Suffice to say this topic is driving me a little crazy!
I know there are several knowledgeable BYC'ers online right now so I'd like your thoughts. It seems every time a person comes on to ask innocently about their Rhode Island Red chicken they are kindly, or not, pat on the back..."No dear, that's not a Rhode Island Red, that's a Production Red." Come on! I'm starting to doubt RIR even exist anymore or they have to be just so perfect nothing is measuring up?! Maybe I'm taking it a little personal because I in fact have two Rhode Island Reds that I don't dare post pictures of for fear of hearing this statement!
Now, I do understand what everyone is saying about color...RIR should be a deep red mahogany color not a washed out bad dye job red. And I have see some with washed out leg colors, where a RIR should have nice yellow legs. But here's the deal, I have two Silverlaced Wyandotte's that are definitely NOT SOP...but no one is telling me they aren't SLW...they are, just not perfect! So what gives with everyone's RIR being called Production Reds. Please, please enlighten me so I can let this go...please and thank you!