I made MEAT!

[Tiffrz-N-Kidz]

I did it! Most of the McNugets I sold on the hoof, but I took the 6 remaining capons, 2 red broilers and a roo (from the McNugget bunch that I left intact as a test case) to the processing plant today. I wasn't sure what to expect but OMG it was the coolest experience EVER! Right up there with the day our hens laid the first egg and the day we pulled the first peppers off the bush. I didn't watch them in the killing room, but the rest I watched up close and personal. It was so cool being in the room with other folks that were directly involved in the meat making process. They were doing lambs and pigs and beef and chickens, it was a flurry of activity with men and women and children all taking part.

I drove in with birds and left with food. How cool is that?!?!?

The carcasses are sitting in their ice bath and I am getting ready to bag and weigh.

 

[Jocasta]

How did the capons compare to the in tact roo? I'm seriously considering taking the plunge and caponising a couple if it makes a big difference?

And yes, that is VERY cool!

 

[NYRIR]

Congrats! My DH butchers....and he's new at it so it's not only time consuming....they kinda look hacked up too

I'm sure he'll get better with practice...I personally am not ready for that part yet! I do everything before....and then after it's all gutted and such...I'll wash...but when the feathers are still on? No way! I know who that was !

 

[Tiffrz-N-Kidz]

Weight wise, the intact roo weighed 3lbs 8 oz, the capons ranged from 3lbs 6oz to 3lbs 8oz. so apparently caponization at 13 weeks did not impact weight. I plan to roast the roo and the biggest capon tomorrow for a taste test.

I have to admit I had a little bit of a weird moment when they brought all the birds into the gutting area after they were plucked. One of the birds was on the table 'looking' at me with this look on its face like, "Really???"