I hope this does not make me sound like an idiot, but here it goes.
Roosters, is there a taste/texture difference of the meat compared to hens, and at what age is prime for butchering, can they get too old?
I hope this does not make me sound like an idiot, but here it goes.
Roosters, is there a taste/texture difference of the meat compared to hens, and at what age is prime for butchering, can they get too old?
Rooster have a little wang in them, but otherwise....
Seriously, I've had stew using both hens and roos, never tasted a difference.
Most roasters are less than 6 months old when they are butchered, but that is from commercial farms. I don't think it really makes a difference to the hobbyist. Just like any game, there are ways to temper the taste of older animals.
I wouldn't be surprised if there were some difference once it's matured, though I can't say for sure. There must be some reason for the capon (chicken eunuch) and the price it commands.
Can't say first hand, but supposedly they are tougher and the flavor is a bit different. Definitely not a bird you butcher and roast/grill, more of a stew-pot type bird.
Typicaly "dual-purpose" roosters are butchered around 10 months IIRC. Before that and you don't get much meat. Cornish X (the chicken you buy in the store) is VERY different from normal chickens.