Raising Silkies For meat

Date sort Score sort
sebby

sebby

In the Brooder
7 Years
Jul 11, 2012
13
0
22
I wanted to know at what age they should be butchered at and what weight do they dress out. [FONT=Verdana, Arial, Helvetica, sans-serif]Thanks[/FONT]
 
This is so humorous I couldn't help but drop by the thread.

Don't they have black meat? Unless your selling to a niche market of japanese culinary conisours id give up that endeavor. The feed conversion alone would put off anyone else considering the idea...


Broilers are .90 each at idealpoultry right now.

-brad
 
The town I live has a farm that raises these commercially for the Asian markets. I buy squab from them, which are fantastic. You can find the farm on line at http://www.palmettopigeonplant.com/
the owner is a regular at my restaurant and has proven invaluable in answering my pesky questions although I've never talked to him about the silkies. I have cooked them many times and they are primarily used as soup birds - they do have a different flavor than traditional birds, but not necessarily better (in my opinion) - they are served primarily as medicinal soup from what I understand. The birds I see packaged are about 1 pound each. I'm sure if you contact the plant they could answer any questions you might have.
 

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