Meat question: Dorkings and Dark or White Cornish

[al6517]

first read my BYC page..

2nd, highly unlikely you'll ever find a breeder of LF white cornish, let alone one who'll sell you some birds.


The reason is mainly that the truely good quality LF white Cornish are very hard to find, let alone sell to someone who just wants to cross them into oblivion with god knows what for whatever reason. The ethical distribution of this variety must be maintained or there won't be any left. Plus as most folks as this OP has stated cost is a factor.......... these birds ain't cheap, so they prefer to buy inferior mutt stock from hatcheries as opposed to buying or spending anything on decent stock. I personaly don't sell any of my SQ whites to any non-Cornish person, Most non-cornish folks lack the finances and the dedication to continue breeding them to standard. I don't want to just throw away great birds to never be seen or heard from again, I have worked too hard on the breed to make this mistake.

 

[Minniechickmama]

Funny you should select the same breeds I have thought about combining. However, I have had some awesome Cornish dress out great on their own.
I have had Dark Cornish and WLReds from McMurray. I found their WLRs are actually better in meat abundance than the Dark. I didn't have any issues with the feathers on the Darks though. I have them running with all my other birds when I free range, so I don't see it as a problem. However, with that being said, Cornish do have Game in them and if care isn't taken in breeding with their temperament in mind, you may end up with some Cornish who like to fight. I have a 2-year old roo in the yard now and he has been top of the roost since last year, but he got knocked down 2 days ago by my Blue Orpington rooster. I never had any fighting from this one, just he was assertive enough that no one challenged him before.

Back to the BLRs, here is one I cooked up a while back from this year's batch who was about 18-20 weeks at butcher time.
https://www.backyardchickens.com/gallery/image/view/id/4675331/album/6135933
He measured up real well to my CRX I took in with him. I could only tell it was a WLR because there were a couple of WLR feathers sticking to his leg still when I brought them back from the processor.
He was tasty too.

The problem I have had/seen with using the Cornish with the other larger breeds (Giants/Orps) is that if that get their frame from the other breeds, they still don't fill out quite the way I want them too for quite a while. I think I would stay with a good line of straight Cornish over the crossing, or find one breed that will cross well and breed it back to Cornish later. This year I am thinking I might as well try caponizing since I am going to have a bunch of extra males, and that may be the trick I follow for meat birds from now on. But we will see.

 

[SIMZ]

Wow, al6517 -- how's this for irony? A while ago I saw your tagline ("If you don't have cornish you don't have chickens") and your profile picture. That's what inspired me to check into them. That said, I do appreciate and understand your position. My main objective is eggs and meat, so I'm sure you can understand why cost is a factor for me.

I can't get that link to work, Minnie. I'll try later. Thank you for your post and your experiences. It's very helpful.

 

[jgervais]

I've heard the hatchery Dorkings are quite good - I received mine from Sandhill and was pleased with overall size and quality.
My Dorkings have blended very well with my existing mixed flock of 5. No issues at all.

Heres my story on them:
http://simplelifeainteasy.blogspot.com/2011/11/slow-food-dorking-chickens.html

 

[gootziecat]

I would be interested in comparisons of Dorkings with Cornish in growout time, wts, and carcass. The Cornish seem to be tougher and maybe a better survivor. But also reading their skin thick and tough to skin (as opposed to plucking). Since my chickens are butchered by skinning, it is of interest to me how skinning Dorkings compare. Anyone? Thanks.

 

[NJNick]

hello Al,
I have talked to a fello in Oklahoma by the name of Amos H, I wont say his last name. Im sure you have his stock, I did get some of his Dark Cornish (Standard). And also a pair of white and Dark Bantams from him.
I was supposed to get the Standard Whites which he never sent me. Well I know that his stock is from the Herrings in Alabama. And they are most of the Show stock blood that is out there. I am guite sure that your Standards have this blood in them.
I may be wrong, but that is only what I believe.
I have talked to a few people in the country about the Standard White Cornish, and some say they have them, most only have X's.
I do still have the Dark Cornish bantams from Amos, I have purchased some Red Laced WHite Bantams from Ideal or one of the Hatcherys. Will be looking for the Standard WHites still and some new Red Laced Bantam blood to infuse with mine.
Thanks.........Nick

 

[big medicine]

I need to get up to Dad's, take inventory of the young stock, figure our keepers, take some photos, and post some over here. The birds that will likely interest folks over here will be the white youngsters out of our blue laced red Cornish project birds that Steve, and kfacres have some of. The old hens out of this line lay some seriously big eggs. Dad got his first pullet egg out of them yesterday.

Might have some pure white Cornish cockerels that Dad deems as too leggy, that might be available as well. But I agree with Al, the good typey whites will be reserved for serious Cornish folks, just to rare an item to dilute away into a project.

 

[Totalcolour]

I butchered some cockerels a while back; DC's and Wyandottess. They were the same age (16 weeks) and the Cornish were about 1 1/2 lbs heavier, although looking at them "LIVE" you would have thought they were the same size. I reckon it was the fluffy feathers on the Wyans that made them look so big.

I'm bullish on the Cornish now. Since we have a Featherman plucker, it's really easy to pluck , which I'd rather do than skin. I love whole, boned, stuffed chicken

and for me, the Cornish is the best! (IMHO)

 

[WalkingWolf1]