Colorado

[suncatcher]

I have been doing some research on the Bresse breed this winter. The Breese here in the US, are called American Breese, the French Breese is in France. The French have not allowed any to be exported, but somehow they were to GF farms in 2011.

Some claim the flavor of the meat is due to the way they are fed the weeks before they are butchered, seems they are fed a diet of grain and dairy products, maybe milk. Also, the Breese chicken produces marbling that makes them taste incredible! They are sold whole so the buyer, and the chefs can see they are indeed Breese chickens.

The true Breese is red, white and blue, interesting that most countries in Europe have these colors in their national flags, but that is another story!

 

[bigzio]

Since we can't play in the Big Game today, we have to root for some team, and we dislike the seahawks here in Wisconsin...GO BRONCOS..... hope Payton has a great game!

bigz

 

[Percheron chick]

Oh how interesting! How is French chicken different, is it the flavor of the meat, or the tenderness/chewiness, or something else? I have read that many European countries have particular breeds they tout as the best for meat - England has the Sussex for example - I think it is sad that what we have come to know is the Cornish X, that has to be processed at 8 weeks or they start to die because their legs cannot support their weight.

It's definitely taste. It's a slow to mature bird plus they finish them out differently than any other breed. I have never raised meat birds but am curious if you take a DP or Ranger and finish them the same way what you end up with. If you did a Bresse X cornish what would you end up with? There has to be a texture component as well but it's been so long, it's the taste that has stuck with me. There are probably other European meat birds that are right up there but they don't have the notoriety of these birds.

The legs are left on the butchered birds to identify them as Bresse. Only chicken I know with blue legs.

Anyone know the regs for selling processed birds in CO? I know farmer's markets sell chicken, beef, bison... and they can't be at USDA status.

 

[Pozees]

Quote:
I think Wendell did some research into this last year, and found that you can sell a live bird to someone then help them process, but you cannot sell the processed bird unless done in a USDA inspected or certified facility - but I know people do sell beef and pork they have processed themselves or taken to the place out in Calhan which is not USDA, so I don't know if the rules are different from poultry or if people just count on no one getting sick and suing? No idea, really, might be on the CSU website. I know I talked to someone in the NPIP office up there a few months ago and they said there were no USDA facilities in the state, I think the nearest is in KS.

 

[Pozees]

Is there any interest here in Pheasant chicks? Is there anyone who has had experience hatching and raising them? Same questions regarding Chukar. I might be able to get some eggs to hatch at a reasonable price, nothing in stone yet, just wondered whether there was interest if I am able. I believe these would be Ringnecks.

 

[Percheron chick]

That's sort of why I've been dragging my feet on this idea. Dealing with the regulatory BS is not my cup of tea. I'll have to check in with the people who were selling at the farmer's market.

In this day and age, I thinks it's just too risky to try and fly under the radar with something like this. I'll sell eggs to friends but not strangers for this very reason.

 

[Pozees]

That's sort of why I've been dragging my feet on this idea. Dealing with the regulatory BS is not my cup of tea. I'll have to check in with the people who were selling at the farmer's market.

In this day and age, I thinks it's just too risky to try and fly under the radar with something like this. I'll sell eggs to friends but not strangers for this very reason.

Agree, although state regs say you can sell up to something ridiculous like 250 dozen a month without an egg seller's license as long as you are not selling to a grocery store. But yes, as far as selling processed poultry I wouldn't try to ignore any regulations.

 

[EHook518]

Hi guys, I thought I would post this here and on FB. I have two hens I will be needing to find homes for in the next few months. City limits restricts me to 8, so with new chicks I have to part with these two. Both will be 2 years in May. One Buff Orpington (Ginger) and one Blue Wyandotte (Hazy). They have been laying pretty consistently through the winter after they finished molting. Ginger lays a pretty good size brown egg and Hazy lays a smaller cream colored egg. Hazy will go broody about 3 times during the spring/summer. I was hoping to get some eggs for her to hatch but I am not going to be able to. They are free to a good home, very mellow, friendly, and healthy. PM me if you are interested.

 

[EHook518]

Hi guys, I thought I would post this here and on FB. I have two hens I will be needing to find homes for in the next few months. City limits restricts me to 8, so with new chicks I have to part with these two. Both will be 2 years in May. One Buff Orpington (Ginger) and one Blue Wyandotte (Hazy). They have been laying pretty consistently through the winter after they finished molting. Ginger lays a pretty good size brown egg and Hazy lays a smaller cream colored egg. Hazy will go broody about 3 times during the spring/summer. I was hoping to get some eggs for her to hatch but I am not going to be able to. They are free to a good home, very mellow, friendly, and healthy. PM me if you are interested.

 

[Pozees]

That's wonderful news!