Bob Blosl's Heritage Large Fowl Thread

[poularde]

I would love to have my birds processed. I found one place near me and gave it a try. They were caged up with a bunch of meat birds. It seemed to be very stressful for them. Their meat was tough. I have processed a few of my own birds and I think it is far less stressful for them to be processed at home. I really do not enjoy doing it, I must say. I hope with practice it will become easier for me. I have quite a few to do this year, Lot's of practice.

 

[3riverschick]

If I'm in a hurry, I just make a quick cut in the breast skin and tear the skin back and to the side, you can filet off the breasts real quick with the bird on its back, then pull the skin off the legs, cut out the leg quarters and toss the carcass. You get two breasts and two leg quarters without pulling feathers or having to mess with the guts. Seems wasteful, but really you aren't loosing that much if you weren't going to make stock out of the carcass anyway.
===================
This sounds good. My biggest problem with butchering my culls is that I am terrified I will pollute the meat with E-coli or some awful bacteria when I take the guts out. I had a farm lady show me how to butcher a chicken but I didn't really "get " it. She was so fast and experienced, sigh.
Best,
Karen
( Is 2.00 a bird to much to pay for processing? I did find a processor about 1/2 hour from us at that price. But I don't have any birds to process right now.)

 

[ashandvine]

4$ a bird here.

What's the word on Bantam Favorelles? This being a heritage thread I want the truth. Mr Bob said something about them being worth considering as a homestead worthy bird. Given my thoughts about homesteading versus farming and lots of meat versus lots of feed costs... I'm just thinking. I think I want it all and it isn't out there. Like this: I want to raise birds I like (for whatever silly reasons) but could eat that lay often but are not machines, that are docile and could be heritage so I am doing something worthy with the culling (not that eating them isn't worthy I just like to squeeze every drop out of things) and maybe make a small business here. I had someone approach me about supplying them meat for their business. I am not at that point but it got me thinking. Even if I only sell four to eight birds a month... but then that gets into systems of grow out and storage that I haven't addressed either. Anyway, how to get a bird that like and could use as much as possible is something really jammed tight into my brain. I have realized trying out the breeds i am this year is a good start but I have to put a cap on the 'I want to try it' enthusiasm. I still have two or three I'd like to give a shot but there's plenty of birds here already waiting for me to really learn them. I want to focus down over the next three to five years (not that you all care but I am going to share to see what feed back I get) so that at the end of that time I have breed(s) and systems for them that work. I have been reading that only one breed is the key to doing it all: breeding for show and SOP, breeding for genetic quality, breeding for consistency in food, breeding things I like, and being taken seriously and knowing my stuff. So... creating the systems and picking a breed is the challenge here. I wanted to work with three in my head and my heart is having a hard time letting go of that. I hope to find that two breeds is enough and that I can find what I really like in one or both. There still so many breeds to learn about. Seeing those Sumatra was like looking at art. They didn't have the long tails I saw on line when I researched them. Juveniles, but still, it made me realize that having for the sake of having isn't for me but having something I can adore and respect and live off/with is where I need to be going... and maybe keeping one breed to do it all and then a lovely breed for joy is where I'll end up. So much to think about and its not just me. This thread is big into the SOP and I understand some of the need but when it comes down to it, how do I teach my son what I am trying to learn- the breeds are more than their colors, they are their purpose and your needs?

 

[3riverschick]

Hi Ash and vine,
I understand exactly where you're coming from. Have been there the last several years myself. Just settled on my one breed to do it all. There are a plethora of lovely breeds out there. It's very difficult to settle on just one. However, I think you're on the right track there. The historical record agrees, repeatedly stating the greatest breeders in a breed so often only had that one breed. If you are going to supply meat to someone it might be best to pick a breed know historically for their fine meat. Marans, Bresse, Sussex, Favorelles , or? That gives you a bit of an edge in the marketing.
I found it really helps to choose a breed with a rich literary history in English. So much easier to research the breed and formulate questions for the experts. It is extremely difficult to understand the nuances of a breed without studying its history and origins. With all the other things to learn, this is easiest done in English.
Often different color varieties in these heritage breeds were developed for different special purposes. This should also factor into your decisions.
It really helps to make lots of specialized lists for the different breeds concerning:
1. the breed itself, 2. its attributes , 3. uses.
Then lay all the lists side by side and see which breed(s) show up the most often on all lists. Choose them and make them your "short list".
Start making another set of lists of secondary concerns ( these are requirements not having to do with the breed itself), and see which breed(s) show up most favorably and often on them. By now you should be down to about 2 breeds and can make your final choice.
For instance, I was looking for:
1. dual purpose rare/uncommon breed. 2. good egg laying capability of 200+ a year. 3. easy to raise. 4. docile. No spurs on cocks if possible. 5. rich lit history for study. 6. A gene pool with enough variety to be comfortable concerning ability to inbreed, find compatible strains for out-crossing, and avoid lethal genes. 7. white non-feathered shanks/feet. 8. soft feathered but also close-feathered. 9. A tinted egg, darkness is variable. 10. a red eyed breed because it is easier to see vitality in the eye. 11. a single comb breed because they seem to be more plentiful than other combs, so more breeds to choose from. 12. A breed with a history of gourmet eating and great egg laying.
13. A simple color to breed so i could spend more time on breed type and less on color breeding. 14. A simple tail to breed without exaggerations. 15. A breed with a successful show history and at least 3 vintage show lines to choose from. 16. A breed where the show birds still are truly dual purpose birds, thus a true "3 birds in one" breed.
Then once I got my 2 breeds, I read up on them and talked to folk until I found something in one of the breeds which helped me make a final decision. If the kids are going to be in on this, make a list of breeds and get them involved in the research if they are old enough. They will have a blast. Just make sure the list you give them consists of all breeds you can Iive with, if they find one they can't live without, smile. Make sure the kids know ahead of time that some of these will be eating birds.
Best Regards,
Karen in western PA
( Making the lists may seem like a lot of "make-work" however, it helps take the emotion out of the early decisions so it can be saved for the final analysis.)

 

[Robert Blosl]

I would get some Rhode Island Reds from New York Reds the will do everyhting for you and win in the shows.

White Plymouth Rocks a good strain will do it all and if you get the correct egg laying strain your in the winning circle.

Simple and they are on the top all over the country.

 

[thedragonlady]

Hi Ash and vine,
I understand exactly where you're coming from. Have been there the last several years myself. Just settled on my one breed to do it all. There are a plethora of lovely breeds out there. It's very difficult to settle on just one. However, I think you're on the right track there. The historical record agrees, repeatedly stating the greatest breeders in a breed so often only had that one breed. If you are going to supply meat to someone it might be best to pick a breed know historically for their fine meat. Marans, Bresse, Sussex, Favorelles , or? That gives you a bit of an edge in the marketing.
I found it really helps to choose a breed with a rich literary history in English. So much easier to research the breed and formulate questions for the experts. It is extremely difficult to understand the nuances of a breed without studying its history and origins. With all the other things to learn, this is easiest done in English.
Often different color varieties in these heritage breeds were developed for different special purposes. This should also factor into your decisions.
It really helps to make lots of specialized lists for the different breeds concerning:
1. the breed itself, 2. its attributes , 3. uses.
Then lay all the lists side by side and see which breed(s) show up the most often on all lists. Choose them and make them your "short list".
Start making another set of lists of secondary concerns ( these are requirements not having to do with the breed itself), and see which breed(s) show up most favorably and often on them. By now you should be down to about 2 breeds and can make your final choice.
For instance, I was looking for:
1. dual purpose rare/uncommon breed. 2. good egg laying capability of 200+ a year. 3. easy to raise. 4. docile. No spurs on cocks if possible. 5. rich lit history for study. 6. A gene pool with enough variety to be comfortable concerning ability to inbreed, find compatible strains for out-crossing, and avoid lethal genes. 7. white non-feathered shanks/feet. 8. soft feathered but also close-feathered. 9. A tinted egg, darkness is variable. 10. a red eyed breed because it is easier to see vitality in the eye. 11. a single comb breed because they seem to be more plentiful than other combs, so more breeds to choose from. 12. A breed with a history of gourmet eating and great egg laying.
13. A simple color to breed so i could spend more time on breed type and less on color breeding. 14. A simple tail to breed without exaggerations. 15. A breed with a successful show history and at least 3 vintage show lines to choose from. 16. A breed where the show birds still are truly dual purpose birds, thus a true "3 birds in one" breed.
Then once I got my 2 breeds, I read up on them and talked to folk until I found something in one of the breeds which helped me make a final decision. If the kids are going to be in on this, make a list of breeds and get them involved in the research if they are old enough. They will have a blast. Just make sure the list you give them consists of all breeds you can Iive with, if they find one they can't live without, smile. Make sure the kids know ahead of time that some of these will be eating birds.
Best Regards,
Karen in western PA
( Making the lists may seem like a lot of "make-work" however, it helps take the emotion out of the early decisions so it can be saved for the final analysis.)

Sounds like you are describing Buff Orps! My older girls are egg laying machines with plenty of meat on their bones. Very good foragers too, with plenty of sense. A great variety for kids too.

 

[cubalaya]

from her description of the breed, i thought she was talking about cubalayas. we are down to 2 breeds and may get down to one in a few years. if i can only have one breed it would be cubalayas. once i get the delawares where i want them to look and produce it is possible that i may pass them on.

 

[vnsseed]

4$ a bird here.

What's the word on Bantam Favorelles? This being a heritage thread I want the truth. Mr Bob said something about them being worth considering as a homestead worthy bird. Given my thoughts about homesteading versus farming and lots of meat versus lots of feed costs... I'm just thinking. I think I want it all and it isn't out there. Like this: I want to raise birds I like (for whatever silly reasons) but could eat that lay often but are not machines, that are docile and could be heritage so I am doing something worthy with the culling (not that eating them isn't worthy I just like to squeeze every drop out of things) and maybe make a small business here. I had someone approach me about supplying them meat for their business. I am not at that point but it got me thinking. Even if I only sell four to eight birds a month... but then that gets into systems of grow out and storage that I haven't addressed either. Anyway, how to get a bird that like and could use as much as possible is something really jammed tight into my brain. I have realized trying out the breeds i am this year is a good start but I have to put a cap on the 'I want to try it' enthusiasm. I still have two or three I'd like to give a shot but there's plenty of birds here already waiting for me to really learn them. I want to focus down over the next three to five years (not that you all care but I am going to share to see what feed back I get) so that at the end of that time I have breed(s) and systems for them that work. I have been reading that only one breed is the key to doing it all: breeding for show and SOP, breeding for genetic quality, breeding for consistency in food, breeding things I like, and being taken seriously and knowing my stuff. So... creating the systems and picking a breed is the challenge here. I wanted to work with three in my head and my heart is having a hard time letting go of that. I hope to find that two breeds is enough and that I can find what I really like in one or both. There still so many breeds to learn about. Seeing those Sumatra was like looking at art. They didn't have the long tails I saw on line when I researched them. Juveniles, but still, it made me realize that having for the sake of having isn't for me but having something I can adore and respect and live off/with is where I need to be going... and maybe keeping one breed to do it all and then a lovely breed for joy is where I'll end up. So much to think about and its not just me. This thread is big into the SOP and I understand some of the need but when it comes down to it, how do I teach my son what I am trying to learn- the breeds are more than their colors, they are their purpose and your needs?

Have you thought about Dominiques? We love ours, they are cold hardy, the meat is good (not as good as our Dorkings

), you get about 225 eggs a year per bird, and a good Heritage Dom is something to look at, in my opinion. Just a thought.

 

[call ducks]

Hi Ash and vine,
I understand exactly where you're coming from. Have been there the last several years myself. Just settled on my one breed to do it all. There are a plethora of lovely breeds out there. It's very difficult to settle on just one. However, I think you're on the right track there. The historical record agrees, repeatedly stating the greatest breeders in a breed so often only had that one breed. If you are going to supply meat to someone it might be best to pick a breed know historically for their fine meat. Marans, Bresse, Sussex, Favorelles , or? That gives you a bit of an edge in the marketing.
I found it really helps to choose a breed with a rich literary history in English. So much easier to research the breed and formulate questions for the experts. It is extremely difficult to understand the nuances of a breed without studying its history and origins. With all the other things to learn, this is easiest done in English.
Often different color varieties in these heritage breeds were developed for different special purposes. This should also factor into your decisions.
It really helps to make lots of specialized lists for the different breeds concerning:
1. the breed itself, 2. its attributes , 3. uses.
Then lay all the lists side by side and see which breed(s) show up the most often on all lists. Choose them and make them your "short list".
Start making another set of lists of secondary concerns ( these are requirements not having to do with the breed itself), and see which breed(s) show up most favorably and often on them. By now you should be down to about 2 breeds and can make your final choice.
For instance, I was looking for:
1. dual purpose rare/uncommon breed. 2. good egg laying capability of 200+ a year. 3. easy to raise. 4. docile. No spurs on cocks if possible. 5. rich lit history for study. 6. A gene pool with enough variety to be comfortable concerning ability to inbreed, find compatible strains for out-crossing, and avoid lethal genes. 7. white non-feathered shanks/feet. 8. soft feathered but also close-feathered. 9. A tinted egg, darkness is variable. 10. a red eyed breed because it is easier to see vitality in the eye. 11. a single comb breed because they seem to be more plentiful than other combs, so more breeds to choose from. 12. A breed with a history of gourmet eating and great egg laying.
13. A simple color to breed so i could spend more time on breed type and less on color breeding. 14. A simple tail to breed without exaggerations. 15. A breed with a successful show history and at least 3 vintage show lines to choose from. 16. A breed where the show birds still are truly dual purpose birds, thus a true "3 birds in one" breed.
Then once I got my 2 breeds, I read up on them and talked to folk until I found something in one of the breeds which helped me make a final decision. If the kids are going to be in on this, make a list of breeds and get them involved in the research if they are old enough. They will have a blast. Just make sure the list you give them consists of all breeds you can Iive with, if they find one they can't live without, smile. Make sure the kids know ahead of time that some of these will be eating birds.
Best Regards,
Karen in western PA
( Making the lists may seem like a lot of "make-work" however, it helps take the emotion out of the early decisions so it can be saved for the final analysis.)

Awesome post Karen!

If their are kids, just get them use to the fact that what they are growing well be ate. I used to help my grampy and great uncle butcher birds when i was three.... and i would gladly go and eat the bird the next night. (or when ever it was cooked)

 

[coopslave]

Looking for a meaty, good winter laying bird that isn't fluffy? I think the Chanteclers fit the bill.
I have had Partridge Chanteclers for 3 years now. They don't get as big as the Whites (I believe) but my boys process out at 5+ pounds at 22-24 weeks.

The girls are pretty too!