meat tough

[BirchHatchery]

so i can butcher them and freeze them right away then tell me customers to let them sit in the fridge for a day or 2 i was told that i didnlt really have to salt soak a cornish rock because its young and didnlt need it?

 

[jessicayarno]

I have mine processed and straight to the freezer and from the freezer to the roaster.. Never had a tough bird.. It's all personal choice, I think maybe a little older birds might be different.. My red broilers were processed at 12wks and tender and juicy.. I asked my processor about it and they even said, it's just a matter of opinion.. They said that they don't rest their birds and have been processing birds for 20+yrs..

 

[LegginMF12]

Quote:
Great scientific approach! Maybe the simple rough handling via machinery at the industrial processors are massaging the birds to the texture store bought birds are known for. I actually prefer the firmer flesh, and by no way label it "tough", but it is noticeably firmer... I will try the no ice method and a quick move around next process event.
P.S. I like humans with Merlot BTW... Better to have a fuller bodied wine!

Isn't it red meat, red wine?

 

[silkiechicken]

Rigor sets when ATP is used up and the muscle fibers are locked together so to say. Enzymes will break the connections down over time. Enzymes just slow down when they are cold. Freeze away!

It is also possible that you think they are "tough" because you may be used to store chicken that falls apart in mealy bits like... blue cheese when crumbled?

 

[Cpprpnny19]

We bought a 1/3 of a beef cow. They hang the meat for 2 weeks before
cutting and packaging~guessing this is to let the meat "relax"?

Lynne

 

[EggsForIHOP]

LegginMF12...isn't the question whether or not it is red meat in reference to what hannibal Lector had?

And no hydroswiftrob...commonwealth actually, in Houston

And yes, it was KILLING me to share a little science today! That and the fact I was avoiding those cabinets in my kitchen...now I'm waiting on coat number one of at least 2 if 3 of polyurethane to dry...so I have plenty of time to play online

I would have stuck with it longer...but the hours were killer and the pay was booboo compared what to I made as a server and manager for IHOP - freaking pitiful that at $2.13/hr I brought home more then I did using my little associates degree...but it's true...plus I had worked for a family owned place and much preferred to it corporate SCI...but that pay was even worse booboo working for family owned...so I did give it up to go back to restaurants...but it really was something I loved to do...and it does kind of apply now that I am not working at all and just plucking chickens...I have a good grasp of anatomy at least and processing doesn't bother me at all

 

[galanie]

Alright, I'll say it. Ick. LOL. Glad to know that though!

 

[feathersnuggles]

Yes, thanks IHOP for the biochem class! I am the weirdo at the party who always wants to know all obscure science-y details possible. There's nothing too strange for me, especially if it's dot connecting.

I just tortured myself 2 days ago, wondering how to tenderize 10 birds before freezing with no space in fridge for all. Moved them in and out of the deep freeze several Xs, all the while wringing my hands about "ruining them". Finally stored 2 in the fridge, put 8 in the freeze.

LOL. Now I know better.

 

[BirchHatchery]

i was use to leghorn and redsex links for meat they were alright but dam that meat was tough as leather ive never really had home grown broilers just wondering if they be has tought as my 4 month old roosters were

 

[silkiechicken]

Nah, 8 week old meat birds won't be as tough as a 4 month old bird.