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Discussion in 'Meat Birds ETC' started by Rufflemyfeathers, Dec 18, 2008.
I forgot how old you can start butchering chickens to eat?? Thanks for your help.
what kind of birds are you going to butcher? I do my meat birds at 8 weeks, but if you are doing a dual purpose, you could probably let it go to about 12-16 weeks. The olde they are the tougher they get, but there are ways around tough birds--as in brining, slowcooking,etc.
I have RIR and I plan on putting most of my roosters in freezer and few hens..want to keep one rooster or two and some hens for eggs and breeding...
Anytime before 24 weeks you will be ok! After that the your chewing on a tire.
i would think it depends on the size of bird you want,when mine feel like there is a good bit of meat on them I butcher them,(extra roosters)some wont get real big no matter how old they are so I cook two of those for dinner
Thanks you all for the in...I will keep in mind 24 weeks or less.
For RIRs you probably want to do it around 15-16 weeks - your feed conversion will go down after that and you won't add substantial meat. AND, for the roos once they start crowing and the testosterone gets flowing, the meat isn't as good. After 16 weeks it is only going to get tougher and less yummy IMO.
Don't get me wrong, our last "dinner" roo was 26 weeks when we did him in and he was good to eat - but I brined him for 3 days and slow cooked him for about 8 hours before trying to eat him.
I do my dual purpose at about 16 weeks. That is very true about the roosters crowing. You want to dress them out about the time they start crowing really good. The longer you wait the tougher they taste. I also do mine at older ages, but I pressure them or crock pot them.
Oh thanks for letting me know the weeks and about the Rooster I did not know so now I will plan on when they are going into my freeper outside what keep for breeding and eggs. Thanks and Merry Christmas!!!
Anyone have a good weight in mind for there birds when you buthcer tham or do you just butcher at an specific age?