Moyers K-22 vs Ideals Red Broiler

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Thanks Peruvian. Question, if you had to choose between the two for a free-range grain fed operation, which route would you go? Do you recommend the K-22s? Perhaps if I grew them an extra week or two, that'd be fine by me. Like I mentioned, I'm more concerned with quality and size than time span. Not wild about the smaller breast, but I also kind of assumed that would be the case.
 
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Since I had them together, I couldn't compare the FCR of each. Both were raised on pasture with grain. I have raised several more batches of CX, but have not gone back to the K-22s. This is mostly due to time constraints of a short 'growing season' here in Vermont. I like to raise two batches (spring & fall) with several weeks off in the heat of summer. The K-22s need 11-12 weeks. Your customers will look at the K-22s and think - that's a handsome chicken! Your customers will look at your CX and think - that bird needs a bath. I think the K-22s will also withstand weather (heat and cold) better but will need to be in the brooder a little longer. From a marketing standpoint, they are not a heritage breed but they are bred to forage/pasture better than CX, so your customers might appreciate that. Oh, I hope you and your neighbors don't mind the K-22 Roos crowing at 5:30am. The wife didn't like that too much.
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Why 6 lbs at 10 weeks? What did the birds weigh at 8 weeks? Get them out and have the next two week old batch ready to move into the tractors.
Joe

One other reason, statistically speaking, I can only sell 1000 birds per year per state law. A 6 lb bird brings more than a 5 lb, theoretically at least....in 1000 lbs I could get almost an extra $1500 in profits....again...theoretically, and assuming I could actually sell them for that. Just a thought. I'm leaning more towards 5 lbs now due to marketability. lol. It's a work in progress.
 
I like the K22 from Moyers. They definetly grow slower then the cornish. I did 50 this fall at 10 weeks they averaged 5lb cleaned and 12 weeks they averaged 5.5
 
THanks Sootman, exactly the kind of information I'm looking for. That's what I'm thinking of going with for right now. How were the feathers come plucking time? Did you have issues with messy looking birds because of the color?
 
So, after a brief hiatus, a marriage, and moving from an acre and a half to 40+ acres, I'm back, and ready to pursue my free range meat bird operation. Anybody have some updates or new experiences with the meat broilers on free range?
 

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