- Thread starter
- #61
Help me understand - other than an expected leg color for a given SOP, what is the benefit of yellow legs over legs of another color?
- Ant Farm
Okay best I understand it.
When standards were written for each breed they included things like eye color, feather color in the approximate variety, beak color. Etc. the legs ( shanks) and feet are to be certain colors. Yellow legs supposed to be yellow meat, ( American style), white legs, ( English style), green legs is yellow covering (blue), blue is what I call slate. I was called put on it before. That be as it may.
It all comes down to what you want in your bird(s).
Leg color to don't make a hill of beans to me. I've butchered chickens with all colors of meat and to me it all tastes like.................................
Ummm.............................................................
chicken.
I've got a lot if my flock that have blue-slate legs. That seems to be what us on the partridge and mottled partridge ones that I have and have had. It is on the descendants of those hens also. If I remember right tge Salmon rooster also had those color of legs.
I guess there are ready a for things to be written into the standards fir a purpose, I don't understand why it would make any difference but they think it needs to be there for conformity. What eye color really matters, don't k ow, I dont eat the eyes so I don't know if it would make tge neat taste different or not. Like I said they have their reasons.