Worth it?

Discussion in 'Meat Birds ETC' started by gdcfarm15, Apr 1, 2017.

  1. gdcfarm15

    gdcfarm15 Out Of The Brooder

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    Hi there. We currently have chickens for eggs. Considering getting meat chickens. We've been looking into the cost compared to buying meat from the store. What's your opinions? Is it worth raising your own?
    Also if any of you have turkeys, ducks, quails, or pheasants. Is it worth raising them for meat? I'm worried about quails, pheasants, and ducks because I've never actually tried the meat. We only have ducks for eggs as well.
    Thanks in advance.
     
  2. Ol Grey Mare

    Ol Grey Mare One egg shy of a full carton. ..... Premium Member

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    Comparing store prices to the cost of raising your own is not really an apples to apples comparison, even if using "organically raised" meat from the store for the comparison. "Worth it" really depends on whether you are looking just at the dollars and cents or if you are looking at the added factors of increased flavor/quality potential, knowing where your food is coming from, etc.
     
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  3. gdcfarm15

    gdcfarm15 Out Of The Brooder

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    Not to worried about cost. More about quality etc. a good thing of raising that I've seen is you know what they are eating.
     
  4. RollTideChicken

    RollTideChicken Chillin' With My Peeps

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    Yep worth it. Anything you raise yourself is better than any of the possible GMO, China raised, or hormone fed foods you can buy.
     
  5. Fat Daddy

    Fat Daddy Chillin' With My Peeps

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    I have hatched, raised, butchered and eaten 100's, maybe 1000's of quail and chukar. Coturnix are easy and quick. 8 weeks or so from hatch to table. They can start laying at 6 weeks or so too. Bob whites not table ready till they are 20 weeks plus. They are also naturally "first spring", seasonal layers. So the eggs are slower too. But it is generally agreed that they are the best on the table. White breast meat where coturnix is always dark meat, even Texas A&M/white coturnix, all dark meat. The best game bird for the table I found to be a chukar. 16 weeks from hatch to table. White breast great bird, 20- 22 oz at butcher too. Not as flighty as most new world quail either.... all the above can be kept in a rabbit hutch type pen too.... But if you do the math, the cost for the sake of meat alone, just does not work out... if you like the birds it's well worth the effort thou. Good luck, Bill
     
  6. gdcfarm15

    gdcfarm15 Out Of The Brooder

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    What would you say the taste would be like? I've never personally had any. We eat a lot of chicken. We like to smoke and roast meat.
     
  7. Fat Daddy

    Fat Daddy Chillin' With My Peeps

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    Well its kinda hard to describe how something tastes. Sort of like chicken or domestic rabbit. Chukar and bobwhite are almost identical in taste when prepared and served side by side. Both have a hint of their "game bird" taste... Coturnix are a bit more gamey. Clearly third on the "good" scale for me... If you have hunted or eaten wild dove, I find coturnix a milder version. I enjoy raising chukar more than other game birds. The sounds they make are awesome. But when they approach breeding age, they can become aggressive toward each other..... Below is a pic of both a Butler Bobwhite, one of the largest bobs, and a 16 week old chukar, about 20 oz live weight. The other is a grilled whole chukar.

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    [​IMG]
     
  8. gdcfarm15

    gdcfarm15 Out Of The Brooder

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    Hmmm.. very much to think about. Looks yummy though.
     

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