To be honest I doubt many people here even know what a capon really is. Most probably think it’s just a different breed or species. That said, most meat animals are castrated without anesthesia:There are two ways, chemical or surgical. Chemical taints the meat with hormones. Surgical is done through the ribcage without anaesthesia. I don't think many people approve of that now
Depends on the animal. Bull ( beef) is fine too. Billy goat has a LOT of flavourI dunno. I get the idea, but I eat venison from uncastrated males with no problem.
The difference with poultry is that the testes are internal organs and castration requires going into the body cavity through the rib cage which is a far more invasive procedure. Far better just to raise the cockerel in my opinion.To be honest I doubt many people here even know what a capon really is. Most probably think it’s just a different breed or species. That said, most meat animals are castrated without anesthesia:
- Male cattle into steers
I looked it up last night and one article was interviewing a caponizer. Back in his teenage years he was doing about 300 birds per hour and getting $75/hour. That was in the 1960s. I can only imagine what the wage would be now. Hearing him describe it left a mixed reaction on the cruelty issue:
- On the positive side his description was no more cruel or risky than the other animals I mentioned once he learned.
- On the negative side it took him a while to learn and those first attempts didn’t fare as well.
We raise a great deal of cockerels to a killing weight of 3Kg plus. The meat is superb and untainted and no castration required. Absolutely agree that killing sexed chicks is absurd, but thats normally done for egg breeds rather than broilers. The best & least wasteful solution is dual purpose birds but they are sliwer grown & people like cheap food.Cruel practice to castrate young cocks?
Well, the alternative is to kill them after sexing. This is done in every chicken farm in Europe, a few days after hatching. Sometimes in a very cruel way.
"I am not sure about botulism. It is an Anaerobic bacteria, so should not be in the meat. Or be able to multiply if the meat is salted and smoked properly.
I have never used preservative other than salt or sugar.
I guess that cheap pickling salt would be OK for pork slab?
Don't know if I can buy sodium nitrite for cure here.