Dark Meat?

[shelleyb1969]

I was just wondering what in the world I'm gonna do with my extra blue and splash Orpington boys. They sure are pretty...but if they're that tasty and the meat is that dark, I may have to try them. Assuming, that is, that the Orp meat qualities are the same regardless of color?

 

[Bucky182]

Supossedly from what I was told, the Kosher Kings I am raising are to have large legs and thighs. So far they are really great chicks and heathy and at .60 cents each hard to beat from Nolls Hatchery.

 

[bigredfeather]

Quote:
Not sure about Townline's stock, be hatchery stock may not get as big as breeder stock. My BO stock came from Gabbard Farms. As a general rule, hatchery stock is smaller than breeder stock. That may not be the case, but don't be dissapointed if it is. Perhaps others that have gotten them from Townline would know for sure.


From my own expirience and talking to others, Gabbard has great stock. My main roo looks just like the one pictured on her website. He is a fine looking guy.
This is the pic of him I use when selling eggs on Ebay.

 

[jaku]

No dark meat? I'd pay double for birds without dark meat! I can't stand the stuff, and the dark meat on my Cornish X's is as dark as most other dark meat I've had. I usually use it for jerky.

 

[KatyTheChickenLady]

I have been waiting to see someone do a breeding project with silkies in it for that all dark meat on a grand scale . . . .

 

[DianeS]

I've always heard that it's the amount of exercise each muscle gets that determines how dark the meat is. The more exercise, the darker.

That would make sense, since legs that are walked on are typically darker than breasts that get little to no exercise. And it also fits that heavy CX chickens that sit around have lighter meat than dual purpose breeds that are out moving and running around.

But then again, that's only what I've heard, I don't know from personal experience.

 

[silkiechicken]

Silkies have dark pigmentation, but still have "white" breast meat with tinted tissue. The "dark meat" is totally separate from the coloration of the connective tissues as in silkies. Dark meat is slow twitch muscle, which contains fat stores near where it is processed and used (the muscle). That is why it tastes soo good. White meat does not have these stores, as they are intended for short quick bursts of energy and contain more ATP stores.

If you look at flighted birds, like ducks/gese, they will have "all dark meat" because they are designed to fly all the time for extended periods of time. So they have more slow twitch muscle = fatty goodness.

Oh, and silkies are valued for their dark pigmentation/skin/meat for medicinal purposes... they aren't usually eaten like Americans eat meat, but rather in bitter herbal soups.

 

[booker81]

Yup, we goose and duck hunt, and the breast meat is right up there in color with beef or venison - dark red. I actually treat it as a red meat, and cook it and use it in red meat recipes.

The boys I ate were hatchery stock (from TSC, so from whereever they order from), and though some were small, I do have RIR from there that is just a massive dude - he's about 3x the size of the hens. Lucky for him, he's very well mannered, very nice to his girls, and is just nice to have around. He still is huge.

I looked at Gabbard - all I see are eggs?

Pretty much, I think I'm looking to get a bird in the 3-5lb dressed range after 15-20 weeks, that has good dark meat on it's legs. I don't think I can get that with anything that is younger (not enough time to make that dark meat), nor do I need anything bigger (only me, DH and a toddler - a 3lb bird lasts us two meals, plus whatever stock or scrap I make out if it.)

I know I'm backwards

It's all good (wanting smaller birds with longer times, but I want more FLAVOR!!!!)

 

[mstricer]

I never see anyone ever talk about Marans. I had a boy that I butchered at 26 weeks, he got to big quickly and then developed bow legs. He had really dark meat, even the breast was a darker color but it tasted very good.

 

[KatyTheChickenLady]

I used Marans in my meat bird project, I'm in love with my results thus far!