Raising first batch of meat birds - finshing food question

[Lisa98446]

We are raising our first batch of meat birds that we produced here using a Rhode Island Red Rooster x both Rhode Island Red hens and Buff Orpington Hens.

We are feeding Nutrina Naturewise Flockshield Grower food, no antibiotics added to this feed. My question is, do I need to switch to a finishing food prior to dispatching the birds for our freezer?

Years ago someone we knew raised layers and when they were done butchered them, they tasted awful and we don't want the same results with our own birds. Is finishing food still a thing?

Also, does anyone have any advise on what age to process these guys? They are quite large already at 15 weeks, at least the roosters are (and they're starting to crow already).

Any advise would be appreciated, thank you! Happy 4th!!!

 

[Molpet]

https://bramblewoodhill.com/breeding-chickens-meat-production/
I start at 16 wks
Cooking methods depending on age

ETA I rest until rigor mortis has passed on ice or in refrigerator. Older birds I rest for a week.

 

[Lisa98446]

Thank you for answer.

I've read about roosters not tasting so great based on age of dispatch. Is there any truth to that?

 

[Ridgerunner]

I've read about roosters not tasting so great based on age of dispatch. Is there any truth to that?

When a cockerel goes through puberty the hormones affect texture and flavor. That continues after puberty, just not quite as fast. An old rooster can be very tough and taste very gamey.

The change in texture is why you cook them differently. The French developed Coq au Vin as a way to turn an old rooster into a gourmet meal. Old hens make excellent chicken and dumplings, but you need to know how to treat and cook them. Aging is an important part of that process.

The hormones also affect flavor. Some of us like that extra flavor, some do not. How you cook the meat can affect taste too, marinades and other flavorings.

How we like taste and even texture is an individual thing, a personal preference. If you are used to the supermarket bird that is butchered at 6 to 8 weeks of age you may really hate a cockerel going through puberty.

 

[Lisa98446]

Noted, thank you. Mine are 15 weeks old so I guess I have have what I have. Your information is very much appreciated!

Have a great day.

 

[Scrambling]

We are raising our first batch of meat birds that we produced here using a Rhode Island Red Rooster x both Rhode Island Red hens and Buff Orpington Hens.

We are feeding Nutrina Naturewise Flockshield Grower food, no antibiotics added to this feed. My question is, do I need to switch to a finishing food prior to dispatching the birds for our freezer?

Years ago someone we knew raised layers and when they were done butchered them, they tasted awful and we don't want the same results with our own birds. Is finishing food still a thing?

Also, does anyone have any advise on what age to process these guys? They are quite large already at 15 weeks, at least the roosters are (and they're starting to crow already).

Any advise would be appreciated, thank you! Happy 4th!!!

Would feeding them corn for a few days change or improve the flavor? A few decades ago, TV commercials for meat used to boast about theirs being "corn fed" or "corn finished" so I got an impression that they were implying that corn gives the meat a better taste.

 

[Ridgerunner]

For beef cattle the corn increases the fat content. A steak with marbling (streaks of fat in the lean meat) is considered superior by some. I don't believe chickens put streaks of fat in their lean meat, it is more in clumps outside the meat. In that regard corn-fed chicken would not be the same as corn-fed beef.

I find that taste is very personal. We all have our own opinions. Personally I would not finish them on corn expecting to improve the flavor but I suspect some people do. I'm very happy with the taste of my chicken without it.

 

[U_Stormcrow]

For beef cattle the corn increases the fat content. A steak with marbling (streaks of fat in the lean meat) is considered superior by some. I don't believe chickens put streaks of fat in their lean meat, it is more in clumps outside the meat. In that regard corn-fed chicken would not be the same as corn-fed beef.

I find that taste is very personal. We all have our own opinions. Personally I would not finish them on corn expecting to improve the flavor but I suspect some people do. I'm very happy with the taste of my chicken without it.

^ this is correct. Chickens don't deposit intramuscular fat like we do, cows do, pigs do, etc. Changing to a high fat diet (such as done for Cx the last weeks before processing) is to promote rapid weight gain (sold by the pound, they are), not for flavor or texture. Cx, after all, are bred, raised, and processed to be as bland as possible.

Unfortunately, no amount of corn for "finishing" is going to take a bird with significant use of its muscles over long period of time, and the full flush of adult hormones, and turn it back into the tender, tasteless, protein offering which is a Cx.

Fortunately, that bird will stand up to long, low cook methods with strong flavors yet still communicate that you are eating chicken (or at least, poultry - the 3 yr old SLW hen whose thighs and legs I ate last night tasted like dark meat turkey!) rather than rehydrated dehydrated textured formed and pressed tofu or other soy protein product. Stews, soups, curries, chilis, the national dish of Ethiopia (Doro Wat), etc. You can even make chicken sausages what will taste like something other than some bland wurst.