- Mar 29, 2014
- 2
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Hi Everyone - let me start by saying I've learned so much in reading these forums and truly appreciate all the great information that can be gained from such a fine group of people.
I've been raising chickens for eggs for several years and have a healthy flock of 16 with a few more layers to be added shortly. I've decided to take the plunge into raising some birds specifically for meat. My purpose in raising my own meat birds is simply because I want to better control the quality of what my family eats.
As I've considered the options, I'd like to avoid using the Cornish X and even some of the Ranger varieties that have phenomenal growth rates and feed conversion rates. My goal is to raise birds from a heritage breed that will still mature somewhat early but would survive beyond processing age even if not slaughtered. I personally have trouble with the thought of birds that will eat and grow so rapidly that their skeletal structure and organs can't keep up - again, personal and not meant to offend anyone.
I'm currently preparing for our first run of meat birds and I intend to start with 25. In discussing with a good friend and fellow flock owner, I've narrowed my thought process to a few potential breeds. My short list includes the following:
Delawares
White Rocks
Buff Orpingtons
Since these would be for meat, I intend to purchase only males and raise them to processing age.
I say all of that to ask a few basic questions:
Are there other heritage breeds I should consider?
Should I raise only one breed or purchase of few of each breed to see which I like better or would that complicate things too much if one breed matures earlier than another?
I have plenty of room, equipment, and resources to start with 25. Is there any reason I might want to start with less? Any reasons I might want to do more to start?
Thank you all for your consideration and for any feedback.
I've been raising chickens for eggs for several years and have a healthy flock of 16 with a few more layers to be added shortly. I've decided to take the plunge into raising some birds specifically for meat. My purpose in raising my own meat birds is simply because I want to better control the quality of what my family eats.
As I've considered the options, I'd like to avoid using the Cornish X and even some of the Ranger varieties that have phenomenal growth rates and feed conversion rates. My goal is to raise birds from a heritage breed that will still mature somewhat early but would survive beyond processing age even if not slaughtered. I personally have trouble with the thought of birds that will eat and grow so rapidly that their skeletal structure and organs can't keep up - again, personal and not meant to offend anyone.
I'm currently preparing for our first run of meat birds and I intend to start with 25. In discussing with a good friend and fellow flock owner, I've narrowed my thought process to a few potential breeds. My short list includes the following:
Delawares
White Rocks
Buff Orpingtons
Since these would be for meat, I intend to purchase only males and raise them to processing age.
I say all of that to ask a few basic questions:
Are there other heritage breeds I should consider?
Should I raise only one breed or purchase of few of each breed to see which I like better or would that complicate things too much if one breed matures earlier than another?
I have plenty of room, equipment, and resources to start with 25. Is there any reason I might want to start with less? Any reasons I might want to do more to start?
Thank you all for your consideration and for any feedback.
