Just wondering about breeding for meat.

Post by **Home Grown Poultry** » Tue Apr 12, 2016 6:40 am

the tom I did for Christmas was 25lbs KB.

Post by **Killerbunny** » Tue Apr 12, 2016 7:56 am

Good to know Al!

Robbie · Post by **Robbie** » Tue Apr 12, 2016 10:32 am

I would like a breed or cross that will dress out nicely at Cornish Hen size- a pound or so. One a piece, but since my hubs likes white meat and I like dark, I'll have to cut the chickens in half - he gets the top half of both birds, I get the rear :-/
Looking into bantam cornish in 2017 or so for future beer can dinners. Leftovers-

JimW · Post by **JimW** » Tue Apr 12, 2016 10:44 pm

My 2 Beltsville Jakes I processed at 22-23 weeks for Thanks Giving were 10 to 11 pounds dressed. The 11 month old jake I processed for Easter was 18.5 pounds dressed.

I am hoping to produce some Bielefelder cross Delaware chickens this year to raise and see how they are as meat chickens.

JW

SandyM · Post by **SandyM** » Wed Apr 13, 2016 7:31 am

Can I ask a question about Turkeys? How much more work to process, de-feathering in particular than a chicken. I would like to try a backyard turkey one day, but I don't like turkey as a food. People tell me it tastes different and nothing like store bought etc., so maybe it can be a consideration.
But the whole de-feathering has a big flag!

Post by **Killerbunny** » Wed Apr 13, 2016 8:36 am

Way easier than any chicken! Nice big cavity to get the hand in, hard feathers so less fluff. The other thing was I didn't find they panicked like chickens at processing time. That was my experience anyway. (and big thanks to Plum Hollow for showing me how the first time)!

Ontario Chick · Post by **Ontario Chick** » Wed Apr 13, 2016 9:55 am

Skinny rooster wrote:QR_BBPOST Not going to try this anytime soon but I was wondering about crossing for meat. I was reading other posts regarding butchering roosters and it had me thinking. A lot of breeds give that long body with not a lot of meat for the amount of work I find. However I noticed when I butcher standard Cochin roosters, they have more of the compact body like store bought chickens. Good meat on the breasts but really light in the back end and legs. Has anyone noticed any breed a person could cross in to build up the meat, especially adding on the rest of the body and legs?

I am wondering why are you considering a cross for your meat birds, rather then choosing a breed selected and bred for meat production, like the Chantecleres? (sp?) Canadian breed and in need of more people raising and eating them :chicken1:

Post by **Killerbunny** » Wed Apr 13, 2016 9:56 am

Sounds like a good idea OC.

ross · Post by **ross** » Wed Apr 13, 2016 10:06 am

Ontario Chick wrote:QR_BBPOST
Skinny rooster wrote:QR_BBPOST Not going to try this anytime soon but I was wondering about crossing for meat. I was reading other posts regarding butchering roosters and it had me thinking. A lot of breeds give that long body with not a lot of meat for the amount of work I find. However I noticed when I butcher standard Cochin roosters, they have more of the compact body like store bought chickens. Good meat on the breasts but really light in the back end and legs. Has anyone noticed any breed a person could cross in to build up the meat, especially adding on the rest of the body and legs?
I am wondering why are you considering a cross for your meat birds, rather then choosing a breed selected and bred for meat production, like the Chantecleres? (sp?) Canadian breed and in need of more people raising and eating them :chicken1:

Agree .

Post by **Killerbunny** » Wed Apr 13, 2016 12:58 pm

I just checked and Chanteclers are critical
Here is a link for info.
https://livestockconservancy.org/index. ... chantecler