Is there a difference?

[Connorrm]

In flavor between cornish cross and heritage breeds that take longer to mature?

 

[Ridgerunner]

Many people think so. I think it depends on when you butcher them. If you process heritage breeds at 6 to 8 weeks old, I think you will find that the meat is about the same, both in taste and texture. Of course, you will not get enough meat from the heritage breed to make it worth the time and trouble.

If you process one heritage breed rooster at say 14 weeks and another at 20 weeks, you will notice a difference in taste and texture. If you wait until he is 2 years old, there is a big difference in taste and texture. I can cook any of them to where they are tender and delicious, but cooking methods and times depends on age.

I really don't think the breed makes that much difference. I think it is age.

 

[Connorrm]

Well it seems like ever since I got my birds I'm getting tons of requests for meat and eggs. I didn't think it would be this many people. The cornish cross don't really appeal to me as they seem very big, dirty, and the health problems that can come along with them.

Any good suggestions for another meat bird?

 

[Elphaba2140]

There are a few threads running here about Freedom Rangers. I have raised and processed a variety of purebreds but my largest and meatiest roo was a red sex link I processed at about 20 weeks. The meat had good flavor and texture.

 

[Neil Grassbaugh]

The older a chicken is when it is slaughtered the more pronounced the taste. The younger a chicken is the more tender the meat. The average age of all "young chicken" sold in the US is 42 days/six weeks.
The taste of chicken can be altered somewhat by what they eat.
The taste and texture of any chicken is probably more dependent on preperation and cooking methods than anything else.

 

[Connorrm]

Quote:
Hmm that makes sense. So I guess it's really about personal choice and how cost effective you'd like to be? Maybe I will be like the other poster and just order 20 cockerels and see what happens at slaughter time.

 

[Matrix Escapee]

Quote:
Big, dirty and health problems are unfair classifications.

You have control over the factors that eliminate the dirty and unhealthy part.

As far as BIG, what's wrong with that? That is what I call efficient feed to meat conversion.

My wife's uncle has laying hens (BO's, DE's, BR's, RIR's etc) and they are disgusting and dirty b/c he uses a coop and run. We pasture our birds in a daily move pen and they are pretty clean.

As far as health problems, we supplement a high quality feed with kelp, minerals, and natural vitamins. Also add a little fish meal. Our birds reflect what they eat and live in.

Not trying to be a jerk, just can't believe how much misinformation get's continually spread around about the CX's before people have even tried them. And if they do try them and still think these things, I would question their methods.

 

[Squishypuff]

My CX's this year have been big, clean, and pretty. They're kept in clean surroundings, and are very pretty (IMO) bright white birds by processing time. I rather like them! They're delicious, too.

 

[Country Parson]

Agreed. I kept my CornishX in a mobile tractor, moved daily (for the most part). They were very healthy and very clean. As with every animal, one has to understand its ideal living conditions.

 

[punky rooster]

My teacher says YES to heritage birds tasting better. I have yet to eat a heritage bird (one coming soon) but the Cornish X were kind of plain tasting.