Sarah from Wileyfarms is certified for pollurum testing. She'd be the one to contact.
Michigan
- Thread starter Grammi
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There are alot on this site in every shape, size, and form.
Some are helpful, some are needy, some are uninformed, some are well informed, some are funny, and a few are like an old rooster that just sat on his own spurs
There are alot on this site in every shape, size, and form.
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There are alot on this site in every shape, size, and form. https://www.backyardchickens.com/forum/uploads/10233_chicken_herd.jpghttps://www.backyardchickens.com/forum/uploads/10233_chicken_herd.jpghttps://www.backyardchickens.com/forum/uploads/10233_chicken_herd.jpgSome are helpful, some are needy, some are uninformed, some are well informed, some are funny, and a few are like an old rooster that just sat on his own spurs
Pretty funny Opa and oh so true!
There are alot on this site in every shape, size, and form. https://www.backyardchickens.com/forum/uploads/10233_chicken_herd.jpghttps://www.backyardchickens.com/forum/uploads/10233_chicken_herd.jpghttps://www.backyardchickens.com/forum/uploads/10233_chicken_herd.jpgSome are helpful, some are needy, some are uninformed, some are well informed, some are funny, and a few are like an old rooster that just sat on his own spurs
Pretty funny Opa and oh so true!
Some posts make it hard for me to sit.
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This is actually highly dependent on both breed and the rearing environment. If you're raising ornamental breeds -- EEs, Sultans, Hamburghs, Polish, et. al. -- buying $15/bag Layena or the like and keeping them penned 24/7 then yes, it's best to go ahead and cull ASAP. But there are a good number of breeds -- many of which are known for egg laying today but were once dual purpose or even meat breeds -- whose cockerels make nice table birds and they absolutely can be raised out economically. I do it every day.
Yeah, I'm thinking about culling the mean one, Even our full grown EE rooster doesn't have a lot of meat on his bones.
This is actually highly dependent on both breed and the rearing environment. If you're raising ornamental breeds -- EEs, Sultans, Hamburghs, Polish, et. al. -- buying $15/bag Layena or the like and keeping them penned 24/7 then yes, it's best to go ahead and cull ASAP. But there are a good number of breeds -- many of which are known for egg laying today but were once dual purpose or even meat breeds -- whose cockerels make nice table birds and they absolutely can be raised out economically. I do it every day.
I hear you. We usually "dispatch" our roosters, but I think I might be finally able to raise them to eat. Seems a waste not to, now that I think of it (don't tell my kids). We been vegetarian for years and years, but lately have wanted to add pasture raised meat to our diet from time to time. What's a good age to harvest a rooster that's not a Cornish X?
If you have an ornamental breed Opa's advice is sound, otherwise, for the dual purpose table birds you're looking at 14-20 weeks for best results. The exact age will depend on the breed, strain from within that breed and your rearing method. Some breeds are faster growing than others, some strains within a breed are faster growing and penned birds will grow slightly faster than free ranged birds.
Contrary to popular belief even with free ranged birds with wide ranging abilities the meat will be tender at this age. It will also be infinitely more flavorful and the texture is incomparable. You can grill, sautee, bake, roast, fry... the sky is the limit. Enjoy!
If you have an ornamental breed Opa's advice is sound, otherwise, for the dual purpose table birds you're looking at 14-20 weeks for best results. The exact age will depend on the breed, strain from within that breed and your rearing method. Some breeds are faster growing than others, some strains within a breed are faster growing and penned birds will grow slightly faster than free ranged birds.
Contrary to popular belief even with free ranged birds with wide ranging abilities the meat will be tender at this age. It will also be infinitely more flavorful and the texture is incomparable. You can grill, sautee, bake, roast, fry... the sky is the limit. Enjoy!
Yeah, I'm thinking about culling the mean one, Even our full grown EE rooster doesn't have a lot of meat on his bones.
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CricketYang, let me know how you like those. We thought about getting some but may wait till next year to take the plunge.
CricketYang, let me know how you like those. We thought about getting some but may wait till next year to take the plunge.
My bantams have once again started laying quite well. I only have 6 hens, 1 blue orpington, 2 spangled hamburgs, and 3 vorwerks. I have gotten 8 eggs from the vorwerks in the past 3 days so David will finally be able to start making his atomic pickled eggs again. While I'm not overly fond of pickled eggs my sons are and both of David's brothers assure me that the ones he makes are some of the best they've ever eaten.
Some one had asked that I post this so here is what he uses for 1 guart of eggs
ATOMIC EGGS
16 hard boiled bantam eggs peeled
1 cup of white vinegar
1 cup water
1 tablespoon pickling salt
1 teaspoon cayenne pepper
Habenero peppers
Fresh dillweed
Arrange eggs and peppers in wide mouth quart jar alternating between eggs and peppers . Continue layers until jar is filled sprinkle with cayenne pepper as layers are added. Insert 3 or 4 small sprigs of dill weed. He likes to arrange as neatly as possible to have a more attractive product. Cover with water, salt, and vinegar mixture and seal. If you desire a less potent egg, peppers can be seeded or use a milder pepper like a jalapeno.
The advantage of using bantam eggs is that the egg takes the pickle solution quicker and more evenly due to the smaller size plus it is a one bite snack.
Normally he waits at least two months before eating to allow maximum heat to build in the eggs.
Some one had asked that I post this so here is what he uses for 1 guart of eggs
ATOMIC EGGS
16 hard boiled bantam eggs peeled
1 cup of white vinegar
1 cup water
1 tablespoon pickling salt
1 teaspoon cayenne pepper
Habenero peppers
Fresh dillweed
Arrange eggs and peppers in wide mouth quart jar alternating between eggs and peppers . Continue layers until jar is filled sprinkle with cayenne pepper as layers are added. Insert 3 or 4 small sprigs of dill weed. He likes to arrange as neatly as possible to have a more attractive product. Cover with water, salt, and vinegar mixture and seal. If you desire a less potent egg, peppers can be seeded or use a milder pepper like a jalapeno.
The advantage of using bantam eggs is that the egg takes the pickle solution quicker and more evenly due to the smaller size plus it is a one bite snack.
Normally he waits at least two months before eating to allow maximum heat to build in the eggs.
Hello fellow Michiganders and Michigoosers....It's been awhile since I've been on here....I'm from East Jordan, just South of Charlevoix..... I've been breeding and exhibiting poultry and other livestock since 1967....been raising exhibition Dahlias since 1962... Looks like some very intersting people on here... We got about 10 inches of snow here last night,,,,,Merry Christmas!!!
- Mar 10, 2011
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HI,
I am new here, I am trying to find chicken fans, especially who interested in rare breed. I live near Ann Arbor. I want to have very colorfull flock from many different breeds, better standard, since they are all free run and preditors prefer Bantams
Francheska
I am new here, I am trying to find chicken fans, especially who interested in rare breed. I live near Ann Arbor. I want to have very colorfull flock from many different breeds, better standard, since they are all free run and preditors prefer Bantams
Francheska
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