White Wyandottes?

[beakkeeper]

Pretty, cold-hardy, not scary monster Cornish mutants, a heritage breed--and they're meaty looking. Has anyone ever processed some WW cockerels? or even hens?

 

[becky3086]

I haven't but I am always interested in hearing about the non-cornish/broiler meat birds.

 

[greyfields]

You can use any heavy breed you like. You'll get chickens in about 16 weeks ready to eat. The carcass shape on any heavy breed will look very 'strange' to you, kinda like it was starved. This is just normal. The sad truth, though, is that heavy breeds do not convert food well to muscle, take a long time to grow, a very much roosters (and will harass your pullets relentlessly) by the time they are ready. When you look at the bottom line, buying in organic, free range chicken from Whole Foods will be far cheaper.

Your best results will be making your own backyard hybrids/crossbreds. I put a Dark Cornish on various different hens when I feel like making my own broilers. They still will not compete with a custom bred broiler; but they will perform better than any purebred heavy breed.

 

[jab91864]

I've butchered some Wyandottes (not white but color doesn't matter for what we're talking about...)

Not anywhere near as much meat as meat specific birds but taste good.

Julie

 

[greyfields]

If I had to pick one heavy breed to go with, which is commonly available, I'd raise black sex links cockrels. They are hybrids and in the same brooder with other chicks, they will grow quite a bit faster. The BSL's are often the dominant roosters in my flocks since they are the largest, fastest. Other birds catch up, eventually. But, if you were looking in the lifespan of a non-broiler meat bird, the BSL's would be a good route to go.

 

[Bossroo]

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[Brunty_Farms]

 

[beakkeeper]

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Good thoughts, as always, greyfields. Thanks everyone!

 

[becky3086]

If you do process yours, remember a select few of us would love to see pictures

Becky

 

[Bossroo]

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