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Discussion in 'General breed discussions & FAQ' started by skylinepoultry, May 22, 2011.
I'm having a hard time culling my two sick Barnevelder chicks and we're not even eating them! Ugh
Well, I can relate, to an extent. I know I would never eat chicken if I had to butcher it myself. And I did feel very sad sending our mean roo off to the butcher. If I raise something and spend time keeping it alive, I always feel like it is a major betrayal when I send them off to be killed.
Maybe because they sit in the freezer for a while, I get over the eating part. Especially when you consider how the chicken at the supermarket was treated.
Looks like my hes, I have to many roo's(7 total out of 10 hatched) I guess tomorrow the 3 white legs go to freezer camp...Don't know what to do to them..Can't keep feeding them!!
Looks like my hens(sorry can't spell tonight)...
Let us know how it goes tomorrow!
How old, how big and how tasty they are. I will probably be processing three when they reach 20 weeks.
Good read HERE from the ALBC on how to treat heritage chicken meat,,,
Thank you very much!
I gave you a thumbs up to add to your reputation(when this is added to the site). I shared the link with the Northern California thread
Thanks so much, that is very interesting. Thats pretty much how I handle my dual-purpose birds - nice to have some validation. The appx. 16 week old Jaerhons I had butchered were skinny but so tasty! My next batch (EO's, EE's ) are staying until close to 20 weeks.
I've been growing mine until 24 weeks in the past, but I have no idea how I came up with that number!