Okay.. My Cornish X are 10 weeks tomorrow.

[mstricer]

I have 8 CX hens that I didn't have time to butcher, when we did the other 17 at 8 weeks, that are still running around at 15 weeks. They are all healthy and roam the 3/4 acre run they share with 13 layers and 12, 7 week old CX. All the CX will head to freezer camp in one week. The 15 week ones are huge guesing 10-12#. I set there food 20 yards from the water and they also chase bugs and eat grass.

I did the same thing last year, the heat and flies were to much, I had 3 hens and two were laying at the time we finally butchered. They weighed over 12 lbs. All they did all day was look for food. When the layer's food was empty, off to the next coop and their food, they did eat grass and bugs and when we butchered they had grass in crop. I won't be doing that again. Want them all done by 7 weeks.

 

[myhubbycallsmechickeemama]

Not everyone wants to bucther at 6-8 weeks. I for one raised my birds to live longer lifes. They free ranged all day everyday and only recieved breakfast & dinner daily. It was fermented food and I loved them! No stink, No lazy and No outragious feed bills! I also had no problem plucking them today.

We raised our broilers the same way and butchered at 10 weeks with nice sized birds. We sold 24 of the 35 we raised and made a profit of about $175 after the cost of all of the feed and the cost of all of the chicks plus we gave a few to my parents and we put 8 in the freezer, free and clear!! Fermenting the feed is the only way I will raise these guys now because they were so much more active and they weren't stinky. The flavor of the meat is unbelievable and they actually had dark meat on the legs and thighs (?has anyone else noticed this?).

 

[jrsckn]

I think my 5 week olds were too young for dark meat but I processed two of my 18 week old barred rock ff cockerels on Sunday and their legs were so dark, they looked purple. Cooking them for dinner tonight, can't wait!

 

[Yukonchick]

Wow they must be humongous, LOL!