RIR Roos for Meat???

[dutchbunny83]

Good morning,

I have never processed a chicken. Honestly, I've never even killed a spider. We once found orphaned baby mice in our garage, and I insisted on feeding them kitten formula with an eyedropper. I couldn't save them (which I'm sure my husband was secretly overjoyed) and we buried them in our backyard (at this point I realize you are probably thinking I am crazy). I was a vegetarian for years, but once I got married and had kids I started buying store bought meat to make for the family and eating it myself as well. Almost 10 years into eating meat like a normal American I was introduced to the horror that is factory farming and banned my family from eating any meat other than wild caught seafood. One more tofu taco and I think I am fired as the family chef, so I am looking into the alternative of humanely raising our own meat. Yesterday I placed an order for 4 white turkey pullets.

Anyway, to my question. I was told some RIR day old rooster chicks will be included with my turkey shipment. These are listed as a dual purpose breed, but my husband says roosters will make for poor, chewy meat. (Though he's never processed a chicken either, he thinks growing up on a dairy farm makes him the expert of all things chicken). My question is, do the RIR roos make for good meat birds? Also, are they ready to be processed by the time they start crowing? (We live within the city limits and technically aren't allowed to have roosters).

Anyone with experience or insight I'd really appreciate it. If we are getting these chicks anyway I'd love to be able to put them to use for my family. Thanks!!!

 

[ChickenCanoe]

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Anyway, to my question. I was told some RIR day old rooster chicks will be included with my turkey shipment. These are listed as a dual purpose breed, but my husband says roosters will make for poor, chewy meat. (Though he's never processed a chicken either, he thinks growing up on a dairy farm makes him the expert of all things chicken). My question is, do the RIR roos make for good meat birds? Also, are they ready to be processed by the time they start crowing? (We live within the city limits and technically aren't allowed to have roosters).

Anyone with experience or insight I'd really appreciate it. If we are getting these chicks anyway I'd love to be able to put them to use for my family. Thanks!!!

Before I knew I could keep roosters, I would process each one as it started to crow regardless of the breed. At that age they're not tough though the egg breeds are a bit thin. But guess what, they taste just like chicken.
RIRs as most heritage DP breeds do make for great meat birds they just grow slower.
The way they're finished, handled during and after processing and how they're cooked makes all the difference in the world.
Let them free range and put them back indoors 2-4 weeks before processing and switch to a grain diet.
Make sure they're perfectly clean in and out after slaughter, let the meat rest a minimum 3 days before freezing or cooking. Brining during this time helps.
Don't cook like you would a mushy grocery chicken. The secret is low and slow. I go for 200-220 for about 5 hours or until the meat starts separating from the bone, also breast down.
They'll taste like chicken only better.

 

[dutchbunny83]

Thanks so much for the advice!
Do you think they'd be ready for processing at 4 or 5 months?
I know heritage breeds are supposed to have a long time to mature, but I can't have anybody start to crow.

 

[farm_mom]

First off, I admire your reasons for getting into birds. We are concerned with the same issues regarding Big Ag here in our home so I can understand the choices you make. I wouldn't consider a RIR a dual purpose bird either. But of course you can eat them (and we have). The thing is, they wont look like the chicken you get at the supermarket, their breasts definitely won't be as filled out and there will be less meat all the way around. But the flavor will be wonderful and there's no reason to expect that the meat is going to be tough or inedible, especially if handled properly at butchering. They will be ready to butcher upwards of 17 weeks, and they will definitely be crowing by then. Some may start as early as 5 weeks, so this will be an issue for you. Good luck!

 

[missnu01]

Well at 4 or 5 months they will be getting ready to crow, if not already doing so by then. RIR aren't a terribly large chicken, but really you can eat any chickens. And any chicken eaten young won't be tough....

I want chickens for eating and also eggs, but there isn't a bird that is good at both..not really. the dual purpose breeds are passable at both, but not great on either front...they take too long to mature, and don't lay as well as the egg laying breeds...So it's tough. I also don't want to keep buying the Cornish X...but I really like them. I like the way they look like the bulldogs of the chicken world. And when you pick one up they feel like a cartoon of a roasted chicken. The shape of them and the amount of meat they have...anyway they are going to be delicious, but I can't breed my own...I mean I guess I could but it would take years to probably get anything close...


As far as I can tell you can get egg laying breeds that are awesome at laying eggs, or birds that are great for eating but don't lay eggs...or you can go with dual purpose that take a long time to mature, and don't lay as many eggs as egg layers...

I think I will just buy some Cornish X each year...or perhaps get a few cornish hens and see what delicious mixes I can hatch out on my own.

I also wonder how you could cross in the maturing speed of Leghorns with the size and meat of a larger more substantial bird...probably can't without greatly lengthening the growth time...Aw well I could ruminate on this all day and probably never come up with anything useful. Dual purpose birds eaten young won't be very large, but they also won't be tough, so good luck

 

[ChickenCanoe]

IMO you can eat any bird at any age. After all a raccoon sure seems to get sustenance when they eat chicks.
RIRs and Javas were once considered the best tasting birds.

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I think I will just buy some Cornish X each year...or perhaps get a few cornish hens and see what delicious mixes I can hatch out on my own.

I also wonder how you could cross in the maturing speed of Leghorns with the size and meat of a larger more substantial bird...probably can't without greatly lengthening the growth time...Aw well I could ruminate on this all day and probably never come up with anything useful. Dual purpose birds eaten young won't be very large, but they also won't be tough, so good luck

It took a long time to develop the genetics in the Cornish/Rock parent stock to get that big that fast.

Delawares, New Hampshires and Rocks grow pretty fast.
Brahmas and Buckeyes have good size and LaFleche have a big breast.
You could start with those, use trap nests, pedigree and select for fast growth.

 

[Life is Good!]

Anyway, to my question. I was told some RIR day old rooster chicks will be included with my turkey shipment.

Also, are they ready to be processed by the time they start crowing? (We live within the city limits and technically aren't allowed to have roosters).

The cockerals will start crowing anywhere from 8wks to 12wks, depending on the bird. Our Black Java's can begin crowing as young as 5wks (one in pen right now is!). Sounds like he's got a beakfull of marbles though - takes a good 2-3wks to get the 'word' and the 'volume' together! I too am within city limits - and have grown Black Java's, Freedom Rangers (a red broiler) and Cornish Cross. Of the three, the CX were the 'quietest' of the birds. None of the cockerals EVER tried to crow - even at 12wks. Was it that batch? Is it the breed? Not exactly sure, as second batch from same hatchery was the same....let's see what this year's batches bring!

That said, I've put a post on here with a photo comparison of the various breeds: this is the link: https://www.backyardchickens.com/t/...ava-freedom-ranger-cx-carcasses#post_10628611

That said, I agree with the post regarding a 'low and slow' cooking method. The other one that works really well for us is a pressure cooker. They turn out fabulous that way, especially since we do not leave the skin on (so roasting isn't really a good way to cook the meat). It's more about preparation than it is about processing. Yes, the dark meat is chewier on a dual purpose bird - it's definately more flavorful as well.

Good luck. Keep reading on this section of the forum. I don't remember how many pages back I read when we first started - I think it was about 16mo worth! Lots of great info and helpful tips!

 

[Elke Beck]

Here you see two cockerels I did last year. One was a RIR and the other was a Red Sexlink. Both had the same father but the mothers were a RIR and a RIW, respectively. They were 16 weeks old, more or less. The meat was very flavorful, but a bit chewier than what most people are used to with chicken. To sum up: RIR = Yummy.

 

[SD Bird Lady]

I also have some production red (hatchery RIR) that I received as "packing peanuts". They are currently outside being chickens and I plan on processing them at between 15-20 weeks. Some are larger than others and will probably go first. They are 10 weeks old and are not attempting to crow at all yet. I am sure once it starts it will be endless and I will have 10 cockerels all trying to be heard I will update you with how it turns out.

The thing to remember is for years people ate their leghorn cockerels and kept the pullets to lay so you can eat anything it is just a matter of what you are used to. If you went hunting you don't know if the pheasant, duck, or goose is old or young. Cooking method has a lot to do with it.

 

[Elke Beck]

I had my cockerels in with my grouchy old SLW hens, and they only crowed when I had them in a separate pen out of sight of the SLW's on the day I butchered them. The SLW's would chase the boys and beat them up at the least show of "cockiness," so the boys did not dare crow. I am sure that had I let them grow up that would have changed.