Tender Meat

[ibreedturkeys]

I need some info. We have slaughtered some of our Barred Rocks on occasion for roasting. For some reason the meat is as tough as an old boot. We have slaughtered young and old to see if there was a difference. Someone suggested I air chill them for 24hrs before roasting. That made a slight bit of difference. I also find the dark meat too dark. Is it the breed?
Our birds are all free range. They are probably more muscular than caged birds. Could that be the problem?
Or.. maybe it's the breed.
Anyone have any ideas?

 

[Chicken Girl]

I might be the breed. But if you let sit in frige for a day or 2 then put in freezer. Then when time to eat let sit out in the frig(like to unfreez) for 3-4 days. We have the same problem with are cornesh Xs we butcherd last year. We have found doing this helps. Is sounds kinda gross to let it sit out but as long as its refrigerated. (spelling) Hope this helps!


Chicken Girl

 

[Chicken Girl]

Oh yeah sorry!

 

[Rolsjo]

You may also want to consider brining your meat. Essentially you let the meat soak in a salt-water solution for 24-48 prior to freezing or cooking. This makes the meat more juicy and allows it to rest.

 

[ziggywiggy]

Have you tried brining the meat. I brined a Midget White turkey for the first time last week and it came out wonderful. The best I've ever eaten. My wife picked up the brinning mix at the grocery store.
My birds are also free range and have been a little tough at times. I will brine everything from now on.

 

[RuffTuffCreampuff]

Quote:
How old were they, that makes a big difference, also I would let them age longer than 24 hours. We did a 8 month old BR Roo, last week and let him sit in the fridge for about 72 hrs. I noticed too that his dark meat was really dark, I was wondering if I didn't bleed him long enough....although I could have swore he bled out well. So now that you mention yours was like that too, maybe is breed related. Since mine was an older roo, I am stewing him and making Chicken and Dumplings.....in fact, that's what we are having for supper tonight..lol.

Pam

 

[Judy]

Yes, breeds like BR and RIR will have darker dark meat. And yes, they definitely have to rest in the refrigerator or ice water for at least 24 hours or more so the muscles will relax. It also helps if they are calm at the time of kill. Adrenalin and rigor mortis both make them tougher, I have read.

We brined for 24 hours then rested just a few then fried two that were 13 weeks. They were either RIR or BR. They were very tender and tasty. One of the teenagers said it was the best fried chicken she had ever eaten. But one person, who is not fond of salt, found it almost intolerably salty, and most felt it was plenty salty. This was in a brine of about 3/4 C to a gallon. Next time they rest in clear water after brining, and probably only brine for about 4 hours.

You are also correct that the free ranging can make them tougher. Some cage them for a week or two before slaughter to soften up the muscles. Some also feed lots of corn during this time to add to the fat layers.

You just have to play around with it til it suits your taste.

 

[RuffTuffCreampuff]

OH that is good to know about the darker dark meat of BRs and RIRs. Thanks.

Pam

 

[jjparke]

We ate our 1 year old BR roo a couple weeks ago. I always brine my meat for at least 24 hours if not 48. And yes the dark meat was VERY dark. I like it though. The taste is very rich. And with the brine it makes the meat nice and tender and juicy.

 

[yotetrapper]

If it's over 4 months old, it's too old to be tender on it's own. It will be a stew bird. I stew mine in the crockpot because my stupid gas range doesnt know the meaning of "simmer". I cut up the bird and put it in the crockpot and add water and simmer on low for 24+ hours. When it's done, the dark meat is ideal for BBQ chicken sandwhiches or chicken salad, and the breat meat can be cut into cubes for chickn n noodles, tacos, casseroles, etc.