AMaggio
Chirping
- Jun 21, 2019
- 87
- 67
- 84
Hi everyone, I butchered some broiler chickens in summer with my brother in law. I decided to decrease my heritage rooster population this winter and butchered two different breeds. The temperatures were in the forties, no snow on the ground so i didn't expect much fat on them. The Rhode island red was the smaller of the two and lean. Not a lot of fat build up just lightly marbled. It's what i expected. Then i butchered the Australorp (hope i spelled that right) and this is what i found.
Is there anyone with butchering experience who can tell me if this is normal or if I'm doing something wrong? Their in an open run so plenty of room to run around.
Is there anyone with butchering experience who can tell me if this is normal or if I'm doing something wrong? Their in an open run so plenty of room to run around.