Anyone ever use New Hampshire Red's for meat chickens

[my3jsons]

We are using Freedom Ranger chickens right now for meat chickens but had thought about using New Hampshire Reds instead and just butchering the roos and keeping the pullets for laying.

Has anyone used this breed for meat? How old were they when you butchered them? Could you tell a difference in quantity or quality of meat in comparison to a Freedom Ranger (or other chicken bred for meat)?

All advice would be welcomed...

Thanks,
Kim

 

[Kevin565]

I believe NHR are considered a Dual Purpose breed.

 

[booker81]

Will you be purchasing hatchery quality or breeder quality birds? I've processed a few different types/breeds of chickens, and find that most breeds carcass out about the same type of birds ("dual-purpose") tend to be smaller and less muscle than their breeder quality counterparts. Neither will give close to the carcass characteristics of a CX, but they are still tasty. I put up an article and some pictures here of some different breeds and ages I've processed:

https://www.backyardchickens.com/a/comparison-of-breeds-and-ages-of-chickens-for-meat

 

[Deb B]

According the my Dad, what you are suggesting is what my grandparents used to do back in the day. They bought 50 straight run New Hampshire Reds each spring. They butchered the cockerels when they were 8 to 10 weeks old for frying chickens. They culled the hens that weren't laying well for stewing chickens, and replaced them with the pullets.

 

[enel 1]

New Hamshire...no "red" rhode Island ...yes "red" FYI

 

[AlbionWood]

We got straight-run NH a couple years ago and butchered the cockerels. I think we did them at about 16 weeks. Large thighs, long narrow breast, pretty decent yield for a non-Cornish bird, and WAY better eating. Meat was a rich dark red color, thick yellow skin. Not a good roasting bird, but the breast filets were superb fried, thighs were great in stew or curry (and I think would be awesome for sausage). Legs were long and a bit stringy but terrific in soup/stew.

Drawbacks: Long time to butcher, you have to put up with a month of nonstop crowing, lots harder to pick than a Cornish. Don't bother trying to process as a whole bird - getting your hand up inside that long narrow cavity is impossible - just cut them apart after picking (or skinning). NH roos can be aggressive.

I haven't tried FR yet but the NH was, in my opinion, way better eating than the CX - if you like firm-textured meat with a strong chicken flavor. The cost/lb is probably 3x though. If my wife had not declared "No More Roosters" in no uncertain terms, I'd be getting straight-run NH and Delawares, and culling down to the best for a breeding flock.

 

[Rharp]

We got straight-run NH a couple years ago and butchered the cockerels. I think we did them at about 16 weeks. Large thighs, long narrow breast, pretty decent yield for a non-Cornish bird, and WAY better eating. Meat was a rich dark red color, thick yellow skin. Not a good roasting bird, but the breast filets were superb fried, thighs were great in stew or curry (and I think would be awesome for sausage). Legs were long and a bit stringy but terrific in soup/stew.

Drawbacks: Long time to butcher, you have to put up with a month of nonstop crowing, lots harder to pick than a Cornish. Don't bother trying to process as a whole bird - getting your hand up inside that long narrow cavity is impossible - just cut them apart after picking (or skinning). NH roos can be aggressive.

I haven't tried FR yet but the NH was, in my opinion, way better eating than the CX - if you like firm-textured meat with a strong chicken flavor. The cost/lb is probably 3x though. If my wife had not declared "No More Roosters" in no uncertain terms, I'd be getting straight-run NH and Delawares, and culling down to the best for a breeding flock.

I know this thread is from forever ago but I’m trying to find info on New Hampshires and delawares for meat birds. Did you get get to raise some?

 

[Mother of Chaos]

I know this thread is from forever ago but I’m trying to find info on New Hampshires and delawares for meat birds. Did you get get to raise some?

AlbionWood last logged in/was seen in 2014. You might want to start a new thread, if you don't get many responses to this.

 

[EdgesideHomesteadTX]

If you want new hampshires for meat and eggs both best bet is what I have. and they are cheap at freedom ranger hatchery. They ship almost year round also! Henry knoll line i also have standard new hampshire chickens and the comparison isn't even close the Henry Knoll New Hampshires lay very well for a bird of their size I have a 13 lb breeding rooster and hens have been recorded at a whopping 9.5 lbs they breed true and the only down side is the color looks more like a rir than a new hamp, and bumble foot can be a problem with breeders i will post a few pics below

 

[EdgesideHomesteadTX]

One thing about breeding them is they can sometimes die of heart attacks probably because of their size but ive kept them going for over 2 1/2 years but if you have an incubator shouldn't be a problem i have seen hens go broody as well