Euskal Oiloa ( Basque Thread)

[Maggiesdad]

Hi Megan! You didn't leave a very big window for evaluation!

They are (were) all nice looking boys, but I find it really hard to tell who is best without growing them out to maturity. Maybe that's just me... I watch and handle and take notes, but (and pick color favorites!) but I just can't tell which ones have the frame, the muscle and the contributory egg capacity until they are full grown. Plus all my year old boys got mean as snakes this year.

But I didn't take it personally, and they tasted delicious!

 

[Maggiesdad]

@ GreenAcresChick - Hard to tell from those pics, and even if the pics were great it's still hard to tell from photos... None of those boys are ideally colored for Marraduna, so concentrate on which one has the right type, and pair him with your best yellow legged female. You have to start somewhere, so work with what you have, and enjoy the journey!

(Just two cents from a chicken noob!)

 

[Meg2000000]

LOL I know! We have too many cockerels to grow them out so I'm basically going off their nature now. Good news - we don't have to cull them! Our neighbor is taking the extra roos this weekend for chicken soup. I'm glad I can stay out of it!

 

[1muttsfan]

Greenacres, a clear side shot with good lighting, as well as a clear shot of their heads, would help. Temperament should be considered as well.

 

[ashandvine]

I had the occasion to butcher our first Basque cockerel and am now convinced of their dual purpose ability; half the size of a Marans cockerel and twice the meat.

 

[Maggiesdad]

I had the occasion to butcher our first Basque cockerel and am now convinced of their dual purpose ability; half the size of a Marans cockerel and twice the meat.

Just in the leg and thighs, or the breast too? My 5lb-ers yield about 1lb of breast meat, and honkin' big jambs...

And how about taste and texture?

I'm going to grow out some as capons, and compare them to the intact cocks and cockerels.

I did an 18 month old cock in the crockpot last week - I knew I was chewing something, but he tasted divine.

 

[Flat Rock farm]

Hi Megan! You didn't leave a very big window for evaluation!

They are (were) all nice looking boys, but I find it really hard to tell who is best without growing them out to maturity. Maybe that's just me... I watch and handle and take notes, but (and pick color favorites!) but I just can't tell which ones have the frame, the muscle and the contributory egg capacity until they are full grown. Plus all my year old boys got mean as snakes this year.

But I didn't take it personally, and they tasted delicious!

I agree with Maggiesdad Megan. I have had EO's for three years now and those boys really change as they mature, I usually wait to see who stays and who goes until they are around 6-8 months old. The nasty ones go regardless of "type" he could be perfect but if he's not nice he goes

.

 

[ashandvine]

Just in the leg and thighs, or the breast too? My 5lb-ers yield about 1lb of breast meat, and honkin' big jambs...

And how about taste and texture?

I'm going to grow out some as capons, and compare them to the intact cocks and cockerels.

I did an 18 month old cock in the crockpot last week - I knew I was chewing something, but he tasted divine.

He is in the freezer and slated for tomorrow or this weekend's meals. I felt that his legs and breasts were both very good. He wasn't quite a year but he was just way too rough with the girls-- drawing blood.

Are you caponizing yourself?

 

[buckabucka]

Are you caponizing yourself?


No, no! He's only caponizing his birds.
(Sorry, couldn't resist : D )

 

[Flat Rock farm]

Are you caponizing yourself?


No, no! He's only caponizing his birds.
(Sorry, couldn't resist : D )