First time Cornish meat birds-advice

[Coops Dad]

If your doing Cornish rock broilers, I can say that I free ranged mine and used a medium protein feed to keep them foraging. I did the full time access to feed method and found it to be better than the 12 hour cycle. At 8 weeks they dressed at 5-7 lbs using the kosher kill method will have alot to do with the quality of meat. Getting them in the pink water quickly is key. Good luck to you

Good advice! Bleed them thoroughly, process them as quickly as possible, and get them in ice water right away. I also leave mine in the fridge until rigor has passed and they've loosened up before either cooking or freezing them.

 

[geauxchicken]

If your doing Cornish rock broilers, I can say that I free ranged mine and used a medium protein feed to keep them foraging. I did the full time access to feed method and found it to be better than the 12 hour cycle. At 8 weeks they dressed at 5-7 lbs using the kosher kill method will have alot to do with the quality of meat. Getting them in the pink water quickly is key. Good luck to you

Any chance you could point me in the right direction for an explanation of the “kosher kill method” and the pink water?

Searched here and didn’t see any hits on it. Considering our first batch of meat birds this summer and doing a little learning.

 

[Bags]

Any chance you could point me in the right direction for an explanation of the “kosher kill method” and the pink water?

Searched here and didn’t see any hits on it. Considering our first batch of meat birds this summer and doing a little learning.

Kosher method,
First take them off feed and leave access to plenty of water at least 12 hours before butchering. Try to butcher as early as possible in the morning while they are calm. Using a kill cone set up put them upside down in the cone, use a sharp knife and slice both Thier jugulars like a v. They will pass out in about 20 seconds then let them bleed out for about 3 mins. From there you'll scald them. 145-148 degree water dunk the bird 4 times and check the scald by pulling on the wing feathers. Keep repeating the 4 dunks until the feathers pull off easy. Be mindful of the breasts not turning red and put a drop of dawn dish soap in the water to help keep the bird clean. Eviscerate and it is best to use 2 chill tanks. A good ice/water mix, first tank known as pink ice keep them in There about 20 mins and move them to clean ice. There you can keep them well over night to cut them up and store them as you want. Sorry if I wrote to much info but I've been there. Also don't wait much passed 8 weeks with broilers

 

[Bags]

Good advice! Bleed them thoroughly, process them as quickly as possible, and get them in ice water right away. I also leave mine in the fridge until rigor has passed and they've loosened up before either cooking or freezing them.

I was just reading about the riger and now I'm going to try that. Thank you

 

[Bags]

Kosher method,
First take them off feed and leave access to plenty of water at least 12 hours before butchering. Try to butcher as early as possible in the morning while they are calm. Using a kill cone set up put them upside down in the cone, use a sharp knife and slice both Thier jugulars like a v. They will pass out in about 20 seconds then let them bleed out for about 3 mins. From there you'll scald them. 145-148 degree water dunk the bird 4 times and check the scald by pulling on the wing feathers. Keep repeating the 4 dunks until the feathers pull off easy. Be mindful of the breasts not turning red and put a drop of dawn dish soap in the water to help keep the bird clean. Eviscerate and it is best to use 2 chill tanks. A good ice/water mix, first tank known as pink ice keep them in There about 20 mins and move them to clean ice. There you can keep them well over night to cut them up and store them as you want. Sorry if I wrote to much info but I've been there. Also don't wait much passed 8 weeks with broilers

Off course I forgot about plucking them, lol sorry. That's why you need a good scald.

 

[geauxchicken]

Thank you SO much!!

 

[2006powerstroke90]

Thanks for the advice everyone. We plan on doing them Saturday. Which will be 8 weeks old. Some are bigger then the others but I assume that’s male vs female. I have my table, water, cooler, plucker, “cone” all set up. I’m a newbie at this and this is my first time doing it. I have no problem cleaning them once the culling process is over. I’ve watched dozen of YouTube videos but I want advice from people who have done it before. Inside the cone is it best to slice the neck or the entire head? My worry is I don’t slice them correctly and they suffer. I want as little pain for them as possible. I’ve seen people do it either way.

 

[Bags]

Thanks for the advice everyone. We plan on doing them Saturday. Which will be 8 weeks old. Some are bigger then the others but I assume that’s male vs female. I have my table, water, cooler, plucker, “cone” all set up. I’m a newbie at this and this is my first time doing it. I have no problem cleaning them once the culling process is over. I’ve watched dozen of YouTube videos but I want advice from people who have done it before. Inside the cone is it best to slice the neck or the entire head? My worry is I don’t slice them correctly and they suffer. I want as little pain for them as possible. I’ve seen people do it either way.

There are 2 arteries on both sides of thier neck use a sharp knife and cut both like a V usually one or two cuts they will shake a little but will pass out fast you will know you cut properly when they start to bleed out. Also when you do your scald make sure the breast skin is not krinkling from heat. Send some pics! And good luck to ya

 

[Bags]

There are 2 arteries on both sides of thier neck use a sharp knife and cut both like a V usually one or two cuts they will shake a little but will pass out fast you will know you cut properly when they start to bleed out. Also when you do your scald make sure the breast skin is not krinkling from heat. Send some pics! And good luck to ya

Also when your on the approach to the cone make sure you put them in the cone so they are facing you upside down. I've made that mistake. Lol

 

[2006powerstroke90]

We did all 17 chickens today. What an easy process. Chickens came out great. The worst part about it all was the cheap vacuum sealer we bought. Can’t wait to try one of these chickens out