BYC has done an outstanding job of discussing some very important information related to raising chickens for meat but has not specifically discussed what breeds of the hundreds available, were actually bred for their meat quality and table fare. As you explore the history behind some select breeds you will find some were truly bred for the table and not their egg production. In fact, some birds were prized for their delicacy of taste and meat quantity. In Europe, some restaurants owners pride their menus with chicken delicacies of a few select breeds not available here in the United States! So what chicken breeds would you really use to create or use for a meat bird you might ask? With the current issues surrounding the cornish x cross, a suitable replacement is well into discussion from the FDA and it well should be. Many breeders and hobbyists are searching for the same answers.
A select number of breeds have better meat qualities than all others. Of the hundreds of breeds available, these are what we have to work with if unless you have the aspiration to play with genetics and crossbreeding. On the other hand, you may be happy with what has already been created for you!
You wont find a list of meat birds other than some basic heritage breeds or a list of fryers suggested by local hatcheries and feed stores! You are going to have to dig a little or lot deeper both into your reading and your pocket to acquire both some knowledge and a source to acquire a good chicken breed stock to work with as a choice for your future meat bird of choice.
How about a list of breeds specifically prized and bred for their meat qualities, such as the Mechel/Malines, Bielefelders, dark cornish, bresse, dorking, and oh so many others. What are you using if anything? Besides recipes, have any of you perfected a good meat breed?The picture posted is for presentation purposes only and is not my stock.It is a beautiful Malines flock with a cockerel roo in the foreground.
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