GRAPHIC PICS of my day learning to caponize

[Darkangael]

So... I have eggs they got lost for two days in the postal system so might be joining with birds soon we will know in 21 days or so.

 

[BCMaraniac]

Kassaundra,

Looks like I am getting boy feathers on the youngest poulards.....will keep you posted. One of my first "poulards" laid her first egg yesterday!!!!LOL

 

[Kassaundra]

Kassaundra,

Looks like I am getting boy feathers on the youngest poulards.....will keep you posted. One of my first "poulards" laid her first egg yesterday!!!!LOL

Well, it is not good in that the first was unsuccessful, but good in that you didn't make the "plumbing" messed up enough to make her an internal layer or anything bad like that.

 

[BCMaraniac]

Well, it is not good in that the first was unsuccessful, but good in that you didn't make the "plumbing" messed up enough to make her an internal layer or anything bad like that.

I have been watching her, because if she showed any kind of problem, I was going to go ahead and butcher. She is a good sized pullet. I have a couple more that I am watching as well. The ones that are starting to develop boy characteristics are getting color in and elongated feathering around the neck. The saddle feathers are changing colors too.

 

[naillikwj82]

Some of the old lit says you lose the quality of flesh over 8 months, that the older birds become coarse... naillikwj82, what has been your experience with birds over 8mo as far as meat quality?

Due to the cost of feed (9-10 cents per bird, per day), I generally process by the 28th week (though the feed to meat conversion starts to go down after week 22). When freezer space is restricted we have kept a few up to the 35th week, there was no adverse affect to texture or quality, still delicious! We had a few bad (zero hatches) which really put a wrench in our capon supply chain. So to resolve the dwindling meat supply we did 30 of the slower growing (14 week) CX birds from Welp Hatchery, and this Thursday is processing day. This temporary solution has created a cause and effect, that being the freezer will be full, but at present I also have 10 Dark Cornish/Buckeye capons at 24 weeks now. So they will be held over (except for a fresh one for Thanksgiving, and again at New Years!
I think it is great that some want to take a few birds for a longer period of time to test the results. I would only encourage that feed of 18% protein or higher be used to build on the flesh. For experimenting with a few birds the cost can be manageable. Keep in mind two 5# roasted capons on the table are just as nice as one large capon.
For kicks and experiment we will be holding two of the CX pullets in an attempt to put them under our Dark Cornish cock to test the resulting F1. And yes, this is all a long learning curve, and I am still learning too. The real experts at this work in Iowa.

jeff

 

[BCMaraniac]

Due to the cost of feed (9-10 cents per bird, per day), I generally process by the 28th week (though the feed to meat conversion starts to go down after week 22). When freezer space is restricted we have kept a few up to the 35th week, there was no adverse affect to texture or quality, still delicious! We had a few bad (zero hatches) which really put a wrench in our capon supply chain. So to resolve the dwindling meat supply we did 30 of the slower growing (14 week) CX birds from Welp Hatchery, and this Thursday is processing day. This temporary solution has created a cause and effect, that being the freezer will be full, but at present I also have 10 Dark Cornish/Buckeye capons at 24 weeks now. So they will be held over (except for a fresh one for Thanksgiving, and again at New Years!
I think it is great that some want to take a few birds for a longer period of time to test the results. I would only encourage that feed of 18% protein or higher be used to build on the flesh. For experimenting with a few birds the cost can be manageable. Keep in mind two 5# roasted capons on the table are just as nice as one large capon.
For kicks and experiment we will be holding two of the CX pullets in an attempt to put them under our Dark Cornish cock to test the resulting F1. And yes, this is all a long learning curve, and I am still learning too. The real experts at this work in Iowa.

jeff

Jeff,
Sounds like you have more experience with capons than the rest of us. I am sure we can all benefit from what you have to share. How many capons do you raise per year? I remember someone saying they had a friend who lives in Washington state who raises 20-30 capons every three months....I thought that perhaps that was you.

I think you mentioned that you had raised several different breeds and was curious about what breed/cross you like best. Is it the Dark Cornish/Buckeye or something else? I am also curious at what age you caponize your birds.

Thanks for your recommendation regarding feed. Currently I am using a 20% protein feed, so perhaps I can get some good flesh on these guys. What is your processed/live weight percentage? I am curious as to what weight of capon to anticipate given a specific live weight.. I know there is likely a lot of variables, but thought you might have some general sense of it.

If you don't mind my asking, what do you do with the pullets from your hatches? And poulards?

 

[naillikwj82]

jeff sends:

…..
Yes, as Aleta mentioned I do at least 30 capons per quarter, they are shared with another party, as is the labor. My initial learning birds were any barnyard cockerels I could get, and I ate many mistakes. As my ability increased the breeds used were hatchery stock (Buff Orpington, RIR, and Red Sexlinks. The procedure went okay, especially with the long keel. Though I wasn’t satisfied with the end product of all legs and only a small amount of breast meat. In conversing with others we learned that most all meat projects need to have some Cornish genes introduced for the wider breast proportions.
Thus some large exhibition Dark Cornish birds along with some heritage Buckeye’s were obtained from Terri Voss (BYC- minniechickmama) of Minnesota (very nice birds), some of them were crosses. We kept two of the DC cocks as service birds, and caponed the rest. Kept some of the pullets for the project, and sold some. These birds were used for our P1 birds. The resulting F1 birds produced good capons, but rarely touched 5# carcass weight at 22 weeks. They were also difficult to sex early (pea comb) (though this became easier with experience). We noted that one of the DC cocks produced more chicks with better shape than the other, so now there is only one service cock.
Our next introduction was a hatchery Delaware pullet. The potential advantage in this was DC over Del produces a sexlinked chick, also that the Del’s should develop mass quicker than the DC/Buck. This was proved to be true, and our 22 – 24 week old F1 from this was about 5 ounces heavier (note: this was with a hatchery pullet)
Last spring we obtained 3 very large Lt Brahma exhibition size pullets from John Pederson. One of the pullets was 9+ pounds at one year, and the two 5 month olds were 6 pounds each. Due to smutty colors these were his culls (I don’t show, and I don’t eat feathers). We need BIG in to get BIG out! These were going to be placed under our DC cock. The F1 from this cross will also be sexlinked. The Brahma’s have turned out to be very poor layers, pending a molt (which hasn’t happened yet). With hatching issues we only have 3 F1’s (1 cock, 2 pullets) sold the pullets, and caponed the cock, he is growing, but the jury is still out. Unfortunately the Brahma breed is a slow grower, bone frame structure first, flesh second. In bygone days is was the breed of choice for capons for a 10 month growout. This is too long a time frame for todays feed costs. This similar problem is the reason we didn’t go with Jersey Giants as the first year is bone development, and flesh during the second year which is way off from our projects objective.
This past September we obtained some exhibition Delaware stock pullets (hopeful for larger pullets) to place under the DC. They are just approaching point of lay, but alas we are at 8 eight hours of daylight so we wait.
Labor division:
By agreement we bring our collected eggs to Sherry (DAZ333) for incubation. At hatch, new chicks are brooded at our partners (Bob and Joy) home until they are one pound and sex id is possible. Pullets are sold or given back to Sherry. Cockerals come to me for caponizing, grow out, and final processing. (note: I capon at one pound, and not over two pounds)
Due to aerial predators all birds are housed in movable wheeled tractors with wire and tin roofs. Only sided on two sides against the wind. 2 units at Bob’s, and 3 units at our house. The units get moved regularly, and the fields really show the results in forage growth.
As to the actual capon surgery I have posted to this thread earlier. I cut both sides, left side first for positive identification (left testes is easier to see than the right side). No sutures or bandaids. Observe for and relieve windpuff as needed.
Should anyone need to give a call for specific questions send a pm for a phone number.

Giving lessons in Port Townsend tomorrow morning.

jeff

 

[BCMaraniac]

Jeff,

Thanks so very much!

 

[Cpolanco3]

I'm sorry if its already been asked, but why would you need to caponize a bird?

Claudia

 

[Maggiesdad]

We eat them and they taste better than intact cockerels. Same reason folks eat steers and barrows.