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Gnight to everyone who has gone to bed. And I think I'm headed in that direction too. I have a HUGE UPS order coming in tomorrow.... and I have to make sure to catch the UPS guy so I can refuse delivery of a damn tiller I cancelled the order of... but the company pulled the old *whoops, we didn't get your email in time* 2 days later...
 
Smuvers Farm said:
PS. I already seen all this already neener butthead. :tongue:tongue:tongue
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Smuvers Farm said:
Gnight to everyone who has gone to bed. And I think I'm headed in that direction too. I have a HUGE UPS order coming in tomorrow.... and I have to make sure to catch the UPS guy so I can refuse delivery of a damn tiller I cancelled the order of... but the company pulled the old *whoops, we didn't get your email in time* 2 days later...
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Yep, me too. Stuff for my critters.
 
TexasSam said:
For those of you that has raised meat birds is the chicken more tender than layers?
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Sammy looks like you already found one of my posts. Flavor is a function of feed, husbandry and age. The older they are the more flavor. Tenderness is a function of age, the older they are the tougher they are. Some breeds develop faster so you get more meat earlier.

If I were processing a 5 year old bird, I'd likely brine and pressure cook or grind it. Two year old birds make a phenomenal stock and amazing chicken and dumplings—but I simmer them for up to four hours to get the meat tender.

ETA: morning all:frow
 

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