Ruined, beyond hope cockerel? *Graphic Photos*

[roosterhavoc]

There’s always a way to get it done.

 

[123RedBeard]

Don't bury a shipping container, the walls and roof are not designed for the presure of the dirt ... besides they will rust ...

Cement works good under ground ...

 

[Mimi13]

Don't bury a shipping container, the walls and roof are not designed for the presure of the dirt ... besides they will rust ...

Cement works good under ground ...

Rusting, now that, I hadn’t thought of. Guess it’s a good thing I didn’t have the money, huh? Yes cement is always the best. A lot of folks around here will use a septic tank (new, of course, I hope) as an underground bunker, but I’d have to pour a butt load of concrete to make it big enough for my wants. Need to go buy a lottery ticket and cross my fingers, or not.

 

[Mimi13]

This pic I found on the internet. Somebody was rounding up chickens ahead of hurricane Irma.
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I guess, whatever works.

 

[123RedBeard]

They make plastic septic holding type tanks too ...

 

[chickengeorgeto]

Speaking of learning while processing a bird, on Monday, after skinning the cockerel, I could not pinch up the skin to make a small cut to enter the body cavity and thought, WTH. After I carefully made a cut I found out exactly why everything I read about not letting hens get overweight is SO important. The entire cavity opening was blocked...by a huge mass of pure, yellow fat. This cockerel had been penned in a 10x15 run for several months, which obviously allowed him to build up that fat.

OMW, now I truly understand why hens, specifically, should not be allowed to get fat. There is absolutely no way she could pass an egg through that fat. Holy moly. The glob of fat was as big or bigger than a softball. And yes, I took a picture. BTW, this 23 week NN cockerel was a hanging weight of 7 lbs 15 oz after draining. Duh, I know why now.
View attachment 1544279

Also, I’ve read several of your posts about the difficulty of skinning birds. There was a world of difference in this 23 wo and his brother that was slaughtered at 13 weeks. The younger one was not too bad, but this one was extremely difficult. And I also saw the need to brine/marinate the older meat. It is completely different from the younger meat.

I am very detail oriented and observant to most everything and hope to learn more and more with these birds.

It kind of reminds you of the old saying "Killing em with kindness" doesn't it?

 

[Mimi13]

It kind of reminds you of the old saying "Killing em with kindness" doesn't it?

Most definitely. That is for sure.