Dressed Carcass Picture Chart

[Mosey2003]

Nice looking bird! He does look filled out in the breast, no big keel bone prominently visible -- not a hatchery bird?

I bred him myself. A friend wanted a male last year, so I had given him to her. She decided last week that she no longer wanted a male, so I took him back and processed him. I'm trying to be very careful to keep focusing on carcass quality as well as type; it looks like I'm doing pretty well. This year's chicks will start turning 16 weeks on July 23rd, so I'll be processing some weekly from then on and I'll be able to report back those weights and how they look; that's what I'm most interested in honestly, as that's the best butcher age to my mind.

 

[aliciaplus3]

latest batch pasture raised CC's. 9 weeks old (I waited a few extra days for a 20* drop in temp to process). Around 2 dz processed, averaged 5 pounds 3 ounces.
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nice to see I am not the only one that cuts off the tails. Good looking birds

 

[aliciaplus3]

I bred him myself. A friend wanted a male last year, so I had given him to her. She decided last week that she no longer wanted a male, so I took him back and processed him. I'm trying to be very careful to keep focusing on carcass quality as well as type; it looks like I'm doing pretty well. This year's chicks will start turning 16 weeks on July 23rd, so I'll be processing some weekly from then on and I'll be able to report back those weights and how they look; that's what I'm most interested in honestly, as that's the best butcher age to my mind.

he looks good! will be very interesting to see your 16 week olds!

 

[Mosey2003]

I usually cut the tails off too, just didn't bother with this last one because I knew he was gonna be stock. I don't like looking at a tail on the dinner table

 

[aliciaplus3]

I usually cut the tails off too, just didn't bother with this last one because I knew he was gonna be stock. I don't like looking at a tail on the dinner table

I do it because it helps me to make sure that I get all the .... yuck shoot out.... just how I taught myself to do it. I do not eat the tail so it doesn't bother me either way

 

[RUNuts]

Mother in Law likes the greasy tail. Another couple of ounces of product discarded? I leave them on to baste the bird on the rotisserie. Interesting to see the differences.

Just watched a utuber that uses the head and feet for stock. Figure more skin and more gelatin is collected. I still like the old saying about pigs, we use everything but the squeal.

 

[Mosey2003]

I put feet in stock, but I just cannot bring myself to use a head. Nope.

 

[Parront]

Mother in Law likes the greasy tail. Another couple of ounces of product discarded? I leave them on to baste the bird on the rotisserie. Interesting to see the differences.

Just watched a utuber that uses the head and feet for stock. Figure more skin and more gelatin is collected. I still like the old saying about pigs, we use everything but the squeal.

"
Ha! In my family, it was "Everything but the "Squak" -- Great-Grand-mother had a chicken ranch in Yuba City, CA. Big deal was keeping the chickens "on wire"! They sold eggs in the 40's. They ate the Leghorn cockerels. Really, quite tasty, IMHO! but only ~ 1 pound each. My grand-parents taught me how "to keep chickens". But they were horrified that I let them have the run of the yard! Times change!

 

[Parront]

I put feet in stock, but I just cannot bring myself to use a head. Nope.

Yeah, we like to eat tails, and heads and feet and all kinds of other goodies are in the soup! Necks, gizzards & hearts go in the pot to simmer separately for gravy.
Then, un-laid eggs, testicles and livers are fried immediately with onions & garlic for dinner after the work of "processing". (Not what the Grand-parents called it)!
Now, I see folks dogs are eating what we used to eat!

 

[aliciaplus3]

outside 2 birds are homegrown heritage... both were barred so part cuckoo marans at 14 to 16 weeks... the center bird is a slow growing cx at 10ish weeks. I will get weights tomorrow but I would guess them at 2 to 3 pounds each. We actually butchered 6 birds tonight, it took us 2 hour start to finish. 2 slow cx and 4 heritage. I wish they had been bigger but still happy with the finished product. At least my girls will have something to offer at farmers market Saturday... lol