How soon to cull?

[prinellie]

I incubated two batches of chicks this spring. Friends need hens. Unfortunately, we got a lot of roos. how old do they have to be before I can cull them for meat? They are BO's so I was told they are good for meat also. This is the first time we have done this so I'm not sure how old they need to be. Also I may cull some of my hens - I know they not be suitable for fryers but is there an age limit for them to even be edible? Thanks!

 

[aart]

I incubated two batches of chicks this spring. Friends need hens. Unfortunately, we got a lot of roos. how old do they have to be before I can cull them for meat? They are BO's so I was told they are good for meat also. This is the first time we have done this so I'm not sure how old they need to be. Also I may cull some of my hens - I know they not be suitable for fryers but is there an age limit for them to even be edible? Thanks!

You can eat a chicken at any age.
Those little 'cornish game hens' at the grocery?
They are only about 3-4 weeks old, course they're cornish cross meat hybrids so pretty plump and meaty.

Any layer breed is not going to be like that, even when older and only suitable for stewing.

I slaughter my hatched cockerels before 16 weeks, before they start their horniness.
Nope, not much meat but still tender enough (if carcass rests 48-72 hours) to grill for that crispy skin and the grilled bones make great stock when pressure cooked for a few hours.

 

[prinellie]

Ok. Thanks. I will do these before 16 weeks. About the 'resting' thing. - remind me again what that is? I remember hearing something about it but can't remember exactly -

 

[aart]

Ok. Thanks. I will do these before 16 weeks. About the 'resting' thing. - remind me again what that is? I remember hearing something about it but can't remember exactly -

After slaughtering the body goes into rigor mortis.
Resting cleaned carcasses in fridge for 48-72 hours for rigor to pass before cooking or freezing makes for much less tough meat.
Layer meat is already 'toothsome', not letting the rigor pass can make it darn near un-chewable even when stewing.

 

[prinellie]

Great! Thanks so much!