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Discussion in 'Meat Birds ETC' started by taunya1979, Aug 27, 2016.
I butchered my two Roos today and they were pretty tough, delicious but a little tough.
How old were the roos? You also could have allowed them to age and tenderize for 24 hours. You really didn't give enough info to go on but those are my best guesses.
If they were 6 months or less let them sit in the fridge for 3 or 4 days. That will give the muscles time to relax and make them more tender.
Oh ok it's been many years since I was in practice with butchering lol and hubby was excited to eat them as was I. Nice 5 lb'rs too. They were young but when the Roos crow it's time to go.
I have several more I hope to butcher this weekend too. I try to let them chill in the fridg before cooking or freezing as well. IMHO it helps with tenderness... Also any chicken that free ranges full time will tend to be a bit tougher than one that has had its movement restricted to a run. More muscle mass developed roaming the farm means a tougher bird... I find 14 to 18 weeks a good range to butcher. Or about the time they find their crow! Good luck with your birds....