BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[dfr1973]

So, if I am understanding this Pic the Cappy (I like that by the way) about doubled in size in three months?

Yes. Cappy's batch hatched the third week in January, I caponized in late April (Cappy was the first I thought was actually a capon), and here in July when they are six months old that is the size difference. Keep in mind these are hatchery stock. The cockerels I am using as breeders from Luanne are even bigger now.

ETA: If you want to learn caponizing, get thee to the big honkin' capon thread hellbender posted. That is where I learned, and also where I got my tool set second-hand.

 

[Our Roost]

I have done some reading on caponizing and some people have good results and gains. On the other hand, I dont breed roosters for table fare. Generally speaking, if I cull them early enough, they cook up just fine. If not, they make great soup stock. I just dont find the need and its an art thats not for everbody. I had so many roo's from my last hatch that it left me in awe. I dont mind as I get a few really good breeding prospects. The real ticket to me is culling them before they get too sinuey and old. JMO.

 

[dfr1973]

First pic of the new guinea keets.

So tiny, so cute ... so clumsy LOL

 

[DesertChic]

https://www.backyardchickens.com/t/675898/graphic-pics-of-my-day-learning-to-caponize


I think I've posted this before....you will find all the information you need to get started and LOTS of folks who are experienced and patient with new folks to the game. Many of us would love for caponization to become a common thing because I (we) feel that access to high quality protein On the Hoof, is going to become increasingly more difficult to come by. Being able to allow cockerels and even hens to remain alive and still continue to maintain superb quality could become invaluable...

I mentioned to about four people outside of my family that I plan to start caponizing some of my birds. Last night I got a call from my chiropractor telling me they want to start buying capons from me. Wow!!! Didn't see that one coming, and certainly not that quickly...especially since I haven't seen my chiropractor in months!

 

[bnjrob]

I mentioned to about four people outside of my family that I plan to start caponizing some of my birds. Last night I got a call from my chiropractor telling me they want to start buying capons from me. Wow!!! Didn't see that one coming, and certainly not that quickly...especially since I haven't seen my chiropractor in months!

Yikes - sounds like gossip gets around quick where you live. That's kinda freaky. LOL

 

[hellbender]

I have done some reading on caponizing and some people have good results and gains. On the other hand, I dont breed roosters for table fare. Generally speaking, if I cull them early enough, they cook up just fine. If not, they make great soup stock. I just dont find the need and its an art thats not for everbody. I had so many roo's from my last hatch that it left me in awe. I dont mind as I get a few really good breeding prospects. The real ticket to me is culling them before they get too sinuey and old. JMO.

I absolutely agree with you...caponization is NOT for everyone. In fact, it might not even make sense for some but for us it covers a couple or so bases. Number one, we like the flavor of mature birds by a great margin. We like good aged grass fed beef but wouldn't eat veal if it were given to us...so much is a matter of personal taste but there are other practical sides for some.

All but one of our refrigerators/freezers operate on natural gas and we can store meat through electrical power outages. Most folks do not have that advantage and during a seriously prolonged outage, keeping meat safe to eat by allowing it to walk around and still be tender and delicious at a somewhat advanced age would be a boon. Of course, there's salting, drying and canning, all of which have their drawbacks when dealing with poultry.

The main thing is do what makes you happy. If I hadn't learned to caponize at an early age, I doubt I would even consider it now, at my age with my ocular disadvantage.

 

[bnjrob]

All but one of our refrigerators/freezers operate on natural gas and we can store meat through electrical power outages. Most folks do not have that advantage and during a seriously prolonged outage, keeping meat safe to eat by allowing it to walk around and still be tender and delicious at a somewhat advanced age would be a boon. Of course, there's salting, drying and canning, all of which have their drawbacks when dealing with poultry.

Canning is a good option for folks that worry about an electrical outage (or a disruption in gas supply, lol) , but I find that many people are just terrified to do any canning because they have been scared to death by our government that they're going to die if they eat canned goods. Yet they have no problem eating the crap that comes mass-produced from a factory. Still cracks me up that people are afraid of botulism poisoning from home-preserved goods but they voluntarily have themselves injected with botulism in their faces, necks, and even bladders. *eye roll* Too many sheeple not thinking for themselves. Having canned meat on hand is so nice when you don't want to take a lot of time to prepare a meal, but still want a good, homemade meal. And if you have time to butcher before you make dinner, dinner fresh on-the-hoof works too.

 

[hellbender]

Canning is a good option for folks that worry about an electrical outage (or a disruption in gas supply, lol) , but I find that many people are just terrified to do any canning because they have been scared to death by our government that they're going to die if they eat canned goods. Yet they have no problem eating the crap that comes mass-produced from a factory. Still cracks me up that people are afraid of botulism poisoning from home-preserved goods but they voluntarily have themselves injected with botulism in their faces, necks, and even bladders. *eye roll* Too many sheeple not thinking for themselves. Having canned meat on hand is so nice when you don't want to take a lot of time to prepare a meal, but still want a good, homemade meal. And if you have time to butcher before you make dinner, dinner fresh on-the-hoof works too.

I didn't mean to denigrate canning. In fact we have cellars chock full of home-canned goods...including a very long shelf of venison...

 

[bnjrob]

I didn't mean to denigrate canning. In fact we have cellars chock full of home-canned goods...including a very long shelf of venison...

I didn't think you were denigrating canning - I know you better than that.

 

[hellbender]

I didn't think you were denigrating canning - I know you better than that.