Newbie questions :)

[wichix411]

I've posted once before about how much to feed my chickens, and all the advice really helped because now my 50 chickens are getting huge!

Yup. I'm a 17 year old kid that grew up in the city then moved to the country and loved it. I have ALWAYS loved animals, so i figured I would try raising some. I have only chickens right now.

Enough babble...lol.

So since this is my first time raising chickens, It'll be the first time we'll have them butchered. I heard somewhere that letting the dressed birds age (in the fridge) for like 2 or 3 days really improves the taste and the tenderness. Any comments?

I had a bird that had leg problems, so i butchered it and it was kinda small but we ate it a couple of hours later anyways. It was so tough my mom got worried that all of the chickens would be tough and it wouldn't even be worth it. Will letting them age a few days in the fridge make them more tender?

So far, out of 52 cornish Cross ( the hatchery threw in 2 extra), we've only had one die on us (the first night they were out on pasture) and three with problems. Some places say stuff like "Don't raise Cornish Crosses!", "They're all hybrids!", "There are too many problems and losses!". Well, I've only lost one, had to butcher three a little early, and other than that no problems

. And my thought on hybrids- yes, these chickens are bred for their production qualities, but its done through selective breeding. They aren't little monsters from test tubes running all over.

Another question (I know, this is the meat bird forum, but as long as I'm here I'll ask it)- We have 8 Browns (Thats what the Hatchery calls them, I'm pretty sure they are the same thing as a red sex link). Should they be allowed access to feed all the time? All comments are greatly appreciated as I'm new to this!
Thanks!

 

[chicklips]

Hello,

Regarding your questions, you can give your egg layers access to food 24/7 if you want to. You do not have to limit their food as you would your meat bird. Do what you think is right some people feed 24/7, some feed twice a day and allow them to range outside everyone is different.

I have noticed that birds that are ate right after a butcher are very tough. The body does not have time to go though rigor mortis (sp?). Let your next couple of chickens rest in the fridge for a couple of hours and they should be fine. I have nevered tried this but if you brine them then eat them they may be more tender.

If your mother is worried about tough meat tell her to use a moist cooking method such as the crock pot, this will keep the meat from being as tough.

 

[mmwb]

Ditto. Let them thoroughly cool. Let them cool before you cut the birds up if doing so as well.

I'm not sure on poultry, but there has been some studies done on red meats that showed a significant difference in tenderness vs. toughness when cooled vs. not cooled before cut up.

 

[chickenbottom]

hello and i know nothing about meat birds never raised em myself. but the feed you can give the layers access 24/7 i feed depending on how much i have and how the weather is. if its way to hot i give them some in the early morning and cool snacks before they sleep on cool days i give them some in the morning early some in the afternoon with snacks the food turns to heat so i dont want to risk over heating my babies and they should have access to water 24/7 no matter what temp it is i hope that helps a bit and i didnt get to tell you so welcome to byc.

 

[Kezzie]

Quote:
If anyone out there has a scientific explanation as to why we should wait until rigor passes and what it does to the meat, I would love to hear it! How is it different from butchering a deer and eating it the same day? My first meaties (all named Stew) are going to freezer camp at the end of the month and the more I can learn, the better!

 

[jaku]

Yes, eating it a couple hours after processing WILL cause it to be tough. Basically you were eating rigor mortis. You have to wait for that to go away. I let mine chill for 48 hours before freezing or eating, and at least 24 hours before cutting up- if you cut into muscle that's in rigor, it will leave a ragged looking cut.