Consolidated Kansas

[KsKingBee]

The only thing the weatherman get right every time is wind.

 

[TaraBellaBirds]

So TaraBella have you grown up any of your capons yet? I was just wondering if they grow any faster or get any larger than a regular rooster does. Since I have some mixed colors, although pure bred orpingtons, I am trying to figure out an economical way to grow them up cheaper for butcher birds. I make no money, in fact I loose a lot on my birds I sell for butcher. I just wish I could find a way to do it cheaper.
I don't breed any mixed breeds unless I am trying to produce more layers. I am thinking from now on unless one of the layers goes broody and hatches chicks, that I will just use any purebred culls I have for the layers. Like if I have a pullet that is too small to be a good breeder or I have one that has crooked toes or something. It seems I never end up with any extras because someone is always wanting to buy a pullet that is near POL. I don't want to go back into the egg business any way. I have just enough customers and family I don't have to worry about having too many or too few eggs.
It was a beautiful day today but the cold front has arrived. We are getting high winds and the temp is falling. Poop! I was hoping they were wrong about that part of the forecast.
Oh Kingbee I see now. Yeah that might work.

Yes I have, I have yet to butcher one yet (my son grew attached to the only one that is ready!


This is my first capon, he is four months old in this pic!


I don't have any recent pics of the two together but this is him and an intact roo that is a full 6 weeks older than him (I think the capon is around 3 1/2 months in this pic), both are Buff Brahma crosses, mothers are JG and WR. You can see the comb difference well in this pic.

Even now at almost 6 months the capon has the comb of a hen with the hackles and saddle of a roo. I have one other that will be ready for butcher in another few weeks. Without testoterone the meat will stay tender far longer than an intact male.

This is not for everyone but for me it was the perfect solution to the excess roo problem. I will be selling capons as either quaility meat birds (they won't be cheap) or as lovely yard decoration and bug patrollers. For those in cities with rooster bans a capon is a good solution to the want of a pretty roo!

 

[Deerfield Acres]

King bee I tried plastic but the wind just tore it off. And plastic would be the same as the tarps other than they would let me light in. I was thinking more of letting them get some sun and fresh air. I have netting over the whole thing. I was just afraid that they wouldn't have much shelter from the cold since it would be open to the west. The north is covered by the tarp.
I took the house turkey out and had him playing outside earlier. He and the other young turkeys heard each other and there was a yard full of gobbling going on. His feet are tender from being in the house. After an hour or so he came yelling for me. He had cut his toe and it was bleeding badly. DH helped me clean it and put a bandaid on it. Never seen a turkey wearing a bandaid before!! He fell asleep while I was holding him. He is now sacked out on the floor sound asleep. I guess playing outside exhausted him. Poor thing. I'm going to have to keep him in the building awhile to toughen his feet I guess.
I got some of the older chicks in here moved to the brooder house. I hope they do okay. At least that gave me a spare bin so I could split up this group of baby chicks. I tried to do a little color sorting.

Danz, that is the cutest turkey story ever! I can just picture you sitting with him while he nods off.

Oh no! Bless you! I couldn't handle that!

I am just starting breeding this year! I am liking the smaller batches, between 10 and 25 (max!) at a time.

I am hatching mostly orders for mix-breed/EE pullets at the moment. I hope to have lots of capons available by summer too!

I'm still waiting on my Lav Ameraucana to lay

But the EE's in with her and the Lav roo are laying like crazy, so I will have lots of EE babies soon! I am anxious to see what develops from my Buff Brahma/Wheaten Ameraucana crosses I set, 6 of the 7 are developing!!

Capons? Did you do it yourself? How many? I'm only asking because I am seriously thinking about this myself, not being judgemental. It seems it would be a great service for people who inadvertently ended up with a cockerel but fell in love with it.

 

[Prairie Fleur]

I'd like To be able to caponize Roos for meat too. Since I don't plan to get any of the fast growing meat breeds I'd like to be able to use excess heritage Roos for meat and be able to let them get a little older and bigger without loosing the tenderness of the meat. I'm terrified of doing it tho. Oh well I've just recently learned to cut up a whole chicken and had several other things happen that have forced me out of my comfortable box so why not learn this too? Tara I might have to have you show me how!

 

[TaraBellaBirds]

Danz, that is the cutest turkey story ever! I can just picture you sitting with him while he nods off.


Capons? Did you do it yourself? How many? I'm only asking because I am seriously thinking about this myself, not being judgemental. It seems it would be a great service for people who inadvertently ended up with a cockerel but fell in love with it.

Yes. Yes. I have two right now. I am just learning. There is an amazing thread right here on BYC that I recommend (type in the words ‘My day caponizing' and you will find it). I went to a workshop in OK. I feel blessed to have been able to learn the process from someone that was skilled.
It can be nerve wracking, but honestly the birds are MUCH less disturbed than you would imagine. I bought tools, and Vit K (hard to come by) from my instructor. There are lots of videos out there but most are Chinese and they work FAST!
I would suggest a workshop, I believe there is one coming up in a couple of months. If you can't make it to a workshop, then I suggest study, research, and practice on a dead bird (much less nerve wracking!).

It is a great skill to have, though it is definitely not for everyone.

It will be quite some time before I feel up to working on someones pet, especially if it is older. I will sell my capons as pets, but probably not offer up my services for a while!

@chicken danz If only you lived closer I would take some of those cockerals off your hands for you!!! I bet those Orps would make gorgeous capons!

 

[Deerfield Acres]

I'd like To be able to caponize Roos for meat too. Since I don't plan to get any of the fast growing meat breeds I'd like to be able to use excess heritage Roos for meat and be able to let them get a little older and bigger without loosing the tenderness of the meat. I'm terrified of doing it tho. Oh well I've just recently learned to cut up a whole chicken and had several other things happen that have forced me out of my comfortable box so why not learn this too? Tara I might have to have you show me how!

Me too, Prairie Fleur! I found a good vid on Youtube just searching "how to caponize". It's definitely outside of my comfort zone but I would like to be able to do it and take advantage of my Sussex cockerels for the table. I bought some of the meat birds in my first year and it was disturbing. I don't think I will ever buy another CornishX as long as I live.



Tarabellabirds, where can I find info on a workshop. That sounds like the way to go. Thanks! I processed quite a few EE cocks after they had grown out to about 16 weeks. I don't know if it was my imagination or not but the flavor of those birds seemed really exceptional.

 

[Prairie Fleur]

Me too, Prairie Fleur! I found a good vid on Youtube just searching "how to caponize". It's definitely outside of my comfort zone but I would like to be able to do it and take advantage of my Sussex cockerels for the table. I bought some of the meat birds in my first year and it was disturbing. I don't think I will ever buy another CornishX as long as I live.



Tarabellabirds, where can I find info on a workshop. That sounds like the way to go. Thanks! I processed quite a few EE cocks after they had grown out to about 16 weeks. I don't know if it was my imagination or not but the flavor of those birds seemed really exceptional.

My take exactly! I'd like info on the workshop as well. Who knows if I'd be able to make it or not tho; it'll depend when it is.

Tara, if you really wanted some of those cockerels maybe I could pick them up for you when I get my birds from Danz. It'd make it more profitable for her to meet me if there's more birds invloved. Just a thought tho.
My first mini Nubiqn doeling was born today. I'm getting her from a breeder near Wichita that I got two of my Nigerian does from. She bred several of her FF does to her high dollar Nigi buck and I can't wait to see the results. I'm hoping to get 2. I haven't seen a pic yet but the baby sounds darling.

My alpaca is doing better since I started her on a digestive aid recommended by my biofeedback practitioner. I'm So pleased!!! she's not completely out of the woods yet but there's improvement at least!!
Cold snap has hit here again and I still don't have kids on the ground. I suppose she'll choose the coldest night this week to have them!!! :/

 

[TaraBellaBirds]

Yes home grown birds are much more flavorful. I can't wait to process my first capon! I still but CX to feed out and think that they taste much different than the store birds as well. I just can't get away from that CX breast meat, my capons have some big breasts as well!

This is the thread I would recomend. The OP is a student of the instructor that offers the workshops. I believe she is considering another clinic in the Summer, and you can order tools and Vitiman K (I would NOT preform the surgery without it, I have seen it save a bird from a certain death) through her as well (she just did an order so it may be awhile, she usually offers them for sale at the clinics)

https://www.backyardchickens.com/t/675898/graphic-pics-of-my-day-learning-to-caponize

 

[chicken danz]

I'd like To be able to caponize Roos for meat too. Since I don't plan to get any of the fast growing meat breeds I'd like to be able to use excess heritage Roos for meat and be able to let them get a little older and bigger without loosing the tenderness of the meat. I'm terrified of doing it tho. Oh well I've just recently learned to cut up a whole chicken and had several other things happen that have forced me out of my comfortable box so why not learn this too? Tara I might have to have you show me how!

I'm sorry but I had to giggle at your statement. I think I was cutting up chickens by the time I was 5. It used to be a whole chicken was all you could buy. There was none of these breast or leg quarters etc. I guess it shows how times have changed. I had never even thought of that before. It reminds me of my DIL years ago who asked to help in the kitchen. I told her she could peel the potatoes. She had no clue how to peel a potato.
Quote:

It is a great skill to have, though it is definitely not for everyone.

It will be quite some time before I feel up to working on someones pet, especially if it is older. I will sell my capons as pets, but probably not offer up my services for a while!

@chicken danz If only you lived closer I would take some of those cockerals off your hands for you!!! I bet those Orps would make gorgeous capons!

So my question is how long does it take to caponize a bird assuming you aren't a practiced person. I'm not sure it would be worth my time if I am selling them for meat anyway. But I suppose I can check it out any way. Why is it difficult to get Vitamin K. It's not a controlled substance. Just curious.
(I haven't read any of the forum so I am speaking strictly from an uninformed status here.)
Where are you TaraBellaBirds? I'd gladly sell you some of my excess boys on the cheap. I have a steady
market for them but would rather sell them younger so I don't have to feed them as long.
I think any home grown bird is going to taste better than a mass produced CX bird. They are fed to get maximum weight in minimum time without room to roam and no access to natural surroundings. I'd definitely take the flavor of a slow grown home bird over that any day.
It's definitely a cold day out there today. The wind is really blowing hard as well. We didn't get any snow though so that is a blessing. It looks like that will happen this weekend though for sure.

 

[TaraBellaBirds]

So my question is how long does it take to caponize a bird assuming you aren't a practiced person. I'm not sure it would be worth my time if I am selling them for meat anyway. But I suppose I can check it out any way. Why is it difficult to get Vitamin K. It's not a controlled substance. Just curious.
(I haven't read any of the forum so I am speaking strictly from an uninformed status here.)
Where are you TaraBellaBirds? I'd gladly sell you some of my excess boys on the cheap. I have a steady
market for them but would rather sell them younger so I don't have to feed them as long.
I think any home grown bird is going to taste better than a mass produced CX bird. They are fed to get maximum weight in minimum time without room to roam and no access to natural surroundings. I'd definitely take the flavor of a slow grown home bird over that any day.
It's definitely a cold day out there today. The wind is really blowing hard as well. We didn't get any snow though so that is a blessing. It looks like that will happen this weekend though for sure.

My very first time it took about 20 min. The last one I did in about 10. It is easier to do several at a time, as I am sure you would have to with your numbers.
I am not sure why it is so hard to get Vit K. I think it is because it is just not used in the U.S. much. I must clarify that it is Vitiman K3. We give it to the birds a few days before the precidure to help thicken the blood, and stop excess bleeding (it is AMAZING stuff).

I am 15 miles from the OK border just south of Dodge City. I'd like to get your way soon, I am going to Prairie Fleur's in April and may get a hold of you then to see how many you have under 8 weeks. You can caponize at any time but the easiest time is between 6 to 10 weeks, just as soon as their rooishness become apparent.

I free range my CX with the rest of my flock. This last batch I butchered the males at 11 weeks and grew out 3 females to 18 weeks, they were HUGE and tasted great. I am debating if I am going to order any this year. I think with the capons I won't need them, I will have a steady supply of quality meat, and won't have a need to rush them to butcher.