Lavender patterned Isabel duckwing barred - lavender brown cuckoo barred - project and genetic dis

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Camp post the lavender pics here too please!!

This one? And I have a better pic of that roo from a sale ad.
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I'm glad that you posted! Helped remind me I wanted to show you Jim (center, back) and two of his grown sons. Don't you process extra roos? These boys are going into the fattening pen soon.

Don't mind the boot. Just a teensy stress fracture.

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Hope your fracture is better soon. Saw the picture and said 'ouch'.
Gorgeous photos of the boys! They are bigger than their dad too....(or is it camera angle?)
Yes, I do process the extra males.
 
Hope your fracture is better soon. Saw the picture and said 'ouch'.
Gorgeous photos of the boys! They are bigger than their dad too....(or is it camera angle?)
Yes, I do process the extra males.

They have big frames but not as heavy. Must be the angle because that cuckoo marans (first pic) is the biggest/heaviest rooster I have. The isabel cockerel has a much slighter build than the other two. I haven't heard them crowing, but more than once I've gotten them mixed up with Jim.

I bought some game bird crumbles to start when they're penned to hopefully help them bulk up a bit. I also give them kitchen leftovers like French toast and pizza. :lol: My last batch of EEs did great on the scraps. I haven't tried the game bird feed before.
 
Sounds like good ideas.

One thing about mine -- being non-meat birds, they are very lean, and the meat is firm to the degree that it makes grocery chicken seem a bit like mushy meat. Although lean, they are not tough, which is a surprise....but cooking - I just slow cook them at low for a really LONG time. (but I freeze them usually, throw them in slow cooker and forget them until the house smells like roast chicken) -- Rather than pluck, I skin them...so there isn't much fat at all--and they still taste really good to me.

Even when they look "skinny"-- they have heft and there is more meat there than you would first think. It makes me kind of wonder why people think that egg-laying breeds are not edible.
:confused:
I feel too sorry for purely meat birds when I see them, because I think humans may have gone too far in selective breeding. JMO
:old

ETA - yes your Isabel cockerel looks smaller and lean -- but he is also young. I'll see if I can get some photos today so we can compare body types to a degree.
 
Sounds like good ideas.

One thing about mine -- being non-meat birds, they are very lean, and the meat is firm to the degree that it makes grocery chicken seem a bit like mushy meat. Although lean, they are not tough, which is a surprise....but cooking - I just slow cook them at low for a really LONG time. (but I freeze them usually, throw them in slow cooker and forget them until the house smells like roast chicken) -- Rather than pluck, I skin them...so there isn't much fat at all--and they still taste really good to me.

Even when they look "skinny"-- they have heft and there is more meat there than you would first think. It makes me kind of wonder why people think that egg-laying breeds are not edible.
:confused:
I feel too sorry for purely meat birds when I see them, because I think humans may have gone too far in selective breeding. JMO
:old

ETA - yes your Isabel cockerel looks smaller and lean -- but he is also young. I'll see if I can get some photos today so we can compare body types to a degree.

He's the same age as his "brothers" with Jim. He's just got the genes to be smaller I suppose.

I figured they would go in the crockpot first, meat picked for gumbo or jambalaya, then carcass cooked for bone broth. We have a friend with a meat bird setup and we can use his equipment to pluck, so I'll have some skin. I'm also going to process a svart hona cock and an EE.
 
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