We began processing some of our meat birds today, two dark cornish and two red broilers.
The dark cornish were 14.5 weeks old. Weights 5lb. 4 oz. (dressed w/o giblets 4#) and 5 lb. 1 oz (dressed 3# 14 oz).
The red broilers were 10.5 weeks old. Weights 6 lb 4 oz (4#4 oz) and 5 lb. 3 oz. (3#6oz).
Both were free ranged on lush pasture and given access to organic feed 20% 24/7. I thought they were a little on the light side considering we grabbed the ones who looked to be among the several largest. Does it seem that way to you, too? The cornish were placed in cages last night so hadn't had any food this morning, the red broilers had breakfast, which may account for the rb's greater differential between killed and dressed weight.
The red broilers were stinkier in life and in death, but plucked easier than the dark cornish. The rbs were MUCH easier to catch!
I've processed several turkeys and buff orp roos (though they were usually older than these birds), and I have to say I don't remember any of the livers being as fragile as these were. They tore much more than usual during cleaning, though the color was good. Is this a typical meatie trait? Maybe I'm out of practice. Any hints on getting the livers out mostly intact?
Well more tomorrow, I'm sure...
The dark cornish were 14.5 weeks old. Weights 5lb. 4 oz. (dressed w/o giblets 4#) and 5 lb. 1 oz (dressed 3# 14 oz).
The red broilers were 10.5 weeks old. Weights 6 lb 4 oz (4#4 oz) and 5 lb. 3 oz. (3#6oz).
Both were free ranged on lush pasture and given access to organic feed 20% 24/7. I thought they were a little on the light side considering we grabbed the ones who looked to be among the several largest. Does it seem that way to you, too? The cornish were placed in cages last night so hadn't had any food this morning, the red broilers had breakfast, which may account for the rb's greater differential between killed and dressed weight.
The red broilers were stinkier in life and in death, but plucked easier than the dark cornish. The rbs were MUCH easier to catch!
I've processed several turkeys and buff orp roos (though they were usually older than these birds), and I have to say I don't remember any of the livers being as fragile as these were. They tore much more than usual during cleaning, though the color was good. Is this a typical meatie trait? Maybe I'm out of practice. Any hints on getting the livers out mostly intact?
Well more tomorrow, I'm sure...