Eggs of my pullets just went to lockdown today......

if they weren't over 2 weeks old everything should be fine. anything over 50% is respectable on a hatch, there are so many factors that you cant control and everyone thinks its a science. if you think of it as imitating nature it becomes a lot easier.
 
never been good with math.......
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........and **** youtube is real slow uploading the clip.......
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now im really gonna have to go take some pictures LOL.. nice looking flock. do you raise the quail for meat purposes?

Thanks......yes, i raise them for meat, for sale, for egg incubation and consumption......i have around 80 3 wks old Jumbo Brown Quails that i got from 100 eggs i ordered from Lake Cumberland Gamebirds.......i also have 2 wk old Italians and tibetan quails........gonna see if i can get california valley and mexican speckled quails in july.
 
I just raise pharaoh quail here. trying to debate on how big of a flock I need to match orders. im probably going to stop at 50 females, unless I can find a regular buyer for them for meat.

how do you price yours when you sell them? im thinking I price mine to cheap.
 
I just raise pharaoh quail here. trying to debate on how big of a flock I need to match orders. im probably going to stop at 50 females, unless I can find a regular buyer for them for meat.

how do you price yours when you sell them? im thinking I price mine to cheap.

i sell them at $2 baby born, then 50 cents each additional week until they reach 4 weeks when i sell them for $4 each.......i only have 15 female pharaohs with 4 males and the same with my texas a&m as layers, thats enough to fill up the tray of 125 eggs each sunday and ususally get between 80 to 90 chicks......right now i have over 300 from babies born today to 8 wk old......i usually buthcher them at 8 wks and sell them 5 for $25.
 
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yea, I was to cheap. when you butcher them, do you sell just the breast meat or the whole bird?
i sell the whole bird......ppl down here like to pick for the little meat on the wings, legs, and thighs.......darn it, im getting hungry just thinking about it......i think ill butcher some tomorrow and make them in mexican style gravy.
 

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