What is a good age to process RIR Cockerels?

[Browser8]

I have around 10 cockerels that I bought from McMurray (Production Reds) about 8 weeks ago.

I am reading that I should be processing them by now (of course those articles are on meat birds that, I assume, grow much faster).

They seem too small t process yet... Does anyone with Production Red/RIR experience know a good age to move the boys to freezer camp?

 

[Big George]

I had RIR last year and took them to 16 weeks as recommended. Just bbqued the first two from the freezer last weekend and no one would eat them because they were too tough. Breast meat was not bad. I had aged them in frig for a couple of days prior to freezing. Needless to say it was a huge dissapointment. And I got a freezer full of them.
I 'm growing cornish rocks this year and hoping for better results.
Good luck.

 

[Browser8]

Quote:
Interesting...

Thanks for your input.

We are at about 8 weeks now.

They are mighty small... but I guess small would be better than tough.

 

[vfem]

Let the meat tenderize in a reduced wine with aromatics or soup 'em. Slow cooking them in a crock pot with tenderize and disolve the tough muscle and connective tissues.

They're not as good on the grill or roasted unless you let them sit in a brine for at least 24 hours. Maybe a salted broth in the fridge would do the trick?

 

[Big George]

Thanks for the cooking tip. I also saw a recipe for coq au vin thought I might try.

 

[vfem]

No problem.... I LOVE too cook and have learned some tricks over the years.

Plus we always did this with wild pheasant growing up.