Breeds for producing meat chickens

[teaspoon]

Hey there,
I'm planning to raise some chickens for meat to stock the freezer. I'd prefer not to buy more chicks since I can easily hatch my own. I have either a buff Orpington rooster or any of my three Easter egger roosters. And for hens I've got 3-5 each of buff Orpington, Easter egger, black austrolorp, cuckoo maran, speckled Sussex, and silver laced Wyandotte. What pairing do you think will produce the best meat birds? I'd probably sell or keep the pullets and eat the roos

 

[gander007]

You really do not have any really big meat breeds but any one of the chickens you have will produce food for the table

Personally I use Russian Orloff's or Marans chickens for meat birds

Here is a cage full of the July 2014 meat birds

gander007

 

[teaspoon]

Gah! I accidentally hit submit before I was done.

Should I choose based on breed or go by size and body condition?

My only experience processing meat birds was two roosters. By the time I got the feathers off, there was hardly anything left! Then I cooked them right away, not realizing that they were in rigor. It was disgusting, but the dogs were happy to get it. I made a few mistakes... but I learned from them! I did have to cull an injured duck recently, it was delicious!

 

[gander007]

Gah! I accidentally hit submit before I was done.

Should I choose based on breed or go by size and body condition?

My only experience processing meat birds was two roosters. By the time I got the feathers off, there was hardly anything left! Then I cooked them right away, not realizing that they were in rigor. It was disgusting, but the dogs were happy to get it. I made a few mistakes... but I learned from them! I did have to cull an injured duck recently, it was delicious!

This is very true that once the feathers come off the actual chicken is very small and the EE's
can surprise anyone at how small they really are

After I have them plucked I normally let them hang overnight in the cooler before the butchering
is completed ....

I pick by the heaviest chicken for meat breeders .......


gander007

 

[Arielle]

If you want a meat bird then pick the most well muscled birds. Historically these birds were dual purpose meat birds unfortunately the level of productin ahs not been kept up my most hatcheries. I have butchered a few of mine and I am getting rid of most of my current stock and finding breeders of good mety stock.

Be sure to use two diferent breeds to maximize the growth rates. And just for the record my EE hen is huge and far bigger than my tiny EE from another hatcher.

For truley decent meat birds, hunt down a good breeder of any of those breeds you listed. Check around and talk to several before buying.

 

[teaspoon]

I checked all the roosters today (they weren't very happy about it) and decided that two of the EEs are a little more meaty than the other roos. So now I need to know, since all the chickens live in the same enclosure right now, how long do I need to keep the other roosters from breeding the hens in order to be sure of who the father is? I am able to separate them, the other roosters can live in the goat pen for a while.

 

[Mahlzeit]

I checked all the roosters today (they weren't very happy about it) and decided that two of the EEs are a little more meaty than the other roos. So now I need to know, since all the chickens live in the same enclosure right now, how long do I need to keep the other roosters from breeding the hens in order to be sure of who the father is? I am able to separate them, the other roosters can live in the goat pen for a while.

About 2 weeks after you take the other roosters out is the general rule. A hen can hold the sperm of the rooster inside for about that long.

 

[Natalijaasbj]

Marans are considered gourmet meat birds in France. They get huge and delicious in my experience. Chanteclers get huge quickly and I heard REAL New Hampshires (not hatchery ones) get huge too. I will stick with these three the next year.
I tried Orpingtons - nothing special for my taste. They look huge and fluffy but not much meat under. Just my experience ( I had Lavender ones)
Just do not get hatchery birds in any case. Get a stock from a good breeder.

 

[Arielle]

I checked all the roosters today (they weren't very happy about it) and decided that two of the EEs are a little more meaty than the other roos. So now I need to know, since all the chickens live in the same enclosure right now, how long do I need to keep the other roosters from breeding the hens in order to be sure of who the father is? I am able to separate them, the other roosters can live in the goat pen for a while.

Everyone has a differnt time they are comfortable with. I did a lot of reading on this some time ago, and it seems that even at 5 weeks those buggers can last. Of course the likelyhood is very small by 5 week but an off chick CAN happen. Some of the old time breeders give 3 weeks. All depends on how important this is to you.

 

[dolfi]

Marans are considered gourmet meat birds in France. They get huge and delicious in my experience. Chanteclers get huge quickly and I heard REAL  New Hampshires (not hatchery ones) get huge too. I will stick with these three the next year.
I tried Orpingtons - nothing special for my taste. They look huge and fluffy but not much meat under. Just my experience ( I had Lavender ones)
Just do not get hatchery birds in any case. Get a stock from a good breeder.

Everyone has a differnt time they are comfortable with.  I did a lot of reading on this some time ago, and it seems that even at 5 weeks those buggers can last. Of course the likelyhood is very small  by 5 week but an off chick CAN happen. Some of the old time breeders give 3 weeks. All depends on how important this is to you.

Wao none of my chickens are good meat wise at 5 weeks. I must have the wrong chickens or feeding the wrong food to them. I have rir. I also heard that the meat is hard and needs to be put in a pressure pot. How and what breed do I need for meat