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  1. #61
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    Default Re: Butchering Chickens

    ON the BBC the other day they were talking about chicken taking over as the meat protein favorite of the world. Pork producers are soon to be left wallowing in the pig sty so to speak.
    Some lab is attempting to grow chicken meat without the rest of the chicken just the white meat or dark meat no bones feathers or anything else. I believe there is a 1 million dollar prize for the first be able to produce this in commercial quantities
    That leaves me out I don't care that much for chicken anyway.
    My biggest problem with chicken is no matter how you cook it , it still tastes like chicken At least turkey can be made to imitate the taste of ham sort of and you can make bacon out of Veal for all of those who suffer from porkaphobia

  2. #62
    Veteran Member
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    Mt Crawford Va
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    massey GC 2400 JD LA 145

    Default Re: Butchering Chickens

    We used to kill 200 every other year. Waited until the legs were about 2 1/2 in across. the meat tasted more like meat than chicken from the store does today. Hope to have about 75 or so to do this year. Hope to build a wizbang plucker as well.

  3. #63
    Silver Member PRF's Avatar
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    Connecticut
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    2012 Kubota L5740, 1970 IH 2444, John Deere x485

    Default Re: Butchering Chickens

    I used to raise 50-100 meat birds at a time, and found the cones the best way to kill them... Trick is to sever the main artery in the neck without cutting the entire head off.. The bird's heart will pump most all of its blood out into a pail that way making less of a mess...

  4. #64
    Super Member jerrybob's Avatar
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    yanmar 186D....JD LT180....DR Brush Cutter

    Default Re: Butchering Chickens

    When I was a kid....my Grandpa had some luck cross breeding some chickens. He crossed one chicken with an old guitar.......boy....did she sound pretty when he plucked her.
    If a man says he’ll fix it, he will. There is no need to remind him every 6 months about it!


    I Intend to Live Forever.....So Far....So Good!

  5. #65
    Bronze Member ghenges's Avatar
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    Apr 2012
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    Greensburg PA
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    Farmall

    Default Re: Butchering Chickens

    Killing, plucking and eviscerating chickens -- been there, done that.

    Maybe do one for Sunday dinner, but ...... do a whole bunch? -- no way.

    Don't outsource much work, however doing chickens is an outsourcing no-brainer.

    Tip I reluctantly learned from my spouse:
    If you raise Cornish Rocks for meat; purchase all pullets.
    They won't grow as large, but they will be more tender.
    Plus you won't have as much trouble with them getting bad legs either.
    "I know the end of humanity is near when my tractor comes with a place to store and plug in a cell phone, but no tool box" -- God's Country

  6. #66
    Veteran Member Depmandog's Avatar
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    Buckner MO
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    2005 Kubota L5030 GST; Farmall 706

    Default

    Quote Originally Posted by MossRoad View Post
    I like boneless chicken, but they just lay there on the dirt all day.

    <img src="http://www.tractorbynet.com/forums/attachment.php?attachmentid=301768"/>
    I am still laughing!! That was priceless.
    Dean


  7. #67
    Elite Member RobertBrown's Avatar
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    Florida
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    Bolens G192/TS1910 Ford/New Holland 1920

    Default Re: Butchering Chickens

    Quote Originally Posted by Frank Surber View Post
    ON the BBC the other day they were talking about chicken taking over as the meat protein favorite of the world. Pork producers are soon to be left wallowing in the pig sty so to speak.
    Some lab is attempting to grow chicken meat without the rest of the chicken just the white meat or dark meat no bones feathers or anything else. I believe there is a 1 million dollar prize for the first be able to produce this in commercial quantities
    A biotech company in Massachusetts called AquaBounty created the AquaAdvantage salmon, which is really an Atlantic salmon with an added Pacific salmon gene to make it grow faster and an added eel gene to make it grow year-round.
    also known as "FRANKENFISH"
    Genetically Modified 'Frankenfish' Nears FDA Approval as Debate Heats Up - ABC News

    I believe that banking institutions are more dangerous to our liberties than standing armies. ― Thomas Jefferson

  8. #68
    Bronze Member
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    Default Re: Butchering Chickens

    with over 7 billion on this planet the available food supply needs all the help it can get.
    in the agriculture industry the percentage of farmers who grow food to feed the masses is dropping more and more each year. Someone on another web site that it is nearly 2 to 98 now.
    All of this clap trap spewing from the mouths of the 98 against genetically modified foods is just plain stupidity on their part. if they can't get used to the idea of the processes then they need to study where most of the food of today comes from and how it came into being.
    The corn that so many eat every day for instance did not even exist naturally

  9. #69
    Elite Member Kyle_in_Tex's Avatar
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    Giddings, Texas
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    JD 4310,JD5420

    Default Re: Butchering Chickens

    At what age is a chicken too old to be a fryer?
    there are 2 kinds of oats. Oats in front of a horse, and oats behind the horse.

  10. #70
    Super Member jerrybob's Avatar
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    yanmar 186D....JD LT180....DR Brush Cutter

    Default Re: Butchering Chickens

    Quote Originally Posted by Kyle_in_Tex View Post
    At what age is a chicken too old to be a fryer?
    A fryer is 7-13 weeks old according to the experts.
    If a man says he’ll fix it, he will. There is no need to remind him every 6 months about it!


    I Intend to Live Forever.....So Far....So Good!

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