Do you refridgerate before freezing??

Discussion in 'Meat Birds ETC' started by momto2, Jul 16, 2008.

  1. momto2

    momto2 Chillin' With My Peeps

    May 15, 2008
    Northern Maine
    We are butchering 23 jumbo cornish x rocks this weekend. This is our first time. Should we refrigerate them before we freeze them(whole bird).?
  2. HFC

    HFC Out Of The Brooder

    Oct 29, 2007
    Crosby, TX


    Depends on who you ask. With Cornish Rock Xs they'll be tender either way.
  3. FarmGirl01

    FarmGirl01 Chillin' With My Peeps

    Feb 5, 2008
    We always let our meat rest for a day or so before freezing. It doesn't matter if its deer, pork, rabbit or chickens. Thats just what we do. Everyone does it different. I'm sure some others will read this and post.
  4. Leslie In North Pole

    Leslie In North Pole Chillin' With My Peeps

    Mar 7, 2007
    North Pole, AK
    If you don't rest them before you freeze them, rest them when you thaw them out. If you are eating them fresh, I always recommend resting them for at least a day or two before cooking.
  5. menageriemama

    menageriemama Chillin' With My Peeps

    Feb 2, 2008
    Lake Nebagamon, WI
    We did a bit of a taste test on our cornish X birds that we just processed. I found that the ones who were rested for two days in the fridge before cooking were much more tender than the ones cooked fresh.
  6. mmajw

    mmajw Chillin' With My Peeps

    Jan 31, 2008
    We cool our down with ice and then freeze them.

    ETA:Mine always come out tender and juicy and very yummy.
    Last edited: Jul 17, 2008
  7. willheveland

    willheveland Chillin' With My Peeps

    Jan 29, 2008
    southern tier,NY
    I don't process my own.We do batches and send them to a processor.I know that once they are cleaned they are put in a ice water bath for and hour or so while he cleans up,then he bags them and freezes them.I pick them up the next day frozen solid.
  8. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

    May 7, 2007
    Forks, Virginia
    It depends on how much fridge space I have at the time.
  9. brooster

    brooster Chillin' With My Peeps

    Jun 14, 2007
    northwest Ohio
    we have done both and letting them set a day makes them so much more tender. Also, let them warm up a little before cooking, dont cook cold, it makes them more tender that way, and after cooking dont cut the meat for several minutes, if you cut them right a way they loose some juice, if you wait the juice stays in the meat. This is what works for us. [​IMG]
  10. pdpatch

    pdpatch Chillin' With My Peeps

    Apr 5, 2008
    Hastings, Nebraska
    We use Ice water for 48 hours, because that is what I was taught some 40 years ago. And when I did hunt years ago my meat seemed a lot more tender then every one elses.

    But most likely that it is a very subjective opion since it was "My Meat".


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