Orpington vs. NH Red (Rhode Island Red) vs. Sussex

[ejcate]

I am going to raise 6 hens this spring/summer/fall.

I want a dual purpose breed (layer and meat bird).

I have wittled it down to three potential breeds: The Buff Orpington, the New Hampshire Red (or Rhode Island Red), and the Sussex.

On average, at what age does each start laying and at what age should each be slaughter to get the best quality meat?


I plan to slaughter them all by late fall.
I want at least three laying for most of the summer.

Can I raise different aged hens in the same coop/run?

Thank you!

 

[Katy]

Quote:
If you are going to get them as chicks this spring they won't be laying until fall.....about the time you say you're going to butcher them.

 

[PeeperKeeper]

Yep, that's right. You usually want to butcher at 4-6 months and they won't lay until about 22 - 26 weeks.

 

[ejcate]

No I wouldn't get them as chicks.

Tomorrow there is a chicken swap in my town, and I want to get at least 3 that are just starting to lay. And the other three will be raised as meat birds- so I am trying to find out at what age is best to slaughter them for meat.

 

[ejcate]

Quote:
Why are they considered a dual purpose breed if you are supposed to slaughter them before they start laying?

If you waiting to slaughter until about 1 year old, would the meat be only good for stewing?

 

[Katy]

Quote:
Why are they considered a dual purpose breed if you are supposed to slaughter them before they start laying?

If you waiting to slaughter until about 1 year old, would the meat be only good for stewing?

Because a dual purpose bird is good for both, but at different points in their life.

By one year of age they're going to be pretty tough already.

 

[ejcate]

OK thank you so much!