Happy Monday everyone,
I'd like some insight into today's experience if anyone has it
.
I went over to a friend's to butcher two Roos to show them how the process goes. After plucking, I showed where I cut in under the breastbone explaining how all the organs fall to the bottom leaving an air pocket so it is a safe place to cut into. Only...it wasn't. It was completely full of liver. I couldn't even get into the bird without pulling out its liver first. It was at LEAST five or six times normal size.I don't know how the bird was alive with all the pressure on the organs.
I had also mentioned to only allow them access to water once evening hit and they swore up and down that they did, and when I cut in around the neck and found the crop it was full (I did this first so I thought they might have forgot about the food, but then found the liver in this state)
Anyway....after seeing the liver and the state of it I wonder if the bird was not able to even process the food any more and how long it was likely to live anyway?
I've attached photos. I've never seen anything like it.
Normally the birds liver is a real dark and shiny thing. This was pale pink and almost pulpy.
Any ideas so I can pass this along to my friend. I'm also really curious myself.
I'm attaching two photos. One with all the guts in case you see anything else there that looks amiss, and the other is the liver from the second bird I processed which was at least double the size. The bird that is. So the liver of the first bird should have been much smaller than this healthy one. (Cream Legbar, vs Black Copper Marans)
also that is just ONE section of the liver there was another equal in size and another about half the size.
One more thing to note is that they sent me a note the other day saying that the Legbar seemed unsteady on his feet...He was still eating and drinking though. And I did notice he seemed very subdued today when I gathered him up for butchering.
Is there any reason why the meat off this bird shouldn't be eaten or are we good to go?
Thanks in advance, and sorry if I've put you off your dinner!
.
I'd like some insight into today's experience if anyone has it
.
I went over to a friend's to butcher two Roos to show them how the process goes. After plucking, I showed where I cut in under the breastbone explaining how all the organs fall to the bottom leaving an air pocket so it is a safe place to cut into. Only...it wasn't. It was completely full of liver. I couldn't even get into the bird without pulling out its liver first. It was at LEAST five or six times normal size.I don't know how the bird was alive with all the pressure on the organs.
I had also mentioned to only allow them access to water once evening hit and they swore up and down that they did, and when I cut in around the neck and found the crop it was full (I did this first so I thought they might have forgot about the food, but then found the liver in this state)
Anyway....after seeing the liver and the state of it I wonder if the bird was not able to even process the food any more and how long it was likely to live anyway?
I've attached photos. I've never seen anything like it.
Normally the birds liver is a real dark and shiny thing. This was pale pink and almost pulpy.
Any ideas so I can pass this along to my friend. I'm also really curious myself.
I'm attaching two photos. One with all the guts in case you see anything else there that looks amiss, and the other is the liver from the second bird I processed which was at least double the size. The bird that is. So the liver of the first bird should have been much smaller than this healthy one. (Cream Legbar, vs Black Copper Marans)
also that is just ONE section of the liver there was another equal in size and another about half the size.
One more thing to note is that they sent me a note the other day saying that the Legbar seemed unsteady on his feet...He was still eating and drinking though. And I did notice he seemed very subdued today when I gathered him up for butchering.
Is there any reason why the meat off this bird shouldn't be eaten or are we good to go?
Thanks in advance, and sorry if I've put you off your dinner!
.
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