BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[Fire Ant Farm]

Very glad to have you and welcome. There are several folks who come here and will be willing to help you...I will say this ...Use the Dark Cornish hen UNDER a NN cock...and will direct you to a dedicated NN thread...hoping you will still come back and visit with us...plenty of smart/experienced folks hang around this thread!!!

https://www.backyardchickens.com/t/301500/naked-neck-turken-thread/13460

Curious - why did you choose to use DC under NN cock (vs. the other way around)? I had done some initial reading on DC crosses on BYC, and it seemed like the best meaty qualities were obtained with DC as the male in the cross... Or is there another factor?

- Ant Farm

 

[Fire Ant Farm]

Hello and welcome! First, don't worry about the folks on the dedicated NN thread. I can speak from experience that they are a fantastic group and will not be offended by questions regarding the eating of your birds. And it's chock full of outstanding information, people experimenting with various breeding programs with the NNs, and just outstanding and supportive people overall. It's one of my favorite threads on the BYC.

Now...that said...I start raising NNs in January and have consumed two of my cockerels from that group when they were fryer age, even though I roasted them. The meat was tender and flavorful, and the carcasses were already well-muscled. As good as the meat is, probably my favorite thing about cooking up the NNs is the crispiness you can achieve with their skin. Seriously...it was like eating seasoned chips! My husband commented several times that he wished there was more skin to eat.

As far as your crosses are concerned, I'm thoroughly intrigued! I know @hellbender is experience with the NN over Dark Cornish cross and has posted some beautiful photos of the results...very impressive birds! I myself am hoping to cross my NNs over Australorps and also NNs over White Rock as early as this coming fall. Right now my girls' eggs are almost large enough to begin hatching, but not quite. I plan to maintain one pure line of NNs and then have fun experimenting as well. I maintain separate egg laying and meat flocks on my property so I always have eggs and am slowly working on my meat program.

Just remember...post lots of pictures of babies and their parents. We LOVE seeing what everyone's doing and what their birds look like.

I wasn't worried about them, it just started out with lots of photos of beloved named chickens, and I didn't want to stumble in and be insensitive if others didn't want to talk about meat there. I also spend time on RabbitTalk, and some folks are VERY sensitive about pets vs meat, so I guess I'm careful.

Yes, now that you mention it, the skin was what was so astoundingly good!!! (Though the meat was awesome too). You can roast one in the oven and it comes out like you deep fried it!

This fall is committed to CXs (short term projects and can house them in a tractor) and I'm on the waitlist with Ideal for 15 NNs next fall. By then I'll have my larger coop set up to house keepers/breeders, and can also get whatever the other part of the cross going next spring (I've started leaning heavily toward New Hampshire Reds, and may get them to fill out my NN order from Ideal). My puzzle will be housing for controlled breeding and keeping multiple roosters. My head is spinning with options... And I still am not sure how I will tell who has mated with whom and who has laid what egg, much less multiple breeding pens to control matings. My head just can't quite wrap itself around what that would look like in my (admittedly large) backyard.

- Ant Farm

 

[draye]

Howdy! I was directed over to this thread with my NN breeding questions, so I hope you don't mind. Here goes:

[COLOR=333333]I am going to be raising my first Cornish crosses this fall (once temps begin to go back down), but am interested in pursuing Naked Necks for meat the following year. I understand that Naked necks are a lot easier to raise in the very high temperatures we get here in South Texas, and they are a common meat chicken raised and sold at Farmers Markets here (and are sought after by consumers). While I have admittedly limited experience with tastes of different breeds, I do know that while both were better than grocery store chicken, Naked Necks were miles ahead of CXs in terms of taste (from same farm, though I don't know which regimen the CXs were raised under, vs. NN which were pasture ranged). Smaller and not as much breast meat, but DANG if that bird wasn't AMAZING! They are popular here so they are often sold out/wait-listed for our more local hatchery (Ideal) pretty fast, it seems. I want to go ahead and get on the waitlist for them for 2016 with Ideal, but I wanted to ask you fine folks about your experiences (hot weather or otherwise):[/COLOR]


[COLOR=333333]1. Have you raised pure Naked necks for meat? If so, what were your experiences - any tips?[/COLOR]



[COLOR=333333]2. I am considering trying NN crosses for meat as well. Ideally something so I can hatch myself from parents in my flock (or have them raised by a broody, I suppose). Thoughts running through my head now (keep in mind - my head is spinning because of all the reading on this subforum) are the following. I'm interested in thoughts as to direction of cross either way as well (e.g., I've read that Dark Cornish should the be rooster in crosses for better meaty results in offspring). [/COLOR]


[COLOR=333333]- NN x Black Copper Maran (as I am considering having a BCM rooster anyway - see below)[/COLOR]
[COLOR=333333]- NN x Dark Cornish (apparently the DC from Ideal are from meaty production lines, not show lines, so liking this idea)[/COLOR]
[COLOR=333333]- NN x White-laced Red Cornish [/COLOR]
[COLOR=333333]- NN x Delaware (Supposedly early-ish maturing and heat hardy)[/COLOR]
[COLOR=333333]- NN x New Hampshire Red (Supposedly very early maturing, which I like the sound of, and heat hardy. Really liking this idea.)[/COLOR]
[COLOR=333333]- NN x Australorp (Supposedly early-ish maturing and heat hardy)[/COLOR]
[COLOR=333333]- NN x Dominique[/COLOR]
[COLOR=333333]- NN x Dixie rainbow (I understand the Dixies handle heat poorly, but are otherwise great meat birds and layers, so very interested in this - but would worry about keeping parent alive in heat! Maybe Dixie roo that I can keep in cooler batchelor pad?)[/COLOR]
[COLOR=333333]- NN x other???[/COLOR]
[COLOR=333333]- NN x Cornish Cross broiler (I'm just curious how well this went if anyone tried it)[/COLOR]


[COLOR=333333]Some background info - currently I have three crested cream leg bars, and was planning to add some nice non-hatchery black copper marans to the flock next spring when I build my larger coop, with the goal of egg color variety/quality for that part of the flock (blue, dark brown, and making olive egger crosses with a BCM roo). As I am getting CXs this fall, and I have also beaen reading a lot of wonderful info on raising them so that they can have a (somewhat) longer life and have babies (thank you especially to JessicaThistle and duluthralphie, RIP Sunny and Bert), I am also open to raising a CX hen on restricted feed and crossing her as well. BUT, I am totally interested in hearing about all other cross ideas. I am not needing/requiring lots of breast meat (not a deal breaker, I'm ok if it's a good meat bird with legs/thighs, etc.), but am interested in hearing about any crosses that did increase breast meat (I'm thinking the Cornish crosses with NN would do that). Also interested in any comments on whether the other pure parent of a given cross might not handle heat well, as that may eliminate some options. Oh, and I am not looking to sell meat or anything - this is for my own consumption (and probably to barter for milk, etc.).[/COLOR]

[COLOR=333333]I understand that a NN cross (true homozygous NN parent to non NN parent) will not have all babies with fully naked necks, and may try F1 crosses to ultimately get back to homozygous NN with more meaty genes mixed in (am I crazy for thinking this is possible?). (Correct me if I'm wrong - I need to read more about NN genetics, but that's another thread.)[/COLOR]

[COLOR=333333]I have been able to handle heat well so far with my current tiny flock using just ice in their water, as their housing and run are in 100% full shade under a big tree with good breezes, and it seems never to get all that hot under there despite crazy hot days (though summer's not over yet). I just know that larger meaty birds might have a harder time with heat and I want to stack the deck more in their favor by having them have fewer feathers. (Easier plucking is also a bonus!)[/COLOR]

[COLOR=333333]I'll be planning to get my NN from Ideal - I am thinking/hoping that they are a good source for a meat bred NN. But I did note that S&G has NN listed under "broilers", so I guess that's a good sign as well. (Any tips on hatcheries with good meat-type NNs?)[/COLOR]

[COLOR=333333]Now I'm off to make a cup of tea and read this whole thread from the beginning. Thanks!!!![/COLOR]

[COLOR=333333]- Ant Farm[/COLOR]

[COLOR=333333]Edited to add: Should have looked first, seems to already be good NN info here. I'm reading now...[/COLOR]

Just to let you know I'm one if the NN people on the NN thread. You're very welcome over there. I'd be offended ( not really) if you don't join us.

There us sometimes discussions there about the meat and butchering if NN. Yes, we do gave our chicken pet owners thee but there had not been any stink over the eating of our birds that I have been aware of.

I don't post a lot in this thread but u do follow it quite a but. I'm rsusing fir egg production mostly but that is still in the works. I haven't gotten them to where I want them to be on their egg production yet. I'm constantly looking for better laying hens to cross into them. I'm looking to get them to 5-6 eggs a week. I do have some that are fairly good layers. They've been crossed to Easter Eggers that were some if my best layers. Out of eight hens I get 5 to 6 a day, except for today got only three, guess they needed a break.

Anyway come join us on the NN thread.

 

[Fire Ant Farm]

Just to let you know I'm one if the NN people on the NN thread. You're very welcome over there. I'd be offended ( not really) if you don't join us.

There us sometimes discussions there about the meat and butchering if NN. Yes, we do gave our chicken pet owners thee but there had not been any stink over the eating of our birds that I have been aware of.

I don't post a lot in this thread but u do follow it quite a but. I'm rsusing fir egg production mostly but that is still in the works. I haven't gotten them to where I want them to be on their egg production yet. I'm constantly looking for better laying hens to cross into them. I'm looking to get them to 5-6 eggs a week. I do have some that are fairly good layers. They've been crossed to Easter Eggers that were some if my best layers. Out of eight hens I get 5 to 6 a day, except for today got only three, guess they needed a break.

Anyway come join us on the NN thread.

I think that my ambitions/chicken math will have me in more eggs than I know what to do with, which is why I'm realizing that I should consider the meat half of the equation...

Thank you - I will indeed join in!!! I have a weekend of reading ahead of me first!

- Ant Farm

 

[Beer can]

I wasn't worried about them, it just started out with lots of photos of beloved named chickens, and I didn't want to stumble in and be insensitive if others didn't want to talk about meat there. I also spend time on RabbitTalk, and some folks are VERY sensitive about pets vs meat, so I guess I'm careful.

Yes, now that you mention it, the skin was what was so astoundingly good!!! (Though the meat was awesome too). You can roast one in the oven and it comes out like you deep fried it!

This fall is committed to CXs (short term projects and can house them in a tractor) and I'm on the waitlist with Ideal for 15 NNs next fall. By then I'll have my larger coop set up to house keepers/breeders, and can also get whatever the other part of the cross going next spring (I've started leaning heavily toward New Hampshire Reds, and may get them to fill out my NN order from Ideal). My puzzle will be housing for controlled breeding and keeping multiple roosters. My head is spinning with options... And I still am not sure how I will tell who has mated with whom and who has laid what egg, much less multiple breeding pens to control matings. My head just can't quite wrap itself around what that would look like in my (admittedly large) backyard.

- Ant Farm

Finally Friday, haven't had one in weeks, so I'm enjoying some good beers

So my post will be short (maybe Lol!) I posted awhile back about Green Fire Farms Barbezieux being the third best tastin roasting chicken according to some French taste test magazine of culinary chefs, better than the Breese which is typically poached. Took some doing, google translate and all. Both those breeds are $$$! Found out their #1 best tasting chicken, figured some rare weird can't get it breed, nope! It was the NN! They had it down as the red ones, don't know if there is a difference.
Only place I could find that had specifically red NN and supposedly bred for production was S&G Poultry, but a minimum chick order of 100 no price available now cause they are sold out and hatching eggs $5.75 per dozen, minimum 15 dozen. I can't afford either of them.

 

[hellbender]

Finally Friday, haven't had one in weeks, so I'm enjoying some good beers

So my post will be short (maybe Lol!) I posted awhile back about Green Fire Farms Barbezieux being the third best tastin roasting chicken according to some French taste test magazine of culinary chefs, better than the Breese which is typically poached. Took some doing, google translate and all. Both those breeds are $$$! Found out their #1 best tasting chicken, figured some rare weird can't get it breed, nope! It was the NN! They had it down as the red ones, don't know if there is a difference.
Only place I could find that had specifically red NN and supposedly bred for production was S&G Poultry, but a minimum chick order of 100 no price available now cause they are sold out and hatching eggs $5.75 per dozen, minimum 15 dozen. I can't afford either of them.

If you feel that you absolutely have to have red, it wouldn't too hard to get. Look at the videos of some hatcheries...at least 30 to 40% are red-ish. The French have actually worked up breeding programs for their designated NN birds. I have all told, about 11 reds but for my purposes, the color won't matter. They will be crossed with the Dark Cornish and even the worst of both breeds combined will produce a fairly heavily meaty breast and thick stumpy legs. When they are caponized, that will pull the whole thing together. I'm thinking of keeping some of the hybrids back to use in the breeding program, perhaps having some of the F-1 hens covered by a Chantercler cock and then...'round and 'round we go.

 

[Beer can]

@hellbender Lol! I just find it freaking hilarious that people are dumping huge wads of $$ on rare gff breeds thinking they are getting some rare awesome tasting birds, the bresse was supposed to be the ultimate!
Most every hatchery has NN, but none with specific colors?? I don't know what color tastes like Lol! Best tasting chicken? We already have them and they are cheap! Lol!

 

[neopolitancrazy]

... both were better than grocery store chicken, Naked Necks were miles ahead of CXs ...

btw, grocery store chickens are cornish crosses.

 

[hellbender]

btw, grocery store chickens are cornish crosses.

Oh, yes indeed they are but there is a lot more to that formula than a CornishXWhite Rock. And the whole process of slaughter at 6 to 10 weeks allows no real flavor to develop into what amounts...almost to avian paraplegic bodies. I just can't eat that stuff but three cheers to those who can.

 

[gjensen]

@hellbender Lol! I just find it freaking hilarious that people are dumping huge wads of $$ on rare gff breeds thinking they are getting some rare awesome tasting birds, the bresse was supposed to be the ultimate!
Most every hatchery has NN, but none with specific colors?? I don't know what color tastes like Lol! Best tasting chicken? We already have them and they are cheap! Lol!

It is funny, really. Have you ever noticed that no experienced poultry breeders buy their birds?