I have never bought and raised birds just for meat, I was wondering if someone could tell me what the advantage is in doing this over just eating the excess birds out of the yard?
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Yeah I can see where the feed thing would make a big difference, my chickens forage for their food..... thanks for the response.The broilers have a better feed to meat conversion ratio than dual purpose chickens. That means if you feed them all they eat, it costs less per pound of meat in feed costs. If your dual purpose birds forage for a lot of their food, that advantage goes away.
Different strokes for different folks. I like my dual purpose barnyard mix. Some people really like their meaties.
We raised broilers to fill our freezer quickly, all in one go-around. Our layer "extras" do not have the same quantity of meat on their carcass as a broiler does, so to get the same amount of meat on the table, I need two 'extras' of our dual purpose. Especially white meat, which 3/4 of our family favors over dark meat. Our dual purpose birds have a great amount of dark meat, useful for chicken n' dumplings or chicken soup - but if I want grilled chicken or chicken tenders, I need white meat.
After eating your own meat, it's really hard to go back to grocery gunk. It looks like chicken, but it just doesn't taste the same! Much like fresh eggs vs store bought. So I'm in it for the flavor and quality of the meat as well as knowing how my chicken lived and died (humanely). Thus, it's a win-win for my entire family. We get great, healthy meat that tastes so much better than anything around!
I think Life is Good summed up what I believe. I kind of butcher a few at time - first as fryers than a roasters, finally as really big roasters. I don't think I could go back to grocery store birds now. But I also love the taste and flavor of my spent hens in dumplings and soups.
I can't even imagine trying to process 50 birds at a time, I'm not sure I would survive the attempt. Cleaning a couple of birds is a pretty easy thing to do but 50? I don't have that much energy.I raise Cornish Cross because my family likes the white meat and nobody wants the legs. The Cornish Cross are the ones with the huge breasts.
I can raise 50 of them and get it all over with in 8-10 weeks. Fill the freezer and then when I want chicken, I have pan ready home raised birds all ready to cook. Personally, I don't want to be killing and plucking a chicken every weekend. Get them all raised up quick and get it over with all at once suits me better.
Cost per pound is lower, although it isn't possible for me to raise birds for the same low cost as chicken on sale at Safeway, so cost is only part of the equation.
Yeah, I do mine alone and by hand as well and I only have the one large chest type freezer and when I fill my freezer it's with beef, I don't have room for a bunch of chickens. Besides if we didn't eat the excess chickens that we have around the house we would very soon be over run with chickens. The only time of the year I don't have hens showing up at the house with a new batch of babies is the dead of winter (now)...but starting in February they will start hiding eggs and setting and that will continue until September. We don't really have much of a winter here on the Gulf Coast.I processed some 18 wk old Jersey Giants today. My freezer is virtually empty and I'm tired of feeding things that I am not keeping. The 2 hens were processed because they did not grow well. The 2 roos were extras. I had more to do but after the geese, I got tired of processing.
They were small and while the breed takes a lot of time to fill out, I think I may get some cornish just to get that bulky meat so fast to put in the freezer. I do plan on doing more of a process as I need to in the future. I don't need enough meat to fill the freezer and since I do it alone and completely by hand, processing a bunch is very time consuming.