First time "doing it"

[pdpatch]

I would have to agree with Miss Prissy, The only time ours got testy in any way was when one of the other broiler tried to use him as a perch. Our one jumbo cornish was about 10 weeks old when butcher and weight 9.5 pounds, it made two meals for a family of four.

Tom

 

[Red Tie]

This is our first time with them and I have to say, I'm pleased with the results. You sure do have to keep them cool but other than that I have liked them. I am going to do a test group of rangers as well in the spring, just to measure the difference and see what all of the choices are. I sure won't be ruling out the Cornish as options for meat! It will be interesting to see the differences in the two "major" types of meaties.

Sure has been a learning experience!

Thank you all for your encouragement and postive feedback, it sure has helped the past seven weeks.

Jane

 

[willheveland]

Quote:
I don't know why some people think they are hedious either. I did jumbo cornish last fall and they were gorgeous birds. Fully feathered, healthy and docile sweet birds.

Probably because in the chicken world you'd expect them to be wearing a football jersy with a number on their back or those thongs that the sumo wrestlers wear. Will

 

[Red Tie]

When they run across the pen, they remind me exactly of sumo wrestlers! And then the roo's do a chest bump.....I considered making little thongs...

 

[madgoosefarm]

I don't intend to ever eat any of my "girls" or even a rooster, but, not to be indelicate, but how are these chickens butchered? Is it a quick process that doesn't allow them to get too upset just before it happens? I'm not some crazy tree hugging vegetarian, I'm just too tender to do that.
Thanks

 

[blue90292]

Quote:
I don't know why some people think they are hedious either. I did jumbo cornish last fall and they were gorgeous birds. Fully feathered, healthy and docile sweet birds.

Probably because in the chicken world you'd expect them to be wearing a football jersy with a number on their back or those thongs that the sumo wrestlers wear. Will

 

[Red Tie]

The most upset they get is when you actually pick them up. They are so big, it takes some doing to get your hands around them so that they feel safe. Once cradled, they are calm and the way we hold them, they stay that way. The jugular is cut and they are upside down to bleed. There really isn't any screaming or carrying on at all. Some twitching, flapping but only for about ten seconds. Then we remove the head and hang a little longer. On into the scalding pot and then a couple dunks and swishing. Plucking then gutting then cooling. From the time they are cut until they are into the water it is only a matter of maybe less than five minutes.

This particular variety of bird is meant to eat. It can't live or reproduce normally since it is bred to have a very short and productive life. Our job is to make sure that short life is as good a life as possible and that when they fulfill their destiny it is with a prayer of thanks said for their gift.

People are so removed from where their food comes from it is amazing really. No one wants to think of the life that was given so that they may live. Even plants have lives and we take them freely as well. Good stewards of the earth we must be, and that means being thankful for what we have been given.

Jane

 

[willheveland]

Quote:
Processing isn't for everybody,but I think decapatation is the quickest way.Most good processors do their work the most humane way they can.
Hey,if it isn't for you,that's what they are for.I don't do my own mainly because of the time that it would take me.In the time it would take me to do 5 they could do 40.I always say"For what it costs to process.I couldn't heat the water up." Will