Red Laced Cornish X and project talk (pics p. 8)

[janchilds]

Steve don't sweat it! I am not totally naive to the the birds flaws and drawbacks. As I said, we are in no hurry to get rid of the FR. They have worked well in our system and are profitable. But I like the look of the standard Cornish birds and I am a sucker for things that are rare (ie. expensive.

). Bottomline is that profitability will still guide most all of our large scale farming practices.

I can't remember a time when I have not be involved in breeding livestock. Grew up on a registered dairy farm and for the past 25+ years my husband and I have bred registered/commercial cattle and sheep. I find genetics very interesting and although my family has been heavily involved in the showring side of things, I am truly a utility girl at heart. Even our farm dogs must do their jobs or find new homes.

But I believe utility begets correctness which begets uniformity... If I am going to spend hours at the barns every day, the livestock better look good too!

Aside from my list of layers, I have narrowed down my list of db/meat breeds of interest to the standard Cornish, New Hampshire and Chantecler. (I'll save my hopes of true Penedesencas and Bresse chickens for another time! lol!) Do I think these breeds can replace my FR. No. Do I think it would be interesting to evaluate the breeds side by side in my management system? You bet! Would I ever cross a breed or two to see how they perform? Guilty! Do I want to know that I *can* breed a sustainable meat bird if all hell breaks loose? Okay, maybe I was one of the fools who stocked up for Y2K.

I know I am very fortunate to have an end market for whatever we decide to do. Our customers are willing to pay a fair price for quality and many want a slower growing, more flavorful bird. Finding that balance between efficiency and taste is our ultimate goal. If I get to learn about each breed personally, so much the better.

So... how hard will it be to find standard cornish eggs/chicks?

 

[cornish20]

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So are you in VA, or WV? I know a Dick Childs in WV with Montadales.

 

[janchilds]

Cattle - shorthorn, british cross

Sheep - suffolk, hampshires, southdowns, clublambs

Yes, we know Dick (no relation). We are in VA but the sheep world is fairly small.

 

[SteveH]

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If you have the market established you're in a great position.

As far as buying quality Cornish, I had a devil of a time finding them to start............................ and then getting a breeder to let some go was even a greater challenge. If you've read this entire thread, you can easily see I'm a bit opinionated on the subject of breeding non-functional animals and a bit outspoken on my opinions

; I'm sure that hampered my success at purchasing quality Cornish. However the DCs I have are show quality and do breed naturally; I experienced near 100% fertility on my crosses once the cockerals got their act together........................ then the disaster of the blackfly plague wiped me out. I've started over with even better stock from the same breeder and a pair of WCs I picked up at Indianapolis. I just moved my flock to my new home and everything stopped laying or has not started to lay yet, but hopefully will have DC eggs to sell at auction this spring here at BYC. I've heard Rahrs Keith of VA is a good breeder of DCs.

IMO nothing other than a CX carcass compares to a quality Cornish's [though I remember Pepper posting a picture of a WLR Cornish X Marans that sure looked great], and I can hardly wait to have enough stock to process some and see how the slower growing Cornish taste compaired to commercial meaties.

 

[cornish20]

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do you show any? or strictly commercial type sheep for making money?

You sound quite a lot similar to our operation... mostly..

btw.. had our first lamb today.. also the first dead one.. stupid ewe had her out in the lot while we were at work.. You'd think her age and the shear job would have been enough to persuide her into the barn... heck, wasn't even that warm today.

 

[Totalcolour]

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These dang Cornish are really slow growing. I have 2 birds I'm going to (whisper) butcher (end whisper) this weekend. So I went down when I fed them and picked one up. Understand, this is my first venture. I was totally blown away by how heavy it is. They just don't look that big. Of course, standing next to the Wyandottes and the Sussexz, with all the fluffy feathers, they do look kinda small. Of course, then when they extend that lovely neck and head, they look so wonderful.

I don't want to do it, but "He Who Must Be Obeyed" says there's too much crowing in the yard. Oh well, I have the perfect Scottish recipe for them

 

[Totalcolour]

OOOOH! Just did the Cornish, and I was amazed at how big they were. (They are Hatchery stock) and are twice the size of the other birds of the same age. Plus, the breasts sure look nice. Right now they are soaking in a lovely bath of herbs, juniper berries, garlic and cider. They will be spatchcocked and broiled tonight for dinner. Must rmemeber to takes pics first and after. I always do the before, but then forget (what with the lovely smells and all) to take pics of them cooked.

Hope everyone is having a lovely weekend.

 

[SteveH]

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Sounds delicious, lookin' forward to the pics.

 

[al6517]

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Sounds good you did a great job, and I know they will taste very good with all the care your taking.

 

[Totalcolour]

Ok, here's my Cornish chappie, in stages

!st stage was boning him out. I know it looks like there are bones in the legs, but there aren't; I broke the bones in his ankles and then removed the bones leaving little ankle bits for tying. This is him seasoned

After that, I lined his body with spinach

Then I added stuffing, not forgetting to fill up the legs, notice how much fatter they are now!

Finally, it was time to fold him back up and tie him nicely.

He is now in a 325 oven for a bit - I shall be turning him several times so he brown all over.

Did you notice the wine in one of the pics - I find it helps!

I'll post pics of when he's done.