I like to hear about the rangers as well - I think they might be a better bet for me than the cornish.
Thanks for posting - most of us appreciate it!
Thanks for posting - most of us appreciate it!
pictures of my Rangers
- Thread starter HillCountryMomma
- Start date
- Thread starter
- #22
- Mar 16, 2008
- 131
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- 131
Thanks so much y'all for the support and wisdom! I've kinda pondered the whole situation and come to terms with my expectations vs. the reality of what is. I won't beat a dead chicken, really I won't! But will post my last ruminations on the subject.
Here are a couple things that I want to point out having talked to a wider range of people (a nationwide homesteading list I'm on, a texas homesteaders list as well as a local organic farmer who has had experience with the Rangers and our county extension agent).
Grey, my results are not atypical. I'm not sure if you need a larger sample size, or maybe we just haven't been talking apples to apples here. Having only raised these birds once, I didn't know what to expect and didn't ask people to clarify on enough points. I didn't do enough research on 'typical' before I invested in these birds!
Basically what I've learned is this:
- Be clear on what dressed size you want and when you want the birds to reach that size. I could have butchered my rangers at 9.5 weeks (this weekend) and gotten an average weight of 3-4lbs which is right on track with what the majority of people I've talked to are getting. I was not clear enough when I asked about when to butcher. I had read all these posts about Cornishx birds dressing out at 5+ lbs at 8 weeks. Read a few posts about Rangers being a little slower and being butchered at 9-10 weeks. I didn't realize that not only were they slower, the dressed weight was lower. My fault, my oversight. Duly noted.
Add to that, some of the colored birds grow slower than others. I got Goldens, they grow slower than Reds. Blacks grow slow too. I don't care about the flippin' color! My meat birds are out in a back pasture. My layers are all over the place. I wanna see pretty birds? I have gorgeous layers! Meat birds? I wanna see those on my table.
- Be aware of what people mean when they say they 'Free Range' their birds. Silly me, I felt I was restricting my birds by giving them what I consider a small space of 4,000sqft or so. I suspect it's more than that, but I'm being conservative. They were also in a large brooder, a large coop, then divided into two groups into a large tractor & coop then out to free range. My birds have always had a LOT of space. What I have found from talking to people is that when you really free range these birds (as the advertising pushes) growth slows *waaaayyyyy* down. One lady butchered her Rangers at 12 weeks and got 4lb average dressed weights after allowing them to really free range a lot. She said the flavor was great and would do it again. So, obviously what your priority is plays a HUGE part in how pleased you are with how the birds perform.
- Either these birds do not convert feed well, or they get distracted by their remaining foraging instincts and play in the pasture instead of eating!! I've talked to too many people now who are raising big, fat, fast growing meat birds on 20% chick starter. Most confine their birds. So there must be a fine balance to be struck here... lower protein more confinement/ higher protein more ranging. I'm not sure. Maybe no amount of protein can make up for being given a whole lot of space to run around in. I want to note here... the smallest rooster I have is the one that kept getting out of the small pasture the birds are in and out into the 5 acre pasture! My layers venture into the 140+ acre pasture and do just fine, Rangers who venture out of confinement.... don't grow well!
- Grey says the birds don't do as well when it's cold and damp. It's been hot (95+ degrees) and dry here, and apparently they don't really like that either. For a hardier more tolerant meat type, I'd like to know what they do like! We (in C. Texas) have had record heat this spring, above what is normal even for us. It's been hard on everything so I'm willing to cut the birds some slack there. Maybe in moderate late fall Texas weather they'd have grown a little faster.
Anyway, I'm glad the discussion is helping others out there choose what birds to order. I know I pondered my various choices for a while. I'm now back to pondering.
I also hope that we can broaden the concept of what is 'typical' for these free range type meat birds. I was just amazed when I started asking other sources and realized that on average, most people where butchering their Rangers and Red Broilers (Ideal) at 10-11+ weeks and getting 4lb average weights. And yes, I KNOW Rangers and Red Broilers are different. Just grouping together under the generic 'slower growing' meat birds since I got responses back from people who had raised both. This was somewhat Texas specific, so I imagine geography plays a part.
Liz
Here are a couple things that I want to point out having talked to a wider range of people (a nationwide homesteading list I'm on, a texas homesteaders list as well as a local organic farmer who has had experience with the Rangers and our county extension agent).
Grey, my results are not atypical. I'm not sure if you need a larger sample size, or maybe we just haven't been talking apples to apples here. Having only raised these birds once, I didn't know what to expect and didn't ask people to clarify on enough points. I didn't do enough research on 'typical' before I invested in these birds!
Basically what I've learned is this:
- Be clear on what dressed size you want and when you want the birds to reach that size. I could have butchered my rangers at 9.5 weeks (this weekend) and gotten an average weight of 3-4lbs which is right on track with what the majority of people I've talked to are getting. I was not clear enough when I asked about when to butcher. I had read all these posts about Cornishx birds dressing out at 5+ lbs at 8 weeks. Read a few posts about Rangers being a little slower and being butchered at 9-10 weeks. I didn't realize that not only were they slower, the dressed weight was lower. My fault, my oversight. Duly noted.
- Be aware of what people mean when they say they 'Free Range' their birds. Silly me, I felt I was restricting my birds by giving them what I consider a small space of 4,000sqft or so. I suspect it's more than that, but I'm being conservative. They were also in a large brooder, a large coop, then divided into two groups into a large tractor & coop then out to free range. My birds have always had a LOT of space. What I have found from talking to people is that when you really free range these birds (as the advertising pushes) growth slows *waaaayyyyy* down. One lady butchered her Rangers at 12 weeks and got 4lb average dressed weights after allowing them to really free range a lot. She said the flavor was great and would do it again. So, obviously what your priority is plays a HUGE part in how pleased you are with how the birds perform.
- Either these birds do not convert feed well, or they get distracted by their remaining foraging instincts and play in the pasture instead of eating!! I've talked to too many people now who are raising big, fat, fast growing meat birds on 20% chick starter. Most confine their birds. So there must be a fine balance to be struck here... lower protein more confinement/ higher protein more ranging. I'm not sure. Maybe no amount of protein can make up for being given a whole lot of space to run around in. I want to note here... the smallest rooster I have is the one that kept getting out of the small pasture the birds are in and out into the 5 acre pasture! My layers venture into the 140+ acre pasture and do just fine, Rangers who venture out of confinement.... don't grow well!
- Grey says the birds don't do as well when it's cold and damp. It's been hot (95+ degrees) and dry here, and apparently they don't really like that either. For a hardier more tolerant meat type, I'd like to know what they do like! We (in C. Texas) have had record heat this spring, above what is normal even for us. It's been hard on everything so I'm willing to cut the birds some slack there. Maybe in moderate late fall Texas weather they'd have grown a little faster.
Anyway, I'm glad the discussion is helping others out there choose what birds to order. I know I pondered my various choices for a while. I'm now back to pondering.
I also hope that we can broaden the concept of what is 'typical' for these free range type meat birds. I was just amazed when I started asking other sources and realized that on average, most people where butchering their Rangers and Red Broilers (Ideal) at 10-11+ weeks and getting 4lb average weights. And yes, I KNOW Rangers and Red Broilers are different. Just grouping together under the generic 'slower growing' meat birds since I got responses back from people who had raised both. This was somewhat Texas specific, so I imagine geography plays a part.
Liz
The published FCR's are no different (or within a scant % of eachother). A Cornish Cross simply eats the volume X to reach weight Y in fewer days; whereas the colored broilers eat volume X to reach weight Y in more days.
It costs you no more to raise the colored broilers in feed, only time. If you count mortality into the equation, then the Cornish Cross does not compare well.
I simply know so many people who raised the Freedom Rangers with simply awesome success to view your results as typical. I still think you should raise Cornish Crosses and then you can make a real comparison for your climate, conditions and feeding regime.
It costs you no more to raise the colored broilers in feed, only time. If you count mortality into the equation, then the Cornish Cross does not compare well.
I simply know so many people who raised the Freedom Rangers with simply awesome success to view your results as typical. I still think you should raise Cornish Crosses and then you can make a real comparison for your climate, conditions and feeding regime.
i also would like to add that you shouldn't be supplementing them with corn if you want them to get fat. high protein feed is the best way to go to get them to grow. my friend had hers free range and we are in the gulf coast area. grant it, her's matured at 10 weeks a month ago in a bit of cooler weather, but they came out to 8 pounds (unprocessed) at 10 weeks and she had let them roam.
if you're trying to feed a family of 6 with one chicken, jumbo cornish is definitely the way to go. you can get a 10 pound (unprocessed) chicken at 6 weeks.
the red bros as they are called here now, provide more dark meat, and a different taste since they have been eating bugs and not just feed. i'm figuring that could be said with the same thing with a cow on pasture vs a cow at a feed lot. or eggs for that matter. eggs from chickens on pasture taste different from those that have been in a 20' x 20' pen. it's all definitely a personal preference.
i hope to hear your experience with the cornish this fall if you get them. i think you'll enjoy them much better than the FR's you got. thanks for all your information. i think this will definitely help others that are wanting to know more about the different broilers that are out there.
if you're trying to feed a family of 6 with one chicken, jumbo cornish is definitely the way to go. you can get a 10 pound (unprocessed) chicken at 6 weeks.
the red bros as they are called here now, provide more dark meat, and a different taste since they have been eating bugs and not just feed. i'm figuring that could be said with the same thing with a cow on pasture vs a cow at a feed lot. or eggs for that matter. eggs from chickens on pasture taste different from those that have been in a 20' x 20' pen. it's all definitely a personal preference.
i hope to hear your experience with the cornish this fall if you get them. i think you'll enjoy them much better than the FR's you got. thanks for all your information. i think this will definitely help others that are wanting to know more about the different broilers that are out there.
I don't know what to think or say about your chickens, but you sure do have some super-cute kids.
I am very curious to know how they finish out and at what age you butcher. I will be interesting to see how they finish up.
I had 13 golden rangers and processed half at 9 weeks and the other half at 10 or 11 (can't remember). The 9 weekers dressed out at 4 lbs, the others about 5. Mine were all much lighter colors than yours - no black in them at all, but I think the color is irrelevant.
It was my first attempt at meat birds and I wasn't impressed, honestly. I really liked the birds themselves but not the meat. I don't know if it was what I was feeding them or not. Mine did not free range - they were confined to a coop. I started them on the high protein gambird feed until the store stopped carrying it, then dropped down to 20%. They really didn't seem to eat that much and weren't very interested in the wall feeder we built. They went crazy when I put the feed in a tin on the floor and added scratch feed. THEN they would eat. I didn't restrict their feed, sorta. I fed them in the tin twice a day but they had access to the feeder all day.
No matter how I cook it, the meat is tough and chewy, and tastes like regular chicken. Only difference is the consistency. We even tried brining but I found it to be too salty. In retrospect, I'm thinking it was the protein percentage that hurt. I probably won't do meat birds again, but if I do, I definitely want to try the Cornish X. I hope you have better luck with yours - would be interested to hear your opinions.
It was my first attempt at meat birds and I wasn't impressed, honestly. I really liked the birds themselves but not the meat. I don't know if it was what I was feeding them or not. Mine did not free range - they were confined to a coop. I started them on the high protein gambird feed until the store stopped carrying it, then dropped down to 20%. They really didn't seem to eat that much and weren't very interested in the wall feeder we built. They went crazy when I put the feed in a tin on the floor and added scratch feed. THEN they would eat. I didn't restrict their feed, sorta. I fed them in the tin twice a day but they had access to the feeder all day.
No matter how I cook it, the meat is tough and chewy, and tastes like regular chicken. Only difference is the consistency. We even tried brining but I found it to be too salty. In retrospect, I'm thinking it was the protein percentage that hurt. I probably won't do meat birds again, but if I do, I definitely want to try the Cornish X. I hope you have better luck with yours - would be interested to hear your opinions.
- Jun 15, 2008
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Quote:
So how long does it take for the Rangers to reach 10 lbs.( and what would they dress out at ) if raised in a coop and run and on the same 20% protein feed ... also in a tractor or on free range?
So how long does it take for the Rangers to reach 10 lbs.( and what would they dress out at ) if raised in a coop and run and on the same 20% protein feed ... also in a tractor or on free range?
Liz, I think you have been doing your homework well.And although you may feel dooped . I am sure that you are not the only person here that got atypical results,maybe your just one of the more honest ones.Most people don't want to admitt when they get stuck with a lemon.With all the problems in the posts about people getting the wrong orders or wrong shipping dates.I don't think you are the only one,just the only one that went out on a limb and posted it.I think you may have really made some people rethink and do alittle more research on the freedom ranger boom.
My advise to anyone new to raising meat birds is to order a few of many types,your first few batches until YOU decide what is best for you.Orderering 50 of one breed is alot for a beginner never raising them before,and alot for a hatchery to be asking of small backyard growers.
By trying many types you will find a favorite you like in taste,size and yes even color.I believe from my experiences that there is a difference in skin color in different breeds of some chickens.So yes color may matter.
Anyways,great thread,I'm sure many of us have learned something from all this.Good luck with your next batch and keep us posted (pics too) Will
My advise to anyone new to raising meat birds is to order a few of many types,your first few batches until YOU decide what is best for you.Orderering 50 of one breed is alot for a beginner never raising them before,and alot for a hatchery to be asking of small backyard growers.
By trying many types you will find a favorite you like in taste,size and yes even color.I believe from my experiences that there is a difference in skin color in different breeds of some chickens.So yes color may matter.
Anyways,great thread,I'm sure many of us have learned something from all this.Good luck with your next batch and keep us posted (pics too) Will
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