Which chicken breeds have more white meat?

[MissPrissy]

I raise cornish cross in cool weather - early spring or mid fall. I have never had a bird die or have leg issues. If you turn them out and make them forage for much of their food they are no different than their slowing growing cousins.

If you want meat then cornish is the way to go.

There is nothing inhumane about the commercial broilers. Inhumane is all in the way you manage the breed and how you treat the birds in question.

 

[Serina81]

Can we stop about the cornish x already? I'm sorry, but I don't like the cornish x and I didn't have a good experience with them. And whether that's because I'm an idiot who shouldn't have chickens or not, I'm not getting a cornish x again even if God came down and said he likes them and doesn't think that raising them is inhumane. I would like to know if there are any OTHER chickens, preferably heritage, that have more white meat. Thank you to those of you who have stayed on the right topic. For those of you who want to debate about cornish x, please start a different thread.

 

[Lazy J Farms Feed & Hay]

Quote:
YOU fired the first shot by calling the Cornish Cross INHUMANE.


As to the 4% mortality rate, that is much less than they tpicaly death loss bantied about on BYC. When the Cornish cross is raised as it was intended they typcially don't have health problems. The issues arise due to lack of ventilation, overcrowding, and raising to weights beyond practical. Who wants a 12# broiler anyways, the legs are vurtually inedible because of the tendons.

 

[Serina81]

Okay, I'll just start a new thread. If you notice, in my earlier posts I said Wow, I didn't realize the response I'd get when I said that.

 

[Bossroo]

"The eye of the master fattens the cattle "!!! This old Scottish proverb is true for all domesticated animals. If one doesn't educate themselves AND follow proper proceedures of husbandry , they soon mire in failure and look for excuses for an easy way out of their predicament.

 

[pringle]

Please guys who gives a crap who fired the first shot,the op's expierence hasnt been good and its only natural to call it inhumane when someones birds are getting strokes and what not.Back to topic......I think Delawares are an exellent bird for raising for meat or cornishes,not the crosses just the good ol normal ones.Buckeyes are also great and although I havent tried em ive heard black austrolorps are good.

 

[Chicks__R__Us]

Good point Pringle. If I was this OP, I certainly wouldn't be inspired to get a Cornish x after all this. I agree with the Delawares. I also heard Dorkings won the taste test for heritage chickens. Not sure how much white meat they have, but if they taste good...

 

[pringle]

Yep cant go wrong with a good tastin bird.Im gonna be getting scovys soon and crossing them with my pekin to see how fast the offspring will grow hopefuly a good bird

 

[jaku]

Raising ANY breed chicken with much less than a 4% loss is either due to a miracle or shear luck. I don't get why people keep looking for the traits of a broiler in a non-broiler bird, then complain about broilers.

 

[Buster52]

Quote:
You had the temerity to question the attributes of the World's Perfect Chicken.

Standard Cornish is what I use for my meat bird right now. Out of those I have processed so far, it has had the most white meat so far, and most of mine are mere hatchery stock.

Buckeyes are supposed to be nice birds, too, and I'm going to experiment with Delaware.