Trying to process it all...

[beckums61989]

Hi! My husband and I are just starting out and all I can say is: WOW! I have so much to learn about chicken and all were going to be doing for a while is learning! We are looking to have 24 chickens at the most. We want to do 2 butchers of 12 chickens each year and then keep a flock of 12 laying hens and maybe a couple of roosters. We are in the process of figuring out how to re-purpose an old building for a coop and deciding on what breeds to get. I think that early next year we'll be ready to buy our chicks and have fresh eggs by next summer. It's going to be a fun adventure! We can't wait to get our birds, but want everything to be right for them.

Right now I am researching meat chicken breeds and processing. Any advice would be great. I am also confused about where to keep meat birds. I've read conflicting information. Some say that they can't go outside at all, others say that's where they keep their's...so I am not sure what kind of set up I need for meat birds.

I am very excited to get started and hopefully get some solid advice and information from BYC!

 

[SouthernStorm]

Welcome to the BYC! I am new here as well and have been keeping chickens for about a year now. We just brought home 5 new peeps to add to our current flock of 9, so we have our hands full trying to learn how to incorporate new birds to an existing flock. You are about to become obsessed with chickens I can promise you that! When we brought home a few peeps last spring it didn't take a week before we were calling hatcheries and gathering a variety of different breeds...not to mention sorting through a ton of coop designs, learning about organic feeding, potential health issues, and of course, taking a million pictures all the while. We ended up with one roo out of 10 birds, but he became dinner once he attacked our 10 yr old daughter when he was 7 months.

We have a nice variety of laying hens including Wheaton Marans, Rhode Island Reds, Speckled Sussex, Buff Orpingtons, Jersey Giants, and Ameraucana. The Reds and Ameraucana layed first around 4.5 months and the Marans are 7 day a week layers including in the winter when most chickens slow down laying. Personally the Speckled Sussex and Jersey are less productive in their laying than our other breeds so you might want to avoid those and Dominiques (as their eggs are small). This year we are adding Copper Marans, Salmon Faverolle, Buff Brahma, and another Ameraucana. All I can offer about meat birds is that Wyandottes, Faverolles, Cornish, and basic Production Breeds are best. Free ranging gives them a great diet, but also toughens the meat. Our roo was very chewy because he was too young and free ranged daily. I would say make them a separate pen from your layers, large enough to move well and not attack each other, and maybe let them out occasionally, but not too often. Good luck in your new hobby and remember...you can never have too many peeps!

 

[Judy]

Welcome to the forum!

There isn't a "right" way to do much of anything chicken. Some people keep their meaties outside and some don't -- if you are talking about Cornish X, which is the cross that you have to buy as chicks, grows very fast, and tastes pretty much like store bought chicken. People eat pretty much any breed of chicken, but these are unique in their flavor and texture, among other things.

I'd suggest you look over the "stickies" (threads linked in the box at the top of any subforum) in the Meat Birds forum for lots of good information and even videos on processing, and on eating dual purpose chicken meat.

Chances are you can use your old building without much modification. The main difference between a coop and a shed is that coops must be well ventilated, so that the warmer, humid ammoniated air the chickens put out will escape outside, preferably at the ghigh point of the coop.

Really, if you are going to buy chicks locally at a TSC or farm store, you should be able to start sooner than next year. They usually carry the more common dual purpose (meaning for meat or eggs) breeds such as Barred Rock and Buff Orpington. The "Production Reds" that hatcheries are selling therse days are specifically bred for eggs and grow out a bit small to make a good meat bird. Watch out if you buy Leghorns or Cornish X in a place like this: the chicks look quite similar for the first few days, but Leghorns don't grow out with enough meat to make them worth butchering in most people's view, and they can get mixed up in the bins. You can probably brood chicks in your building as is, if it will keep the raccoons, etc. out. Chickens will attract every critter around: raccoons, coyote, stray dogs and on and on. Our coop forum talks about how to keep your chickens safe.

What is your general location -- what state do you live in? Their requirements for a coop are a bit different between where I live and Canada!

 

[TwoCrows]

Welcome to BYC!

So glad you could join!! I am absolutely clueless when it comes to meat birds!! But from the other members have posted before me, it appears they have given you some great advice.

So I will wish you all the best on this new journey and welcome you to our flock!

 

[Kelsie2290]

Hello and Welcome To BYC! Good luck with your projects!

 

[drumstick diva]

If you go to the Raising Backyard Chickens, and scroll down the side (right ) tabs you will find a thread for Meat Birds ETC, that should give you information to get you started.

 

[Fluffers]

 

[gander007]