What breed of chicken should I get

[Cooper marvel]

Hi!!!! My name is Cooper and I’m worinding what type of meat bird should I get.

 

[Little Chicken Girl]

There are a lot of varieties out there! I will begin with the most popular...

Likely the most popular choice for meat alone is the Cornish Cross. The Cornish Cross is what you would be able to find in just about any grocery store in the meat dept. They are also the most cost efficient. However, due to breeding, they are very prone to health problems... and therefore it is advised that they are not left to live much more than 7 months.

However, if you are looking for a meat bird that will supply eggs and live longer/stay healthier, here are some great ones: Orpingtons, Rhode Island Reds, Plymouth Rocks, Dorkings, Naked Necks, Chanteclers, Sussexes, Delawares, New Hampshire Reds and/or Free Rangers.

You can read more about Cornish crosses and dual purpose breeds here---> http://www.chickenwhisperermagazine.com/articles/chickens-meat-what-breeds-work-best

 

[blackbelt]

I was wondering about meat birds. What is a good meat breed? and how long beore I can butcher? Someone once told me 9 weeks. Thanks

 

[Little Chicken Girl]

I was wondering about meat birds. What is a good meat breed? and how long beore I can butcher? Someone once told me 9 weeks. Thanks

Time of butchering depends largely on the breed of choice. The chicken meat that you by from the store comes from Cornish Cross chickens. Cornishes are the cheapest and most cost efficient (they grow and gain weight very quickly). Cornishes are ready for butchering at 8-10 weeks.

Since Cornishes are prone to health problems from their unnatural growth rate and size, many people choose 'heritage meat breeds'. Heritage meat breeds are breeds that where developed a long time ago and are not prone to health problems from oversize breeding.

Some heritage meat breeds include Orpingtons (ready for butcher at ~20 wks), Rhode Island Reds, Plymouth Rocks, New Hampshire Reds, Delawares and Jersey Giants (a slow maturing breed that is ready for butchering at ~8-16 months). Another option is the 'Freedom Ranger'. Freedom Rangers are a more modern, meaty egg layer breed. Freedom Rangers are ready for butchering in ~18-24 wks.

Note: Although Rhode Island Reds, Plymouth Rocks and Delawares are Heritage meat breeds, most modern strains are lighter, smaller and geared more towards egg-laying than meat. For this reason, if you choose them, it would be a good idea to be informed of what strain the parent stock came from: meat or egg production. Egg production strains are not only smaller and less meaty but not as flavorful.

Here is a helpful article on how to butcher chickens: https://www.achickandhergarden.com/butchering-chickens-homestead/

 

[JayColli]

Another option to check out if you're interested in a dual purpose bird that leans towards meat production is the Malines. Check out the breed focus here: https://www.backyardchickens.com/threads/chicken-breed-focus-maline.990483/