Question on the timing of when to harvest meat birds...

[chanceosunshine]

Thank you!

They look great!

 

[chanceosunshine]

Due to circumstances beyond our control, mainly weather and time, we opted to have the hens processed professionally. They were 14 weeks old.

The good news is that they dressed out between 6 and 7.5 pounds. The bad news is that I’m so disappointed in the processor.

It’s a professional butcher shop with a good reputation. The difference between having them whole or cut into 8 pieces was about $.70. I went to package them up and realized that each thigh bone was cut off at the bottom leave a jagged end and missing meat. It doesn’t make sense to me because it’s where the drumsticks meet the thigh and the drums were cut properly. Some of the wings were also cut off that way leaving a big knob of wing meat and bone jutting off of the breast.

I did call and tell them that I was disappointed. They said they’re going to talk to the person responsible for it and make it right. I don’t know how they’re going to do that.

It was physically easier to take them and have them processed but it wasn’t worth it in the end. I feel as though I shirked my responsibility of caring for them to the very end. It didn’t help that I was less than thrilled with how they handled them.

On a positive note, I really loved these birds and wouldn’t hesitate to buy them again from the same hatchery. My son’s red rangers are a week older and they’re tiny compared to how big our chickens were. And I just really enjoyed their personalities.

I did keep two girls to see how they lay. There’s a lot of variety in the color of these color yields. I didn’t want to pick for looks though so I pick the two most narrow birds. They have joined the layers pretty easily and the rooster seems to approve of his new big girls.

Thanks to all who have taken the time to share their wisdom with us. We have learned a lot!

 

[Morrigan]

Thanks for the follow up. It reminds me of why we butcher are own. As unpleasant a task as it is, it's the best way to ensure the job is done properly. And, it does get easier with repetition.

Those are great weights for your freedom rangers. Much bigger than the Slow White Broilers I tried this year. I'd be interested in hearing how the two you held back lay, and how their health holds up.

What hatchery did you get them from?

 

[chanceosunshine]

Thanks for the follow up. It reminds me of why we butcher are own. As unpleasant a task as it is, it's the best way to ensure the job is done properly. And, it does get easier with repetition.

Those are great weights for your freedom rangers. Much bigger than the Slow White Broilers I tried this year. I'd be interested in hearing how the two you held back lay, and how their health holds up.

What hatchery did you get them from?

We got them from Freedom Ranger Hatchery in Pa. They were thrifty little chicks right from the beginning.

 

[Ridgerunner]

On a positive note, I really loved these birds and wouldn’t hesitate to buy them again from the same hatchery. My son’s red rangers are a week older and they’re tiny compared to how big our chickens were. And I just really enjoyed their personalities.

Good luck on whatever is happening in November.

That difference in size could be a different hatchery or it could have to do with how they were fed. Since they are only a week apart in age, it was not time of year. If you are happy with that hatchery definitely go back to that one again.

And congratulations on getting it done. It is always a learning experience.

 

[chanceosunshine]

Good luck on whatever is happening in November.

That difference in size could be a different hatchery or it could have to do with how they were fed. Since they are only a week apart in age, it was not time of year. If you are happy with that hatchery definitely go back to that one again.

And congratulations on getting it done. It is always a learning experience.

Thank you! It certainly was a learning experience. It was overall a positive experience too.

 

[chanceosunshine]

Thanks for the follow up. It reminds me of why we butcher are own. As unpleasant a task as it is, it's the best way to ensure the job is done properly. And, it does get easier with repetition.

Those are great weights for your freedom rangers. Much bigger than the Slow White Broilers I tried this year. I'd be interested in hearing how the two you held back lay, and how their health holds up.

What hatchery did you get them from?

I do believe that we just got our first egg from one of the meat hens. I could barely close the carton. They were hatched 8/13/19, so they’re only 5 months old.

They’re still pretty nice girls. They’re pretty active but they rest often. My only complaint is that they have dirty bums...but only the bum, not the whole underside like meat birds that lay in their crud all day.
When they first joined the layers they wouldn’t roost at all but now they roost with the rest of the flock.

 

[NatJ]

I do believe that we just got our first egg from one of the meat hens. I could barely close the carton. They were hatched 8/13/19, so they’re only 5 months old.

Thanks for the follow-up!
That is one enormous egg--are you sure it isn't a double-yolker from one of your other hens?

I suppose you'll know more when you crack it open, and you'll know a lot more when you either do or don't get more like it.

 

[chanceosunshine]

Thanks for the follow-up!
That is one enormous egg--are you sure it isn't a double-yolker from one of your other hens?

I suppose you'll know more when you crack it open, and you'll know a lot more when you either do or don't get more like it.

That's a good point. I'll have to crack that sucker open soon!