Fred, thanks for starting this thread. It's just what I've been looking for.
My wife and I have been talking about getting out of hatchery stock for almost a year now and finally decided on PRs. Since we're just getting started, and taking Bobs "single color for newbs" advice into consideration, we had decided on White. The tail spread I keep seeing on Scott's Columbians sure does catch my eye, but we don't have any experience breeding so that's probably out of our league.
On the Farming thread, Bob mentioned Barred Rocks over White Rocks if he had to choose only one breed for the farm. He also said Barred for meat and Whites for eggs so now I'm rethinking things so maybe someone can give us some lessons on utility within the Rock breed.
From a farming/profitability perspective, what should we be looking for? Space for strictly laying hens is no problem. We could easily support 200+ free-ranging and that's more than we need for our current customers. It's the meat production we're looking to get into and don't want to hang on to 100 cockerels for 12 months waiting for them to get to butchering size.
My thoughts are a bit scattered so my apologies,
Thanks,
Coley
My wife and I have been talking about getting out of hatchery stock for almost a year now and finally decided on PRs. Since we're just getting started, and taking Bobs "single color for newbs" advice into consideration, we had decided on White. The tail spread I keep seeing on Scott's Columbians sure does catch my eye, but we don't have any experience breeding so that's probably out of our league.
On the Farming thread, Bob mentioned Barred Rocks over White Rocks if he had to choose only one breed for the farm. He also said Barred for meat and Whites for eggs so now I'm rethinking things so maybe someone can give us some lessons on utility within the Rock breed.
From a farming/profitability perspective, what should we be looking for? Space for strictly laying hens is no problem. We could easily support 200+ free-ranging and that's more than we need for our current customers. It's the meat production we're looking to get into and don't want to hang on to 100 cockerels for 12 months waiting for them to get to butchering size.
My thoughts are a bit scattered so my apologies,
Thanks,
Coley