Greetings, all.
For the most part I raise layers (red sex link) for market eggs, and heritage turkeys (finally settled on Narragansett after raising many others first). A few times over the last 17 years we've raised a batch of 25 CX roasters. Every single time I have been disappointed with the cripples, the stink, the unnatural behavior, and the sudden death of these uninhibited eating machines.
I've also tried raising "dual purpose" cockerels, mostly those that came as freebies with pullets or those donated from school hatching programs. They are simply not efficient enough as coop-raised birds, and cause a ruckus before they are meaty enough to harvest.
I've read about a few experiences with various Rangers on this forum. I see that they have some of the same issues as CX and some of the advantages, but not all. I don't mind the variable harvest dates if I process my own birds, and a little less efficiency in exchange for more robust birds is fine. From personal experience, what strain of Rangers, and from what source, have you been satisfied with where you would buy again? Any tips for a first batch of Rangers?
We tend to hold even our CX until 10-11 weeks to make a more fully fleshed bird. By then, they start to have a little fat and a little flavor. The last straight run batch dressed at 7-9 lbs at 10 1/2 weeks. At 10-11 weeks, where would the Rangers end up?
Thanks in advance!
For the most part I raise layers (red sex link) for market eggs, and heritage turkeys (finally settled on Narragansett after raising many others first). A few times over the last 17 years we've raised a batch of 25 CX roasters. Every single time I have been disappointed with the cripples, the stink, the unnatural behavior, and the sudden death of these uninhibited eating machines.
I've also tried raising "dual purpose" cockerels, mostly those that came as freebies with pullets or those donated from school hatching programs. They are simply not efficient enough as coop-raised birds, and cause a ruckus before they are meaty enough to harvest.
I've read about a few experiences with various Rangers on this forum. I see that they have some of the same issues as CX and some of the advantages, but not all. I don't mind the variable harvest dates if I process my own birds, and a little less efficiency in exchange for more robust birds is fine. From personal experience, what strain of Rangers, and from what source, have you been satisfied with where you would buy again? Any tips for a first batch of Rangers?
We tend to hold even our CX until 10-11 weeks to make a more fully fleshed bird. By then, they start to have a little fat and a little flavor. The last straight run batch dressed at 7-9 lbs at 10 1/2 weeks. At 10-11 weeks, where would the Rangers end up?
Thanks in advance!
