Want Heritage Chicken 's that are good for meat, help?

[Snozzle]

I butchered my first 2 chickens this weekend, a dark Cornish roo and a Faverolle hen, which are both heritage breeds. Both the same age prepared in the same way. The Cornish was much bigger and meatier, a bit chewy, but very nice in flavor. The Fav girl was smaller, but she had a deformity which may have been the reason for that and was also the reason why she was butchered, but oh man, that was the most amazing tasting chicken I have ever had. The meat was much more juicy and tender then the Cornish. My Cornishes are much more skittish and nippy then the Favs. So there is my input as far as taste goes, though I will be trying out several more breeds this coming spring to test out more meaties, but as pets my Faverolles are the best and the taste was incredible.

 

[Barry Michelle]

It might be cheating a little....most of my meat birds "show up" when other people lose interest (Or space)! I keep them for about a month, mostly to observe and select out my favorites. I haven't had to butcher many of my favorite birds, I just do not have much input in breed, etc. Along with this months assortment(mostly barred rock cockerels and red stars) I'm butchering some Welsummer roos (7 months) and BJG roos(8 months) tomorrow. They have free ranged up till now, I'll try to post some weights.
I am looking forward to crossing my Black Jersey Giant(x)/Barred Rock(y) and Welsummer(x)/RIR(y) this spring.

 

[Barry Michelle]

Barred Rocks(not sure on age, but young)-3 1/2# dressed. Very aggressive, mean.
Welsummer-3 1/2#. Very nice/beautiful birds to raise.
BJG-4 1/2#. If you like dark meat, these birds had HUGE legs and thighs.

 

[Kwehme09]

I do not have experience with meat birds, just layers.

I have barred rocks, NH Reds, Delewares, Buff Orps, and Australorps.

All are the same age and the Australorps are by far the largest of the group. Does anyone have any experience with them as meat birds?

 

[delisha]

I do not have experience with meat birds, just layers.

I have barred rocks, NH Reds, Delewares, Buff Orps, and Australorps.

All are the same age and the Australorps are by far the largest of the group. Does anyone have any experience with them as meat birds?

All the birds you have listed are dual purpose birds. Great layers and good amount of meat.

 

[delisha]

This is my suggestion for anyone wanting a specific reason for a bird..
Make a list and find a poultry show within driving distance..go to the show and bring your list. Talk to the breeders selling poultry and at the end of the show, after talking to many breeders purchase a Heritage trio.

From the three birds you can produce 200 chicks. It will be one of the best investments you will make.

List you need:

1. where you live, climate.. This is very important...some breeds do not do well in certain climates

2. how many chickens you need a year for food? How many for eggs? Makes no sense to purchase egg layers that burn out in 18 months if you want chickens to produce for 6 years.

3. what will be the chickens purpose? You want to incubate or just let nature happen? Both or either? Food? eggs? Pets?

4. caged birds or free range This is really important Some breeds tolerate the cute little box on wheels and others will simply stress to death

 

[skookumchuck]

I just picked up my rooster a RIR and 4 diferent hens today. When I was a kid we just raised Cornish chickens for meat and Mom had leghorns for eggs. I had mutt chickens, Bantams, Ducks, and a few geese. We just used to butcher all of the excess roos and some of the hens that we didn't need for eggs. I am planning to have some barred rock hens and will let them cross with my RIR rooster so hope there is a bit of hybred vigor but I am not to concerned that it might take a month or two longer to get to butcher size. I enjoy the chickens waoundering about the farm.

 

[cubalaya]

we processed quite a few australorps and they were good and almost as big as the delawares at the same age. we might raise a few delXaussie crosses for meat this year. of course the cubalayas take longer to grow but the taste is worth waiting for.

 

[milleryardchx]

three top birds; Delaware, dorking and white rock.

 

[RhodeRunner]

Most heritage Dual-Purpose fowl will do, but if you want meat then I would suggest a faster maturing bird. Examples would be the Chantecler, Delaware, Dorking, and New Hampshire.

I see some mention of the Buckeye, which is a great breed. However, they mature very slowly. The soonest ours where ready for butchering was 7 months. The meat was very flavorful, but extremely tough. It was also mostly leg meat (Buckeyes have huge legs), as the chest wasn't very well developed yet.

We have also raised a number of Chanteclers for butchering, and they are our favorites so far. They mature rather quickly, and have large breasts. We butcher ours as soon as 4 months, but wait till around 5 - 6 months to butcher most of them. They are not a fatty breed (pure muscle) but are very tender, and their flavor is very light. This being said, I have noticed the Partridge develop meat faster then the Whites.