Dual purpose roosters, when to butcher.

[FisherMOM]

No prob!!!

 

[dacjohns]

It seems like I had been reading everywhere to butcher your birds at 12 to 14 weeks because they would be tough after that. My 13 week old birds have no meat on them, just bone and feathers. So I was wondering what makes them tough and if there was any way I get some more meat on them without them getting tough.

Don't have all the answers yet but some information is trickling in.

Now it looks like I should be good up to 16 weeks.

 

[greyfields]

15+ weeks and you'd better have them on broiler starter/finisher or it will be longer.

 

[dacjohns]

Thanks greyfields.


I've seen quite a bit on various threads but was having a hard time synthesizing it all.

 

[balticbabe]

Coq au Vin traditionally called for a rooster at least a year old. Most recipes you'll find are adjusted to use a modern chicken. I haven't had to butcher any of the boys yet but this is the way I'll cook them once I find a good, old recipe.

 

[tberggren]

Quote:
I hope you will post that recipe for the rest of us when you find it.

 

[dangerouschicken]

I have a Coq au Vin recipe that actually uses roosters! See link below:

https://www.backyardchickens.com/forum/viewtopic.php?pid=822529#p822529

 

[balticbabe]

Quote:
I hope you will post that recipe for the rest of us when you find it.

Here's one I found that looks good.

http://www.911cheferic.com/main/drecipe.asp?recipe=280

 

[al6517]

When my birds get old enough to sex i seperate the roos, put them on a much higher protien and fat diet, and by 16-20 wks old they are plumped up just fine and the extra fat in the diet makes them more tender, I have heard many questions regarding tough and tender topics, my view is it is mainly in the kitchen where this is done, most folks i know are not very good cooks and tend to over cook poultry, which will make even the best chicken hog feed. marinading your meat is mostly a crutch some cooks use as an excuse to tough meat to mask their skills.

if you have confidence in the way these birds are raised and processed, then take the same care in the kitchen your efforts will be more rewarding.

AL

 

[dacjohns]

The birds are about 15 1/2 weeks old now. Butchered 9 of the cockerels. The average weight dressed out was just under 3 pounds. They looked like rubber chickens. The Easter Eggers were smaller but more filled out. Black pin feathers make for an unattractive carcass.

I haven't been able to sex the Light Brahmas except for one that is noticeably larger than the others and has a more noticeable comb. Maybe I have a bunch of pullets. I should know for sure in a few weeks. The Brahmas seem to mature slower.

If I buy birds again I will probably buy the Cornish Cross for meat and have them range some. Most likely I will let my flock replenish itself since I do have some hens that will brood.