Freezer camp (proud of myself)

Discussion in 'Meat Birds ETC' started by spook, Jun 21, 2009.

  1. spook

    spook Songster

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    Hey guys, wanted to brag a little.
    Processed 24 Cornish X , first batch 14 at week 5, skinless, boneless = 46 lbs.
    Then yesterday, 10 at week 6, whole roasters = 56 3/4 lbs.

    I am shocked at how little the birds really gained that final week. I kept the smaller ones that extra week to grow. Either way, nice haul for 5 weeks.
    Now I have another 25 chicks, giving me another few weeks before having to fill waterers and carrying bags of grain!
    How are you all doing with your meat birds?
     
  2. ranchhand

    ranchhand Rest in Peace 1956-2011

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    Good on you, you are braver than I.

    Hope you get some tasty dinners for your work! [​IMG]
     
  3. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Nice job. Lotta birds. [​IMG]

    PP and I just did two roos. That's enough for me today.
     
  4. chixrus

    chixrus Songster

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    good job! i don't have the time to butcher my own, but i'm sending mine in hopefully this tuesday
     
  5. Mahonri

    Mahonri Urban Desert Chicken Enthusiast

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    Quote:I wish I had a place around here that would butcher them for me. I'm so lazy when it comes to that... and attached to boot-- can't do it anymore!!! Am I becoming a wimp?????
     
  6. scbatz33

    scbatz33 No Vacancy, Belfry Full

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    I'm taking mine on tuesday. I have a question about "resting" the meat. What do you do to prepare the birds before freezing to keep the meat from being tough?
     
  7. crazy4wdracer

    crazy4wdracer In the Brooder

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    Wow, that's a huge gain for only a week more.
     
  8. CARS

    CARS Songster

    Quote:I have just put them in the fridge for at least 24 hours.

    This year I am going to brine a few to see if it makes a difference.
     
  9. cackle

    cackle Songster

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    Ours are 7 weeks. tomorrow the table top plucker and cones are scheduled to arrive. hopefully we will get a couple processed. We have 39!
     
  10. spook

    spook Songster

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    North Central Florida
    Quote:You think?

    I tried the plucker with very little luck, I say I'd like to build one like PC did with drill. The type that you drop the birds in seemed to rough, stippling the skin purplish (no heads, so I know they were not alive.).
    So anyways, I found that bringing the grill and pan of water right over, grill on low and dipping.
    We do have a processing place here in Maine, NE of us, about 2 hours drive. So for me to pay almost $3 a bird, plus gas, it still would be cheaper to buy store type or local organic birds.
    Thanks for the great responses, how many birds have you all done in a day? (just nosey!)
     

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