How to portion when processing?

[HomeInsteader]

Howdy!
I just got in my first batch of Rainbow Rangers. All 30 arrived safely from Meyer. Our local university extension (University of Nevada Reno) has a certified mobile meat processing trailer which makes the endeavor seem more manageable since I don’t have to invest in the processing equipment. My question is this: would you heat shrink all of the birds, or portion and freeze some of them? I’d like to give some away, and won’t want to give a whole bird, and may not feel like thawing and cooking a whole chicken every time. But I also don’t want much to go to waste (like the carcass) during processing if I am portioning it out. Thoughts? Experiences? Thank you!

 

[DemeterAD9]

Freezer space is precious and storing whole chickens takes up a lot of space. Cutting them in half or spatchcocking them wouldn't be a bad idea. I would definitely portion some out, maybe just legs and thighs in one bag and breast meat in another. Whichever way you prefer really. You can even choose to can some if you want.

We've never used a processor for our meat so I don't know how you'd go about that. I'm sure you can ask them to do it a certain way but I don't know if they can/will save the odds and ends for you.

In our house we already have the usual processing equipment like a vacuum sealer, pressure canner, and grinder so we do all our wild game and poultry processing at home. For 30 meat birds I'd probably keep 5-10 whole for rotisserie, part out the rest and freeze for fried chicken and/or pressure can for soups and quick meals. Then you can take the leftover carcasses and throw them in a large stock pot to simmer for chicken broth.

 

[Ridgerunner]

My question is this: would you heat shrink all of the birds, or portion and freeze some of them? I’d like to give some away, and won’t want to give a whole bird, and may not feel like thawing and cooking a whole chicken every time.

This is absolutely up to you. My goals are different from yours so my opinion does not count.

But I also don’t want much to go to waste (like the carcass) during processing if I am portioning it out.

Sounds like you are doing the processing yourself, just renting the trailer with equipment. 30 in one day is a lot if you are by yourself. It sounds like your concern is that the meat from the first ones will spoil while you are finishing. Toss the bits and parts you want to save in ice water, maybe several different coolers or tubs. You need to age the meat anyway. Many of us age it in ice water to keep it from spoiling.

I'm not sure what you are getting with that trailer, either what equipment or for how long. @DemeterAD9 makes a good point on freezer space. What do you have to age the meat? That could take equipment and space.

 

[jwcarlson]

How do you use chicken now? I'd package things up as close to how you typically use it as possible.

 

[HomeInsteader]

This is absolutely up to you. My goals are different from yours so my opinion does not count.


Sounds like you are doing the processing yourself, just renting the trailer with equipment. 30 in one day is a lot if you are by yourself. It sounds like your concern is that the meat from the first ones will spoil while you are finishing. Toss the bits and parts you want to save in ice water, maybe several different coolers or tubs. You need to age the meat anyway. Many of us age it in ice water to keep it from spoiling.

I'm not sure what you are getting with that trailer, either what equipment or for how long. @DemeterAD9 makes a good point on freezer space. What do you have to age the meat? That could take equipment and space.

Would you mind telling me more about ageing the meat? I was going to do an ice bath, then the fridge for two days, then heat shrink/vacuum seal, and freeze. I have help with the processing, the university brings out some interns. Thanks!

 

[Ridgerunner]

The meat needs to go through rigor mortis before you cook it, otherwise it can be so tough it is pretty inedible. You can freeze it before it has passed rigor mortis and age it when you thaw it but most people do that before freezing. With what you are planning should work. You want the meat to be loose and "jiggly". A typical test is to move a joint. If it moves freely and is not stiff you are OK.

Not all chickens go through rigor mortis at the same pace. Too many variables, such as temperature. But if you toss the meat into an iced bath as you process it (cools it and preserves it) then refrigerate for a couple of days you should be OK.

 

[NatJ]

I also don’t want much to go to waste (like the carcass) during processing if I am portioning it out.

If you do portion it out, you do not have to discard the main carcass.

You can choose to freeze that too, or cook it up to make broth and then freeze the broth.

Or if you have pets that like to eat raw meat, consider whether they might appreciate it (they might be just as happy with some other part that you would not have a use for.)

 

[HomeInsteader]

The meat needs to go through rigor mortis before you cook it, otherwise it can be so tough it is pretty inedible. You can freeze it before it has passed rigor mortis and age it when you thaw it but most people do that before freezing. With what you are planning should work. You want the meat to be loose and "jiggly". A typical test is to move a joint. If it moves freely and is not stiff you are OK.

Not all chickens go through rigor mortis at the same pace. Too many variables, such as temperature. But if you toss the meat into an iced bath as you process it (cools it and preserves it) then refrigerate for a couple of days you should be OK.

Thank you. One more question: what is a good way to save the innards, if they’re worth saving? Or even their feet, for the dogs, if it’s worth doing.

 

[jwcarlson]

I've always saved the head/neck as a piece, the feet, liver, hearts, and kidneys for the dogs. My dad's friend likes gizzards so we usually give those to her. Otherwise, I'd save them for the dogs. I don't save the other guts. I package them in ziplock freezer bags. The dogs don't care if they get a little bit of freezer burn. I package them in quantities that I can use in a few days for the wet stuff. Head/neck and feet freeze fairly independently and can be broken apart for "treats" fed frozen. The wet stuff I just add to their regular food from time-to-time.

 

[Ridgerunner]

what is a good way to save the innards, if they’re worth saving? Or even their feet, for the dogs, if it’s worth doing.

As always, we all do different things. I save the livers to eat myself. I only do a few at a time so they go into the fridge and soon become my lunch. Livers freeze well.

I save the gizzards, hearts, necks, carcass, wings, and feet for broth. I don't eat the wings myself. The feet can be dirty. I scald them and peel them which gets them clean enough for me. The claws pull off easily once scalded. I think the feet add a lot to the broth but it is work. A lot of people feed the feet to the dogs without peeling them. Feet for dogs should also freeze well.

After I've parted the birds I use a gallon zip-loc bag and put one carcass, one neck, one gizzard, heart, and feet in, then freeze that. When I eat the regular chicken pieces I save the bones, also freezing them in in zip-loc bags. I use these to make broth. Or you can feed them to the dogs.