BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[Arielle]

I'm fairly new to chickens and would like to get a breed that will lay well as well as process well for the table. I've been looking into the different breeds, though I am still undecided on what to get, I am leaning towards Buckeyes at the moment. I am looking for a friendly breed preferably, as I have a small child that likes to "help" us take care of the animals.

In my opinion, finding a good meat bird is difficult. IT is about the line. I have started with buckeyes and the fleshing is amazing-- from Chris McCathy. I am also starting into SUltalers. Because the latter is still used as a food bird apparently in Europe. THe same for the Bresse. FInding birds here in the ua ( and I limit myself to BYC) the number of people that breed the heritage for food purposes and not just SOP are few.

Yellow House Farm breeds for sales of meat birds-- white dorkings.

THEDragonLady-- BuffOrpingtons.

I'll let others speak for themselves-- ever

Most people have had to work on their chosen line to imporove it. Don't expect to find a good meat bird, other than the commercial types ( red ranger, cornish X0 at the hatcheries. THose taste good too though. lol

 

[LindaB220]

Welcome Jason.

There is a method to your dad's "madness".He's been successfully holding down the fort for a long time, and obviously developed his own system for doing so. He's a wise old fox, who knows you'll have to work it out too, and he's giving you the time to do just that.

Do keep us posted on how it's all going. The sheer size of your operation boggles my mind, but I love hearing how it can be managed. I'm sure everyone else does too !

Vickie



Slightly to the right of Attila the Hun..........

x2

 

[LindaB220]

I'm fairly new to chickens and would like to get a breed that will lay well as well as process well for the table. I've been looking into the different breeds, though I am still undecided on what to get, I am leaning towards Buckeyes at the moment. I am looking for a friendly breed preferably, as I have a small child that likes to "help" us take care of the animals.

Joybelles,

I'm looking into buying some Basques. They are the friendliest birds ever. Everybody mentions it. I chose them because of the heat factor in Louisiana. They come from Spain and are heat resistant. Ordering eggs early next month, some Basques and some Coronation Sussex. So excited.

 

[gjensen]

In my opinion, finding a good meat bird is difficult. IT is about the line. I have started with buckeyes and the fleshing is amazing-- from Chris McCathy. I am also starting into SUltalers. Because the latter is still used as a food bird apparently in Europe. THe same for the Bresse. FInding birds here in the ua ( and I limit myself to BYC) the number of people that breed the heritage for food purposes and not just SOP are few.

Yellow House Farm breeds for sales of meat birds-- white dorkings.

THEDragonLady-- BuffOrpingtons.

I'll let others speak for themselves-- ever

Most people have had to work on their chosen line to imporove it. Don't expect to find a good meat bird, other than the commercial types ( red ranger, cornish X0 at the hatcheries. THose taste good too though. lol

There are good strains around for this purpose. It just takes some digging to identify them. Most will tout theirs as good, not knowing what good is. Unfortunately many of our dual purpose birds are all feather right now.

 

[ronott1]

There are good strains around for this purpose. It just takes some digging to identify them. Most will tout theirs as good, not knowing what good is. Unfortunately many of our dual purpose birds are all feather right now.

Your are so right!

I like the Basque and Pita Pintas for the Spanish Breeds. Two Pita Pinta pullets are out laying 4 OE crosses and 3 Partridge Penes. They are averaging 6 eggs a week each now.

 

[gjensen]

Your are so right!

I like the Basque and Pita Pintas for the Spanish Breeds. Two Pita Pinta pullets are out laying 4 OE crosses and 3 Partridge Penes. They are averaging 6 eggs a week each now.

My Catalanas are laying like that to. I would say 5.5 per week. Some six, and some five. And . . . I like the size (and shape) of the eggs. What I like most is their consistency. Where many are up and down, these just keep plugging along. I would not be surprised to know that I could get 240 - 260 eggs if I ran lights (in their pullet year).

They tolerate the heat well. I think, less the real big birds with a lot of feather, that gets over stated. At least here in the humid south east, and hottest parts of the south west. They all suffer at a certain point, but some tolerate the extremes better. I can say that I have not observed any serious stress in our heat and humidity. They are active birds regardless of the weather, but will all find shade in the hottest part of the day.
I just think the expression is subjective. They will all cook in the wrong house, in the wrong place. Again they do seam to tolerate it better than the biggest birds. I do not have to run fans or tote ice. Shade, fresh air, and clean water is al they need. Even in our humidity and heat.

I think that I have found what makes me tick. I think that I would like your Pita Pintas to. I like for my birds to lay eggs, LOL. They cost too much to not be producing. And it helps that they do not eat a much as my birds that produce less.

Maybe I will get some Pita Pintas from you one day to try out for the heck of it. I like their color as chicks.

The older I get, the more practical that I get. I like a good farm bird more than anything.

 

[ronott1]

My Catalanas are laying like that to. I would say 5.5 per week. Some six, and some five. And . . . I like the size (and shape) of the eggs. What I like most is their consistency. Where many are up and down, these just keep plugging along. I would not be surprised to know that I could get 240 - 260 eggs if I ran lights (in their pullet year).

They tolerate the heat well. I think, less the real big birds with a lot of feather, that gets over stated. At least here in the humid south east, and hottest parts of the south west. They all suffer at a certain point, but some tolerate the extremes better. I can say that I have not observed any serious stress in our heat and humidity. They are active birds regardless of the weather, but will all find shade in the hottest part of the day.
I just think the expression is subjective. They will all cook in the wrong house, in the wrong place. Again they do seam to tolerate it better than the biggest birds. I do not have to run fans or tote ice. Shade, fresh air, and clean water is al they need. Even in our humidity and heat.

I think that I have found what makes me tick. I think that I would like your Pita Pintas to. I like for my birds to lay eggs, LOL. They cost too much to not be producing. And it helps that they do not eat a much as my birds that produce less.

Maybe I will get some Pita Pintas from you one day to try out for the heck of it. I like their color as chicks.

The older I get, the more practical that I get. I like a good farm bird more than anything.

Their brothers gave us some really good meat at a young age too. They were right up in size with the Bresse. Surprisingly easy to pluck for a bird with black Feathers too.

 

[gjensen]

Their brothers gave us some really good meat at a young age too. They were right up in size with the Bresse. Surprisingly easy to pluck for a bird with black Feathers too.

Do you remember how old they were then? A little more breast meat, and they would be pretty darn good. They have legs and thighs. Ironic that many think there is no meat on the Mediterranean breeds.

I want to see the Catalanas fill out just a little earlier.

 

[LindaB220]

Your are so right!

I like the Basque and Pita Pintas for the Spanish Breeds. Two Pita Pinta pullets are out laying 4 OE crosses and 3 Partridge Penes. They are averaging 6 eggs a week each now.

Just discovered the Basque. Love them. Living in Louisiana I need the heat resistant bird.

Edited for insanity:
Just noticed I already posted almost the same thing earlier. Ha. Thought that was on another thread. Senile.

 

[ronott1]

Do you remember how old they were then? A little more breast meat, and they would be pretty darn good. They have legs and thighs. Ironic that many think there is no meat on the Mediterranean breeds.

I want to see the Catalanas fill out just a little earlier.

They were at 16 weeks old. I waited until 20 weeks for the third one and it was a pound heavier and had more breast meat. They were not finished with grain and milk like the Bresse were. This year I am going to finish a couple to see how they turn out.