Has anyone eaten a Breese?

[123RedBeard]

Yeah, time and money ... I'd imagine thst if one were to finish mist any meat bird that way, that flavor would be improved ...

Restricting exercise and increasing fat and carb intake ... equals fatter birds ... fat is flavor!

 

[speedy2020]

Yeah, time and money ... I'd imagine thst if one were to finish mist any meat bird that way, that flavor would be improved ...

Restricting exercise and increasing fat and carb intake ... equals fatter birds ... fat is flavor!

The meat taste best at 16-22 weeks. This apply to all chicken breeds. Also, don't feed them smelly feed in the last few weeks like boss, barley mash from making beer, etc..

 

[northeastDad]

I understand that the French finishing way is why the bresse is famous for its flavor , I’m just curious if not finished that way is the meat just comparable to other dual purpose breeds ?

 

[speedy2020]

I understand that the French finishing way is why the bresse is famous for its flavor , I’m just curious if not finished that way is the meat just comparable to other dual purpose breeds ?

It taste way more flavor than other breed period. If you can find locally from Craigslist, just get a try. I don't raise them french way at the end because too much work involve and no time. I highly recommend the White American Bresse dual purpose breed.

 

[northeastDad]

To anyone that have white bresse , what do you feed them and what do they dress out at ?

 

[mandelyn]

The picture is 3 Bresse cockerels at 16 weeks, 3 pound average, skinned for the crockpot. When they're older/bigger the skin stays on for baking. There is a texture difference to the meat in addition to really good flavor. (finer/softer?) The exact opposite of stringy cockerel (compared to say... an EE cockerel)

We also raise Marans and my dual purpose projects, the Bresse is what my husband wants to grow out the longest, as being "worth it". The Bresse have much more delicate skin when compared to a Marans, the thigh meat isn't as dark either.

When we grow boys out, I'm looking to keep back the biggest and best built, so the first to come to dinner are the smallest at 16 weeks.

We don't do any fancy finishing. Pasture access with good feed, lowering the protein towards the end and bumping up the corn.

 

[digbychris]

I'm one week in to incubating my first Bresse hatching eggs, it's a project I've wanted to start for a couple of years. So I'm excited and hopeful. I ordered a dozen, one cracked in shipping. It seems as though the remaining are developing, with the exception of one perhaps. I'll know more next week. Ive never had eggs shipped before, but have had good hatching rates just from my home birds. My expectations are 50/50, but apparently it's iffy. You never know until you try!
My plan is to raise them close to the traditional way, but I'll never put a bird in a cage especially one that's ranged most of its life. So I'll bring them in to a large area of a barn but not in a cage.
For comparison I'm finishing some Cornish x (ranged in a tractor) on milk to see how they are after butchering.