Fast maturing breed?

[HaikuHeritageFarm]

Is there much, if any, correlation between sexual maturity and...meaty maturity?

 

[SJ]

I guess it would depend on your tastes.

 

[growinupinfl]

I make masks, hat/hair pins, and many other things. I am a costumer and a crafter. I have always loved feathers!
We butchered our first surplus roos at 16 weeks (rocks and wyandottes) and I was disappointed by the huge number of feathers that were only half grown. The wings and tails could have been so much more useful if we had waited longer. That is my biggest concern, actually. The meat will make a meal that lasts for a few hours before you're hungry again, my feather creations could last for decades!

Ok I gotta ask, how do you harvest the feathers so they are so pretty. Most of us dunk the carcass in boiling water. What do you do to get the feathers so pristine, and do you clean the feathers some how to remove the ordorlicious smell of dirt and poo that I always get a wiff of when processing the carcass.. If you ever want an awesome market for those come down here or New Orleans for mardi gras they would sell like hot cakes..

Christal​

 

[Tam'ra of Rainbow Vortex]

Quote:
Ok I gotta ask, how do you harvest the feathers so they are so pretty. Most of us dunk the carcass in boiling water. What do you do to get the feathers so pristine, and do you clean the feathers some how to remove the ordorlicious smell of dirt and poo that I always get a wiff of when processing the carcass.. If you ever want an awesome market for those come down here or New Orleans for mardi gras they would sell like hot cakes..

Christal

A good number of those were scalded and plucked. Most of the gold laced one was for sure. After the scalding/plucking, I just tossed the feathers in a large cardboard box with an old window screen on it (to keep the wind from stealing my feathers!) and left them out in the sun, stirring every few hours.
My boys stayed pretty clean, so those ones werent washed, and didn't smell except when wet. I also have a few pelts which I carefully skinned before the rest of the proccessing.

New Orleans is a tad too far to travel to sell my masks, but perhaps I just need some connections down there to go into business with

 

[Coffeemama7]

So, you hand pluck?
Would it work to collect them after a spinning plucker machine?

Just thinking ahead

 

[Coffeemama7]

I have been following this thread, with GREAT interest.

I would love to get some Freedoms, Delawares, and reds for my next meatpen.
I need to find a source of good chicks. Any suggestions of reliable chick shippers?

 

[Buster52]

Mrs. Mucket :

but I've also heard that Delawares and New Hampshire Reds can be ready in 12 weeks. Anyone have experience with them?

Yes.

And no, they can't.​

 

[Tam'ra of Rainbow Vortex]

Quote:
I am curious about this myself. I have never used one... Never even SEEN one except on TV... so I don't know what it would do to the feathers. If anyone knows the answer, please tell me! I expect to be processing about 20 roos before the end of october. A rented plucker would speed it up, but I won't do it if it damages the feathers.

 

[mama24]

We ate our 18 month old Delaware rooster a few months ago b/c he was getting a little iffy with the kids. Can't have a roo I don't trust in the backyard when I have kids ranging from 2 to 12 playing back there! Anyway, I made Julia Child's Coq a Vin, and it was the best tasting chicken I have EVER eaten. Ever. Cooked in the crockpot, it wasn't tough at all, and he was 100% dark meat. lol. His leg bones were longer and heavier than turkey drumsticks! With flavor like that, I am willing to give up the tender blandness of a CornishX.