Does anyone have pictures of meat from standard/heritage breed chickens?

[connor97]

I was just curious as to if I could get a decent amount of meat from cockerels or old laying hens....
If any of you have some before and after pictures of some regular chickens (not broilers) you have raised, and then processed, I would enjoy seeing the turn out.... Also if you know the breed, what age, what gender, and how the meat tasted that would be helpful. Thanks !

 

[ChickenCanoe]

Very generally speaking, taste is better, meat is tougher, breast is thinner.
They require different cooking methods. The way they're raised, processed and handled can help too.






Black Penedesenca, famous in Catalonia Spain for flavor.

 

[redsoxs]

Did a little digging in the meat bird thread and found the link below - scroll down about 2/3 of a page when the link opens. Pretty typical of a heritage meat bird - long legs and smaller breast than most are used to with what you get from Cornish X. So tasty, though!!

https://www.backyardchickens.com/t/756641/butchering-layer-roos

 

[Fred's Hens]

Big, big difference in most hatchery stock and a true bred, bred to Standard, Heritage bird, even if they called by the same name.

YellowHouseFarm has a great thread on these things. Might want to check it out. You might be pleasantly surprised.

https://www.backyardchickens.com/t/447684/farming-and-homesteading-heritage-poultry