I may have to cull

Discussion in 'Meat Birds ETC' started by southernsibe, Apr 21, 2008.

  1. southernsibe

    southernsibe Songster

    Jun 15, 2007
    kensington, maryland
    I am new to the idea of raising chickens for meat. I have thought about it, but more in terms of the future, where I am headed. Now I have too many roosters. I am not even sure if they are the type of bird you can really butcher for food, although that seems like a silly sentence since you can eat any chicken. How do I find a processor? I do not think I am there yet in mind set to do the deed myself. I have no problems with it, but have to get more accustomed to it. thanks
  2. silkiechicken

    silkiechicken Staff PhD

    Not sure about the processor thing, and some may cost more than it is worth for a scrawny extra roo.

    How old are the birds now? They may need to be slow cooked or used in slow recipies if they are over 16 weeks old or so. Don't forget to age them.
  3. southernsibe

    southernsibe Songster

    Jun 15, 2007
    kensington, maryland
    Is there some sort of "starting with meat birds tutorial"? I have no idea what you mean by age them. Well, I suppose I have some idea, but no idea how to go about it. The roosters are varied in age from about 24 weeks up to about 1 year.
    thanks for the help
  4. MaransGuy

    MaransGuy Songster

    Oct 25, 2007
    Greenfield, MA
    Your local feed store usually has contact info for people in the area that do it. We have a lady here that charges $2.00 per bird. I normally only do a dozen or so birds each year. In less than an hour she has them done and bagged. Not having to clean up the mess is more than enough reason for the $24 bucks for me!

  5. aberfitch

    aberfitch Songster

    Mar 24, 2008
    Texas Fort Worth
    I am in fort worth texas and 2.00 is what it cost here also. Just word of mouth. Or do an goggle search for your city.
  6. lauralou

    lauralou Songster

    Dec 10, 2007
    Central Virginia

    When Silkiechicken says to age them, she means to let them "rest" in the refrigerator for 24 to 48 hours before you cook them.

    As far as a tutorial, do a search, using Miss Prissy as the Author, and Meat Birds as the section. There is a great thread there where she processed a bunch of extra roos. I'd post a link if I had the foggiest idea how...

    Also, just read thru the Meat Birds section.

    I've never processed a bird before, but Miss Prissy's thread made me feel like it was something I could do. Also, I've seen some others that were so very informative.

    Good Luck, and let us know what you decide to do.

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