Smell of Meat birds

[chickengeorgeto]

... A month old Cornish is a 2+lb bird. Would you have kept your layers in that brooder when they weighed 2# each? Heck no!! They were out in the coop by then, and probably long before.....

As the above graphic shows a TWO month old fryer-broiler may today tip the scales at 9 pounds. Think of them as Juristic Chickens. But tender and succulent Juristic Chickens. That is their purpose.

The more you diverge from the program then the less tender and the less succulent your chickens will become until finally you are trying to cook and eat a chicken version of Hulk Hogan.

Some CornishX birds today may go to the processing plant at the ripe old age of 4 weeks

 

[Chickenheadmate]

Cornish crosses are bred to grow very large very fast, and often suffer from serious health issues due to that, including broken legs. I can't vouch for the smell, but IMO you should pick a healthy breed. There are lots of options that will be good meat birds without being genetically doomed to suffer.

If one really cares for poultry and just does mostly the right things which breed will give you the most breast meat?

 

[RUNuts]

@Chickenheadmate CX or Cornish Rock crosses hands down. The Cornish itself is right behind this. They were bred to develop the large breasts.

 

[Northern.Ontario]

The most economic is Cornish cross for sure! 2-3 pounds of food produces 1 pound of bird. They are the most tender in meat texture. People will argue over "taste". But the general consensus is that heritage breeds raised for meat are tough and stringy.

 

[Chickenheadmate]

@Chickenheadmate CX or Cornish Rock crosses hands down. The Cornish itself is right behind this. They were bred to develop the large breasts.

Do you think I'll get somewhere if I breed my red Broiler with a dark or white cornish?

 

[Chickenheadmate]

Do you think I'll get somewhere if I breed my red Broiler with a dark or white cornish?

Or an crazy attempt at crossing it with a CX?

 

[Chickenheadmate]

Not too bad

The most economic is Cornish cross for sure! 2-3 pounds of food produces 1 pound of bird. They are the most tender in meat texture. People will argue over "taste". But the general consensus is that heritage breeds raised for meat are tough and stringy.

 

[RUNuts]

Do you think I'll get somewhere if I breed my red Broiler with a dark or white cornish?

You will definitely get somewhere, but where do you want to go? Define your goal.

Large breasts, quickest and cheapest then your goal is Cornish Cross.
Heritage is baseline.
Rangers are someplace between the two.

Where do you want to go? Have fun no matter what you decide. If this is work, you won't enjoy it no matter what. Cheers!

 

[Chickenheadmate]

You will definitely get somewhere, but where do you want to go? Define your goal.

Large breasts, quickest and cheapest then your goal is Cornish Cross.
Heritage is baseline.
Rangers are someplace between the two.

Where do you want to go? Have fun no matter what you decide. If this is work, you won't enjoy it no matter what. Cheers!

Thanks !

 

[Life is Good!]

I did a photo comparison of CX, Freedom Ranger and Black Java carcasses (java's are a heritage dual purpose breed). The link is here:
https://www.backyardchickens.com/threads/photo-comparison-java-freedom-ranger-cx-carcasses.746021/

If you desire tender meat like what you get from the grocery store - that's CX. Yes, they stink. Yes, they are Frankenstein's on the wing (DH called them pigs on stilts). No, I would not venture to grow them with neighbors that close by - the smell was as strong as my neighbor's 100' long horse manure heap...perhaps even worse. The issue isn't how much bedding can you change and dispose of - the issue is the quantity of excrement that is produced. Because it's everywhere, it's more liquid than solid and it's slippery underfoot...so you cannot even try to scoop it up. Took our yard 4mo before the land was 'normal' again.

If you desire a fast-growing, but still looks and acts like a chicken kind of bird - try the Rangers. They grew considerably faster than my heritage breed (all grown and in Camp Frigidaire by 15wks), but were great foragers and fun to watch...nice birds. Plenty of meat for a family of 4 or to take to pot-luck meals. Tender, tasty and a LOT easier bird to take care of than CX.

My heritage breed takes at least 24 weeks to mature, and frankly has enough for a family of 4...but I don't use this meat to grill - this is soup, stew and pressure cooker meat. (Although you cannot beat the taste of the dark meat on these birds!).