clueless on meat birds

[CrestedHorizonPoultry]

I am good with show birds but when it comes to meat birds...Im clueless. I want to fatten out/butcher some meat birds for our family. What should I get? What sex? From who?

 

[jaku]

Cornish X's. Get them from the closest hatchery to you, to minimize travel time. Dispite what people tell you about good luck/bad luck with survival/health of birds from different hatcheries, it doesn't matter- they all get the same birds.

 

[chickenwhisperer]

Ive heard that silkies, polish, and bantam barred rocks make the BEST eatin chickens ever!!!
Get either hens or roosters, it doesnt matter.
Get them from a breeder, or maybe a fair exhibitor . . .

 

[CrestedHorizonPoultry]

Quote:

 

[pardenx3]

Quote:

 

[pardenx3]

Go with what Jaku said. Thats exactly the way to go about it, if you want birds with lots of meat. Thats what they are bred for. We just butcherd and ate one of our first Cornish x, and it was soooo good!

 

[scubaforlife]

Bang for your buck, by far Cornish Xs on pasture.

Capons of any roo from a dual-purpose breed for real big and tasty.

 

[Brunty_Farms]

Depends on what your looking for. I second the cornish x's but there are different kinds of meat birds also. I would read a bit in the forum and do a little research.

However below are your timelines for each type: (keep in mind you can process any of these at just about any age)

1) Cornish x 6-8 weeks
2) Colored Broilers (12-14 weeks) - I classify these as any cross other than the cornish x rock.
3) Dual Purpose 18-26 weeks (any breed that can breed true and is used for eggs and meat such as Buckeye, Delaware, Dark Cornish, Plymouth Rocks, ect)

All of these birds will dress out between 3-5 pounds depending on sex. Some grow faster, some slower. Just keep in mind the older they get the more complex the amino acids will be making the meat have a more richer taste. Some say they have a bite to them.... some say chewy.... and some say flavorful. Personally I believe the older they get, the attention needs to go into processing the bird and also into the kitchen with the way it will be cooked.

Good luck....

 

[scubaforlife]

Quote:
that's a good point, if you want to do beer can chicken on the grill, CXs are good and tender. But an older bird will be chewy like that. I like to roast a whole bird and make soup from the rest of the meat, call it a two dinner bird.

If you have a pressure cooker, you can do just about any age bird...

 

[Buster52]

Depends on what you are looking for. We need more clues. But basically...

Fast, big, and cheap, people tend to go with a Cornish X. For great taste, healthy birds, and sustainability, make it a standard bird (I like Dark Cornish because of the breast meat, but Buckeyes and Delawares both have a lot of fans). Something in between, Freedom Rangers from JM hatchery are supposed to be good. The Poulet Cou Nu are supposed to be among the tastiest.

By the way, some birds folks call dual purpose aren't. There are people who like the meat of Leghorns and the sporadic laying of tiny eggs of the standard Cornish, but those folks are rare.

Personally, if I want real meat, I go with turkeys.