The Natural Chicken Keeping thread - OTs welcome!

[Leahs Mom]

@CuzChickens

What do they have in that bucket? Very nice photo BTW

Photo by CuzChickens

 

[oldhenlikesdogs]

You girls...

Sorry.

 

[Leahs Mom]

Quote:
No need to be sorry on my account! It's tickling my funny bone

 

[Leahs Mom]

Sorry i know this isnt about chickens but i saw the thing about grass fed clean source liver (which makes sense since the liver absorbs toxins and who knows the toxins in a factory farm) and it made me wonder where one gets that from? And isnt that more expensive?

The dog eats kibble now but sometimes we toss him some raw stuff and I've always wanted to try it.

@KDOGG331
I get my meat directly from the folks that raise their cattle on grass. No one wants the liver so they give me all the livers. So if they are butchering 3 animals I get all 3 livers at no charge. I found out that most of the organ meats are not taken by the purchasers so if you can find someone that raises grass-fed that's a good way to get some. I often get liver and heart and tongue that way.

Another way I get it is that there is a guy at work that hunts deer. He gives me the livers. Those are really nice and a much better texture than the beef liver. And the grass-fed beef liver is a much better texture than the CAFO-raised liver.

Also..
There is a butcher shop in our area that sells the parts of the liver that they don't put out for customers at about .50/lb. They sell it for pet food. They also have pet food meat at about .50 - $1/lb for pet food that contains what they call "bone dust" from their saws along with the meat that gets in the internal parts of the grinders that they can't sell for human consumption. Of course, you need to be sure the source they're getting it from to be sure it's healthy. I DON'T feet that to the chickens because of the bone dust but for dogs and cats it is fine. You might check around at local butchers to see if any of them do that in your area.

 

[Leahs Mom]

PS: The livers don't absorb toxins....they process toxins. That's their job. But it doesn't reside in the meat like most people have thought. However, a "not healthy" animal will have an unhealthy liver. CAFO animals are not healthy and, in my estimation, the livers are not fit to be eaten.

 

[oldhenlikesdogs]

They sure tasted toxic when I was forced to eat it as a kid, there never was enough ketchup, and the dog was too far away. I resorted to bathroom breaks and tossing chunks under the table. I'm not a fan of liver.

 

[Leahs Mom]

They sure tasted toxic when I was forced to eat it as a kid, there never was enough ketchup, and the dog was too far away. I resorted to bathroom breaks and tossing chunks under the table. I'm not a fan of liver.

My mom cooked liver too long and made the pieces too thick... I would cut mine at the table then slip the pieces down to the dog under the table

But when I got older, I learned that you slice it very thin, and small pieces, and coat it with a flour, garlic, salt and stir-fry quickly with onions in butter (lots of salt). I actually like it that way in moderation.

 

[oldhenlikesdogs]

My mom cooked liver too long and made the pieces too thick...  I would cut mine at the table then slip the pieces down to the dog under the table

But when I got older, I learned that you slice it very thin, and small pieces, and coat it with a flour, garlic, salt and stir-fry quickly with onions in butter (lots of salt).  I actually like it that way in moderation.

That's good the dog was near. I became a vegetarian decades ago, but even if I wasn't I still wouldn't eat liver, or fish, that stinks like a lake. Your way of cooking liver sounds the most tolerable.

 

[ShrekDawg]

@KDOGG331

I get my meat directly from the folks that raise their cattle on grass.  No one wants the liver so they give me all the livers.  So if they are butchering 3 animals I get all 3 livers at no charge.  I found out that most of the organ meats are not taken by the purchasers so if you can find someone that raises grass-fed that's a good way to get some.  I often get liver and heart  and tongue that way. 

Another way I get it is that there is a guy at work that hunts deer.  He gives me the livers.  Those are really nice and a much better texture than the beef liver.  And the grass-fed beef liver is a much better texture than the CAFO-raised liver.

Also..
There is a butcher shop in our area that sells the parts of the liver that they don't put out for customers at about .50/lb.  They sell it for pet food.  They also have pet food meat at about .50 - $1/lb for pet food that contains what they call "bone dust" from their saws along with the meat that gets in the internal parts of the grinders that they can't sell for human consumption.  Of course, you need to be sure the source they're getting it from to be sure it's healthy.  I DON'T feet that to the chickens because of the bone dust but for dogs and cats it is fine.  You might check around at local butchers to see if any of them do that in your area.

PS:  The livers don't absorb toxins....they process toxins.  That's their job.  But it doesn't reside in the meat like most people have thought.  However, a "not healthy" animal will have an unhealthy liver.  CAFO animals are not healthy and, in my estimation, the livers are not fit to be eaten.

They sure tasted toxic when I was forced to eat it as a kid, there never was enough ketchup, and the dog was too far away. I resorted to bathroom breaks and tossing chunks under the table. I'm not a fan of liver.

My mom cooked liver too long and made the pieces too thick...  I would cut mine at the table then slip the pieces down to the dog under the table

But when I got older, I learned that you slice it very thin, and small pieces, and coat it with a flour, garlic, salt and stir-fry quickly with onions in butter (lots of salt).  I actually like it that way in moderation.

That's good the dog was near. I became a vegetarian decades ago, but even if I wasn't I still wouldn't eat liver, or fish, that stinks like a lake. Your way of cooking liver sounds the most tolerable.

Thanks for all the info!!! I will have to ask around! The hunter thing is a good idea too since I read that in order to give them all the nutrients you're supposed to have variety so not just chicken beef pork but things like deer, duck, quail, lamb, buffalo, fish, rabbit, goat, etc etc, like anything really, so I'll have to ask some hunters too or local farms and butchers.

And that's interesting about the liver, I never realized that. Thanks for clarifying!

My dog wouldn't even touch the chicken liver I got, cat wouldn't either, but I'm hoping the beef liver will appear to them more since it's more like a meat. Although I did try giving him a bit of beef heart and he loved that.

And I too hate liver although I must admit I've never actually tried it.

Do you think the actual meat from the grocery store would be okay and I'll get the organs and such from a better source? Seems like a shame to get that fancy/expensive of the stuff for him hah mayhe not though

 

[galefrances]

I just need a minute to collect my thoughts here. It seems nature has decided to take care of my pecking order on its own. I was looking out the window today and saw a red fox. I ran out with the dogs yelling like fool. The fox disappeared into the woods as I looked around for my chickens. The rooster lay in the middle of the yard not moving. I feared the worst, but then as I kneeled down beside him he tried to lift his head. I checked him out, no wounds, multiple feathers missing on his back. But he's not able to lift his head completely. He stood halfway up, but kept his head to the ground. I brought him into the run to rest and then I went to find the ladies. Abby was in the coop hiding as usual. And I found one hen in the pines along the property line. It took her awhile to come to me, but all are safely in the run now. The rooster walked to the corner of the run, with his head down. I've put him in the hospital carrier inside the run. I'm hoping his neck isn't broken. I have a sick feeling that he's not going to make it and that I'm only prolonging the inevitable.