Anyone have the blue bresse? How do they compare to the blacks and the whites. I have 3 chicks from GFF so I was wondering.
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Anyone have the blue bresse? How do they compare to the blacks and the whites. I have 3 chicks from GFF so I was wondering.
I am in Maryland and should have Bresse chicks in September for the Maryland Poultry Swap. But if you want them right away, my brother-in-law @jcinadr here on BYC hatches white Bresse chicks all the time. They live in Texas but shipping is not a problem.Bresse Anyone?
Anyone selling Bresse Chicks Blue, Black or White? Please contact me
My opinion may be different from others. No less than 16 weeks and no more than 20 weeks in France. At the 12-16 week they are brought in to the pens from the pastures for polenta & porridge with goat's milk. Make a capon out of him or not, it is strickly up to you. Their breasts and such will not be able to marble completely without fattening them up with warm cooked porridge and corn mash w/goats milk or buttermilk. The unique thing about the Bresse is their ability to marble fat veins in the meats for a slightly gamie taste and texture will be tend if let to walk in the pasture. Not allowed to walk in parture and kept in cage they will be tough little boogard. They are appelated like vineyards. Strick codes Must be followed for maximum tenderness. I dont follow their strick codes.i have some Bresse boys about 3 months old. they aren't canonized. what is everyone finding a good age to process them? I don't have these ones on pasture, so it won't be the french method. but still looking forward to trying them.
Here is link on BYC and the French Standard.....but it doesn't say anything about references for the number:i have some Bresse boys about 3 months old. they aren't canonized. what is everyone finding a good age to process them? I don't have these ones on pasture, so it won't be the french method. but still looking forward to trying them.
I've read before of "cereal grains soaked in milk" . Did not know they should be cooked. That is interesting. I just got a nice pen for them, so hopefully my DH will let me use more area for a pasture. I already too the back part of the property for other pens and pastures. I'd like to get these guys on grass.My opinion may be different from others. No less than 16 weeks and no more than 20 weeks in France. At the 12-16 week they are brought in to the pens from the pastures for polenta & porridge with goat's milk. Make a capon out of him or not, it is strickly up to you. Their breasts and such will not be able to marble completely without fattening them up with warm cooked porridge and corn mash w/goats milk or buttermilk. The unique thing about the Bresse is their ability to marble fat veins in the meats for a slightly gamie taste and texture will be tend if let to walk in the pasture. Not allowed to walk in parture and kept in cage they will be tough little boogard. They are appelated like vineyards. Strick codes Must be followed for maximum tenderness. I dont follow their strick codes.
Thank you so much! I will check that outHere is link on BYC and the French Standard.....but it doesn't say anything about references for the number:
https://www.backyardchickens.com/t/866299/french-standards-for-raising-bresse-meat-chickens
I've read before of "cereal grains soaked in milk" . Did not know they should be cooked. That is interesting. I just got a nice pen for them, so hopefully my DH will let me use more area for a pasture. I already too the back part of the property for other pens and pastures. I'd like to get these guys on grass.
Thank you so much! I will check that out