Best tasting breed

[OregoniaEggs]

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 of Countryside magazine where Craig Russell responds to an article in the October/November issue called Red Ranger vs. Cornish Cross. He goes on to say that neither type tastes as good as the traditional breeds that “will give you a better product even if they take longer.” My question is, what are those breeds?

 

[sourland]

Good morning, and welcome to BYC. Try posting this in the 'meat birds' section of the "Raising Back Yard Chickens" forum.

 

[Kiki]

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[N F C]

@sourland has pointed you in the right direction...the folks over on the Meat Bird forum will be the most helpful: Meat Birds ETC

Thanks for joining us!

 

[Yorkshire Coop]

Hi &

Great that you could join us here! I’m sure you will get lots of help in the meat bird section.

Enjoy your time here on BYC

 

[Laodicia]

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 of Countryside magazine where Craig Russell responds to an article in the October/November issue called Red Ranger vs. Cornish Cross. He goes on to say that neither type tastes as good as the traditional breeds that “will give you a better product even if they take longer.” My question is, what are those breeds?

Personally I prefer Barred rock crossed with Langshan. But I liked Dorking crossed with ISA brown. which might be what you have for layers. Not sure if you're looking to hatch your own meat birds or buy chicks. But if you were planning to hatch your own you could get a barred rock roo, and hatch some of the eggs you're already getting.

 

[drumstick diva]

 

[Beer can]

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 of Countryside magazine where Craig Russell responds to an article in the October/November issue called Red Ranger vs. Cornish Cross. He goes on to say that neither type tastes as good as the traditional breeds that “will give you a better product even if they take longer.” My question is, what are those breeds?

You'll get plenty of opinions lol!
Either you like the fast growing one's for the size and cheaper to grow out. I hear those red rangers and a few others taste better than CX, at the cost of a little more feed and time, but cheaper still than heritage breeds.
Or many have the opinion that a heritage bird taste better.
Me, I like both. Though I don't like raising CX anymore.
I was on the 'production eggs and meat' thread for awhile, lot's of tips on there. Processing younger, more tender, letting them set in a fridge for a couple days till rigor mortis is out of them (that helps tons, never tried it till reading it here) brining them helps also.
Some are into caponizing cockerels, I bought the tools from a byc member but haven't brought myself to attempt it yet.
Greenfire farms has a couple breeds, and many in the US selling them now that they tought as the best tasting chickens. Going from a French Chef magazine comparison test they say the Bresse is one of the best tasting and the Barbezieux 2nd best tasting.
I did some searching awhile back on that magazine they were referring to cause I wanted to know what they said #1 was. Had to go to the French site and Google translate. It was the naked neck!
The one's I have don't get real big (working on that) 3-4lbs for a dressed cockerel. But they're tender on the grill, the thin skin crisps up nice, and not many feathers to pluck (they are actually more naked than they look, the feathers cover up big bare area's) biggest sell for me is they have no hair to singe, none!! And the hens lay real good, and they are super hardy even in subzero weather.

 

[Birdinhand]

I've tried dual purpose and was so unimpressed that I went right back to a line of CX called Cobb 500. I give them the best life they can have, the best food and care, all organic. I rest them for 3-5 days in the fridge, vacuum seal before freezing and then brine with veggies and spices for 24 hours after thawing, then slow cook with a boiled lemon in the middle, with lemon zest, herbs and spices on the top. I bake at 350 f for about 2 hours 15 min's for my 7 pounders. people tell me they've never tasted anything so good, so when folks ask me what tastes the best, I say it's what you put the time and care into, adjusting for personal preferences.

 

[Teila]

G’Day from down under OregoniaEggs Welcome!

Your question is definitely out of my league; I have 5 x pampered princess pet bantams

Anyways, I hope the folks on the meat thread were able to assist. I also hope you enjoy being a BYC member. There are lots of friendly and very helpful folks here so not only is it overflowing with useful information it is also a great place to make friends and have some fun.