I have about 120 layers, six different breeds,and I sell 30+ dozen a week at work to foodie/gourmet types who would get pretty excited about meat that tasted better like old fashioned breeds are supposed to taste. I was reading the Country Conversation & Feedback section of the March/April issue...
I have about 120 layers, six different breeds,and I sell 30+ dozen a week at work to foodie/gourmet types who would get pretty excited about meat that tasted better like old fashioned breeds are supposed to taste. I was reading the Country Conversation & Feedback section of the March/April issue...