BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

@bnjrob gave great advice and most definitely knows a lot more than I do about selecting birds for breeding and culling. Thank you, @bnjrob ! I'm copying/pasting your comments in my 'great big book of everything chicken'.
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Since I live only a little south from you, I would just like to emphasize that you really want to avoid hatching in the hottest months around here. I've encountered a number of issues with egg fertility in the summer months that I never experience during other times of the year, and I have a theory that their summer molt has something to do with it. Also, maintaining proper temperature and humidity in even the best incubators seems more challenging during monsoon season. I keep my incubator in the house in a climate controlled environment, but still have had repeated issues with summer hatches. And broody hens really struggle with their clutch in the summer. I know of a few people who's broody hens and chicks died from the heat.

I've now hatched every season here in AZ and two of my best hatches were in October, which ironically also resulted in some of my best growth rates. I did one hatch in January that resulted in a good hatch rate, but really slow growth rates. My March hatch results were dramatically improved by comparison.

Since "green" is so hard to come by around here most of the year, you may want to consider getting a small sprouting setup for supplemental feeding for your breeders. They're really inexpensive and easy to use and don't take up much space. I typically sprout sunflower, alfalfa, radish, wheat grass and broccoli sprouts during the cooler months along with growing kale in my garden for the chickens. They very much appreciate the nutrient rich "treats" and I've gotten better egg production from them as a result.
Great info - thanks. Yeah you're climate is slightly cooler and wetter than here in the frying pan but I'd bet I'd have the exact same results. I really want to avoid those hot months since they ain't fit for man nor beast and certainly not chicks. I think what I might do is put my boy Hoss in with a couple of the best gals as soon as I finish the breeding setup in October, wait two weeks and then start collecting eggs to hatch probably around about the second week of November. If nothing else I'll at least get some trigger time learning how to hatch eggs. And then I'll probably do it again in March and compare the results. Worst case scenario I won't end up with anything we want to keep, we'll have a BBQ six weeks later, and then give it another go the following October.
 
and you know this next question is coming?

Where do you get your seeds for this? And what do the chickens tend to prefer to eat that works well with this? Grins

I've gotten seeds from Whole Foods Market, specialty garden stores, Amazon...really any place that has them. I think there's even a bulk seed seller online. I've considering even sprouting grass seed to see if they like it.

The chickens favorite, hands down, is wheat grass. They go nuts for the stuff! Alfalfa and sunflower seeds tie for second.
 
Howdy! My wife and I have had chickens for about twenty years but never for meat. We thought we would try our hand at raising and slaughtering our own birds. The initial plan is to order Cornish X Rocks from a hatchery and grow them out in a tractor. Any advice for rookies would be greatly appreciated.
 
Howdy! My wife and I have had chickens for about twenty years but never for meat. We thought we would try our hand at raising and slaughtering our own birds. The initial plan is to order Cornish X Rocks from a hatchery and grow them out in a tractor. Any advice for rookies would be greatly appreciated.
Just one important pointer when raising Cornish Crosses is be sure to raise them when the weather is cool. I lost a whole bunch when it got up to 95 one day in April. It probably doesn't get as hot where you're at but the humidity would probably make it lethal at a lower temperature there. So if I were raising them in SC I probably would wait until it won't get above about 90. For me here in the low desert that restricts me to about October through March.
 
Just one important pointer when raising Cornish Crosses is be sure to raise them when the weather is cool. I lost a whole bunch when it got up to 95 one day in April. It probably doesn't get as hot where you're at but the humidity would probably make it lethal at a lower temperature there. So if I were raising them in SC I probably would wait until it won't get above about 90. For me here in the low desert that restricts me to about October through March.

Thanks! That's what I was thinking, too. I should be okay getting them in by mid-September.
 
Thanks! That's what I was thinking, too. I should be okay getting them in by mid-September.
Oh yeah, you'll be fine by then. By the time they get some weight on them it'll be October and you'll be totally good-to-go. You're really going to like them - they're quite tasty. I got all cockerels the last time and they were extremely good straight off the grill with nothing but salt and pepper. DesertChic turned me on to Naked Necks as another good eatin' bird so I ordered a couple for delivery in October. After she mentioned them I checked around and found a lot of others saying the same thing. And supposedly in France they serve up Bourbon Rogue I believe they call it which is just NN chicken, and apparently it's a delicacy. I also added six Dark Cornish to the order because I'm curious how they compare with the Cornish Rock Crosses. I'm also keeping an eye out for Dorkings if I can ever find them since they're supposed to be good tasting bird too. One thing I will say is after we processed and BBQed our first batch of Cornish Crosses we decided we only wanted fresh butchered and cooked chicken from then on out. I thought the difference in quality was night and day. It's sort of the same thing as the difference between fresh and store-bought eggs, and fresh and store-bought vegetables - just no comparison. I think you'll be pleasantly surprised. Enjoy.
 
Oh yeah, you'll be fine by then. By the time they get some weight on them it'll be October and you'll be totally good-to-go. You're really going to like them - they're quite tasty. I got all cockerels the last time and they were extremely good straight off the grill with nothing but salt and pepper. DesertChic turned me on to Naked Necks as another good eatin' bird so I ordered a couple for delivery in October. After she mentioned them I checked around and found a lot of others saying the same thing. And supposedly in France they serve up Bourbon Rogue I believe they call it which is just NN chicken, and apparently it's a delicacy. I also added six Dark Cornish to the order because I'm curious how they compare with the Cornish Rock Crosses. I'm also keeping an eye out for Dorkings if I can ever find them since they're supposed to be good tasting bird too. One thing I will say is after we processed and BBQed our first batch of Cornish Crosses we decided we only wanted fresh butchered and cooked chicken from then on out. I thought the difference in quality was night and day. It's sort of the same thing as the difference between fresh and store-bought eggs, and fresh and store-bought vegetables - just no comparison. I think you'll be pleasantly surprised. Enjoy.

I think so, too. Any feeding tips?
 

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