Mine are in tractors but they are not tight to the tractors. 80-100 birds per pen get to roam an 8x16 area. May not seem like a lot but they do have quite a bit of space when they are young plus I move it at least three times a day. It's seems to me that they really don't start packing on the weight until they are about 6 weeks.
So which tells me they are burning way too many calories to be ready at 6 weeks. But thats ok, I think the reason why most of us do this is for the humanity of it... and not just the profit.
I'm doing pretty good then with 7 week old males and 8 week old females... I do have to let the straglers catch up at a ripe old age of nine weeks. Messes up production a bit but again it's ok.
I'm getting dressed weights between 3-4 lbs at 7-8 weeks. Roosters being 7 and hens being 8.
So what do you try to get? 5 lbs in 9-10 weeks? That's about right especially if you let them forage. I know that some can get 8 lb birds in this time if they are left to sit at the feeders all day.
Are you going to stick to mainly cornish next year and raise the CRB for accuired taste? It sort of like the heritage turkey.... some love them some don't. I have people that will not buy turkeys from me because I only raise the BBW... but in the future I will have a flock of heritage to help meet the demand. As of now heritage bring $7.00 / lb here so I'm sure people will pay more for a "heritage type chicken"
It's funny how people try to cook an older bird like the ones in the supermarket. Even with my Cornish x's they are much firmer than the ones in the store... especially if they are over 8 weeks old. The dark meat reminds me of what a young roosters would look like. When I process at 6 weeks (not once this year) they meat is much more tender. (mushy almost) The sad thing is... people want the mushy bird over one with some bite to it. They would rather put the flavoring in it.
So which tells me they are burning way too many calories to be ready at 6 weeks. But thats ok, I think the reason why most of us do this is for the humanity of it... and not just the profit.
I'm doing pretty good then with 7 week old males and 8 week old females... I do have to let the straglers catch up at a ripe old age of nine weeks. Messes up production a bit but again it's ok.
I'm getting dressed weights between 3-4 lbs at 7-8 weeks. Roosters being 7 and hens being 8.
So what do you try to get? 5 lbs in 9-10 weeks? That's about right especially if you let them forage. I know that some can get 8 lb birds in this time if they are left to sit at the feeders all day.
Are you going to stick to mainly cornish next year and raise the CRB for accuired taste? It sort of like the heritage turkey.... some love them some don't. I have people that will not buy turkeys from me because I only raise the BBW... but in the future I will have a flock of heritage to help meet the demand. As of now heritage bring $7.00 / lb here so I'm sure people will pay more for a "heritage type chicken"
It's funny how people try to cook an older bird like the ones in the supermarket. Even with my Cornish x's they are much firmer than the ones in the store... especially if they are over 8 weeks old. The dark meat reminds me of what a young roosters would look like. When I process at 6 weeks (not once this year) they meat is much more tender. (mushy almost) The sad thing is... people want the mushy bird over one with some bite to it. They would rather put the flavoring in it.
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