First two under the knife...

[Godiva]

Well, we got around to butchering our first two roos this weekend, phew, what a relief to have that done with. FIrst time is rather crazy when you have no clue what you are doing. My mom held the books and papers and read out the next step as we went along! I backed out at the last minute from doing the actual killing, just couldn't bring myself to do it. It sure would have been nice to have someone who knew what they were doing to show us the ropes! BUt they are in the fridge busy aging now. Problem is, there is not much meat on these two boys at all! YIKES, here we were thinking we were going to have two big birds for roasting and instead we are going to be doing soup with everything except for the legs! What is the problem here? Food? They were very busy harrassing everyone else... Things are a LOT more peaceful since Saturday and I am hoping that all the others will pick up weight now but I suspect food may be the issue. I haven't found a broiler finisher locally so have been just feeding them the Purina Start and Grow. What should I do to beef up the food? DO they need more protein? Or should I try and order in other feed for the remaining guys? HOw long will it take for them to put on some meat? What do you folks think?

 

[MissPrissy]

How old are they?

 

[BirdBrain]

Are these cornish broilers we are talking about? Or some other breed? If they are broilers (one of the fast growing variety) you need a feed that has 21% or greater protein content. You could even use turkey grower.

 

[Poison Ivy]

Well all I can say is wow I couldn't do that you are braver then me! lol My hubby even told me "Don't even think about getting meat birds unless someone else does the butchering." He won't even think of doing it. But he keeps saying we should get a pig or a calf. I said no they would become pets and I couldn't eat them.

 

[Godiva]

THey are 17 week old Buff Orpingtons and Speckled Sussex which are both dual purpose birds and pretty big by all accounts. I knew there would not be the same breast meat as the cornish but these were big framed and only the legs were well covered.

Thanks poison ivy, I had to psych myself up for a while. THe first one was pretty gross since we were trying to cut his jugular and went about it the wrong way at first. THe second one was much quicker and easier. Pretty weird experience but rather gratifying too. Feel just that little bit more self sufficient...

 

[Country Gal]

Can't wait to hear how they taste... I have some dual purpose birds that will be going to the butcher in September (buff orpingtons and light brahmas). Make sure to repost after dinner!

 

[Godiva]

Hey there Country Gal! We had our first chicken dinner and it was really good. My daughter chowed down (she's 4 and watched the whole process for the first time) she didn't even blink and eye - just said, "this is delicious Mummy, Brian and Kingpin taste good!" My husband and I were wrestling with the mental issues - but truthfully, they tasted good! Couldn't believe how much firmer the meat was and how much stronger the bones were, and longer and straighter etc. We will definitely be doing more of these guys next year. Yum!

 

[Godiva]

OK, I am in the process of switching them to a game bird breeding chow for a couple of weeks til I slaughter the rest. It is 20 % Protein. Do you think this is going to make a difference or is it a waste of money? I just want them to fill out more. I weighed the two of them after butchering and they were 3lb 1 oz and 3lb 5 oz respectively. Is this average for a 17 week old cockerel (Buff Orpington) or should they be bigger? The information on these birds is that the males mature weight is 10 lbs live weight. When are they considered mature? How long should I wait before slaughtering the rest? I have some speckled sussex that are smaller than the orpingtons... let me know what you think please?!

 

[Country Gal]

I'm just guessing, but I think they're considered mature around 20 weeks?

I'm not sure what the additional protein will do for the chickens. I know that with my pigs, I'm supposed to switch them to a higher carb diet about a month before slaughter and drop the protein down. I would think that maybe the same should be done with the chickens?

Glad to hear dinner was tasty! Mine will probably go to the butcher in early September.