Farming and Homesteading Heritage Poultry

[Arielle]

Many people use the buckeye. ALBC developed a line, adding faster growth and more weight at an earlier age.

 

[AletaG]

Delaware - 20 weeks
Dorking - 20-22 weeks
Those two are probably your best best. Stay away from Asiatics because they're at least 24-28 weeks. Even then lot of structure but not a lot of meat.

My vote goes to the Delawares as well. I have processed as young as 14 weeks, plenty of meat for a dinner for 2. They are also very good layers of large brown eggs, mine lay well all winter, even through molt.

I raise and like both of the above. The Delaware is going to be ready at a younger age than the Dorking. I let my Dorkings mature a bit more than what BGMatt says, and use them as a roasting bird.
They are both dual purpose breeds. Aleta, what is your reason for wanting a heritage meat chicken?

Many people use the buckeye. ALBC developed a line, adding faster growth and more weight at an earlier age.

 

[BGMatt]

They're actually great eating just take a while (Asiatics: Brahma, Cochin, Langshan). For that matter your Reds should have some pretty good meat on them around the 20-22 week mark as well. Fast growth is something you can select for in a breeding program too. There are some nice Dark Cornish in the NW that are both good according to SOP and natural breeding (according to the breeder) but as a breed they are slow to develop. More like a roaster. So if worried about speed...well that's why the crossed Cornish to the fast growing Plymouth Rock.

 

[chickiemomy]

Thank you guys. My plan originally was to just have a small breeding flock of HRIR with a total of maybe 10 or so adult birds around at any given time; we'd eat the eggs during the 'off season and sell fertile eggs maybe chicks during season. HRIR I really didn't want to raise for meat per se and while they are dual, it seems a pretty long wait for freezer camp with lots of cockerels around annoying me and the neighbors. There's been pressure from family to aquire Cornish (real ones, not X's) but resources seem either 'toity SOP/AI or "let 'em wild" and not much in between, so sourcing seems problematic. I'd like to stick with some sort of Heritage bird because, let's face it, I'm crazy. I'd love to be able to breed another bird, not just buy them elsewhere and kill them en masse. I may be forced to go with a modern mix up of some sort, though, if I want to harvest pre-crow. Is there a term for that? Other than "non-sustainable". Heh.
Anyone else know about that particular strain of Buckeye? Ariel, know where I'd find Wt. and age to harvest? If it's similar to Dorking or Delaware, I'll prob go for a D, if only because the flock would be pretty monochromatic. So I like color. Sue me.
I mean, I'll probably start eyeballing my breeding program for more meat, but I haven't even started yet. Give me 20 years. For now, just want to know what to start with in that vein, 'cause that's not what my heart is for the HRIR - keep 'em smart and friendly, gorgeous great egg layers first will probably be challenging enough. I know the Jersey gets very large, but how young is worthwhile eating? They're on the list, are they not? (for saving)

There is a Buckeye thread here - https://www.backyardchickens.com/t/803253/the-new-buckeye-thread/100 lots of info & several knowledgeable & helpful breeders.

I am planning on a Buckeye flock next spring, after 2 years with feed store chicks - take a look at Pathfinders - Laura Haggerty &/or PM her with your questions, she's active on the thread.

ETA - that's my feedstore Buckeye in my avatar - Big Red - very friendly, & compliant breed. I also like black Australorps - have a neighbor who has raised them for meat - but am going with the Buckeye for their personality & easy going nature.

 

[Yellow House Farm]

In truth, proper RIRs are good for meat, too, just as much as any Buckeye or what have you. If I were choosing one of the American red birds, I'd grab a RC RIR without question.

On that note, to anyone in the North East. Warren Carlow has a strain of RC RIRs that need some serious spreading around. They are one of the secret large fowl gems of the North East. I'd wager they are among the best RC RIRs in existence.

 

[BGMatt]

In truth, proper RIRs are good for meat, too, just as much as any Buckeye or what have you.  If I were choosing one of the American red birds, I'd grab a RC RIR without question.

On that note, to anyone in the North East.  Warren Carlow has a strain of RC RIRs that need some serious spreading around.  They are one of the secret large fowl gems of the North East.  I'd wager they are among the best RC RIRs in existence.

Don't suppose he ships and you have contact info? And by ships I mean once weather allows. It's far too hot to ship birds right now.

 

[AletaG]

They're actually great eating just take a while (Asiatics: Brahma, Cochin, Langshan). For that matter your Reds should have some pretty good meat on them around the 20-22 week mark as well. Fast growth is something you can select for in a breeding program too. There are some nice Dark Cornish in the NW that are both good according to SOP and natural breeding (according to the breeder) but as a breed they are slow to develop. More like a roaster. So if worried about speed...well that's why the crossed Cornish to the fast growing Plymouth Rock.

My understanding was that the white Cornish could be harvested young... I don't mind waiting on females so much, doesn't bother me at all. But I already *plan* on about 4-8 full grown cockerels around, and can't even imagine 20 or 30. If my neighbors didn't kill me, my husband would. After he was fired. From his tech support telecommute job. Where they'd all hear a gazillion crowing birds. (His shift starts at 5am, so prime "crow zone".) If the time was brief, can probably make it work. The Plymouth is on the Recovering list... which is why I was wondering if maybe a Cornish/Jersey Giant cross might serve, or C/Java (they are described as "have full, well-rounded breasts" ), or I'm really trying not to fall in love with Delawares "a calm and friendly disposition. The breed is noted for rapid growth" not to mention drop dead gorgeous. That sounds promising as a CX? Anyway, I know there is a gentleman in Tillamook with dark Cornish? Is that the same one I've been corresponding with?

 

[BGMatt]

My understanding was that the white Cornish could be harvested young... I don't mind waiting on females so much, doesn't bother me at all. But I already *plan* on about 4-8 full grown cockerels around, and can't even imagine 20 or 30. If my neighbors didn't kill me, my husband would. After he was fired. From his tech support telecommute job. Where they'd all hear a gazillion crowing birds. (His shift starts at 5am, so prime "crow zone".) If the time was brief, can probably make it work. The Plymouth is on the Recovering list... which is why I was wondering if maybe a Cornish/Jersey Giant cross might serve, or C/Java (they are described as "have full, well-rounded breasts" ), or I'm really trying not to fall in love with Delawares "a calm and friendly disposition. The breed is noted for rapid growth" not to mention drop dead gorgeous. That sounds promising as a CX? Anyway, I know there is a gentleman in Tillamook with dark Cornish? Is that the same one I've been corresponding with?

Probably. Ed and Shawna Smith were the Cornish breeders I was thinking of and they might be out that way? They also do Jersey Giants. You could definitely make your own Cornish crosses for meat, you'd just have to use something quick growing to make up for Cornish being slow growing.

But yes Delawares sound great for what you're talking about. They were developed with a more meat type outlook. Might be hard to find ones that live up to that though. I know a couple people have recreated the Delaware lately with great success though. Just not local.

 

[capayvalleychick]

I'm really trying not to fall in love with Delawares "a calm and friendly disposition. The breed is noted for rapid growth" not to mention drop dead gorgeous. That sounds promising as a CX?

I know a couple people have recreated the Delaware lately with great success though. Just not local.

Delawares were known for rapid growth in the 1940's, compared to the heritage breeds that predated them. But they were replaced by the Cornish x by the 50's. They are not as fast growing as the modern meat hybrids.
Zanna in OR has some of Kathy's recreated Dels. Her own line is pretty good, too.

 

[Zanna]

Probably. Ed and Shawna Smith were the Cornish breeders I was thinking of and they might be out that way? They also do Jersey Giants. You could definitely make your own Cornish crosses for meat, you'd just have to use something quick growing to make up for Cornish being slow growing.

But yes Delawares sound great for what you're talking about. They were developed with a more meat type outlook. Might be hard to find ones that live up to that though. I know a couple people have recreated the Delaware lately with great success though. Just not local.

AletaG, I have some of Kathyinmos recreated Delawares but they are young yet. Should have hatching eggs and/or chicks next Spring. I can tell you that they look like little cornish cross, huge breasts on them! they have been slower to mature than my line that I have been working with for 5 years but they are far superior!!! They eat like cornish x as well but are super active. DH and I or family head up or down the I-5 to Vancouver, BC a couple of times per year so we might be willing to meet somewhere if you decide on this breed and want to keep in touch.

Ed and Shawna Smith I believe are in Mollalla, Oregon, nowhere close to Tillamook