The Quack Shack

[Trimurtisan]

HEy hey hey! I just found the lineage to my Ayam Cimani. Going to post it here so I can bookmark it for later.

grandson of Banko rooster to early raven hen and kali/raven hen​

 

[rjohns39]

Morning folks

 

[Miss Lydia]

Howdy!

 

[Trimurtisan]

Morning!

 

[Trimurtisan]

So I'm trying to not t hold my breath on this... but I've been the highest bidder for about 24hrs now... I'm not expecting to win, I'm sure someone will snipe it at a much higher price than my current max bid, but strange thing happen sometimes.

8'ish hours to go.

 

[Miss Lydia]

Very pretty! What kind of temperament?

 

[Trimurtisan]

Very pretty! What kind of temperament?

I haven't been able to find a ton on info on them, but I've read they are nice by some, and bossy by others. The meat is supposed to be exceptional though, but a few people reported it was firm to the point of almost tough. I'm sure some of that is how it is raised, but I did see that comment more than once.

This is from Sun Bird Farms...

We’ve also learned that at times our white Bresse would show signs of shallow genetics after a couple of generations. This isn’t a dig, but a testament to the extreme selection that has gone into these birds over the years. We believe that the white variety has been so carefully selected for specific qualities over the years, that it balances on a fine edge. It can be the best table bird available, or a lazy, fast-growing, awkward franken-chicken just one step away from the Cornish-cross. We know this may not be popular, but we want to be honest about our experience.

Admittedly, this variety has “made” Sunbird Farms what it is today, and we don’t regret working with them even for a minute. However, they just weren’t working out for us. We continue to be in pursuit of the ultimate dual-purpose breed, and we often measure our exploits against our Bresse adventures. Many of the methods for feeding and finishing we have applied to other heritage breeds. We built our tractor method around ranging our Bresse. We haven’t lost our methods. We’re happy to share more of our thoughts, and will gladly discuss the merits of the Bresse.

If I where to win the auction, I really don't know what to expect.

 

[rjohns39]

I haven't been able to find a ton on info on them, but I've read they are nice by some, and bossy by others. The meat is supposed to be exceptional though, but a few people reported it was firm to the point of almost tough. I'm sure some of that is how it is raised, but I did see that comment more than once.

This is from Sun Bird Farms...

If I where to win the auction, I really don't know what to expect.

Chris, you only achieve the meat results if you follow the french paradigm of husbandry and feeding. In the end, they will be like any other 24 week old bird raised in your husbandry style. The last batch I processed were small and tough, but cooked low and slow were delicious.

 

[Miss Lydia]

Crock pot?

 

[Trimurtisan]

Chris, you only achieve the meat results if you follow the french paradigm of husbandry and feeding. In the end, they will be like any other 24 week old bird raised in your husbandry style. The last batch I processed were small and tough, but cooked low and slow were delicious.

How in the world have they not given you an educator badge yet?!