Raising meat birds.

[Henrietta Scheerhorn]

Any guidelines for raising them through the hot months?

 

[Morrigan]

The fact is that big hybrid meat birds, like Cornish Cross, really struggle in the heat. They are so big and have such fast metabolisms. The best tip I can give, is to try to manage your schedule so that you are not raising them to maturity in the peak of summer. I like to start mine in the Fall, so they are maturing in November and December.

If that is not realistic, I would suggest a few things. First, if possible, pick a slightly slower growing meat bird, like a Red Ranger/Freedom Ranger/Slow White Broiler. Second, make sure they have areas of deep shade to hang out during the day and very easy access to water. If you are dealing with a dry heat, misters really help. Finally, make sure that wherever they are sleeping, is spacious enough so they are not being crowded and very well ventilated. You will have to a plan to deal with their droppings on a daily bases, to keep the smell and flies under control.

 

[RoosterML]

Plenty of shade and water. Fans wouldn’t hurt. I personally don’t raise them through the hots months. I only start them as chicks in the hot months. I process outside so I try to plan it so I process when it is not to hot.

 

[pintail_drake2004]

I try to get my meat birds in March or September. Here in So. IL, temps can range from 10* to 80* in March. September it's usually still 100*. I freeze 1 gal buckets of water and add the ice to the waterer in my meat birds coop. I do this 2x a day at least. I have their run set up on the north west side of the coop to give them the most amount of cool shade in the morning, and a few trees on the West side for afternoon shade.