When to process?

[Birdielee]

The sooner the better. The longer you have CornishX, the more you get attached. Plus the fact that they are fully grown.
Make sure to rest the meat a few days before cooking or freezing.

Rest the meat?

 

[Molpet]

Rest the meat?

When animals die the muscles get stiff, rigamortis. It takes a while for the muscles to relax. We call that time resting.
If you don't rest until muscles relax, it's like eating rubber bands

 

[Birdielee]

Huh. I didn't know rigor mortis was a problem when cooking. And freezing or cooking before rigor mortis sets in is no good?

 

[Molpet]

Huh. I didn't know rigor mortis was a problem when cooking. And freezing or cooking before rigor mortis sets in is no good?

If you remember to let it rest in the fridge after it's thawed it's ok. But if you cook it while in rigor, It is like trying to eat rubber.
If you're really quick in processing you can cook before it's in rigor. But I am not that quick.

 

[ChickenCanoe]

It is really like eating shoe leather. All meat, must be rested to allow rigor to dissipate. Studies show that it will progress more quickly if the bones are left in till tender.
One must let beef, lamb, pork, venison, duck, turkey, chicken, squab or whatever hang in a cool space till it relaxes. I let venison rest for weeks. Chicken usually about 4 days.