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Discussion in 'Meat Birds ETC' started by 13 chickens, Aug 4, 2013.
does the meat turn light yellow a while after freezing
I would say yes, although it has been a year seince we had the cornish X our last meat birds were freedom ranger,
Here's a shot of one in my freezer right now. I can't see yellow really. Maybe a very light tan, some may be a bit pink, but I can't find a yellow one. Are you seeing fat or meat?
how did you butcher yours
I place the bird in the cone, kill with a scalpel slice, bleed, scald, pluck, gut, wash, dry, package, weigh, and place them in the fridge for 3 days before freezing. My system produces a perfect bird for the table for me.
Why the 3 days in the frige before the freezer.
The "rest" period which, some say should be 1 day, some say should be a week and some say is unnecessary is supposed to allow time for all rigor mortis to pass from the carcass before freezing. It is believed, by most anyway, that freezing a bird before the rigor mortis has passed will result in tough meat. I have frozen them without the wait and have tested 1, 2, & 3 day resting period. My experience is; immediate freezing DOES make the meat tough, but there is little difference between the 1 and 3 day rest. I always process mine on a Friday morning so Sunday night just before bed, I transfer them to the freezer. It helps me remember and doesn't interrupt the rest of my weekend plans.
I hear you, myself I don't know about toughness. My father was a USDA meat inspector, and he always pounded into me that beef would take a beating, as far as fridge time, but pork and poultry need to be frozen a lot faster. He not among the living anymore for me to ask, I will give it a try the next time I am chickenmurderin, that is a Texas word I think LOL. One of my friends taught it to me when it came over in the middle of me processing 30 chickens. I saw your user name do you hunt deer with a bow.