Has any tried cream legbar meat?

Thanks again for info,At the moment we have a 3 month old cockeral and I was thinking at that size he looks big enough to eat we are a family of 5 mom,dad and 3 under 10's so I think he would be fine for 1 days meal,I do think eventually we are going to have to expand our areas too as I will be breeding 3 differant breeds and only have 3 seperate pens I forgot you need a grow out area =\ it will be my 1st time hatching,I was thinking if I sell roos it will br with a minimum of 2 hens I dont think anyone will want to pay legbar prices for 2 hens just to get a roo that may get beat to death! But Im more interested in raising my own meat
 
I have been eating Cream Legbar cockerel all month. I breed them for the lovely Blue eggs but in every big grow-out group there are surplus that we turn into table meet.

We also Breed Black Copper Marans and Basque Hens. The Marans is a darker meet than the commercial broilers with a quite rich flavor. The Basque Cockerels have a lighter meat and are a lot more lean than the Marans and with a mild exotic flavor. The Legbar taste the most like the flavor I would call "chicken".

Do you have any data on the amount of feed per lb you got out of your culls for each breed? I have BCM and CCL as well and plan to make some olive egger babies and potentially raise the culls to slaughter age depending on feed costs to do so.
 
I grew mine out on BIG-V RED ROOSTER which isn't the cheapest way to grow out fryers. I also had mine on free-range which allowed them to reduces their grain by about 1/3 but the straight feed conversion rate for legbars is around 6.1lbs of feed to 1lb of meat.
 
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Legbars roosters are just like Leghorns(Perhaps a pound more when mature) you can't expect meat on them. excess roosters from laying hens used to make the bulk of the broiler market on the 1920s in Delaware ( Cecile Steele )
 

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