Experimental Meat Bird cross thread.

[MysteryChicken]

Oh, I looked. Everything about that bird looks good. and that does look like an impressive amount of intramuscular fat in what was left of that bite.

But too much chicken fat in too short a time period really does make me queasy. Beef fat too, though not quite as quickly. No idea why.

Okay, just thought you may have missed it.
Marbling is what I want with these, now to figure out the best route of breeding it forward, & increase where Marbling will be(Thighs, legs, breast).


Unlike you I like extra fat. It's flavorful, & juicy.

 

[MysteryChicken]

Good video!

Thanks.

 

[U_Stormcrow]

Okay, just thought you may have missed it.
Marbling is what I want with these, now to figure out the best route of breeding it forward, & increase where Marbling will be(Thighs, legs, breast).


Unlike you I like extra fat. It's flavorful, & juicy.

If you can figure out how to marble chicken meat, you will be minting money. Marbled breast meat is basically holy grail in poultry.

 

[Molpet]

If you can figure out how to marble chicken meat, you will be minting money. Marbled breast meat is basically holy grail in poultry.

I don't eat skin but I leave it on roasters,most of the time, so the fat basts the meat.

 

[MysteryChicken]

If you can figure out how to marble chicken meat, you will be minting money. Marbled breast meat is basically holy grail in poultry.

I'll keep the thread updated on the progress.
Who knows, I may figure it out.

The crossing used for this was Easter Egger/Brahma X Malay.

 

[Amer]

I don't eat skin but I leave it on roasters,most of the time, so the fat basts the meat.

Yeah I don't love the skin but it keeps it moist.
Sometimes for a group of bantams tho it is easier to quickly skin instead of plucking, then put them in the slow cooker three at a time. That meat is good for soup and pot pie.

 

[MysteryChicken]

Yeah I don't love the skin but it keeps it moist.
Sometimes for a group of bantams tho it is easier to quickly skin instead of plucking, then put them in the slow cooker three at a time. That meat is good for soup and pot pie.

Around this house, skin is eaten. It's delicious when golden brown, & crispy.

We even put skin in soup.

 

[U_Stormcrow]

Around this house, skin is eaten. It's delicious when golden brown, & crispy.

We even put skin in soup.

"skin and bones" our recipe for an unctuous stock.

 

[Sic]

If you can figure out how to marble chicken meat, you will be minting money. Marbled breast meat is basically holy grail in poultry.

Malines have well marbled meat - so I think the Europeans have already figured that out.

 

[U_Stormcrow]

Malines have well marbled meat - so I think the Europeans have already figured that out.

Finely textured, according to reports, but NOT marbled.