Kevin7561
Hatching
- May 20, 2016
- 1
- 0
- 7
Hello All,
New member from Northern California. We raise both meat birds and layers. The layer flock has Rhode Island Reds, Barred Rocks, Golden Laced Wyandottes, silkies and an Americuana. We also have a Muscovy duck that lays fairly regularly. I've raised Cornish X the past three years and this year I've got some Red Rangers almost ready for processing. I'm looking around for American Bresse to raise as close to the French method as possible to see if they really are that good. I did fatten up a couple of Cornish X last year with milk and corn to compare to the conventionally raised ones and they did have better fat distributed on their carcasses. Hope to learn from others here and share what I learn as well.
Kevin
New member from Northern California. We raise both meat birds and layers. The layer flock has Rhode Island Reds, Barred Rocks, Golden Laced Wyandottes, silkies and an Americuana. We also have a Muscovy duck that lays fairly regularly. I've raised Cornish X the past three years and this year I've got some Red Rangers almost ready for processing. I'm looking around for American Bresse to raise as close to the French method as possible to see if they really are that good. I did fatten up a couple of Cornish X last year with milk and corn to compare to the conventionally raised ones and they did have better fat distributed on their carcasses. Hope to learn from others here and share what I learn as well.
Kevin
