Keeping meat cold after meat birds have been processed

[juice]

Hello, I am having many meat birds processed next week and understand that I need to keep them cold but NOT freeze them until after 24 hours. Well, have any of you used a freezer but used the warmest setting on it for cold setting? My freezer has 0,2,4, temps..or would I be better off keeping them iced in a large ice chest? thanks much. juice

 

[ozark hen]

Let me tell you about our experience

We butchered them and put them into large coolers filled with ice and cold water. But then I wrapped them and put them straight into the freezer.

Now I tell you, I cannot eat a bird with their legs sticking straight out! I somehow missed the part about not freezing them for 24 hours!!

Find a way to keep them cool. Next time I will do the same but after cooling down the birds I will put them in the fridge for 24 hours...but we have an extra fridge in the basement so that will work for us. So don't do what I did!!

 

[Dogfish]

I would suggest ice chests.

We have picked up a few "beer fridges" over the years, so I have one in each garage, and in the pantry. Usually under $100 or free on Craigslist.

 

[juice]

Ok, thank you for your tips... i will definitely NOT freeze them right away, will wait a day.
have a great day...juice

 

[chicksnchooks]

what happens if you freeze them right away after processing?

 

[juice]

Well, I have learned that if the meat is not allowed to set(at about 35 degrees,not freezing) for 24 hours then the meat will be tender and the muscle will 'relax'. then they are put in the freezer.
Last batch I brought them from the processor and then put them right in the freezer, they were tougher than I liked ...THEN I learned about letting them be cold but not frozen for the first 2 hours.
good luck.
juice

 

[HorseFeatherz NV]

I let my roos rest for up to a week in the fridge- no ill side effect and NO smell to the meat. Due to our very dry air here, I do let them soak in water - sometimes I add salt or seasoning, sometimes nothing.

 

[rlhagan56]

Gave me a chuckle about the legs sticking straight out. Think of *resting* like tihs; beef is aged, the longer in a cool environment the better. So it is with chicken meat. It's a chemical reaction of the muscle not sure exaclty how it works though. We put them in an ice bath in big coolers for 24 hours, then shrink wrap whole and into the freezer.

 

[Brooks_]

It's a chemical reaction of the muscle not sure exaclty how it works though

For all intents and purposes, it's decomposing. Enzymes start breaking down the connective tissue.

 

[rlhagan56]

I would prefer to not say my meat is decomposing. This says it best,
https://cookingbride.com/kitchen-basics/the-basics-of-brining/