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Black bresse vs White bresse? - Page 2

post #11 of 19

The whites are quite meaty, lay a medium sized egg and are raised primarily for meat production.  The blacks are a little less meaty (not by much) but lay a very large egg.  The black ones seem to be like a "dual purpose" version of the Bresse.  Many people use the black ones for meat, but if you want to have the "true" Poulet de Bresse, it is the white one raised in a very specific manner.

Araucana and La Fleche chickens, Midget White turkeys and Cayuga ducks.
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Araucana and La Fleche chickens, Midget White turkeys and Cayuga ducks.
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post #12 of 19
Quote:
Originally Posted by EggsBeesSeeds View Post

The whites are quite meaty, lay a medium sized egg and are raised primarily for meat production.  The blacks are a little less meaty (not by much) but lay a very large egg.  The black ones seem to be like a "dual purpose" version of the Bresse.  Many people use the black ones for meat, but if you want to have the "true" Poulet de Bresse, it is the white one raised in a very specific manner.

 

This is true from our experience.

 

 

We have been raising both types for about a year.  The blacks are smaller bodied, but still manage to lay a slightly larger egg than the whites.  They are also more active and determined foragers/free-rangers, we need a net over their 8'tall breeding pen to keep them in, not so for the whites. 

 

We have eaten some of both, and both were delicious, though I can't say that I personally noticed a difference, my husband is the gourmet, I'm more about good grub, and we didn't do a side-by-side comparison.


Edited by tbird9 - 3/31/13 at 9:24am
post #13 of 19

I know this is an old thread, but just curious the taste between Bresse vs. Silver Grey Dorking.   Have anyone tried the taste test between the 2 breeds?

post #14 of 19
Bresse farms has what you want , they have every color and great pricing. They have the first line to come into the USA , nice to deal with, beautiful birds ,
post #15 of 19

There is  not much  lately  on American Bresse  these  days,  so  I decided to  respond to  this old thread.  I was lucky  to  buy  some White Bresse  eggs   on  ebay  directly  from Greenfire Farms   in  2013.  Hatched  6  hens and 2 roosters,  as of today  still   have  a roo  and 4 hens.  They  are all  originals  from Greenfire  eggs.  I recently hatched  some  pure  Bresse  and some Colored Dorking  hens &  Bresse  roo   cross,   the  cross  shurly  shows hybrid wigor, they   are growing  into  large  birds  all  white   but  their legs are white not  blue and some has 5 toes  after  Dorking  mothers.  I am going to  butcher some  crossbred roosters soon,  hoping  for good Thangsgiving feast .  Will  keep   all  pure  bresse  hens and roosters  for  now  for  future line breeding.

 

Generally  speaking   after 2 years  of keeping  American White Bresse  pure Greenfire line   here  are my  thoughts.  Easy  going  birds,  rather tame not  timid, not flighty, healthy  and vigorous , inspite  white color they  are savvy  with  predators,  I lost  several  Dorkings  and  Orps  but  not  one Bresse   to  coons.

Good layers   of  creme or  light  beige   large eggs,  rather  not  broody,  I estimate   they  lay  about  250   eggs a year.  Anyway  they  lay  better and their eggs  are larger than  my  Colored Dorkings  eggs.

 

If their meat   proves  to  stand out  better than  Dorkings  meat  which  are much  better meat birds  than any of  "dual  purpose" American  breeds I ever kept, I am going  to   keep  Bresse  exclusively  as dual  purpose  breed,   and drop  Dorkings due to  their excessive  broodiness  which   could  be an advantage for some chicken  keepers,   but  I  do  not  care much  for  broody hens.

Good  Lord  made birds  of meat   for us  to eat.
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Good  Lord  made birds  of meat   for us  to eat.
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post #16 of 19
Quote:
Originally Posted by pascopol View Post
 

There is  not much  lately  on American Bresse  these  days,  so  I decided to  respond to  this old thread.  I was lucky  to  buy  some White Bresse  eggs   on  ebay  directly  from Greenfire Farms   in  2013.  Hatched  6  hens and 2 roosters,  as of today  still   have  a roo  and 4 hens.  They  are all  originals  from Greenfire  eggs.  I recently hatched  some  pure  Bresse  and some Colored Dorking  hens &  Bresse  roo   cross,   the  cross  shurly  shows hybrid wigor, they   are growing  into  large  birds  all  white   but  their legs are white not  blue and some has 5 toes  after  Dorking  mothers.  I am going to  butcher some  crossbred roosters soon,  hoping  for good Thangsgiving feast .  Will  keep   all  pure  bresse  hens and roosters  for  now  for  future line breeding.

 

Generally  speaking   after 2 years  of keeping  American White Bresse  pure Greenfire line   here  are my  thoughts.  Easy  going  birds,  rather tame not  timid, not flighty, healthy  and vigorous , inspite  white color they  are savvy  with  predators,  I lost  several  Dorkings  and  Orps  but  not  one Bresse   to  coons.

Good layers   of  creme or  light  beige   large eggs,  rather  not  broody,  I estimate   they  lay  about  250   eggs a year.  Anyway  they  lay  better and their eggs  are larger than  my  Colored Dorkings  eggs.

 

If their meat   proves  to  stand out  better than  Dorkings  meat  which  are much  better meat birds  than any of  "dual  purpose" American  breeds I ever kept, I am going  to   keep  Bresse  exclusively  as dual  purpose  breed,   and drop  Dorkings due to  their excessive  broodiness  which   could  be an advantage for some chicken  keepers,   but  I  do  not  care much  for  broody hens.

I am glad you have both breeds.  Have to done the taste test?

post #17 of 19

yes, im curious about the taste...

 

is the consensus that the bresse are delicious but not noticeably so? 

 

is the hype real?

post #18 of 19
Quote:
Originally Posted by wyomingmaryland View Post
 

yes, im curious about the taste...

 

is the consensus that the bresse are delicious but not noticeably so? 

 

is the hype real?


Don't forget ... another factor relate to Bresse is fat them up few weeks at the end.  I have not seen too many Bresse around here.  Otherwise, I just purchased a few to see the difference.

post #19 of 19

What do you mean by "breaded" chicken? I've only heard the term used in the kitchen while preparing chicken strips (ie. dipping in a flour coating) Certainly, that's not what you mean here but could you please clarify? 

 

Thanks,

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