I have three Bresse pullets. They are about the age where I could process one. It's really hard to do that to the girls though. I had a male but ran into neighbor problems. I gave him and four marans boys to a farm. There was a fire and they all died. So I am looking hungrily at the pullets. It has been a very frustrating year for me. I was working on a foundation flock of marans and bresse. My grandfathered farm property lost its grandfather when I bought it and I have expensive pullets that I can't continue the line as I had planned. I was given two days to get rid of fourteen cockerels. Processed many and sent others to the farm to finish growing out (they were due to be processed next week). Anyhow, I am looking at the pullets now...
Bresse Chickens
- Thread starter sweetshoplady
- Start date
I got 12 eggs and hatched 10 chicks. 3 roos, 7 pullets. I am very pleased!! My birds hatched 6/11/13 so the are just about 3 months old. I am really thrilled with them so far. They have been super healthy birds from the start.
I thought white was boring, but I was wrong. There are stunning birds and the 20 running around together is a site to see.
I thought white was boring, but I was wrong. There are stunning birds and the 20 running around together is a site to see.
I have been getting about 60-70% pullet ratio or more as well. Chickentowes is that true for you too? I have hatched out about 100-200 chicks this year ( didn't sex all of them however)
Interesting, I thought I just got lucky. Looking forward to see what the next gen does.
Your eggs made it to NY ALLLLLLLL the way from CA and hatched! Not all but yours are the only ones ( i believe) that hatched out of mmmm 75? I screwed up hatching all year;( anyhoo i got 2 roos and 4 pullets
one has a slipped tendon and will be processed sunday;( poor boy...he can still eat and drink though..hell be small but I have to get something out of him....
Quote:
Thank you! That's incredibly helpful!
Have my first baker's dozen Bresse eggs in the incubator. At day 9 they are looking very good with 9 viable, 2 possible quitters and 2 clear. Can't wait for these to hatch!
I butchered my first last weekend because a friend had all the set up to do theirs!!! So i took 7 roos I didnt need and processed them...The roo was just under 5 pounds and a descent shape and size...still had a good 2 months of growing but i wanted to see how it was looking...he wasnt finished off or anything just fed what everyone else was getting as well...i have my 4 girls and 1 roo growing out for spring hatching!!!! Going to try and get babies on the ground by May 1st the latest so I can process with that group next year...there were three of us..All women and did 50 birds completely in 3 hours...vaccummed sealed and all!!! It was awesome!! The mess took an hour to clean as well...
An update on our ongoing Bresse project:
We processed a handful of our Bresse this past weekend with very pleasing results. On average, our birds dressed out at about 80-83% of live weight. We processed one cockerel and four hens, with the cockerel coming in at 5lbs and the hens averaging about 3.3lbs. They are very nice birds with long, meaty thighs and well-developed breasts. We processed at 20 weeks. We had planned to go about 2 more, but some work travel was going to interrupt those plans. Our basic methods, for anyone wondering, are these:
1. We try to use only soy-free, non-gmo, organic feed. A few times we had to improvise due to availability, and then we use Flockraiser. We use a Finisher pellet during the last few weeks, but also mix in some grower crumble at the end.
2. We get our birds off heat and on pasture/grass as soon as possible. In California, that usually means moving out permanently at about 3 weeks. In the meantime, we move the younger chicks out during the day and in at night.
3. We use milk in the feed starting at about 5-8 weeks and throughout the entire 20-22 weeks until processing. We don't use Organic milk unless we know it is not ultra-high temp pasteurized. This process kills most of the beneficial organisms in the milk. If we can find vat pasteurized organic milk (Whole Foods) or local raw milk, we love to use it. We use whole milk.
4. We house our birds in tractors with open bottoms. When they are mature enough, we allow them to free range most days, and put them up at night.
5. In the last 2-3 weeks before processing, we keep them in the tractors all day to try and simulate the French method. It reduces movement, allows them to feed on the grains and milk, and helps finish the meat. The still have access to greens because the bottoms are open.
6. We gather birds into smaller pens the night before processing and cover to keep them calm. We use a Kosher-style method, and have moved away from cones to prevent any blood from being restricted. We offer thanks before beginning.
7. We use a whizbang plucker and heat-shrink bags. We allow our birds to rest in the fridge for 48 hours before freezing.
When it comes to connecting with your food, this is about as good as it gets. It's a solemn and celebratory process, one that helps us understand and appreciate the value of real food. If you have any questions or want to read more about our recent processing, go to our blog here.
Blessings,
Brice @ SF
We processed a handful of our Bresse this past weekend with very pleasing results. On average, our birds dressed out at about 80-83% of live weight. We processed one cockerel and four hens, with the cockerel coming in at 5lbs and the hens averaging about 3.3lbs. They are very nice birds with long, meaty thighs and well-developed breasts. We processed at 20 weeks. We had planned to go about 2 more, but some work travel was going to interrupt those plans. Our basic methods, for anyone wondering, are these:
1. We try to use only soy-free, non-gmo, organic feed. A few times we had to improvise due to availability, and then we use Flockraiser. We use a Finisher pellet during the last few weeks, but also mix in some grower crumble at the end.
2. We get our birds off heat and on pasture/grass as soon as possible. In California, that usually means moving out permanently at about 3 weeks. In the meantime, we move the younger chicks out during the day and in at night.
3. We use milk in the feed starting at about 5-8 weeks and throughout the entire 20-22 weeks until processing. We don't use Organic milk unless we know it is not ultra-high temp pasteurized. This process kills most of the beneficial organisms in the milk. If we can find vat pasteurized organic milk (Whole Foods) or local raw milk, we love to use it. We use whole milk.
4. We house our birds in tractors with open bottoms. When they are mature enough, we allow them to free range most days, and put them up at night.
5. In the last 2-3 weeks before processing, we keep them in the tractors all day to try and simulate the French method. It reduces movement, allows them to feed on the grains and milk, and helps finish the meat. The still have access to greens because the bottoms are open.
6. We gather birds into smaller pens the night before processing and cover to keep them calm. We use a Kosher-style method, and have moved away from cones to prevent any blood from being restricted. We offer thanks before beginning.
7. We use a whizbang plucker and heat-shrink bags. We allow our birds to rest in the fridge for 48 hours before freezing.
When it comes to connecting with your food, this is about as good as it gets. It's a solemn and celebratory process, one that helps us understand and appreciate the value of real food. If you have any questions or want to read more about our recent processing, go to our blog here.
Blessings,
Brice @ SF
- Mar 27, 2013
- 1,860
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Do you ever caponize your cockerels?
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