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Quote: The slow growth didn't bother me at all...I actually plan and design my meaty project for as slow a growth as possible. The longer I can keep a meaty, the better tasting it will be. It was the size and shape of the bird that I didn't like at all. They were too short, too narrow and too shallow...didn't look a bit like my first batch. Their breast meat was half the length, thighs half the width...this all has to do with genetic size of the carcass or bone structures and muscle length and not so much to do with the nutrition. I have no problem getting meat or weight onto a bird but, genetically, they will only get as big as they can get without it then just being all fat gain and not meat.
Here's a pic of my first batch from TSC at 8 wks. This one is standing next to my full grown PR rooster and he's a fair sized guy.
Now this spring's meaties at 7 wks...same feeds, free ranged, etc. Shorter body length, shorter leg length...just smaller birds altogether.
Here's a pic of my first batch from TSC at 8 wks. This one is standing next to my full grown PR rooster and he's a fair sized guy.
Now this spring's meaties at 7 wks...same feeds, free ranged, etc. Shorter body length, shorter leg length...just smaller birds altogether.