post #21 of 21
Quote:
Originally Posted by roddycn1216 View Post

From everything i have read in heritage breeds, they are very slow growing but the meat is DELICIOUS after the turkey is fully matured. I may be completely wrong but that seems to be what everyone says. Am i completely misunderstanding?

 

Quote:
Originally Posted by oldhenlikesdogs View Post

I believe they are less fatty with less white meat and more dark, they are more natural of a carcass. We keep heritage and will butcher here and there. The best benefit of heritage is their ability to reproduce, and to live longer. No need to buy poults every year.

 

 

Ah okay! All of that makes sense!

Japanese, OEG, Sebright, Brahmn, d'Uccle, and EE bantams; and RIR, BR, and EEs, Golden Penciled Hamburg, EEs, Anconas, Bielefelders, Wheaten Marans, Speckled Sussex, and a surprise variety of bantams with breeds tbd!

 

16 guineas and 2 turkeys to round out the flock

 

Another victim of poultry math. Aiming for a "designer" flock and egg basket :)

Reply

Japanese, OEG, Sebright, Brahmn, d'Uccle, and EE bantams; and RIR, BR, and EEs, Golden Penciled Hamburg, EEs, Anconas, Bielefelders, Wheaten Marans, Speckled Sussex, and a surprise variety of bantams with breeds tbd!

 

16 guineas and 2 turkeys to round out the flock

 

Another victim of poultry math. Aiming for a "designer" flock and egg basket :)

Reply