Originally Posted by nate1the1great1
I wish I had you as a leader. no one in my club does poultry but me but that is fine becuase I can teach them. But I was using them as a county fair like I said above and the cornishes the judges did not like they liked the older different birds. And the same judges are coming again next year so that is why I was thinking of doing Buckeyes.
There is a difference between a pure Cornish and Cornish-Rock Crosses. I would be curious to see why the judge picked the RIR? I believe some county fairs have gone to having a Heritage Meat class, or it has been talked about, which would mean a pure breed class of heritage breeds like the RIR, New Hampshire, Delawares and Rocks. We don't have that here in Minnesota, the winners are always the Cornish-Rock Crosses, like I said, 8-9 weeks at a dress weight of around 6-pounds. The other quality that is now part of that too is that they maintain good feet health since with the rise of the Asian community's demand for chicken feet for eating, it is a bigger consideration.
The Egg classes and Meat classes should be those judged according to commercial qualities, which includes efficiency as a major factor. Raising a pure bird for 24-weeks is nowhere near as efficient as a Cornish-Rock that is ready to process at 8-weeks of age. The other thing is that there isn't normally as much meat to bone ratio on the pure birds at that age, and they lack the breast development.
Like I said, Buckeyes are a great dual purpose breed, and they do develop a meaty carcass earlier than any other breed I have raised other than pure Cornish. Pure Cornish are the old meat bird, but they don't completely develop until they are over a year old.
How many entries per class are you allowed?