Working at a poultry processing plant, I see several failures when it comes to raising of the french style meatbird. Many growers lack experience and it really shows up in the carcasses. For instance, processing at 10 weeks instead of waiting 12-14 weeks out of concern of wasting feed! These birds are about producing high quality healthier meat in a humane way, not maximizing feed conversion! If feed conversion is the primary concern, stick to the whites. When raising for meat, feed them as much as they want, I see far too many cases where hippy type growers think they should restrict their feed since they are pasture birds. This is not so, feed, feed, and when in doubt, feed some more. I feed a 20% pellet. And finally, feed them for a minimum of 12 weeks, this is the magic number if one wants the best quality with respect to flavour and texture. Anything less and you are ripping off your taste buds! You are wasting the genetic potential that you are pouring food into. Since I process my own birds, I have found it best to harvest larger males at 12 weeks, smaller males and larger females at 13 weeks, and finally the smallest birds at 14 weeks.
