

[Bizzybirdy]

>>Your chickens had a life. Enjoy that and be proud while you eat it.<<

I always raised egg layers and gave away the roos but a neighbor gave me 16 baby Cornish X's and I raised them. I tell you though...I tried not to get attached but I boo-hoo'd half way home from the processing place. Am ok now I suppose.
I kept telling myself they were genetically engineered to die soon anyway and I did give them a VERY good life. The processor does organic and they seemed to be very caring and handled them as humanely as possible.
Thanks for the advice on the roos...thought maybe there was something wrong with them.

 

[Cuban Longtails]

Quote:

Agreed!

I've had RIR, Cubalaya, Dark Cornish, and Ancona - all great, though the Dark Cornish meat tended to keep it's form when slow cooked rather than shread apart. Talk about some dark meat! YuM!

 

[paisleycj]

I've read that the red colored meat on chickens can be from bruising just prior to processing, or not being bled out completely during processing. I've had it show up, and don't recall the meat tasting any different. I don't have the material in front of me, so I'm trusting my memory.

 

[greyfields]

I still find it odd we have such a bias against dark meat in the US. I think it may be a result from the "eat lean white meat" health advice which started in the 1980's. Considering obesity and heart disease have continued to rise, I'm going to say that it's no the color of meat you eat but how much of it and waht the meat was fed (grain vs. grass fed).

Now that I eat a lot of duck and goose, chicken thighs have become my favorite part. :0

 

[silkiechicken]

Red colored meat can be a result of blood not getting drained, but there's no problem in that other than supposedly it doesn't store as well. You can eat blood no problem. Mix about a half cup of water with a dash of salt, and bleed the bird into it. It will solidify and you cut it up and use it like tofu.

 

[red-hen]

Quote:
I will gladly eat dark meat - duck - goose etc ... whole milk (lactose free), whole milk yogurt (home-made lactose free), whole eggs, butter and other real foods --- but I shun the crappy stuff like twinkies. I figure if a food has been eaten for centuries across the planet and I personally enjoy it it has a place in my diet - but I don't think twinkies and/or big macs have the same history. lol