Raising MEAT/EGG combo breeds a few questions about butchering???

[dani2]

Hi,

We are raising several breeds that are all considered meat/egg combo breeds partridge rocks, white brahmas, buff oringtons plus several mixes and I have a few questions. We just butchered one rooster now he was a bit older probably a year old and the meat was really dry and chewy. I have read other posts about ways to try and solve this problem and we are going to try that on our next ones. But what is the normal butchering age for these types of breeds I was thinking they would probably be big enough at about 6 months old or so? I realize they will not grow like the cornish cross chickens but those are just always to sickly looking for me. Our chickens are also free range so I would love to hear anybodies ideas or tips regarding this as far as the meat quality goes we have large open pastures with lots of bugs and grasses to eat.

We are also raising some turkeys the ones we have now are approximatley 8 weeks old I am thinking in another 6 weeks they should be ready to butcher I am a little nervous that these to will be a bit dry and tough. Any advice or help would be greatly appreicated Thanks Nicki

 

[pdpatch]

To help the meat plan on keeping the processed birds in the refrigerator for at least 24 hour or better 48 before freezing or cooking.

When raising any heavey breeds for meat they can be ready at about 18 to 20 weeks.

Turkeys are usually ready at 20 to 30 weeks depending on the breed and size you want.

Free ranged are usually a little tougher and darker meat because they got extra exercise.
So we bring the grass to our broilers. We us a weed wacker and cut longer grass and bring it to them. It only takes about a 1/2 hour to 1 hour a day for this.


A one year old Rooster when butcher is usually consider for making soup because it will be tougher. For frying or BBQ chicken it's best to butcher before 22 weeks.

Tom