As I mentioned a few months ago, my Barred Rock rooster was not behaving well. Things continued to deteriorate with him to the point that holding him down brought no improvement at all; he'd come at me in another day or two again. Two things made me finally pull the plug: The first was the realization that I didn't want to propagate his bloodline (Joel Salatin, in his new book, makes it clear that animals with behavioral problems have to be culled to get improvement in whatever you're breeding). The second (and probably decisive) element was the attack at my face that left me bleeding in several places. Yes, I should've been more wary around him, and yes, the injuries overall were relatively minor. But still. I was kneeling on the ground refilling their feeder, and he came around and hit me from above and the side. So he truly had to go.
Ultimately, the destiny of all of them is the freezer. He just got there a little sooner than he would have otherwise.
Shown below are the breast meat fillets:
The one on the bottom is from Tyson--it's a Cornish Cross breast, so is larger, but the color difference is striking.
The rooster was about 18 months old, so the meat was a little firm, but not objectionably so. The Tyson breast, coming from a chicken that was about eight weeks old. It was definitely more tender.
I processed him on a Sunday, breaking the meat down right away. It sat in the refrigerator for a couple of days before being frozen for another few days before baking. That should have been enough time for any post-death rigor mortis to subside. So I'm assuming the not-entirely-tender quality of the breast meat was due to age alone. However, as I do more, I'll have to keep an eye on it.