How do you handle eating something youve raised? ov0

It helps that I have so many birds - I try not to get attached to ones I'm raising for meat. It's not an easy thing, but I feel good that I have taken responsibility for the whole process (I butcher the birds myself as well) and that the birds had the best life possible. They are free-ranging, have lots of space and things to do and live a great life. It's never something that is going to be easy (I don't think it should be) but I am glad I'm doing it :)

Well giving them a high quality of life is all that matters. Just dont know if i could do it myself. XD
Kudos and many blessings to you. ^v^

Those are some hefty looking turkeys.

I've never raised anything for food before but I'm not sure I'd be able to do it myself.
At least not the killing anyway but after it's been cleaned I could probably handle the butchering.
I give you props for being able to do everything with the production yourself.

It's not easy, but it's something that's always been really important to me - working on self-sufficiency :) These guys are actually quite a bit smaller overall than commercial turkeys - they only get to around 25lbs where a commercial breed could top 40 - but they look big because they're more wild shaped/gangly :)

25# is one hell of a bird imho... but yeah the grocery store poultry scares me with how big they are either whole or pieces. Just... unnatural.

I'd like to be more self sufficient myself but I'd need someone else to come in and do any killing and cleaning for me e.e
Even if I'm not attached I still couldn't handle that part.
Also doesn't help that I'm just inherently lazy so I'd need to do a lot of lifestyle changing first lol

Their feathers are also quite roused in this photo! If you could see them without feathers they'd be quite sleek looking I bet. :)

Fair point!

I'd keep a ;list of things the birds had done to me. The one with the most checks against it goes on the table.

Question-

Do you slaughter on thanksgiving, or a few days before to let the meat age a little?

Not sure if thats a factor for poultry the way it is for beef, mutton or pork.

-Badger-

A few days before, ideally 3-4. It's quicker than with beef/etc but the meat will definitely be tougher without giving time for rigor to pass and everything to 'relax' again.

About what I thought then.

Aging meat is essential to get the most out of it...Except for fish.
That you want as fresh as possible.

I've had some arguments about eating "fresh" versus "aged" with friends who have never had to deal with the question.

But I'm an old country boy, and I've killed, cleaned and cooked my own dinner before.

We used to go holiday hunting when I was a kid, and our Thanksgiving and Christmas dinners were usually wild Canada goose, and some duck.
Pheasant too, and we always had some smoked quail around.

Ah, memories....
Freezing my ass off, several layers of pants and jackets. The sun still a promise in the early morning sky as the flocks came over the blind.
Sharing thermos cups of hot chocolate and coffee with my grandfather while the dogs laid down and waited for birds to hit the water for retrieval.
You've never seen a truly happy labrador until you've seen one covered in freezing water with a bird in it's mouth, hand it over and eagerly waiting for another chance to hit the pond....And then she shakes that liquid ice out all over you in the freezing weather.

Such memories.

-Badger-

Hello Dinner Uh I mean Friends
I could never do the killing myself either.
25lbs is not bad when I do buy a bird I usually go for 16-20lbs. (I like left overs)
Will you mark the ones that you will be keeping or can you tell them apart?

I do the same thing i have ducks and geese and two turkeys a few years ago i raised the double breasted bronze breed for meat and I didnt like them as much as the heritage. for one they cant roost since they are to heavy so i felt bad for them. I wanna get some sweetgrass they are so pretty.

Here on in a note if you prefer, would you be kind enough to tell me the method you use to slaughter your birds. I'm having trouble finding a good way to do it. I used to simply break the neck but my hands aren't strong enough to do that any more and I am having trouble finding an alternative. If you could recommend any informational sites on the subject of slaughtering, treating, preparing and aging meat birds that would also be of assistance to me. *hugs*

Will send you a note!