When is a good time to process rooster you cant keep

[Kim_NC]

I agree with 16-20 weeks. The last batch of dual purpose roos we did were 19 weeks - averaged 3 lbs each and very tender.

 

[Freebird]

Quote:
How did you process them? I processed some BR roos last year at 15 weeks and they were on the stringy/tough side. In our haste to get them all processed, we failed to let the meat age before they went to the freezer. I was wondering if that was the primary reason our birds were so tough. The longer they were cooked, the better they got, but I'm considering processing my next batch a little sooner.

 

[Sunny Side Up]

I find the standard breeds and the mixed-breed roos still too skinny to process before at least 16 weeks. I usually do mine at 20. They are left to rest in the refrigerator 2-3 days, then I simmer them slowly over low heat for 2-3 hours until the meat just melts off the bones. I remove the bones, separate the meat, & freeze it in packets to use later in soups, stews, pasta dishes, salads, & chili. It's consistently good & tender.