Things I Learned When Raising Broilers

[BYCforlife]

Day one: I got my chicks in the mail. I had heated the brooder up to 33 degrees celcius. Perfect!

Not so.

The thermometer had failed. The temperature was WAY too high. 18 out of 22 chicks died.

My lesson: Always get a second thermometer to check the temperature, and keep the heat lamp a MINIMUM of 24 inches away from the brooder floor.

One week later: Got 26 chicks in the mail! Put them in my bigger brooder and used an electric thermometer. 3 chicks died before day 4. Not as bad.....

My lesson: Don't give the chicks TOO much space- if there is a cold spot, the chicks could fall asleep there and develop a cold.

At 5 weeks, all but one chick were fully feathered. The one had been sick, so he didn't grow as fast. I put them outside at this time.

My lesson: once chicks are older they need a LOT more water and feed. They went without feed a couple nights, poor things.

11.5 weeks: I found out I need to book my butcher appointment a little sooner. I booked it when they were about 8 weeks old. The earlier the better!

They ended up being about 12.5 weeks old when they were butchered, since I booked a little too late.

My lesson: book waaaaaaay in advance, it is no problem with the butchers to cancel!

Since these broilers were Western Rustics, I decided to butcher them at 12 weeks. They are at the butcher as I speak.



I hope anyone else who is new to raising chicks sees this, so you can learn from my mistakes! Thanks for reading.

 

[Mrs. K]

I have thought about doing this, more than once, just need to do it.

 

[BYCforlife]

I have thought about doing this, more than once, just need to do it.

You should! It really helps people like me.

 

[BYCforlife]

Oh, I noticed my thread was moved. Oops! I ddn't see that category. Good to know!

 

[FARKESU]

Quite interesting and educating. Thanks for the highligt.

 

[BYCforlife]

Quite interesting and educating. Thanks for the highligt.

 

[RUNuts]

Why did you choose Western Rustics? What weight did you attain? Interested in your selection process as I'm trying to figure it out for next year. 2017 is a try it and see.

My part of chickens was harvesting them - wife wanted Leghorn layers. So I dove in and got Barred Plymouth Rocks. Now asking what the "best" option is. After reading the stories of the Cornish crosses, not sure I want to raise those. I like duck, so slower growing chickens sound better than the grocery store ones.

The first flock is 10 weeks and I'm thinking going to 16 weeks before the first harvest. Plan to do it in the backyard, like prepping a limit of ducks, so 14 birds in 3 harvests are 5 birds each. What interests me are the Rhode Island Reds (3) are larger than the Plymouth Rocks (11). Need to weigh them. Did not do a feed conversion since they are getting kitchen scraps and share the coop with the Leghorns.

From the Ideal Poultry website for hens since I'm city, the White Rocks are 7.5 lbs and RIR at 6.5 lbs compared to the Barred Rocks at 6 lbs mature weight. Open to ideas.

 

[BYCforlife]

Why did you choose Western Rustics? What weight did you attain? Interested in your selection process as I'm trying to figure it out for next year. 2017 is a try it and see.

My part of chickens was harvesting them - wife wanted Leghorn layers. So I dove in and got Barred Plymouth Rocks. Now asking what the "best" option is. After reading the stories of the Cornish crosses, not sure I want to raise those. I like duck, so slower growing chickens sound better than the grocery store ones.

The first flock is 10 weeks and I'm thinking going to 16 weeks before the first harvest. Plan to do it in the backyard, like prepping a limit of ducks, so 14 birds in 3 harvests are 5 birds each. What interests me are the Rhode Island Reds (3) are larger than the Plymouth Rocks (11). Need to weigh them. Did not do a feed conversion since they are getting kitchen scraps and share the coop with the Leghorns.

From the Ideal Poultry website for hens since I'm city, the White Rocks are 7.5 lbs and RIR at 6.5 lbs compared to the Barred Rocks at 6 lbs mature weight. Open to ideas.

I chose Western Rustics because they are a meat breed, and they are heritage. They grow slowly and naturally, unlike Cornish Giants who eat tons and are ready for butcher at 8 weeks. Some of our friends won't even eat Cornish Giant meat.
My chickens weighed 7-8 LBs live weight at 12 weeks.

There are not a ton of meat breeds: your local hatchery or farm store will probably have a magazine with the breeds they sell advertised. They normally say if the chicken is dual purpose, a layer, or a meat breed.

I wouldn't recommend Cornish Giants. What's the use or raising them naturally if they grow unnaturally?

You normally want to butcher meat breeds at 12 weeks.

Dual purpose, in my opinion, would grow faster than layers, since they have more meat than regular layers.

16 weeks for dual purpose breeds is okay. Just keep in mind that after about 12 weeks the food goes more into the bones than the meat.

Yes, Cornish Giants, or White Rocks, are meat breeds. They are meant to grow, and fast. The Barred Rocks and RIRs, though, are not.

 

[cppeace]

Barred rock grows fine for meat in my experience. My dad raised and killed several breeds. Brahma and Barred were good and meaty, just not huge breasts.
My two bits

 

[BYCforlife]

Barred rock grows fine for meat in my experience. My dad raised and killed several breeds. Brahma and Barred were good and meaty, just not huge breasts.
My two bits

Oh, of course! Any chicken tastes delicious, one way or another.

I am just saying that actual meat breeds grow a little better than layers or dual purpose.