Weight or Age to Butcher

Discussion in 'Meat Birds ETC' started by AimsChickies, Oct 17, 2008.

  1. AimsChickies

    AimsChickies Chillin' With My Peeps

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    Sep 8, 2008
    SW Florida
    I am thinking of keeping a few of my RIR and Barred Rock roos to butcher. I am new to the butchering thing, wondering if someone could reccomend an age or weight to butcher?
     
  2. moenmitz

    moenmitz Chillin' With My Peeps

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    Apr 15, 2008
    16 weeks is what I was told- we decided our Barred Rocks were still too bony then, and waited until 18.5 weeks. I cooked them in the crock pot, put them in a chicken pot pie, and they were fabulous. Up to 20 weeks, I think most are still going to be ok, as long as your are careful cooking them- after that, sounds like they are only good in stew. The older they get, the tougher they CAN be, so you want to use moist heat when you cook them, or some have recommended brining them before hand. I was surpised by the amount of meat on the BRs actually- they STILL felt bony to me, but they were quite compact and meaty- I was very pleased. 16 weeks might actually have been just fine.
     
  3. AimsChickies

    AimsChickies Chillin' With My Peeps

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    Sep 8, 2008
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    That sounds good! Are they crowing by that point? 4 mos or so?
     
  4. moenmitz

    moenmitz Chillin' With My Peeps

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    oh yes-mine were crowing for probably a month BEFORE that...25 roosters outside my bedroom window "practicing" their crows at 3 a.m. made "dispatching" them a bit easier...[​IMG]
     
  5. mcg30_40

    mcg30_40 Chillin' With My Peeps

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    Jan 2, 2008
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    I'm no help...I butchered when they got too big for me to afford to keep them fed.
     
  6. Acre of Blessings

    Acre of Blessings Canning/Sewing Addict

    Apr 3, 2008
    Axton, VA
    I would say.........between 15 to 20 weeks is a good age to butcher. I have heard they are the most tender at that time due to the fact they aren't running around gaining muscle and making the meat tough. Just my thoughts.
     

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