So, why cornish x and not pekins?

Bettacreek

Crowing
15 Years
Jan 7, 2009
5,518
52
438
Central Pennsyltucky
So, why are cornish x the big thing, instead of pekin ducks? The pekins seem like they're a better meat option. I'm just curious, I'm sure that there is a valid reason or numerous valid reasons.
 
Well, you are supposed to cut out the oil sack when butchering. Otherwise you get greasy meat.
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I'm raising my first batch of Pekins for meat, and they do indeed grow very fast.
 
I'm debating on whether or not I really want to buy more cornish x this fall. Maybe I'll just keep lights on the pekins and hope that they lay over the fall/winter? That'd save me money, because I'm already feeding and keeping my pekins, and I wouldn't have to buy the chicks and pay for shipping. Not to mention that I wouldn't have to worry about losing a bunch of chicks because of shipping stress.
As for duck meat being greasier, I wouldn't call it greasy, to me it's just juicier. Tastes just like a nice, juicy chicken leg, which just so happens to be my favorite part of the chicken.

Beef and lamb over what? Venison? I like lamb, and I like beef, but venison definately tops any domestic red meat that I've ever tasted...
 
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Isn't that the truth? I'm on my first batch of cornish x and pekins. The ducks do seem to be messier, but, then again, I had 11 ducklings compared to 7 cornish x, and they're all combined.
 
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more immergrants where from europe instead of asia so beef was more to taste not lamb, if it would have been middle eastern lamb would be eaten more
 
Probably because chicken goes along the lines of the old "chicken in every pot" campaign in the US, while ducks were less popularized.

I LOVE duck but in most places they are a specialty item and so are $$$.
 

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