Raising Chicken for meat.

Discussion in 'Poultry' started by thestartupman, Aug 2, 2010.

  1. thestartupman

    thestartupman Well-Known Member

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    How many on here are raising chickens for meat? Has anyone been raising duel pupose birds for meat? If so, how many chickens per year, and what kind?
     
  2. maleyfarm

    maleyfarm Well-Known Member

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    We raise a few chickens for meat. We have barred rocks, Rhode Island Reds and a few mixed breed white chickens. We just butchered 4 chickens a couple weeks ago and if all goes well, we'll butcher some more once they're ready.
     

  3. forfreedom

    forfreedom Well-Known Member

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    I raise Buff Orpingtons. I have been buying chicks from McMurray, but now that hens are laying and rooster is doing his job, I started incubating. We cull young roos usually at around 4 months of age, brine them 24 hrs in icy salted water and put in the freezer. They are very tender when cooked with added moisture. It's only two of us, so a rooster lasts us for two dinners.
     
  4. Wisconsin Ann

    Wisconsin Ann Happy Scrounger

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    We've raised a couple of batches (only 12 to 16 at a time) of Cornish x Rocks (Cornish X, Cornish cross, whatever you want to call them) for meat and they're by far the easiest, quickest way to get meat. Mine were pastured as well as fed a high protein grain mix...tasted great, were huge (6lb carcasses) in 8 to 10 weeks.

    We've also raised the "dual purpose" breeds and eaten the roos. My favorite is the cuckoo Marans. The strain we had were big, grew quickly compared to the other birds, and tasted great.

    The Cornish (the purebred) used to be the "meat" bird in the U.S. Compact, stocky bird, upright carriage, good meaty bird. Also a Plymouth Rock is a good choice. Either will range well on pasture, and are decently economical..and the Rock is easy to find. Cornish you may have to order from somewehre like Ideal. Of the two, I prefer the Cornish..the carcasses were tight and nicely round..GREAT for roasting.
     
  5. Jay27

    Jay27 Renegade North Nigerians

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    I've done cornish-cross and dual-purpose birds and definitely prefer the cornish-cross. They eat more, but finish out a lot faster so you come up ahead by my calculations. I'll keep my buffs as egg hens and buy cornish-cross for meat.
     
  6. CarolynRenee

    CarolynRenee Well-Known Member

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    We raise about 50 Cornish x's per year. They eat a lot, they poop a lot, but they are ready for butchering in 8 - 10 weeks. We usually start butchering at 8 weeks & by time we're finished, they are 10 weeks old. It's just DH, me & our DD 18mo (who already has taken to chicken dinners!), so it works out to one chicken every week, which is good for us. We really like chicken, and wouldn't mind TWO chicken dinners every week, but 50 birds are just about as many as we can handle raising / butchering.

    We also have RIR's, BR's & Black Austrolops. The BR's & Austrolops are a nice heavy bird, and the roosters end up in the pot, but don't wait too long or they do get chewey.

    I'd LOVE to say there is a great dual purpose bird, but after raising the Cornish x's for the last four years, I just feel that being able to have a roasting sized bird in 8 weeks is just too good a "bargain" in my time & money to pass up.
     
  7. Wisconsin Ann

    Wisconsin Ann Happy Scrounger

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    A lot of the "what's best" depends on how you're raising the birds, and what you expect. When I need to supply a big dinner, or want birds for sale, I use the Cornish Cross. Fast, easy, stable.

    Otherwise...I just order straight run, keep the hens, eat the cockerals. Let the broodies raise chicks...cycle continues. We still have birds in the freezer from the last batch butchered.