Processing questions

[Corsair]

wondering if I can piece a bird out right on the processing table (legs, wings, breast etc) and then let that meat rest for a few days or is it better to let a whole bird rest and then cut up? Also, if I’m cutting the bird up right during processing do I still need to gut it? Thanks

 

[Molpet]

I used to part out after rigor mortis has passed, until I have too many backs and such in the freezer for broth. Now I take the parts off I use after plucking or skinning and pitch the rest without gutting.

 

[Ridgerunner]

wondering if I can piece a bird out right on the processing table (legs, wings, breast etc) and then let that meat rest for a few days or is it better to let a whole bird rest and then cut up?
Also, if I’m cutting the bird up right during processing do I still need to gut it? Thanks

It's best to do which ways are best for you the way you butcher, age, preserve, and cook them. I part mine as I butcher because that suits the way I freeze them. I want the smaller frozen packs so I take up less freezer space. I cook them in parts also, not the whole carcass. I gut them because I want the body parts to make broth, those are frozen separately. There are others that just want the serving pieces and don't gut them.

I used to part out after rigor mortis has passed, until I have too many backs and such in the freezer for broth. Now I take the parts off I use after plucking or skinning and pitch the rest without gutting.

I understand, my broth and the parts to make it builds up really fast too. So I make broth and give it to relatives and friends. They owe me a lot of favors.

Freezer space is important to me. During harvest season I store tomatoes in the freezer until I have enough to make sauce. Fruit and especially berries go in the freezer until I have enough to make jam or jelly. One way I make extra space in the freezer is to can some broth.

@Corsair I don't mean to hijack your thread but room to store the meat is a common problem. Only saving the serving parts is a solution. There are very very few things that are actually set in stone that you have to do them a certain way. It may require some trial and error but we all have to find the way that best suits us. I think it is a good question. You are not the only one that has wondered about this.

 

[Ozarkoak]

I process, Bring them in shrink wrap a few whole birds and then part out the rest and vacuum seal them. I dont ever do any type of resting before freezing. We get the bird out a few days before we will eat it and let it thaw and rest then. We keep all our carcasses for bone broth and meat mostly to supplement our dog food but also soup and shreded samiches for us. There is a lot of meat on a chicken carcass.

 

[Corsair]

I process, Bring them in shrink wrap a few whole birds and then part out the rest and vacuum seal them. I dont ever do any type of resting before freezing. We get the bird out a few days before we will eat it and let it thaw and rest then. We keep all our carcasses for bone broth and meat mostly to supplement our dog food but also soup and shreded samiches for us. There is a lot of meat on a chicken carcass.

Oh ok. We never freeze before resting, we tried it once and the meat was like rubber.

 

[Ozarkoak]

Oh ok. We never freeze before resting, we tried it once and the meat was like rubber.

Ohh. No one wants to eat rubber chicken. Good luck on process day.

 

[Jmcintosh23]

I process, Bring them in shrink wrap a few whole birds and then part out the rest and vacuum seal them. I dont ever do any type of resting before freezing. We get the bird out a few days before we will eat it and let it thaw and rest then. We keep all our carcasses for bone broth and meat mostly to supplement our dog food but also soup and shreded samiches for us. There is a lot of meat on a chicken carcass.

So I processed a chicken and left it in the cooler adding ice when it needed it for a few days. Well I bagged it and put in the refrigerator we got busy and I forgot about it for a few days.. I decided to put it in the freezer just in case I could save it.. so is it ruined now bc i didnt put it in the freezer right away . I think it has been close to 10 days in the cooling stage after I butchered it.. that seems to long to me

 

[Molpet]

So I processed a chicken and left it in the cooler adding ice when it needed it for a few days. Well I bagged it and put in the refrigerator we got busy and I forgot about it for a few days.. I decided to put it in the freezer just in case I could save it.. so is it ruined now bc i didnt put it in the freezer right away . I think it has been close to 10 days in the cooling stage after I butchered it.. that seems to long to me

I had this question a few years ago
USDA listed 10 days from slaughter to sell by. So it should be fine

 

[Jmcintosh23]

I had this question a few years ago
USDA listed 10 days from slaughter to sell by. So it should be fine

Okay I was just nervous bc of never had it in the cooler/fridge for that long so thank you for answering back Molpet.