Looking for advice on meat birds!

[Kris5902]

Cornish X are actually easier to dress out than DP, in my experience. I remember having watched many YouTube videos and then doing it myself it seemed.....harder. The CX are both very big and very young, so there's lots of room for your hand plus the connective tissues aren't as strongly tethered yet. An old rooster is much more challenging, especially if you're skinning.

I thought that would probably be the case... they have a much larger frame. I haven’t done any older Roosters, stewing hens, or meat birds yet. Just some 19-22 week old layer breed cockerels and two Dual Purpose cockerels. I imagine a CX or other meat hybrid would go much quicker for processing

 

[Ridgerunner]

If you've done turkeys you'll be OK, but there will still be a bit of a learning curve. It would be interesting to hear how it goes.

How old are those dual purpose cockerels? As a cockerel goes through puberty the hormones have three effects. The flavor is enhanced, the texture of the meat increases, and the connective tissue that holds the skin to the meat and the bones together gets stronger. That's due to age, not breed. So you'll find a difference in how easy it is to butcher them, especially if you skin instead of pluck. The Cornish X should be easier.

As far as butchering you have a choice in what you want to wind up with. Some people like the whole carcass intact. I don't do mine that way, I cut them into serving pieces and save many of the other parts to make broth. That suits the way I cook them plus it saves freezer space. It does take longer but you have good access to clean them out. There are always trade-offs. Just be flexible, you will find your own way.