Search results for query: *

You know I see that same opinion everywhere about the bresse but the only real reviews of the meat I have seen from true volaille de Bresse were cooked in a high end restaurant. Most people would likely not be overly wowed by fully dry aged Waygu beef either if they were not told ahead of time...

Only thing I suggest is an electrolyte water supplement. If it has probiotics all the better. Depending on their condition upon arrival a bit of sugar in the water for just the first day. You seem to be getting a good start. I like the barrel brooders. Nice way to keep the heat source...

Thanks will do the caps for sure

To me roosters fighting with roosters is normal natural behavior.. but the rooster should not be so aggressive when breeding with the hens its drawing blood. But when there are lots of roosters around it can get the so ramped up with aggression it was released on the hens. Personally I really...

Welcome to BYC Not sure how the moderators want it handled but I would think posting about the meat crosses would be of great interest and for future ref in the meat birds section.. Maybe link to it from a thread is egg laying. That was great results off the cross.. Do you plan to try other...

I have got to make one of those PVC stands for our next batch in the spring.. That looks so helpful vs the chicken sliding all over the place on the SS processing table. What diameter PVC do you recommend for the upright posts?

That would be a good idea especial if you are buying chicken to eat anyways.. Even if you used reg CX like the houses and had them in a tractor they would be healthier and much better enviornment compared to the houses. Choose a Kosher King or Freedom/Red Ranger or other rustic broiler and they...

They use to put chickens in burlap sacks or wrap them in cloth.. Both of them soaked in milk and hung in cool place.. They would do this far longer than our 24-72 hrs which is the norm these days with dedicated broilers. Interesting the tests done on shear force and moisture I.e. tenderness I...

Good decision.. IMO letting an animal suffer is not about life or respect for the animal it's selfishness. The chicken was a further benefit in the form of food.

Older Featherman is what we used and not sure brand of scalder but it had propane elec t-stat and a dunk crane.. Works great.. Did 60 large CX in 4.5 hours and we were a bit disorganized at the start which slowed us down. Two people. The killing cone carousel with stand was also way better than...

:thumbsup Glad it went well.l. Do not forget if you want extra juice more tender after 24hr rest while your bagging for the freezer sprinkle them with Diamond Crystal Kosher Salt and into the freezer with them.. When its time to use thaw in frig and then a couple hours out to get them to...

I can see some nice crosses in that group to make a good hybrid meat bird offspring.. Even a 4 way. If you have the roosters of course.

While the skin incision may have looked fine and infection free there could have easily been one internally at the vascular and tissue attachment points to the testies.. It could have caused the bird to go septic.. The symptoms you describe sound like from a systemic infection with high fever...

Cobb and Aviagen have numerous strains for different parts of the industry. You have Cobb 700, Cobb 500, Cobb 500 Slow,, Ross 308, Ross 308AP, Ross 508, Ross 708, Hybro Plus and Avian 48, Rowan 708, Rowan Ranger , Ranger Premium, Ranger Classic, etc There is also nothing like GMO in the...

.never mind.. deleted. :he I will just say if the killing of chickens for meat disturbs you so much maybe not reading and commenting in the MEAT CHICKEN forum and a post specifically focused on detailed info on the dispatching of chickens.

We have a family near us that sells their eggs.. They are portable fenced free ranged.. They just recently increased the price per dozen last year after 14yrs from $2 to $2.50.. These would classify as jumbo eggs and are pasture raised.. The eggs are in a frig in a shed with a money slot box...

If you do not mind saying what area are you in?. $5lb whole bird maybe I am not realizing current pricing for these pasture raised birds?

I understand.. Could you add a eye bolt to both corners on one side.. Hook rope or clip a chain to them and use a garden tractor to slowly turn it? Does the coop have wheels? Smaller and lighter will certainly make it easier by hand.

Yes you want to let the skinned carcass rest/ chilled for at least 6 hr before cutting up and 24hrs over all before cooking or freezing. I cold rest my chickens for 48hrs.. Science says maximum benefit is 24hrs.. My grandfather and most every old timer I spoke to used 72 hrs as do many people...

True.... but it sure does not translate to 2x + the cost.. Organic cert then maybe. I am not sure why given how well beef is doing but I can get locally not organic but grass fed only for $1 lb hang weight + 0.95 lb processing finished weight. About $3/lb final. My last Angus from a friend at...