Show off Butchered Heritage Type Chickens.

[WingItRanch]

@DemeterAD9 Ever since I butched and cooked my cockerel, I've been wondering something. Maybe someone here can answer?

I've always preferred the dark meat of the legs as I found it more tender... but in my cockerel, that was the toughest meat. I see you have the same with your processed prairie bluebell. Why is that?

Is it just that the darker meat of the legs gets tougher as they age and I'm used to store-bought chickens that get processed so young?

 

[MysteryChicken]

@DemeterAD9 Ever since I butched and cooked my cockerel, I've been wondering something. Maybe someone here can answer?

I've always preferred the dark meat of the legs as I found it more tender... but in my cockerel, that was the toughest meat. I see you have the same with your processed prairie bluebell. Why is that?

Is it just that the darker meat of the legs gets tougher as they age and I'm used to store-bought chickens that get processed so young?

It's age related, not based on meat type. Also rigor mortis plays role as well. If you can avoid any amount of rigor after processing the meat stays tender, or mostly tender. I usually don't butcher chickens older then a year for roasting, but use them for soups.
5-6 months to 1yr are my sweet spots for butchering, 4 months at the earliest based on growth, & meatyness.

 

[MysteryChicken]

I didn't know we had a show the meat thread!

Svart Hona Meat
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We do now. You're welcome.

 

[DemeterAD9]

@DemeterAD9 Ever since I butched and cooked my cockerel, I've been wondering something. Maybe someone here can answer?

I've always preferred the dark meat of the legs as I found it more tender... but in my cockerel, that was the toughest meat. I see you have the same with your processed prairie bluebell. Why is that?

Is it just that the darker meat of the legs gets tougher as they age and I'm used to store-bought chickens that get processed so young?

With all animals the toughest meat is usually the muscles that are used the most, and that tends to be the legs. Of course the younger they are the more tender they are. Age leads to maturation, which means hormones that change the taste and texture of the meat. There’s a reason bulls and pigs are castrated while young and it isn’t just to give them an attitude adjustment.

 

[Molpet]

Is it just that the darker meat of the legs gets tougher as they age and I'm used to store-bought chickens that get processed so young?

Store bought CX are couch potatoes that sit and eat. Along with being the chicken equivalent of milk veal.

 

[MysteryChicken]

Indian Malays I butchered yesterday. Tried something different.

 

[DemeterAD9]

2 12 week old cockerels who were causing problems already despite them only allowed to mingle with the main flock for just a couple hours before dark every day. Both fathered by a blue copper maran, moms were a large fowl mix and a legbar based OE hen. Tiny carcasses but they are fairly fleshy. 2lb 6oz and 2lbs 4oz. Hoping the other cockerels behave till they are a bit bigger.

As compared to a pair of Cornish cross who were butchered at 9 weeks. 8lbs and 11lbs pullet and cockerel, same cutting board to show size.

 

[WingItRanch]

2 12 week old cockerels who were causing problems already despite them only allowed to mingle with the main flock for just a couple hours before dark every day. Both fathered by a blue copper maran, moms were a large fowl mix and a legbar based OE hen. Tiny carcasses but they are fairly fleshy. 2lb 6oz and 2lbs 4oz. Hoping the other cockerels behave till they are a bit bigger.
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As compared to a pair of Cornish cross who were butchered at 9 weeks. 8lbs and 11lbs pullet and cockerel, same cutting board to show size.
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Wow. That size difference is wild.

 

[DemeterAD9]

2 12 week old cockerels who were causing problems already despite them only allowed to mingle with the main flock for just a couple hours before dark every day. Both fathered by a blue copper maran, moms were a large fowl mix and a legbar based OE hen. Tiny carcasses but they are fairly fleshy. 2lb 6oz and 2lbs 4oz. Hoping the other cockerels behave till they are a bit bigger.
View attachment 4152963View attachment 4152964View attachment 4152965

As compared to a pair of Cornish cross who were butchered at 9 weeks. 8lbs and 11lbs pullet and cockerel, same cutting board to show size.
View attachment 4152966

Cooked up one of the cockerels, tasty buggers. Will be butchering a handful more in about 3 weeks, maybe sooner if they get on my nerves.