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Waterfowl for Meat Production Thread - Ducks, Geese, and Muscovies - Page 6

post #51 of 52
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Originally Posted by hilltopchicks77 View Post

Hey I have a khaki Campbell I'm considering butchering. I read they can be meat ducks? I read you should butcher at 8-10 weeks. Is this correct? They're currently eating chick starter (unmedicated) do they need a finisher?

I have some Perkins also that I'm considering harvesting. (Basically the drakes from a batch of straight runs). What age are they harvested?

You can butcher any breed for meat, the yields will vary though. You will want to check each duck for pin feathers and butcher when they have few or none. Metzer's recommends around 7, 12.5, or 18 weeks as a general guideline for ducks. Again, check each duck for pin feathers before butchering. The pins are a bugger to pluck.

 

It's up to you if you want to finish your ducks. Generally finishing (aka fattening) is to put on fat and make the meat more tender by restricting movement. I put my to-be-butchered birds in an empty 12'x12' horse stall for around a week before I butcher. I continue feeding normally and don't currently feed anything to fatten them. If I needed a bunch of confit I might change my mind.

American Buff Geese - Welsh Harlequin Ducks - Alpacas

 

Waterfowl for Meat Production Thread

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American Buff Geese - Welsh Harlequin Ducks - Alpacas

 

Waterfowl for Meat Production Thread

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post #52 of 52
Thread Starter 

I keep forgetting to share this picture here of my broody Orp and her 3 goslings:

 

 

Two geese sitting on their nests and another two still laying. I'm hoping for a lot more goslings!

American Buff Geese - Welsh Harlequin Ducks - Alpacas

 

Waterfowl for Meat Production Thread

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American Buff Geese - Welsh Harlequin Ducks - Alpacas

 

Waterfowl for Meat Production Thread

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