Are Heritage breeds edible?

[Miami Leghorn]

I really dig some varieties of donkeys and to think in some countries they eat them.

 

[The Moonshiner]

Leghorns are beyond heritage and into production egg layers. They're definitely not edible.

 

[JacinLarkwell]

As long as they're not pets, anything is edible in my book . Threaten the cat too when he's acting up

 

[Cinnamon Roll]

Leghorns are beyond heritage and into production egg layers. They're definitely not edible.

I’ve eaten some of my Leghorns (egg eaters!) and they weren’t much for meat quantity but the taste was similar to my other heritage breeds. I’m a lazy cook and they all go into the crock pot so I am obviously not too particular

 

[Ridgerunner]

My understanding of what "heritage" birds means.. is ones that are capable of reproducing (mating and setting) without human intervention like artificial insemination or incubation.

As far as I'm concerned that's as good a definition as any, but it is far from the only one. To me "heritage" is one of those words that can mean whatever you want it to mean, there are other definitions.

Leghorns are beyond heritage and into production egg layers. They're definitely not edible.

So you admit you don't know how to cook them!

Seriously, what about them makes them inedible to you?

I understand that a large group of farm animals are bred for show. Having said that, for example in the case of Heritage Breed chickens and Turkeys. Are they edible? Has the taste been bred out of them because they are now being shown for looks and confirmation? Are they useless for the dinner table?

I'll put it this way. You can eat any of them. It doesn't matter if they are bred for show, meat, eggs, both, as pets, or as decorations. Cross breeds or mutts are as edible as any others. I don't know what might make them inedible to you.

Some people claim they can taste a difference in flavor or texture because of breed, but to me other things have a lot more influence on taste or texture than breed. The closest I can come to where a breed might make a difference is that some breeds have more light meat, some more dark. Which of those you prefer depends on your personal preference. But they have both so that will not make them inedible even if you only like one type.

Silkies have dark purple meat. That color may turn some people off but in some cultures Silkies are a prized delicacy. You pay a lot for that meat if you eat at a restaurant.

The boys' meat tends to develop flavor and texture when they hit puberty, much faster than the girls. Those hormones have a clear effect on both flavor and texture. Some of us like the difference in flavor, others don't and may call it gamey. The girls develop flavor as they get older but it is not as strong as the boys and it takes a lot longer to develop.

The difference in texture goes a long way to determine how they need to be cooked. If they are pretty young they can be fried or grilled. But the older they get the more you need to switch to a slower and moister cooking method. If you don't cook them with an age appropriate method they can be inedible. If you don't age them until they are past rigor mortis they can be inedible. How you prepare them can make a huge difference.

For some people size is critically important. They are not going to bother cleaning them unless they get a lot of meat out of them. Others butcher something the size of a quail. When people breed chickens for show they tend to breed them to be larger than others of that same breed. It is often recommended on this forum that if you want to get larger beginning stock to start your dual purpose meat flock you get that stock from someone breeding for show. Breeding for show does not breed flavor out of them.

How you feed them can have an effect on flavor. A lot of those effects may be pretty subtle but say you feed them a lot of fish. That difference may not be that subtle.

To sum up, you can eat any of them. You may enjoy some more than others but that's more because of your personal preferences than anything really wrong with the meat.

 

[Beer can]

Be sure and give enough time for rigor to pass.

Most important thing to do IMHO.

 

[The Moonshiner]

So you admit you don't know how to cook them!

Seriously, what about them makes them inedible to you?

I'm fairly certain anyone can cook a chicken. I mean how hard can it be, I've seen women and children cook them.

Seriously because they're my favorite breed and the breed I raise. That means no one should be trying to be eating them IMO.

 

[JedJackson]

Heritage breeds are yummy! A lot depends on how old they are when butchered, breed and cooking method but they are worth the trouble.

A breed like Leghorn can be eaten but due to the small size may not be worth the trouble. Older birds can be stewed, or at the very least, used to make broth. Certain breeds, mainly white skinned European breeds like Dorkings, buff Orpingtons and Bresse have softer flesh and a milder flavor. Game breeds tend to have harder flesh and a stronger flavor. Most American heritage breeds are hybrids between the two and are intermediate in these qualities.

 

[JacinLarkwell]

Heck, if bantams are edible, I don't else why a scrawny full size chicken wouldn't be

 

[Miami Leghorn]

Heck, if bantams are edible, I don't else why a scrawny full size chicken wouldn't be

I think bantams are a good starter for children that want to learn how to cook give them something small to start with and then work their way up to a full sized hen.


But going back to my original post... has anyone tried peafowl?