Which of these breeds should I get for our first meat birds?

[halo]

They're not as messy, unattractive, hard to keep alive, or tasteless as the Cornish X too.

The issue though is that when you want decent meat or dual purpose birds, you're really not going to be very satisfied honestly with hatchery stock. I'd say you are relatively safe with Dorkings, but Hollands, La Fleche, and Crevecoeurs especially you'll get smaller and skinnier birds than the breed standard calls for.

Redcaps are so rare I don't know what you'll get though. Chanteclers may also vary per hatchery.

If you find yourself loving the idea or the actual act of raising up old-timey good tasting moderate to slow growing breeds though, the best route is to go with quality stock. Though it may surprise some - show bred lines are almost always bigger and meatier than hatchery stock. And in some breeds, traits like foraging and better feed conversion is improved in non-hatchery stock.


Nothing beats the "instant gratification" from Cornish X yes and nothing beats their breast meat, but not everyone loves purely breast meat, and not everyone wants a "freak" to raise up for dinner.

Plus, purebreds you can breed and hatch out your own from, not by new each year.

When is the last time you had a farm raised Cornish X? Mine are anything but tasteless. They certainly arent hard to keep alive...I have 7 that are nearly 12 weeks old that I have GOT to get in the freezer this weekend. If you stuff Cornish X in small areas and dont let them see the light of day, and eat 24/7, then they will probably taste like grocery store birds, since thats how they are raised. I have a feeling if you raised your typical heritage breeds the way the factories raise Cornish X, they would taste exactly the same as cornish x. If you let Cornish X act like chickens, they are very easy to raise, and taste wonderful.

 

[booker81]

I've not had the mentioned birds, but I have had hatchery birds - yes, smaller, but they do still taste like chicken. I've had the good luck to fall into a "deal" with a local breeder of some very nice quality birds. I did pick up some Blue Lace Red Wyandotte roos, about 8 months old if I remember right, that were nice and hefty - about 5lbs dressed compared to a similar aged hatchery SLW that dressed at 3.5lbs.

That said, I do pick up bantam chickens from people, and process those as well. Two banties equal one full size when I'm making stock from them

Age usually equals more flavor - at least a stronger flavor. Cornish X at 8 weeks give a lot of meat, but are milder tasting that a year old rooster - which may have less meat, but has a more "chickeny" flavor. I like them all personally - big and small, young or old. I roast young birds (under 16 weeks or so), and stock and stew old birds (over that age). This means I utilize my Cornish X for roasting birds, and utilize the older, other type breed birds for stock and stew.

The most important is to get what you like. I like variety in my egg hens for fun, though the eggs are the "same" inside, I have a variety from Polish to Light Brahma. I prefer to raise Cornish X, but I also like to pick up the other breed birds from folks for meat as well. They're all chicken, and all tasty