Dual purpose Breeds

roweyurboat

In the Brooder
7 Years
Oct 11, 2012
48
2
36
I understand that after a year of laying that dual purpose breeds can be tough to eat. Our farm is looking to start growing dual purpose breeds, using them as egg producers for there first year and then selling them as ground chicken the next year. Thoughts?
 
Seems logical. I usually butcher my dual purpose birds after 18 months or so, and their meat is very tender (even though the free range) - but thats a commercial breed.
 
Grinding it is going to hide a lot of the issues people seem to have with older laying birds. That's true with any meat.

If you're only planning on selling it ground I don't think anyone would be the wiser.
 
Our trick to making dinner out of older birds is low heat, and slow cooking times. Usually 280-320 degrees F. for about 3 hours. Lay a few strips of bacon and a couple slices of raw onion, carrots, and celery over the bird and cover while cooking. We use a roaster pan with a lid, or a dutch oven with a lid.

A crockpot makes great stew or soup out of an older bird too.
 
Our trick to making dinner out of older birds is low heat, and slow cooking times. Usually 280-320 degrees F. for about 3 hours. Lay a few strips of bacon and a couple slices of raw onion, carrots, and celery over the bird and cover while cooking. We use a roaster pan with a lid, or a dutch oven with a lid.

A crockpot makes great stew or soup out of an older bird too.

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I wonder, could there be such a thing as a nuclear powered flame thrower? Surely not.
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