Thoughts of HOUDANS for meat????

[MovieFanz]

I really thought someone would have tasted these birds. The American Poultry Journal had a good write up about them. http://books.google.com/books?id=wC...AEwAA#v=onepage&q=Houdan meat quality&f=false But I guess things have changed, since that was written.

I would think they would be small next to any of the hybrid chickens with their giant breast. I am not looking for a chicken that can feed a family on one split breast (12 oz). We are such a society of bigger is better that I am so over weight from my meat portions being so large. 3 to 4 ounces of meat is all I need. I just want it to taste really good. Its more about quality than quantity.

I don't show birds so I have never read the standards for Houdans. The ALBC website http://www.albc-usa.org/cpl/houdan.html says 8 lbs for roosters and 6.5 for hens. My guess is they will be half that weight the first generation. Maybe through selection I can improve on that.

 

[Omniskies]

Don't be discouraged - try it. I've eaten Bantam Cochin roosters before and they have been fine. Sure they don't have a ton of meat on them, but like you said, you're doing this for your family. And if you passionately love Houdans then it doesn't matter if you start off with less-than-desireable stock. Keep hatching, culling, and improving your birds.

That they are so poor right now is a perfect reason to start working on them. Like all critically rare breeds, they _need_ someone.

Also, I wholeheartedly recommend eating as many as you possibly can. The reason that a lot of breeds become so rare is because they no longer serve a purpose. Once someone can show everyone how fantastic a breed is, it is suddenly in demand again. Set up your own meat/dual strain and have fun.

 

[ChIck3n]

Hmm, I had one from McMurray, and while it was larger than my polish crested, she was smaller than most of my other hens. She was one of my friendliest birds, so I would never have even thought of eating her!

You may have more luck with production reds, orpingtons, or other well known large fowl. Maybe the sandhill houdans will be bigger, but good luck with those McMurray ones.

 

[donrae]

I'm wondering why you don't try a more common dual purpose for meat, I'd think BO, BR, BA, etc would all make a nicer table bird.

 

[MovieFanz]

I think I am attracted to the French birds for taste. I am a foodie and the Label Rough certification for excellence in taste and production caught my interest. I also want a bird I can butcher at any age and still have quality meat. I do butcher my own. I don't fill my freezer. I eat them fresh after they are aged a few days.

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[Omniskies]

A Houdan won't taste like a Buff Orpington. Dorkings were used to make the Houdan, and they have a subtle, but noticable, difference to the taste.

I see no reason to discourage using a Houdan as a meat bird. Houdans may not currently be as great a meat bird as a Barred Rock, but a Barred Rock has nothing on a Cornish Cross or Freedom Ranger. Oftentimes the point of raising a breed for meat is not to go for the most optimal choice, but to go for the preferred choice.

I wholeheartedly encourage this. And not just because in the future I'd like to buy some meat strain Houdans

 

[eKo_birdies]

Quote:
completely agree!! i was just giving my experience w/ hatchery stock.. the same this person would be starting with.

eat those culls... they will definitely be more tasty than a cornish cross or a FR grown to 10-12 weeks!

ETA there just may not be much of it

 

[poularde]

Well MovieFanz, you seem to be going along the same thought as I for your meat birds.

I want a meat bird with wonderful taste. I have two Mottled Houdan roos that I got from hatching eggs from another BYC member. I do not think they are quality birds definitely will not hit the eight pound mark. I think it is a good idea to work on a rare breed and use your culls for meat. Why not? The breed is so far off from standard you will have a lot of culls. I plan on processing at least one of my roos maybe both this coming month. I will let you know about the taste compared to my other roos. As to the taste I have to admit I wonder if my birds are even close enough to the breed standard to actually taste like a Houdan. Keep us posted on your project. I for one am very curious...

 

[CDennis]

I say go for it, if the project works I am sure you will have lots of buyers of eggs to add meat Houdans to their flock, I would be one of them! Now you have me thinking about all the meat bird crosses you could have w/ houdan's!! Keep us posted.

 

[Mofarmgirl]

Poularde..did you process the Roos and how was the meat?