We were excited to try raising heritage chickens for meat but are very disappointed in our first batch. We got 4 Buckeyes and 4 Calico Princess hatchlings at the recommendation of the chicken expert at the feed store. We fed organic chick start (23% protein) from the beginning, put them out in a plenty big enough coop (about 4' x 3' x 6' tall with roosting bars inside) with a medium-sized run (about 12' x 12') attached. We harvested them at about 17 weeks according to what we read online and based a little on our schedule.
Our first disappointment was that they were much smaller than we expected - they dressed out at an average of 2-2.5 pounds. Our second and biggest disappointment was that the meat was very tough. We were hoping to use these for roasting, grilling, and frying rather than just soup or stew. We're wondering where we went wrong. Were they the wrong breeds? Wrong feed? Not enough feeders? Too much height for flapping around and jumping to the roosting bars? Too much room in the run? Too hot this summer?
Thanks for your input! We didn't want to do Cornish Cross for meat birds, but if that's truly the best route to good yield of good meat we might reconsider.
Our first disappointment was that they were much smaller than we expected - they dressed out at an average of 2-2.5 pounds. Our second and biggest disappointment was that the meat was very tough. We were hoping to use these for roasting, grilling, and frying rather than just soup or stew. We're wondering where we went wrong. Were they the wrong breeds? Wrong feed? Not enough feeders? Too much height for flapping around and jumping to the roosting bars? Too much room in the run? Too hot this summer?
Thanks for your input! We didn't want to do Cornish Cross for meat birds, but if that's truly the best route to good yield of good meat we might reconsider.