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I just didn't notice! I think it was down from about day 11-14, or so. I'm turning by hand now, but what will be the result? It's day 15 now. Thanks

We've been selling the remainder of our batch that weren't pre-sold, out of the freezer. How long can you consider frozen birds fresh enough to sell? I assume you should date them on the package. 2 months maybe?

Just wondering if anyone has experience taking it to the next level to be able to sell your eggs retail. I've seen the USDA grading manual, and wondered how practical it was to try to do it on a small level. Wasn't sure where to post this. Thanks

The testicles are usually all the same fleshy yellow color. These were definitely gray, but no sign of anything wrong. This mixed breed rooster was very gray/black colored throughout. Dark eyes, really dark feet, dark gray body. Maybe the gray just went all the way through his system.

Just wondering if anyone sells a significant number of these type, as opposed to the commercial breeds. It sure sounds like a better way to go if possible. I tasted one last Thanksgiving that was very good. My brother said he paid a small fortune for it. I didn't get to check the smaller breast...

Is it basically true that people will buy a heritage turkey over a commercial white, while with chicken customers usually only want the cornish x and not a heritage breed? Plus you can hatch your own turkeys to sell. Is that a huge factor for you turkey sellers out there? Seems like it could...

We have about 120 chickens, with 25 young roosters from hatching. Processed 8 last week. The oldest are now 13 weeks. Since I processed, all seems very calm; a few brief standoffs; very little squabbling. Then yesterday, one of the 10 week old roosters is found dead. He was perfectly fine in...

We're packaging our first batch, and were just wondering what the standard way is. I think the grocery store still sells them this way. If so, do you wrap them in something inside the cavity, or just throw them in. This is another one of the small details I'm finding that comes with selling that...

We put the sign in the yard for out first batch to sell, and the orders are starting to come in. I figured I would just have them order and get their name and number. One guy wanted to pay in advance, so of course I took it. Does anyone have all customers pay in advance?

Just wondering. I've always done it outside, which I like, but it sure would be nice to keep everything set up all the time. Set-up and tear-down are the most time consuming parts of processing for me. It seems like the mess indoors would be too much to deal with. Thanks

Can they still drown after beginning to crack the shell. I've got lots of cracks poking through, but things seem to have slowed down since then. Thanks

Day 19, humidity reads only 60%, but we are getting condensation on the window. Is that enough for hatching? I only filled the outer tray in my Hovabator, because I didn't want to go overboard. Thanks

Recent candling (day 13 to day 15) shows definite growth, but there seems to be less movement of the embryo. Only 2 out of 6 showed definite movement. Is this normal? Do the chicks get cramped in there? My wife says that's what it was like for her with our kids. Thanks

I have a flock of various DP breeds: Barred Rocks, RIR, Orp., Wyandottes, Australorps, etc. I have a batch in the incubator that will be various mixes. Can I just select the fastest growing, largest birds over a few generations and have some results for a decent meatie mutt, or is that too...

It seems like it's 3-4 weeks for them to reach the recommended 2 1/2 lbs live weight. Would you just keep them in the brooder until it's time to process? Thanks

Has anyone ordered S & G Heritage Whites; are all their breeds hybrids that you can't easily duplicate? I really want a meat option that I can breed myself. Thanks

First batch. Tried yesterday, day 3, saw a little. Today there is significant veining coming out. I just love seeing the development. If it's less than 3 minutes out of incubator, can I get away with doing it everyday? Way too fun.

I'm doing my first batch right now, and I can already tell that if this is successful I could be in trouble. The incubator is full and I already have the urge to set aside more eggs for another batch. What do you do with a constantly increasing chick population? I guess sell them, sell more...

I've searched and read alot of different opinions. It's running a consistent 99.7 F, and 45-50% humidity on a digital combo device. I had it around 60% at first, but I was getting water droplets on the viewing windows so I assumed that was too high. It's day 3. Thanks

Just wondering how that works in practice. Does is work out as simply as it seems, or does the government still try to dictate your 'sanitary' practices even though it's exempt. Can I really put a sign in the yard and sell meat just like eggs?