Culling Dual Purpose for Meat

Pics
Date sort Score sort
21hens-incharge said:
Even a self sustaining flock will need fresh genetics from time to time. Hmmmmm...... Thinking my Orps get big pretty fast and dress out nicely. Not the extreme best layers but certainly decent in that department. Mine are hatchery stock but still hit 7 to 8 pounds full grown on the hoof.
Click to expand...
Mine seem like they’ll be broody. I think I’ll breed the broody birds I have with my LF Black Cochin to see what I get. I want broody birds. So much easier than incubating and dealing with a brooder.
 
They can be broody. I have had a few that were. Can't beat my Cochin for broodiness though. I am trying out LF Cochin's to see if they are broody enough. That being said my 2 reds are nearly bantam in size and my blues are ginormous.
 
21hens-incharge said:
They can be broody. I have had a few that were. Can't beat my Cochin for broodiness though. I am trying out LF Cochin's to see if they are broody enough. That being said my 2 reds are nearly bantam in size and my blues are ginormous.
Click to expand...
I'm also considering getting LF blues. I like that I can have 3 different colors by just adding the blue gene, but I can still get pure blacks.
 
Redhead Rae said:
@Smuvers Farm did anyone else confirm my suspicions that Bean is a RSL roo?
Click to expand...

Pretty sure RJ did.... but no one else has chimed in. This weekend we're gonna take pics of all of Xenas bebes to sex them... and I ALWAYS feel weird typing that!
 
general guidelines on age and type of cooking:
  • 6-10 Weeks, Broiler
  • 8-14 Weeks, Fryer
  • 14 weeks - 6 months, Roaster
  • 6 months+, Stewing
If you're looking for a big breasted, early grower that can naturally reproduce check out @duluthralphie 's Toads. I plan on getting some this spring. For simplicity, I also do CXs, 3 weeks in the brooder, 35 days on grass and off to the freezer.

ETA: If you think back to the 60's, you couldn't buy a cutup chicken and if you wanted to grill it or fry it, you went for a 3lbs bird. 4-6lbs would be rotisserie or roasted. You, could of course pay the butcher to cut it up for you.
 
Last edited:
rjohns39 said:
general guidelines on age and type of cooking:
  • 6-10 Weeks, Broiler
  • 8-14 Weeks, Fryer
  • 14 weeks - 6 months, Roaster
  • 6 months+, Stewing
If you're looking for a big breasted, early grower that can naturally reproduce check out @duluthralphie 's Toads. I plan on getting some this spring. For simplicity, I also do CXs, 3 weeks in the brooder, 35 days on grass and off to the freezer.

ETA: If you think back to the 60's, you couldn't buy a cutup chicken and if you wanted to grill it or fry it, you went for a 3lbs bird. 4-6lbs would be rotisserie or roasted. You, could of course pay the butcher to cut it up for you.
Click to expand...


I'd been in touch with Ralphie on many occasions about the Toads.
 

Similar threads

RememberTheWay
Salmon Faverolles for True Dual Purpose? Anyone Use them for Meat?
Replies
8
Views
3K
yooperCHix
yooperCHix
Nugget_123
New to meat birds
Replies
9
Views
2K
cj2024
cj2024
duckduck_goose
Teach Me How To Raise Meat Birds
Replies
4
Views
3K
duckduck_goose
duckduck_goose
E
    • Like
Breeding Kosher Kings
Replies
4
Views
1K
Skyeknight
Skyeknight
Chicks Creek
    • Love
Best practices for ethical meat birds raising
2 3
Replies
29
Views
7K
Molpet
Molpet

New posts New threads Active threads

Back
Top Bottom