meat tough

[unkadan]

One of my market garden restaurant accounts wants me to raise pastured broilers for their use, needing a USDA inspection stamp for that type of sale I have been in contact with the 3 closest licensed processors here.

All 3 do a ice water chill immediately after the birds are cleaned. All 3 confirmed that they will refrigerate for 48-72 hrs at 34º to let the enzyme action occur. Since all 3 sell their own poultry as well and include this step. I'm inclined to believe they deem it necessary or they would flash freeze at packaging. 2 of them raise CRX one uses a heritage cross. '

just my 2 cents

 

[EggsForIHOP]

Quote:
Right - but think about the part I underlined in your statement... when you sell SOME ONE ELSE something, you can't give them the instructions to "thaw and let rest" ...people want to heat and eat ...often times people tend not to follow directions or follow them incorrectly...recipe for disaster sending out chicken to the public that hasn't already been allowed to let rigor pass as someone is BOUND to go home and cook it pronto in a hurry and then call and complain if it does happen to be tougher than normal and want their money back and so on...plus it would then become bad publicity of a sort... just saying... For those of us that don't sell, we can do whichever method...but for the general public, they don't want to bring it home and wait always, so it's best to let rigor pass before hand...

You have to keep in mind when you are producing for others, things tend to go by a different playbook too, they are out to make something super easy and hard for others to screw up...just saying...for selling to others, it is a good idea to already have chicken past rigor and all tender ready to cook...on that I do agree...

 

[peterlund]

Quote:
I am curious... what part is 1/3 of a cow>>> ? In poundage?

 

[peterlund]

I think the way you slice a piece of meat is most important... I am sure there are some chefs out there that might agree (or disagree) Cut across the grain and it is more "tender " as the fibers are shorter....

 

[unkadan]

Just found this post,,,some excellent info here:

https://www.backyardchickens.com/forum/viewtopic.php?id=470088

 

[zzGypsy]

Quote:
I had a good friend in highschool who worked in a funeral home as his after-class job. he actually took that job just because it WAS wierd. he had a thing for being far off the normal line.
and then he found out the work wasn't nearly as weird as he hoped.

love the scientific approach. thank all you not-so weird folks for posting

 

[mrs b. bates farm]

glad u shared your knowledge..i dont think u are weird.