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Discussion in 'Meat Birds ETC' started by JennsPeeps, Aug 1, 2008.
From Slate: http://www.slate.com/id/2196197/?GT1=38001
I just read that one. It was kinda disturbing and made me glad that I quit buying chicken from the store.
Sorry, off topic....
Jenn, you're in the meat birds thread? Welcome to my guilty pleasure.
Yum, I'll have to remember to dip my homegrown birds in the swimming pool!
NOW...why would the USDA put limits on drinking water at 4 ppm and allow 50 ppm for sanitizing chickens?? Isn't chlorine a known carcinigen??
I'm so frustrated with this article!!
Thinking of raising some Cornish!
I love the way, whenever the government/industry cooperative is faced with a health risk in the food supply, their answer is to just douse it with another deadly chemical. As if bad nutrition wasn't enough, our food chain and water supply is being delivered to us completely contaminated. Just do a search for the health risks associated with chlorine in drinking water. You will find some scary stuff there too. You don't just have to drink city water to get sick, just bathe in it or be in the same house as someone who bathes in it. Municipal water supplies have been treated with chlorine for more than 100 years. In that time, surely scientists have discovered safer ways to purify water, right? Yes, but not cheaper, so we continue to get poisonous water... and chickens.
Quote:Yup and it's illegal in Germany.
I can't wait until my newest coop is done - it will have a "cell" just for meat chickens. (it is 8x24 - split into three cells).
We eat a lot of chicken in our house, and I have been reading some of the stuff written about what they do to those chickens. YUK!! Icky! Ptooey!!!
just a Q, though... is it wiser to start meat chickens (from chicks) in the spring? We have mild winters here, but even so, it gets down to 20-something at night (colder in January) average during the day in winter is 35 to 40-ish.
I was thinking of putting probably 15 or so meat birds into an 8x8 cell - is that too few or too many? I know they grow differently than egg layers. (I was planning probably Cornish Rock or Cornish Cross, unless someone has a better meat chicken to tell me about <g>).
Quote:We are going off topic but the original poster is a cool chick.
People raise Cornish now because it's easier to keep them warm. Plus farmers
would raise their meat birds in the spring and wummer when food is plentiful. They
would then cull off thier meaties and unproductive hens and only keep a small
breeding stock through winter.
If you want a good meat bird that's tougher than Cornish I suggest
We have 22 of his birds right now and they are healthy and getting fatter
every day. Search on Freedom Rangers for more.
After you are done processing please don't put them in chlorine. A nice brine
will do fine.
Sorry for going off topic, <sheepish grin>, I tend to just jump in and start chatting.