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Re: Dark meat to light meat

Subject: Re: Dark meat to light meat
From: katy
Date: Tue, 30 Aug 2005 16:53:40 -0400
Newsgroups: sci.agriculture.poultry
This morning I butchered 10 roosters, deboned all the meat and
froze them.
Hey Diddy,
Do you skin them or do you pluck? How long does it take you to do that many? My roos aren't up to their 5-5.5 lb goal yet, but there are two of them that are straining my's still pretty hot here...can they safely hang out for a couple of hours with temps still in the 80's? I've only butchered in fall when it's been cold...

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