Unique Culinary Meat Breeds

Thomas Jefferson said that Houdans were the best of all eating birds. He said they were very "fine boned" , whatever that means. If you ever get bored (very bored) read his notes on Agriculture. I would like to try one myself but I wonder how far removed genetically they have gotten from his day.
 
Would Freedom Rangers fall into this catagory? The description at JM says the breeding stock is from France and is prefered by French chefs. :dunno

ETA: Sorry, I didn't notice you referenced these in your OP.
 
Last edited:
Quote:
Will you be selling Hatching eggs/ chicks on these???? I have to have some... They are amazing..

cross my fingers and lord willing... i cant find out much about how they lay but hopefully ill have a few to sell by next fall... ill be getting them in feb hopefully a trio or quad... i will be hatching every egg tell i get 50 to 100 of them... i would like to have a breeding flock of about 50 birds because thats how many you need to have to be considered a breeding flock by the ALBC... so depending on how they lay i might have some eggs to sell buy next fall... i am going to get my NPIP by next winter so by 2011 i should be able to hatch and sell chicks nation wide... like i said cross my fingers and lord willing
smile.png
smile.png
smile.png
 
Quote:
I have a spare roo running around the yard that is just asking to be put on the table. He is hatchery stock though and not like the ones I have in the pen. He is more Polish-like. Even mine in the pen that are better type, I would imagine are far removed from the original meat birds, mainly because they are too small bodied. However, if I ever do get around to the roo, I will let you all know how he turns out. I imagine I will have a lot more roos in the future from the better birds as well.
 

New posts New threads Active threads

Back
Top Bottom