Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: turkeyfeather on May 09, 2023, 07:05:54 PM
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This is our 2nd time doing our own meat birds. They are 7 weeks today and although not to the size we want yet....this one broke its leg so we cut it off from food for 24 hours and just ran it through the plucker. Can someone tell me why the breast looks so red and more importantly.....what happened to the wings? We didn't see this at all in the batch we did last fall
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Forgot the pic
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Not sure how you bled it but sometimes I’ve seen the rotary plucker push residual blood into the wings like a centrifuge
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I cut the jugular on one side and let it bleed out for 7-8 minutes.
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@Birdguy
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Never seen anything like that. I would lean towards the bleeding and plucker use but no idea.
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When do you usually butcher birds? We were thinking next weekend (not this coming one) that would put them a little over 8 1/2 weeks.
