My guess is that they could be mixed with bantam brahmas. The orps would cause their legs to be very sparsely feathered.
I keep thinking about how to say it gracefully. I paid the price he had started auctions of 6 eggs for on ebay, and got 18 eggs. I actually found him on BYC though. Very very nice guy. If I had only gotten 6 I would have blasted him right away. I know he really meant well. I have suggested different packaging to other sellers but some of them get really defensive about it. I think I probably got a better deal because of my involvement in trying to save some endangered heritage breeds. After all that is the only reason I decided I wanted them.
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Glad the class went well. My ducks bleed out pretty fast but I have never butchered an ancona. If I get a few butchered soon they will be Ancona mixed and I'll let you know how they went.
I would like to make a comment about something you mentioned. Any time I have butchered I try to do one bird at a time unless I have a helper. My reason for that is that when plucking the feathers release really easily if you can start plucking quickly. The second is that the muscles don't tense up so the meat actually is a lot more tender. I believe that is the science behind letting the birds cure before you cook them. It allows the muscle fibers to break down so the meat isn't tough. I imagine cooking them in a slow cooker breaks them down more than regular roasting as well. Just thought I'd mention that.
The wind was blowing from the South, then a couple hours ago it switched to the North. Not good. I wish I had gotten those darned flower bulbs planted yesterday. The temperature has actually dropped a couple degrees already.
Danz the reason we got several birds killed at once & let them sit was that we wanted each person to have a bird to work on at the same time. That was part of the class that we have the hands on learning & that actually was a good thing because we could help each other. These ducks I'm pretty sure were Ancona/Cayuga mix because of the way the drake's head was colored. It just took them a really long time it seemed like to bleed out. The chickens we did bled out normally.
Here is something I found on a site that tells about the bird circulatory system: The avian cardiovascular system is able to quickly respond to changes in levels of activity (e.g., resting vs. flying) via changes in heart rate, cardiac output, & blood flow (by vasocontriction and vasodilation of vessels). Maybe when they're stressed it causes vasoconstriction & therefore slows down the flow of blood & that could be our answer, just a theory on my part.
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