Fermenting Feed for Meat Birds

[Lacy Blues]

Bee, I have found that butchering late in the year when they are drinking less water is difficult. They go into rigor much quicker than during the warmer months when they're drinking lots of water. That's what I've attributed it to anyway. Could be wrong. Wouldn't be the first time.

 

[Chad Cool]

Let me ask Y'all this. Do you hatch you Meat birds or buy them from a hatchery? Which seems to be easier on the money 6 week Birds or 12 week birds? or do you go for tast over cost? I'm thinking a 6 week bird would be cheaper because it would not eat as much food unless it eat twice as much in 6 weeks.

 

[TexasLisa]

Bee, do you take the feathers off before skinning them? I have read people do it both ways.

I hope your hands feel better soon! (Keep reminding yourself how good they will taste!)

Lisa

 

[Beekissed]

Bee, I have found that butchering late in the year when they are drinking less water is difficult. They go into rigor much quicker than during the warmer months when they're drinking lots of water. That's what I've attributed it to anyway. Could be wrong. Wouldn't be the first time.

Exactly what I was thinking too...these birds have plenty of water but it's in a nipple bucket and I've only seen a few of them using it. They get a lot of moisture from the feed and the apples but I'm still thinking these birds were pretty dehydrated. I've never encountered a more difficult processing than this one and my knives were about useless against the tight fascia both outside and inside the birds.

I'm thinking these larger roosters were absolutely ancient...never have I cut up a more tough bird. They should can up nice and tender, though, so it will be worth it in the end but my frozen body is denying that today!

Bee, do you take the feathers off before skinning them? I have read people do it both ways.

I hope your hands feel better soon! (Keep reminding yourself how good they will taste!)

Lisa

I don't normally, but today I plucked many dry feathers off the carcass before skinning, to wash, dry and use in a project I'm doing. I tried to get the softest and fluffiest looking. I'll post pics of it if it turns out nice....won't if it doesn't.

I keep reminding myself that nothing in life is free and all good things require a good amount of work and sacrifice on the part of somebody or something. No more cheap meats this year, no matter how tempting.

 

[TexasLisa]

I don't normally, but today I plucked many dry feathers off the carcass before skinning, to wash, dry and use in a project I'm doing. I tried to get the softest and fluffiest looking. I'll post pics of it if it turns out nice....won't if it doesn't.

 

[Beekissed]

It involves sewing and I haven't done that for a few years and am quite rusty. I had to get the sewing machine out and relearn it...man, I'm OLD.

Most of the time I don't mind that I'm old and I kind of even like it...but lately I've been seeing just how limiting it can be at times.

 

[Beekissed]

These larger breed roosters must have been ancient! Tough as cobs to cut up but absolutely HUGE thighs and breasts....big ol' heavy boys. Lots of meat on them and will tenderize right down like a CX in the canning process, but with a better flavor. Am cooking the bones and less meaty parts right now for stock and no strong smells noted to the cooking meats. This FF sure does clean up a bird's smell and taste, even these old roosters with their dark meats and strong tissues. Can't wait to have the rest of them done, in the jar and the finish of this project.

Next spring...meat rabbits, if the Lord is willing.

 

[ChocolateMouse]

Bee, if you ever take a trip to Ohio, I'll give you one of my bunnies. ;3

These nine month CX's I have look horrible still. Their combs are pale and scary looking, their feathers are all sorts of bad angles, they're still a bit dirty and they are just a MESS. They've got a bit of time to shape up before I process them all. I always bring my birds inside to process them... Rabbits are fast and I do 'em outside, not chickens though. I clean them in my sink in my warm(ish) house.

 

[Beekissed]

CX have poor feathering anyway and I think the feather quality starts when they are little, so it's likely you won't see much improvement. I don't envy you on doing that processing but the FF should sweeten their smell a good bit, if not do much for their appearance. Should also help give them a shot of probios before they die.

They have been advertising NZ whites in the locals for $8 per, both sexes, here of late so I'm thinking it won't be hard to find some meaty rabbits when the time comes at a nice price. Since I'm not in it for the showing this time(4-H) I won't have to worry about conformation as much and just be able to concentrate on some good sizes before butchering. MUCH easier to skin than a chicken and a quicker turn around on the grow out, less feed costs, etc.

All these cheap meats have shown very healthy organs so far, though I found one with a bent/twisted keel bone...wonder if he was born that way or if someone kicked him in the chest one day for being a nuisance and it broke it. Seven more of these birds to go...


Chocolate, I'll be thinking of you when you process those big, ugly CX. What a chore!

 

[Angelicisi]

4 week olds chowing down