Has anyone had any significant luck marketing non-cornish meat birds

[Bossroo]

Some may market to folks that have more money to burn and can market nostalgia for top dollar to them. In Cal. there are folks with lots of money, on the other hand, there are over 4000 home forclosures per auction. Also there are entire subdivisions vacant or only partially built as the builders have gone bankrupt. Gasoline prices are over $4.00 / gal. and that is a substancial hit to any budget. Welfare rolls are at the breaking point and the State is on the verge of bankruptsy. It is much easier to find 1000 people that can/ will spend $0.79 / pound for a chicken. If higher they turn to Top Ramen. Most people want a tender piece of meat. All younger animal meat is more tender than from an older animal and will get tougher as they get older. Then too there are some that advocate the boneless and skinless and fat trimmed cuts of meat. That removes most of the flavor. So the solution is to buy the youngest , bone in, skin on with some fat bird then search out new and creative recipes and ways to cook. Tender and yummy !!! Why do you think that some restaurants are very successful and others just plug along?

 

[Sundown_Farmer]

There is a market for silkies. There are also groups that prefer a red bird. The old timers said something like 4th of July chicken has to be hatched around the first of the year. You're not going to turn much inventory at that rate even if you always sell out.

 

[Doctim]

Sorry BossRoo. I wasn't trying to get under your feathers. Just offering another business model to consider. I thought we were discussing business. And, I don't think either of us can make a profit at $.79/lb. If my goal was to provide the cheapest food possible, it would probably beans and rice. Though those are getting expensive as well.

I agree that young and tender is good. So is mature and flavorful.

To answer your other question, I believe that food establishments that are successful charge enough to make a profit.

Tim

 

[homesteadapps]

There are people that will buy the Heritage breads but you need to find the market demand before creating the supply.

Many of the heritage breeds are great for a sustainable home flock. Every bit as good as a hybrid bird and you can save yourself a lot not having to pay for each hatched chick. I think the taste is better -- actually has flavor without having to add it. The meat has more texture, but does not have to be tough or hard to eat at all.

We have people that will buy extra roos we want to sell but I don't believe I could make much trying to sell only heritage roos.


Below is a link to raising birds from chick with the quantity of feed required from U.C. Davis.

Our numbers fall within the ranges listed here too..



http://animalscience.ucdavis.edu/avian/feedingchickens.pdf

 

[RareBreedFancier]

That's a great link homesteadapps. Thanks for posting it, I hadn't seen it before.

Very useful for planning the budget for the breeding season and working out what my meat is likely to cost to raise.

As for marketing non Cornish meat birds, there is a small but growing market for them here. Unfortunately the nearest processing plant is to far from me to make it viable with the numbers I'd be looking to raise. If I could sell home prepossessed birds it would turn a nice little profit but with the regulations the way they are...

 

[Doctim]

Quote:
X2

 

[cattleman999]

Quote:
Would it be a fair estimate to use these feed consumption figures for DP roos to 24 weeks of age? If so based on my feed prices I am looking at approximately $7.50/DP bird in feed as compared to somewhere between $5.00-$6.00/CX. Based on these numbers I calculated about 25 lbs of feed per DP bird and used 20 lbs per CX. Does anyone know if those numbers would be close? I think the number for the CX is close and maybe a little high but not sure on the DP roos.If you hatch your own that is almost an even trade off and you don't have the health issues and the intensive care needed for the CX.

 

[homesteadapps]

Quote:
In a caged and controlled environment these numbers look like they would be what the university would calculate.

If you are free ranging and letting the bird find some food on their own these numbers will drop.

We let our birds start on pasture as soon as we considered them feathered enough usually 4 to 5 weeks when we let them out. If you let a mama hen do the brooding for you they use a little less feed.

So to answer your question. Your figures look fine.

Here's a calculation I posted earlier this year.

https://www.backyardchickens.com/forum/viewtopic.php?id=442602&p=1

The feed costs are higher now so plug in your own numbers.

 

[KaneMoa]

Around here heritage breeds are more desirable at our local farmers markets. Although we raise both, the heritage go at a premium of nearly $8 a lb processed, while cornish cross will only fetch about $15-20 for a whole bird so we keep the cornish for us and market the heritage. We also have the luxury of having a butcher flock of 200 plus at any given time, but I feel its all based on local niche markets like others have said. It's a crap shoot. Good luck.

 

[DanIndiana]

It just feels too "right" to not give this a good effort. I don't know, we've got 5 acres; maybe we could grow feed, and get the net recurring costs close to zero. Grow chicks and feed. Maybe a bit ambitious, but wow that would get a guy excited!