Freedom Ranger Vs. Heritage Breeds

[GreatBreeder]

If you purchased Kosher Kings, do you have access to Hubbard broilers like freedom rangers? They might be worth a try.

 

[Omega Blue Farms]

To be perfectly honest, we really don't know what we have up here because each source comes with a "story". The hatcheries really don't want to share exactly what they are selling and instead put their own name on the products, thus creating the illusion of selling something exclusive to them. They are also often trying to create the impression that their Sasso and Hubbard stock are heritage, thus creating customer confusion over what a heritage bird is. Even the product sold as Sasso isn't a straight up Sasso.

Even the Kosher Kings came with a story of the local hatchery buying the grandparent stock, not just the birds, but the rights to the entire line. That after he bought the line, the american breedery who sold it to him killed off all their existing birds so that the Fraser Valley (in BC) was the exclusive source of Kosher Kings. And yet, there are hatcheries in Pen state still selling Kosher Kings!

The Western Rustic looks like a Sasso product to me and the Nova Browns look like a Hubbard, but I'm just spit balling, it's all a secret. Despite all the "stories" that swirl around Kosher King, it looks alot like a Hubbard product to me.

In the end, I've given up worrying about the names "labels", and simply focus on the traits that accompany each line.

 

[GreatBreeder]

Well if you want to know about Freedom Rangers, strangely, the company outright told me what breeders they used. They use a Redbro x Coloryeild Yellow, Redbro, or Tricolor. So technically if you want Redbro breeders you can just select the pure brown rangers as breeders. The official broilers are from Freedom Ranger Hatchery/ JMHatchery.

 

[Omega Blue Farms]

Well if you want to know about Freedom Rangers, strangely, the company outright told me what breeders they used. They use a Redbro x Coloryeild Yellow, Redbro, or Tricolor. So technically if you want Redbro breeders you can just select the pure brown rangers as breeders. The official broilers are from Freedom Ranger Hatchery/ JMHatchery.

Again, I'm in western Canada, that hatchery is not a viable place to get stock.

I realize it's fashionable in this hobby to import this line or import that, but I have found the approach a complete waste of time. I don't covet labels, brands, or even lines. I covet genetic potential. My core motivation is to return a little food security/sovereignty to my local community. I restore heritage breeds to the point of making them profitable to raise as I feel utilization is the only viable means to conserve our heritage breeds.

My interest in the French style meatbirds is that I believe they can play an important role in the survival and effectiveness of tomorrow's heritage breeds. I also feel they can bridge the gap in marketing heritage chicken meat. Frank Reese has found what I have found, marketing heritage chicken meat is difficult. I promote the French style birds because I feel they will help our backyard meatbird community evolve in the right direction and raise the bar of what consumers expect from their poultry meat. Raising them also helps me fine tune my selection strategies, for instance I used to think my hatch rates were decent. But now that I've witnesses how good the Sasso hatchrates are, I know I really need to crack down with my Ameraucanas.

So all in all, I'm wearing two hats when I comment on and critisize particular French Meatbird genepools. What we have locally, regardless of it's label, is everything we need. They all are a vast improvement over the conventional cornish cross.

On one hand, I'm compiling genes and traits for my own use. I've found everything I'm looking for, and more. For this, the Sassos have everthing I need.

On the other, I'm evaluating them for the use of farmers just wanting to grow meat. On this, of what's available locally, the Nova Browns are the best and it looks like the Kosher Kings are a close second. Dark pigment in the fat of the kings. Sassos have the dark pigment fat and the larger males are prone to breast blisters.

 

[Dave C]

My Sasso.
They will be 14 weeks this week.
Here are a few pics of this batch before there off to freezer camp.

I'm keeping all the Pullets again for next years breeding and laying.
The Slow Sasso Pullets have a salmon colour.






The Pullet in front is the only one showing the dwarf gene.




Slow x Intermediate Sasso red Pullet & Rooster
Like last years the Intermediate Roosters have bad movement.



Slow Sasso Rooster
Nice bird but again his movement isn't as free as I like in a breeder.



Slow Sasso Rooster
Finally the chosen one for next years breeding.



I'm also trying to keep his dad going until next year as well.

 

[GreatBreeder]

Again, I'm in western Canada, that hatchery is not a viable place to get stock.

I realize it's fashionable in this hobby to import this line or import that, but I have found the approach a complete waste of time. I don't covet labels, brands, or even lines. I covet genetic potential. My core motivation is to return a little food security/sovereignty to my local community. I restore heritage breeds to the point of making them profitable to raise as I feel utilization is the only viable means to conserve our heritage breeds.

My interest in the French style meatbirds is that I believe they can play an important role in the survival and effectiveness of tomorrow's heritage breeds. I also feel they can bridge the gap in marketing heritage chicken meat. Frank Reese has found what I have found, marketing heritage chicken meat is difficult. I promote the French style birds because I feel they will help our backyard meatbird community evolve in the right direction and raise the bar of what consumers expect from their poultry meat. Raising them also helps me fine tune my selection strategies, for instance I used to think my hatch rates were decent. But now that I've witnesses how good the Sasso hatchrates are, I know I really need to crack down with my Ameraucanas.

So all in all, I'm wearing two hats when I comment on and critisize particular French Meatbird genepools. What we have locally, regardless of it's label, is everything we need. They all are a vast improvement over the conventional cornish cross.

On one hand, I'm compiling genes and traits for my own use. I've found everything I'm looking for, and more. For this, the Sassos have everthing I need.

On the other, I'm evaluating them for the use of farmers just wanting to grow meat. On this, of what's available locally, the Nova Browns are the best and it looks like the Kosher Kings are a close second. Dark pigment in the fat of the kings. Sassos have the dark pigment fat and the larger males are prone to breast blisters.

If what you want is just good quality meat Ameracaunas, I don't think you need much crossing after those Sasso. You should select the Sasso with better movement and more meat to cross with your Ameracaunas, then choose the Sasso x Ameracaunas (Sassacaunas? ) with good movement and more meat. Although it'll take some time, you'll eventually reach relatively pure Ameracaunas with more meat than the usual. But that's my take on it, you go ahead and do what you want to do to get a meaty Ameracauna.

 

[Omega Blue Farms]

Dave, thanks for the photos, definately different parent lines than I'm starting with.

Here's a bonus for you. I just ate my first Sasso retired layer who had been laying for close to a year. We cooked her like I cook my heritage birds, covered roaster, 325C for 2 hours (usually go 3 hours). I was expecting a fairly firm bird. I was shocked at just how tender it turned out, far more tender than a 5-6 month heritage bird. Much more flavour than the 12 week Sassos birds and not a whole lot firmer. I've been selling them as stewing hens, but they are pretty decent roasters! So even after cranking out eggs for a year, they have great marketing potential.

 

[Dave C]

That's really good to know, thanks.

I'm planning on culling out last years flock as soon as these start laying.

Last years are looking a bit rough now but still laying

 

[GreatBreeder]

Hey Dave, what made you choose Marans to cross with your Sasso? Was it just what you had, because I would think that there are better option. In no way do I mean to insult you about crossing with Marans.

 

[Dave C]

No that's fine pal and a good question.

Firstly don't be fooled by thinking Marans are not a good meat bird, here in the U.K. some of us still breed them big and meaty.
But I agree there probably is better choices, I also have a good strain of Cornish which I could of used and probably will next year.

But I wanted to try the whole sex linked experiments and my Sasso hens are very good layers, so as a side project I'm keeping the hens back to see how good layers they are and how dark the eggs are.

The cross Roosters are looking very good, but if it all proves a waste of time next year the Cornish will get there turn.