BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[DesertChic]

I'm kind of excited...My family and I went to our favorite Italian restaurant last night where I routinely sell eggs to the manager for his own personal use. Last night I sold him 8 dozen eggs, and he informed us that since he started eating my eggs, his cholesterol has dropped so low that he's almost able to go off his medication. And now he's expressing interest in buying my extra chickens, including cockerels, ALIVE so he can butcher them for the meat. If he's serious about this, not only will it help me cover my breeding and keeping costs, but could also allow me to accelerate my breeding programs considerably while keeping my bird count down. Pretty soon my little "hobby" may become another business.

 

[CanadianBuckeye]

I'm kind of excited...My family and I went to our favorite Italian restaurant last night where I routinely sell eggs to the manager for his own personal use. Last night I sold him 8 dozen eggs, and he informed us that since he started eating my eggs, his cholesterol has dropped so low that he's almost able to go off his medication. And now he's expressing interest in buying my extra chickens, including cockerels, ALIVE so he can butcher them for the meat. If he's serious about this, not only will it help me cover my breeding and keeping costs, but could also allow me to accelerate my breeding programs considerably while keeping my bird count down. Pretty soon my little "hobby" may become another business.

DesertChic that's awesome. I hope this venture works out, it does sound very, very promising. In Ontario the chicken police would not let us do that, and they are watching closely...........so it's pretty tough even just to recoup the hobby cost. Good luck!

 

[CanadianBuckeye]

DesertChick brought up a very interesting point........ could it be possible that it's what meat animals are fed, that's causing all the health issues?
My ancestors lived on chicken and pork fat and lived well into their 90's.

 

[bnjrob]

DesertChick brought up a very interesting point........ could it be possible that it's what meat animals are fed, that's causing all the health issues?
My ancestors lived on chicken and pork fat and lived well into their 90's.

There are schools of thought that the problem lies with the large number of chemicals in food - everything from herbicides & pesticides, to manufactured fertilizers, as well as the chemicals in processed food as well as in the plastic and tin can lining that food comes in. All of which are relatively new to the 20th century. There were adulterations in food bought from unscrupulous vendors prior to the mass production of food as we know it, but they actually had books to tell people how to find the adulterations in the food products they bought. These days, there is no way to tell what is in or on our food, or in many other products that we use.

Recently Western Medicine groups finally acknowledged a newer study that showed eating dietary fats and cholesterol is not the bad thing they have been telling everyone for 30 years. This kind of stuff is bad for the medical, especially pharmaceutical industry. The loss of money would devastate these companies if everyone went back to the more old fashioned way of eating less processed, naturally grown food items. It's why Big Ag, Big Pharma, and the food manufacturers fight so hard to keep labeling from becoming laws and such - because they stand to lose a fortune if more of the public stops buying what they are selling.

 

[AnthNDacula]

BNJRob is right on the money with this. I don't think there's some grand cabal at the top plotting all this but this situation has grown out of the type of economy we have created. It is built into those corporate entities to make profit at the expense of everything else. Cheap food makes lots of profit but also makes very unhealthy people. Real food, grown naturally and served locally makes people healthy. It also tastes better. True pastured eggs are a great example of this. Anyone can see the difference as soon as they crack one. They can taste the difference blindfolded. And when eaten as a part of a well balanced, varied diet, and the right amount of calories, it can help lower cholesterol and improve everything. I'll shut up now 'cause I'm preachin' to the choir.

 

[alisar]

I'm kind of excited...My family and I went to our favorite Italian restaurant last night where I routinely sell eggs to the manager for his own personal use. Last night I sold him 8 dozen eggs, and he informed us that since he started eating my eggs, his cholesterol has dropped so low that he's almost able to go off his medication. And now he's expressing interest in buying my extra chickens, including cockerels, ALIVE so he can butcher them for the meat. If he's serious about this, not only will it help me cover my breeding and keeping costs, but could also allow me to accelerate my breeding programs considerably while keeping my bird count down. Pretty soon my little "hobby" may become another business. 

And maybe... free breadsticks?

 

[DesertChic]

And maybe... free breadsticks?

LOL! They don't serve breadsticks...but they do have these wonderful loaves of freshly baked bread that you dip into herb-infused olive oil. And the most amazing Lobster Ravioli I've ever eaten.

 

[DesertChic]

I butchered my last frizzled EE cockerel today, and now realize that I should've done it long ago. I spent over a month "fattening him up", but he still only maxed out at just under 5 pounds live weight, and processed out at 3.72 lbs at 37 weeks. That bird was a ton of work to process. I spent over an hour on him, and now feel very comfortable in my decision to NOT pursue my frizzle project. They're just too much work in every way.

Time for a nap after all of that.

 

[CanadianBuckeye]

I butchered my last frizzled EE cockerel today, and now realize that I should've done it long ago. I spent over a month "fattening him up", but he still only maxed out at just under 5 pounds live weight, and processed out at 3.72 lbs at 37 weeks. That bird was a ton of work to process. I spent over an hour on him, and now feel very comfortable in my decision to NOT pursue my frizzle project. They're just too much work in every way.

Time for a nap after all of that.

Why was he so hard to process? Did he have extra feathers?

 

[DesertChic]

Why was he so hard to process? Did he have extra feathers?

He had a bunch of super fine downy feathers under the frizzled feathers and I swear they multiplied in number as I plucked them. And his carcass was quite narrow, making it really, really hard to me to get my hand into the cavity to extract the organs. I think I was also just way too tired to process a bird today, but with a very long to do list I plowed ahead anyway.

I also noticed his carcass, despite his age, confinement, and my attempts at fattening him up...he had almost no fat on this body. I'm assuming it's because of that higher metabolism that frizzles have. Wish I could borrow that trait from them.