MEAT BIRDS THREAD ~Plans, pics, pens, pluckers, processing! GRAPHIC!

[Bettacreek]

I always liked my Cx. Much, much better than any of the other brat chickens I had. These guys were friendly and entertaining. The layers could be entertaining, but mostly, they weren't friendly and I just didn't like them. I'd rather have butchered off the layers than the meaties!

 

[Beekissed]

Forgot to post this video of the CX at 6 wks...just want to keep their progress documented as well as I can.

http://www.youtube.com/watch?feature=player_embedded&v=cvCY9GGKQIQ

 

[Beekissed]

Will take the last pics and video of the birds today as I am planning an early processing. I had planned on starting at 10 wks but we have a whole week of cool, clear, beautiful breezy days coming up and it is perfect for processing. I may not get another opportunity like this one this spring so I've decided to start butchering the biggest birds now and work my way down to the smaller.

It has nothing to do with these CX...they are just as mobile and active as they were, especially on nice days such as this one. Another reason for the stepped up processing is an imminent family reunion and some travel that requires I deliver at least 15-20 of the birds across the state and trade some for some grass fed beef there and bring it all home before the family reunion.

I hate that I couldn't just string them out and butcher them at a more leisurely time frame but the Bat is also wanting them gone well before the reunion so we can place new mulch around her flowers(which would promptly be removed by the chickens if they were here) and generally spruce up the place before company comes(some of which are coming directly after Memorial Day). We also want to let the rains get rid of all the lovely chicken droppings all over the place and to keep more from being deposited on freshly painted porches, steps, etc.

We also want to remove the poultry netting from around the garden and mulch the bedded plants, which we couldn't do with the chickens here...they just tear out any mulching we place. The Bat really is a stickler for her place looking nice before company comes, so the birds' gotta go.

So..sadly..the CX are going to freezer camp before I had planned. Oh, well...there's always next time!

I'm going to keep back one little hen that is the best forager and only comes in to the coop for food when it's dusk...I think she will do well and she won't tear up too many things all by herself. She'll keep Jake company until the layers arrive...well after the garden is up and doing it's thing and cannot be torn to shreds by chicken feet.

 

[Avalon1984]

Sounds like you have a good plan there. Our weather has been similar here and I am getting ready to process some of my excess roosters. I will likely just breast them out and use the rest of the meat for our cats or somebody that wants it. They are so scrawny, it just isn't worth the hour it takes me to do each one. Happy processing!

 

[Bettacreek]

If you're just breasting, you should try stepping on the wings, and pulling by the legs... This pops the breast right off in about 2 seconds, but it's boned breast. Still might be easier then cutting it off of the entire carcass.

 

[Avalon1984]

If you're just breasting, you should try stepping on the wings, and pulling by the legs... This pops the breast right off in about 2 seconds, but it's boned breast. Still might be easier then cutting it off of the entire carcass.

Ha, I never heard of that before. Thank you for the advise, I will definetely try it. Do I place the bird chest down, or back down when I do this?

 

[BarredBuff]

If you're just breasting, you should try stepping on the wings, and pulling by the legs... This pops the breast right off in about 2 seconds, but it's boned breast. Still might be easier then cutting it off of the entire carcass.

Thanks for posting this!!! In my opinion the wings aren't no good anyway, then I guess you cut the thighs and legs off right??

 

[Beekissed]

When you pull on it in that manner, the whole bottom half and the guts just pull right off and out of the chicken, leaving the chest cavity and the neck. Then you just cut off the wings at the shoulder(if they haven't already pulled away from the body somewhat) and neck and you have your breasts.

 

[BarredBuff]

I must remember that, it save a WHOLE lot of time!!

 

[Bettacreek]

With quail, the breast pops off perfectly... Just the ribcage, breast meat, tenders and the rib meat of course, no worrying about the wings. Then you can rip the legs off, or cut them off if you like skin on your legs. This method is only for skinless breasts though, the skin will not come with it.