what is the best breed of chicken to raise for meat in central ny

Discussion in 'Chicken Breeders & Hatcheries' started by rhodeislandredraiser, Aug 8, 2009.

  1. rhodeislandredraiser

    rhodeislandredraiser In the Brooder

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    Aug 7, 2009
    This is my first year raising chickens. I have about 2 dozen rhode island reds. I think that they will be good for layers once they start: however, they are not ideal for meat. They take way to long to mature. Not cost effective. Can anyone from NY let me know what is a good chicken for meat production?
     
    Last edited: Aug 8, 2009
  2. thechickenchick

    thechickenchick Born city, Living country

    Mar 8, 2008
    Eaton, Colorado
    Nope! Someone here does though. Good luck!
     
    Last edited: Aug 8, 2009
  3. ging3rhoffman

    ging3rhoffman Songster

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    Feb 23, 2009
    The Cornish rocks mature fast. They are ready to go in about 6 to 8 weeks. They will get nice big and heavy for roasting. I used some white rock chickens for meat birds and they turned out to be fryers only. So go with the X rocks. I have heard that they have leg problems if they are not butchered on time...thats how quickly they grow.

    They are white and homely.
     
  4. rhodeislandredraiser

    rhodeislandredraiser In the Brooder

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    Aug 7, 2009
    Quote:Thank you for your advice. I will try them as soom as I process my rir roos.
     
  5. JoeP

    JoeP In the Brooder

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    Aug 2, 2009
    Eastern Massachusetts
    I try to stay away from Hybrids but those might be good if you
    are just after processing them for meat. The New Hampshire
    strain matures much faster than the RI Red and they somewhat
    look like them if you are after that look. They are beautiful birds.

    I have had crosses before, but at this time Im trying to stick with
    heritage breeds that need help. I would try the Hamps, and at
    the same time you will be helping out the breed. Just an idea.
    Good luck!
     
  6. jeanniejayne

    jeanniejayne Songster

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    Nov 30, 2008
    mid-Delaware
    JM Hatchery is selling French Colored Range Chicks, which I assume are the US version of the French Rouge table bird of legendary flavor. www.jmhatchery.com

    I have no experience wiht them -- just saw the ad in Backyard Chickens.

    Also, heritage breeder Will Morrow at Whitmore Farm in Maryland www.whitmorefarm.com is developing the Delaware as a truly all-purpose bird, and is selecting for meat in his breeding program. He is sold out for the year, but perhaps you can get on a list. His birds would be worth waiting for, IMHO![​IMG]

    I would think it would depend on if you want to raise a more confined bird that grows fast, or one that takes a bit longer but ranges, unlike the hybrid crosses. Good luck and let us know what you decide!
     
  7. jeanniejayne

    jeanniejayne Songster

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    Nov 30, 2008
    mid-Delaware
    Actually I just took at look at the JM Hatchery site, and I was really impressed with all the comments by folks who were experienced growers of meat birds --all loved the taste, the health, that they range and cost much less to raise, and some dressed them out at 8 weeks and had 4.5-7 lb birds! Impressive! I might try it myself if I can find a processor for a decent rate. I can't see my husband and I processing 25 birds by hand! :cool:And at $2 a bird I thought ? that was a decent price for 25. Not Perdue, for sure, but that's the point, right? And I would think one might be able to breed them yourself, unlike the Cornish crosses.
     

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