killing barn yard mix rooster to put in freezer

[catharineslover]

He is mature enough now! Rooster is mature at about 5-6 mos I think. I butchered mine at 13 weeks which is old.

 

[aart]

I slaughter my extra cockerels at 14-16 weeks.
Still tender enough for the grill and just about when they start causing too much trouble in the coop.

 

[Acre4Me]

I’ve heard that an older rooster is harder to clean or skin as there is more connective tissue. Definitely rest the carcass a few days before cooking.

if you want to get roosters to butcher for meat, then get breeds known to be a bit meatier. There are hybrids, called “Freedom Rangers” that are often used for butchering over a period of time. Otherwise, gettingdual purpose birds will often work. A Leghorn (and other production types) are lean machines, not very meaty, but many dual purpose breeds provide enough meat to justify the effort. If you go the meat chicken route, it is as short as 6 weeks for a decent size bird, up to 8 weeks. But you generally need to butcher them all within that 2 week window. You get a more grocery store meat experience.


we’ve done both, and there is a convenience factor to the Cornish x types. Big meat payoff in a short time frame, but a long day or two to butcher all. But, heritage types have more flavor, generally.

good luck!

 

[catharineslover]

I’ve heard that an older rooster is harder to clean or skin as there is more connective tissue. Definitely rest the carcass a few days before cooking.

if you want to get roosters to butcher for meat, then get breeds known to be a bit meatier. There are hybrids, called “Freedom Rangers” that are often used for butchering over a period of time. Otherwise, gettingdual purpose birds will often work. A Leghorn (and other production types) are lean machines, not very meaty, but many dual purpose breeds provide enough meat to justify the effort. If you go the meat chicken route, it is as short as 6 weeks for a decent size bird, up to 8 weeks. But you generally need to butcher them all within that 2 week window. You get a more grocery store meat experience.


we’ve done both, and there is a convenience factor to the Cornish x types. Big meat payoff in a short time frame, but a long day or two to butcher all. But, heritage types have more flavor, generally.

good luck!

I raised some cornish crosses which is the industrial meat birds. They are more bland, they are super messy due to eating so much, and they start dying off from heart problems, and they are ugly. Also they can hardly walk by 8 weeks (although if they get more exercise they walk longer I think).

 

[Acre4Me]

I raised some cornish crosses which is the industrial meat birds. They are more bland, they are super messy due to eating so much, and they start dying off from heart problems, and they are ugly. Also they can hardly walk by 8 weeks (although if they get more exercise they walk longer I think).

I think the strain of Cornish Cross makes a difference too. The ones we buy still waddle run at 8 weeks. They do poop a lot, but management matters here. Ours are pretty tasty and we enjoy them much more than a supermarket bird. Again, strain may make a difference here.