Too many roosters?

[TheOgdensmenagerie]

So now my first group of chicks are 8 weeks old, I see I have 2 cockerals and 3 hens. Well in my second batch of 4 weekers I have at least 1 more cockeral and hopefully 3 hens.
My 2 bigger ones are starting to find their voice already and are trying to find out who is the leader I guess... But they are iniating the bullying when I am trying in integrate the smaller batch in. Particularly the little cockeral which one of the little pullets is standing up for. Lol
Do you think its just too many roosters and I need to move at least the more dominate one out?
I'm at a loss at how to integrate these guys... They have roamed in the garden fine together but the second I put thwm in the coop the bullying starts despite that they have been pened in the coop for a fews days also.

 

[peeper89]

i think u got to many. pick 1 an sell the other . u can use craiglist or fb to see if somebody buy them .

 

[aart]

Read this thread:
https://www.backyardchickens.com/t/1155713/hen-to-roo-ratio

Especially post #9

 

[TheOgdensmenagerie]

So I'm thinking its time to pick the well mannered one to leave in the coop and get the trouble one out to a seperate run till he is ready to be umm processed...
Anyone have an idea on a good age for them to be wined and dined?

 

[aart]

So I'm thinking its time to pick the well mannered one to leave in the coop and get the trouble one out to a seperate run till he is ready to be umm processed...
Anyone have an idea on a good age for them to be wined and dined?

I slaughter cockerels between 13-16 weeks, before they start making trouble and are still tender enough to put on the grill.

 

[TheOgdensmenagerie]

Okay great! Thank you for your help! Now on to look for articles on what to do after the butchering. Luckily I remember how to butcher from Grandpa.

 

[aart]

Okay great! Thank you for your help! Now on to look for articles on what to do after the butchering. Luckily I remember how to butcher from Grandpa.

Most important is to rest the cleaned carcass in the fridge for 48-72 hours so rigor mortise can fully pass before cooking or freezing,
or it'll be too tough to chew even if stewed.

 

[TheOgdensmenagerie]

Most important is to rest the cleaned carcass in the fridge for 48-72 hours so rigor mortise can fully pass before cooking or freezing,
or it'll be too tough to chew even if stewed.

I will be sure to let it rest for that time period. Can it rest in a brine?

 

[aart]

Quote: Not sure about that...I'd start a new thread over on meat birds forum and ask....'does a brine soak count as carcass rest time?'