Non-Broiler Breed for Meat?

[Leslie In North Pole]

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Buffs do definitely grow out to a nice size. The other birds we have done well with were the males that result from when you breed for red sexlink hens. They usually grow quicker and larger than our other standard roos and are easier to pluck due to the white feathers. You still have to grow them out for time but free ranging or using a chicken tractor can lower the feed costs. I have always thought they would be excellent for caponizing but I don't know anyone who knows how to do that yet.

 

[jjparke]

I just ate a 16 week old buff orp roo last night and it was absolutely delicious. I would hook up with some other chicken people near you that breed their own. Most people don't want or can't have roo's where they live so you can pick some up for free. I have another buff orp roo waiting to get a little bigger then yum yum. I agree with some other posts- the cross are so gross looking! I have 31 right now should be done in about 5 weeks. Can't wait to be done with them.

 

[chickabator]

I have found that I like the white rock roosters very well. It was the best one we have had so far. My roo was 1 1/2 years old I know that is old for eating but he was just so mean and we could not even get the eggs from our hens because of him. anyway dh got tired of getting flogged so in came the axe. He dressed out at about 8 pounds. I roasted him in the oven baked on low heat for about 4 hours and oh my goodness everyone thought I had baked a turkey! He even tasted like a turkey to some extent. And you talking about tender!! you could pull the meat off with a fork. I have 4 more white rock roos that we are growing to eat. This time they will be younger but that old bird was wonderful!!

 

[swampducks]

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I would dearly lovely to know what temp your low heat was. I am currently raising Cornish X's and they are a pain to deal with (for me, I know they are perfect for others.) I want to go with chickens I can just raise and butcher now and then when I feel like a chicken dinner, not forced into a time table for "perfection". To be able to roast one that old and have it be tender would be a definite plus!

 

[chickabator]

275-300 in a covered roasting pan, I soaked him in the fridge in salt water over night. OH my gosh he was soooo good.

 

[jkm]

Cooks illustrated has a rescipe for "hen"
soak in brine,
cook covered with a tight lid at 250 for about 3 hours.
I put a few pieces of rosemary in and thyme and a little pepper,

low heat is great for tough meat, my mom says this is the old "stewing hen" rescipe.

 

[SandraMort]

how do you get him to lie down for the axe if he is so mean? do it when he is asleep?

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[sandspoultry]

We Buff Orpington and Dark Cornish for our meat birds. Tonight we are having boneless cuckoo maran breasts on the grill. This is the 1st time we have tried these, we had a few to many roo's

Steve in NC

 

[chickabator]

after dh caught him he held him by his feet and wing tips they stretch their necks out and lay still, then he uses the axe.(hatchet)

 

[swampducks]

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How do you like the dark cornish both as eating and to raise? DH loves the looks of them and I might make him happy and order some next year. Maybe he'll build me a second coop.