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Taste comparisons of the meat of the different birds will be useful. Post your findings, many of it will find it interesting. And were the RIR birds a heritage strain?????

I haven't read through this whole thread so pardon me if this was addressed. I know these birds were listed as "tasty" on the arc of food thingey, but has anyone eaten any of them lately and compared them to other birds they had raised??? Just curious.

What is the genetic heritage on these birds? i guess I mean what breeds make up the basque breed.

Is anyone selling chicks besides greenfire? Does anyone have any of the chicks from greenfire? Are they worth the price? I really don't do too well with hatching in the incubator and this year, I only have one broody hen who is doing a test on some marans/sussex crosses. We will know by new...

I really like the mille fleur (sp) pattern on some of the birds. Is anyone separating them out and breeding different colors. How are the combs holding up this winter ??

I really like that mille fleur pattern. I am sure I butchered the spelling.

I did read the article on the meat qualities of the basque chickens. It is nice to hear from someone who has actually eaten one in real life. I am quite interested in the la fleche breed too. I like the looks of them and I really like a black bird. And I hear they are quite tasty too.

I have read thru this whole thread. Thanks for all the amazing pics and great information. I too, have a farm and am looking for a true dual purpose bird. Has anyone actually butchered a roo to eat. How does it compare with other DP's like a dorking? I plan to get some eggs to hatch from...