Our meat birds, after butchering, are tough and dry

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BirchHatchery said:
I really don't no I started with 20 ended up with 8 had huge death loss these were tractor supply birds maybe why? I raised them no different then any other chickens I have raised. now I have 30 that are 5 days old today on 24 percent protein from Welp hatchery and they are growing big and doing great im going to follow their feeding program which is no feed from 6-6pm until im run out of the 50 pounds of broiler feed I have left then I am going to feed them out on my 18 percent layer feed and see how their growing if I need to to restrict feed on the layer feed. i raise them in a 5x3 feet pen with wire floor the manure falls on the ground keeps em clean untile their about 2 weeks old then i move them to the shed 12x12 they have a outside run also but ive never had any Cornish use it
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Sorry for your bird loss. I wondered about Tractor Supply's birds not knowing where they get them. Your plan for your new birds sounds just great.
 
My Tsc birds didn't have that high of mortality but I did have two of ten drop dead of unknown causes. A third one had to be put down early for causes unrelated to genetics or hatchery practices. My batch from mcmurray is due for butchering tomorrow and the only loss I've had was my fault.

I wonder where tsc gets their birds around the country.
 
ChaoSS said:
My Tsc birds didn't have that high of mortality but I did have two of ten drop dead of unknown causes. A third one had to be put down early for causes unrelated to genetics or hatchery practices. My batch from mcmurray is due for butchering tomorrow and the only loss I've had was my fault.

I wonder where tsc gets their birds around the country.
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mt. Healthy have had a lot of issues with birds they sent out this year..Not sure if it was broilers or not.
 
Last edited:
Why is it that Mt. Healthy seems to have so many unhealthy birds? Little ironic if you ask me.
 
I feed 22% for 4 weeks then 20% for 4 weeks then butcher. I feed them i time a day for first 6 weeks then twice a day for last 2 weeks with last 2 weeks being larger amounts. I ferment by simply adding water to feed for a period of 10 or so hours. My mortality rate has always been about 5% or so and is about normal from what i read. I cut them and bag them and put them in a fridge for 3 days then freeze them. Rigor is on the cellular level and can vary depending on temp. I read you can freeze them then thaw them for 3 days after but never tried that. Make sure u let the blood drain out after death.
 

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