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Quote: HeHe, thats all you gotta do, talk to them! they will growI really hope to have a plot this spring! Raised beds sound wonderful. may do that yet!
Mine too, everyone loved the rain even the guinea!my 11 / 12 week old chickens were in the tarp / net covered coop. When the storm came they ran out from under the tarp and hid in a corner under nothing but chicken wire and netting. It was the first time I had seen them soaked. But to be honest I think it was their first big storm that they were not locked into a house or shed coop.
1. not from McMurray yet. My first set was from crown feed in lake co, almost 30 years ago.Oh, so many questions...
Who has ordered from Murray McMurray Hatchery? Was the experience a good one?
What is the latest in the year you have purchased or hatched Cornish X/any meat birds to put up for the winter?
We are thinking of purchasing some meat birds, again, but did not know if it was too late in the season to raise them properly. Is it better to wait til spring?
If you have raised meat birds, do you have a separate coop for them or do they share the coop with your layers?
And do you process your own birds, or do you have someone come do it for you? I was too "chicken" to do it myself last time.
Last from an individual that wasn't ok with the processing, changed her mind.
Those birds were from Cackle.
I have started as early as January 30th, as late as end of October. Clearing room in the barn. I want to raise them year around.
2. I estimate 10 weeks from hatch to process. Remember to let the bird "rest" in the fridge 3 days after processing, so you don't have tough meat.
Once fully feathered, 4-6 weeks max they go out to the coop.
If you have a method to contain that's draft free, and in a barn, shelter, electric for a heat source, you can raise them all year.
3. I separated but can be raised with a normal flock, If you introduce new birds regularly.
4. I always process my own. Then I know they didn't suffer, and they never left their home.
I also want to know the health of the bird, and its easiest to look at the organs (heart, liver etc) to determine if there was a problem.
Even if they are meant for food, I treat them with as much respect as my layers.
5. I am hoping to plan more workshops soon, to help everyone to be more comfortable with the idea.
Its a huge and healthy difference in flavor and fat content when that bird goes to the table.