Sdwd

[joletabey]

Yes, Stacy is still working with them. She loves them.

OK - I am trying to keep up with this chick thing- so we are FOR SURE just keeping yellow and buff chicks? Or once I get down to getting some eggs, etc., are we keeping the stripey ones just in case? I have never had a wheaten anything.
And has anyone discovered what this gold/silver split looks like as an adult?

I would be tempted to keep the Buff Columbians, too, but how would you breed them on and breed them true? I love that color.

 

[kathyinmo]

Quote:
Just keep the yellow and buff colored chicks, Beth (for the project). I wonder about the Buff Columbians breeding true, too! I could ask the genetics guys how to do it.

No, I still do not understand what a gold/silver looks like as an adult.

 

[kathyinmo]

I have alot of work to do today. Today is processing day, and Cody has taken them to the processor. He will be back with them all ready for the freezer before noon.

He just called and said he was watching the process, as he waited in line. He said it was fascinating how quickly they finish up the job. This processing place only does chickens about once a month, and not in the winter. They said they have to have at least 1,000 chickens scheduled before they will even turn on all the equipment.

I now have 3 pens opened up, and can move my grow outs (some are actually near point of lay) into larger apartments.

I will be down to only one pen of extra roosters.

 

[Inkheart]

how many did you send Kathy?

I dont think i could watch that for some reason ...not sure why -

 

[joletabey]

I cannot watch, Knox, it just does me in. Even when I don't name the chickens and call them things like Chicken Salad and Fricassee, when it comes time to do it, I just get ill. THEY KNOW WHO I AM, and if I happen to look one in the eye when it is upside down, I feel like the biggest freaking traitor on the face of the earth. Kathy, you are smart to send them out!

Kathy, don't you have to let them set in the fridge for three days before you freeze them? That is what we were told.

 

[ChickenAlgebra]

That is why you have teenagers do the dirty work.

My kids are happy to do whatever chore I don't want to do if I pay them. Go process 50 meaties, you each get $100. What? It's cheaper than real processing here, it gets them out of my hair for a day and the processing gets done and I don't have the chase chickens or do the dirty work.

 

[Braclin]

I wouldn't have a problem with the killing the plucking is what I couldn't do.

 

[Inkheart]

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Weird i know but i have pretty much stopped eating chicken!
God help me if i get a pet turkey or steer or something! Vegatarian here we come!

 

[kathyinmo]

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Oh yeah, I better do that!
Off to plug in the extra refrigerator!...................

 

[catdaddyfro]

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Good day everybody in SDWD land.

Sorry I got everybodies feathers all ruffled up last night. I was just concerned about Mrs. Kathy letting something go that she might have needed and by looking at pics of Col. Wyandotte chicks I think I had cause for concern although we learned better, I reckon. I'm still gonna keep some of the creamy backed ones and some of the silvers to see what's up with them though.

Mrs. Beth, yes you've had lots of wheaten chicks as all the Delawares and the New Hampshires are wheaten base color.

As far as keeping the processed chicken meat in a cooler for three days. I've never done it personally and have been at Tyson's in Springdale, AR (ever heard of them,

I know lots of the employees -high in command there, good to know esp. when you get all the free meat you could stand for a while, chicken sorta got old after a spell of eating it all the time) and watched them process multiple thousands of birds at once and they pack them right into ice for shipping right away and straight into the freezers for long storage the ones packed into ice in boxes is for the meat to wrapped and packaged at the grocery store or whatever market the way they see it deemed to be sold. Now beef, they do hang it in a cooler around 52* for 3 to 5 days depending on request of the customer that is to tenderize the meat actually with bacteria(good kind). and yes I do know this because I had 2 years of meat processing in agriculture class in high school it was a great elective to get out of class

and I learned a lot working in the slaughter house too.

Ok I shall hush my yap

for now and bid ya'll all a G'day.

Jeff