Is Raising Meat Birds Cost Effective

[Morrigan]

One year (2018), I kept track of all soft costs of raising a batch of CX -- chicks/shipping/food/straw for bedding. I ended up with number $1.7/lb (excluding bones, neck and giblets) that was more expensive than standard supermarket chicken, but a bargain when compared to "free range" chicken. I also understand that supermarket chicken is often pre-soaked in a mild brine which artificially increases its weight.

Was it worth it? For me, definitely. I thought the meat tasted better. I enjoyed raising them and knowing where my food was coming from. I also used the bones and feet to make broth and ate or gave the giblets to the dogs, so none of that was wasted.

I could have gotten costs down further if:

--I could have gotten cheaper chicks and didn't have to pay for shipping.
--I would have butchered them all at 7 or 8 weeks. I ended up butchering a lot at 10-13 weeks and got some monster birds, but the feed to weight gain was definitely poorer in those final weeks.
--I was more aggressive in feeding garden surplus and food waste or had better access to a true free range environment for them.

Bottom line -- the economies of scale are such that it is going to be very difficult to compete with bargain chicken at the supermarket. But you can be reasonable competitive and enjoy a superior product, along with the satisfaction of doing something for yourself.

 

[Mosey2003]

Other related points, I mentioned Welp because they actually do free shipping and their chick cost is the lowest I've seen.

Also, supermarket chicken is going toward mechanically processed, besides the way they brine them. My friend got one a couple weeks ago that still had large bits and pieces of the guts clinging to the inside - gross.

 

[CNJ]

I raised France's Breese and Barbeziuex chickens because I wanted to know how they taste. The Breese chicken taste like chicken and was over rated, but the Barbeziuex chicken was different. It kind of reminded me of duck meat and I think its flavor is unique and under rated.

However, I decided to breed the Breese because the Barbeziuex chicken took to long to reach mature weight and I have limited space.

The Barbezieux is reputed to be one of the best-tasting meat chickens in the world. It is also said to be the superior chicken for roasting, as it has a wild gamey flavor, plus the golden color and the wheat aroma it gains when it’s roasted. https://www.domesticforest.com/barbezieux-chicken/