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Done it!

Discussion in 'Meat Birds ETC' started by avroncotton, Aug 25, 2007.

Most Liked Posts
  1. Aug 25, 2007 #1
    avroncotton

    avroncotton In the Brooder

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    Mar 19, 2007
    Victoria Australia
    Hi all,

    After the all the worrying about the whole thing. I got rid of one of the roosters this morning. I read and re-read: http://www.themodernhomestead.us/article/Butchering-Ready.html and I thought the advice was spot on.

    I had my processing area ready and then went to fetch one of the roosters; I have three and the other two will be going over the next two weeks. I hadn't decided which one but when I went into the chook run there was one rooster servicing a hen: I waited until he had finished and then grabed him.

    Now, the killing bit was quiet easy. The plucking was the worst job, but after reading the above website, all fell into place and if i hadn't done my research I think I would have made some errors like forgetting about the lungs.

    I did give thanks to the bird and i will do so again just before Sunday roast.

    A couple of tips for first-timers:

    Have a work bench-save your back.

    Make sure your knives are sharp

    I thought about wearing latex gloves, but you get a better grip in the body cavity without.

    Thanks

    Tony
     
  2. Aug 25, 2007 #2
    justusnak

    justusnak Flock Mistress

    6,016
    14
    286
    Feb 28, 2007
    South Eastern Indiana
    Tony, glad it went well for you. The first is the hardest....trust me, it gets easier!! Enjoy your labor!
     
  3. Aug 30, 2007 #3
    motherhen

    motherhen In the Brooder

    67
    1
    41
    Mar 25, 2007
    Halifax, NS
    I processed my 2 meats, one tuesday and the other wednesday. It was hard to watch them bleed. I had to go into the house till it was done. It wasn't any easier the next day. But the hardest part was the plucking, perhaps the water was not hot enough, but I managed to get it done. They were both extremelly heavy, one was approx. 6lb and the other 8lb. They looked like the size of a small turkey. I am greatful it is over and we won't be doing it again. The meats get so large they scare me and they are aggressive they peck harder for the food.
    My kids watch part of the processing and they were both okay with it. They understood the reason, I think I was more disturbed by it then they were.
    I wish that there was a breed that didn' eat or poop as much, less aggressive, I don't mind that it would take longer. If we were to try it again does anyone have hints on types to try?
    I am truly happy with my other layers.
    I love this site and it helps with the abundance or information and support.
    Thank you for all your help, I won't have done it without this site.
     
  4. Sep 1, 2007 #4
    avroncotton

    avroncotton In the Brooder

    52
    0
    39
    Mar 19, 2007
    Victoria Australia
    Processed No2 rooster this morning. Strange that I was there at it's begining and its end. The deed was the easy part. Trying to catch it was difficult - it upset all the other birds. It had to go though as it was attacking me and my four year old son. He saw the whole thing, he will grow up to appreciate the food he eats. The rest of the processing is horrible. The plucking, and the gutting is such a mess. But what gets me is there is so little meat under all that plumeage!

    There is one rooster left now with eight hens. See how he goes.
     

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