Bob Blosl's Heritage Large Fowl Thread

[15littlem]

What would be a good breed (possibly a hatchery, as in normal breed, ie RIR, BR, BO, etc., or gamefowl) to use to add stature and width, not just fat, to a flock? Also, I would like to stay away from oriental-faced birds (that cornish, asil, shamo, etc. face)

 

[MagicChicken]

Frank told me there was no secret feed or treatment befor he butchered them He said he breeds them for taste. Never heard of that but why should I question a fellow who gets about $40. for a dressed chicken to a Organic Cook. Does anyone have a favorite receipt for pre butcher chickens to make them taste better?

Ummm... How exactly do you breed them for taste? I mean, once you realize it tastes good, isn't it a little late for breeding from that bird?

 

[3riverschick]

I've noticed on my bunch of half and halfs the females are developing their tail feathers faster than the males, (not set in stone just a quick observation) I'm sure there will be exceptions to the rule here. (snipped for brevitty)Jeff

I hope so, Jeff!! Pi, Ping and Pong as all developing tails at 10 days ol. Maybe I have 3 pullets! Yeah! I hope so.
Best,
Karen

 

[3riverschick]

Frank told me there was no secret feed or treatment before he butchered them He said he breeds them for taste. Never heard of that but why should I question a fellow who gets about $40. for a dressed chicken to a Organic Cook. Does anyone have a favorite receipt for pre butcher chickens to make them taste better?

Hum,
I have been studying this. Not an easy subject for me. I think some of it has to do with the skin of the chicken. It should be fine and smooth. That kind of skin doesn't develop an nonelastic layer of fat underneath it like coarse skin does. I think? the texture of the skin has something to do with the texture of the meat beneath it. I am not sure. Fine smooth textured meat creates a better tasting bird when it is "finished off" before butchering? What is it about the structure of these Sussex fowl that made them great eating? Would they have been such great eating if they weren't "finished off" before butchering? Is "finishing off" an integral part of eating heritage fowl? Can a bird actually be "bred" for good eating without finishing it off before butchering? If so, how does this relate to our modern backyard breeders who normally don't use a formal finishing off program like cramming or trough feeding before butchering?
For me, it's complicated because it involves the biology, structure and management of the fowl. I don't know yet, just have bits, pieces, and clues which need to be strung together properly to get the right answer.
Hum,
Karen

 

[3riverschick]

I imagine he's referencing specific dimensions, which, now that I think about it, he did do an article for poultry press on this. Breeding for meaty dimensions coupled with strong fattening tendencies will make a palatable bird, i.e Dorkings

Where is this article? I must read it! Must read it! Do you remember the year or anything? I wonder if Frank would send me a copy?
Yes!,
Karen

 

[3riverschick]

What would be a good breed (possibly a hatchery, as in normal breed, ie RIR, BR, BO, etc., or gamefowl) to use to add stature and width, not just fat, to a flock? Also, I would like to stay away from oriental-faced birds (that cornish, asil, shamo, etc. face)

Hi,
A Sussex fowl bred to SOP would do handsomely. Not the Aussie strain. They bring in too much size. This is a real nice place here: http://pittsburgh.craigslist.org/grd/3629851098.html
These folk really got it right. Their Light Sussex pullet took BOV at the 2012 Columbus National. They crossed American and Aussie lines. But instead of going for size, like a lot of folk, they went for breed type and just nailed it! Look at the lovely breast on that bird!
See the thing with the pure Aussie line (Bradshaw) is that in Australia, size is the determining factor. Everyone breeds for size Down Under. So one sees these 13 lb. males and oversize females. In APA, the SOP is 9 lbs. for cock and 7 lbs. for hen. Points are deducted as the size increases over that limit. Until a threshold is reached where the bird is automatically DQ'd because the points deducted for size are so many it crosses the limit for remaining in the show. But these folk bred to SOP. Pulled the best from the Aussie and kept the size to APA SOP. Very clever.
Best,
Karen

 

[heritagehabitatfarms]

up until the 1940s i have read of breeders using fattening pens for the last 3 to 4 weeks before slatter... by what i have read they would cram allot of birds in a small pen and then feed them free choice... some times this was done with Capone(sp?)... this pretty much ended when the 1st CornishXRocks started to come out...

Hum,
I have been studying this. Not an easy subject for me. I think some of it has to do with the skin of the chicken. It should be fine and smooth. That kind of skin doesn't develop an nonelastic layer of fat underneath it like coarse skin does. I think the texture of the skin has something to do with the texture of the skin beneath it. I am not sure. Fine smooth textured meat creates a better tasting bird when it is "finished off" before butchering? What is it about the structure of these Sussex fowl that made them great eating? Would they have been such great eating if they weren't "finished off" before butchering? Is "finishing off" an integral part of eating heritage fowl? Can a bird actually be "bred" for good eating without finishing it off before butchering? If so, how does this relate to our modern backyard breeders who normally don't use a formal finishing off program like cramming or trough feeding before butchering?
For me, it's complicated because it involves the biology, structure and management of the fowl. I don't know yet, just have bits, pieces, and clues which need to be strung together properly to get the right answer.
Hum,
Karen

 

[15littlem]

What about american game breeds, which ones have the best body structure? (I realize that there are some breeders who are generally not having SOP birds, but what about on average)

 

[fowlman01]

What would be a good breed (possibly a hatchery, as in normal breed, ie RIR, BR, BO, etc., or gamefowl) to use to add stature and width, not just fat, to a flock? Also, I would like to stay away from oriental-faced birds (that cornish, asil, shamo, etc. face)

As you can see by the watermark.....this image is protected by a copyright.....it should not be posted here on BYC or anywhere else without Katherine Plumers permission.

Walt

Photo removed by staff.

I actually have permission to use this image, but thanks staff. I posted it to be sure there was no mistake about the copyright.

 

[Robert Blosl]

Have no clue we are preservationionest and we dont cross breeds to do this or that. I think you would be better getting rock cornish cross birds from Ideal Hatchery or feed stores he supplys.

Hope we dont get derailed off subject from this. Need to foucus on rare breeds how to find them, how to order them, breeding them pure and if there are any out there worth having anymore.