Tender white meat, tough as rubber dark

Discussion in 'Meat Birds ETC' started by Mauka, Mar 24, 2015.

  1. Mauka

    Mauka Chillin' With My Peeps

    147
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    Aug 28, 2014
    Hawai'i
    Question: we recently processed some 24 week old cornish x (yes, they lived that long) and the white meat was tender, dark meat was tough as rubber. Before you jump to the 'birds were too old' conclusion, please know that we processed from the same batch at 9-10 weeks and had the same problem. We always let them set in the fridge for three days. What gives? I'd love to roast them, not just have to pressure cook or crockpot. Should we let them set longer? I did read that people let them set until they are 'loose'. You'd think three days would do that. Any suggestions are appreciated. They were fed some scraps and meat bird feed 22%
     
  2. WildfireSmitty

    WildfireSmitty Chillin' With My Peeps

    How were they butchered/killed?
    how long were they off feed before butchering?
    what kind of bedding were they on?
     
    Last edited: Mar 24, 2015
  3. Mauka

    Mauka Chillin' With My Peeps

    147
    8
    68
    Aug 28, 2014
    Hawai'i
    First batch-killing cone, grass and two days prior to butcher.

    Second batch-chopped thier heads off, grass and one day prior.
     
  4. WildfireSmitty

    WildfireSmitty Chillin' With My Peeps

    That is odd.. I finish mine around 20-24 weeks. I have never had that problem. When we butcher, we put them in a deep freeze as soon as they are bagged. Legs get tied with 2 slits in the skin just below the breast bone. Stops the muscles from being able to stretch out and go into rigor.

    Normally in broilers, the dark meat is a little tougher, but not like rubber.

    Could be something as simple as cooking too fast.

    Don't know what else to say..[​IMG]

    Maybe the kids are chasing them around to much LOL
     

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