Author Topic: Breeding for Meat or Eggs (Read 225631 times)

macgro7 · « **Reply #405 on:** November 27, 2016, 05:10:18 pm »

Hello!
How's everyone?
Hope better than us!!!

Mr Fox doesn't care if they are my prized extremely rare red dorking, my breeders for next year which I had carefully selected and got rid of all the inferior birds. Mr Fox just kills them ALL!!!
I found ALL my chickens dead this morning. All of them except for seramas bantams which were housed separately. I'm surprised geese which were together with meat chickens were untouched.
So at least I know I'm keeping the geese for breeding.
What chickens shall I breed now for next year's meat?

Dave C · « **Reply #406 on:** November 27, 2016, 05:55:06 pm »

Oh no that is really crap mate !!!!
I feel your pain happened to me a few times.
I now have a trap set and shoot quite a few.

I now try to spread my birds around a bit so I can get blood lines back if needs be.

I will be breeding many types of meat bird crosses ( my hybrids and my hybrid x IG) in the spring that your welcome to have some.
Also I can sort you with some pure Indian Game if you fancy some?

Dave C · « **Reply #407 on:** November 27, 2016, 07:14:02 pm »

This is Blue Boy ( I like Cowboy themes for names) my pure Cornish Indian Game.

He is 5 months now and I'm hoping will be one of my main cockerels next season.

My plans for next year are to work on my IG pure breed hopefully getting close to a pure bird 2kg dressed at 16 weeks.

Also breeding my Sasso Gallic to see if they breed true, Gallic x Sasso Farm Rangers and IG X both the Sasso hybrids.

When I know which gives me the best cross which is sustainable I will just concentrate on that cross and pure IG, otherwise the amount of breeding pens and cockerels will get out of control

macgro7 · « **Reply #408 on:** November 27, 2016, 10:07:13 pm »

If I'm going up north I'll let you know...

I don't think I'll get any replacements till late January or February (I. E. Eggs start again).
Not sure what to go for now...
If I could find good quality dorking or la bresse it would be fantastic!
Or maybe greenlegged partridge fowl?

Bramham Wiltshire Horns · « **Reply #409 on:** November 28, 2016, 08:17:55 am »

SORRY for your loss macro

Dave C · « **Reply #410 on:** November 28, 2016, 10:59:31 am »

I had some massive La Bresse a few years back but the took to long to mature and when your used to meat hybrids and even pure IG the breast on the LB is disappointing.

Depends what your looking for I like a 2kg bird dressed as there is 5 of us , but if your happy with a smaller bird with less breast meat they could be for you.
The other thing that put me off was the colour, at the time I also bred White leghorns ha.
I also find the white birds are the first to be taken in a fox or dog attack.

I get down your way every few weeks with work so I'm sure we could sort something out when your ready.

macgro7 · « **Reply #411 on:** November 28, 2016, 01:40:51 pm »

I'll probably get something dual purpose again or go back to my leghorn (by far the best layers I've had) and order some broiler chicks.
I'll give myself holiday now and won't get them till February as I said before. Unless I see something really nice in melton market next week lol
For now I'll concentrate on fencing the goat pen

and new chicken shed
Oh and new smoker and sauna shed - wanted to do that for a long time

Dave C · « **Reply #412 on:** November 28, 2016, 05:29:47 pm »

Don't forget us in this thread mate

macgro7 · « **Reply #413 on:** December 01, 2016, 07:22:38 am »

My only surviving hen. She was injured so it was either we eat her or she dies anyway and no one eats her

?
Pure bred welsummer:

I'm actually quite happy with her! Was expecting less meat lol

Bramham Wiltshire Horns · « **Reply #414 on:** December 01, 2016, 01:48:28 pm »

any techniques on getting tendons out

thanks

macgro7 · « **Reply #415 on:** December 01, 2016, 06:38:02 pm »

Sorry what do you mean?
Do you mean that meat from older bird is harder and tendons are much tougher?
This bird will be boiled in a chicken soup for 6 hours.
Last time I did it all the meat came off the bone and most protein dissolved.
Pure medicine!

Dave C · « **Reply #416 on:** December 02, 2016, 02:29:38 pm »

Your right pal I've done Welsummer before and not had as much meat as that

Do you mean the tendons in the leg?

Bramham Wiltshire Horns · « **Reply #417 on:** December 02, 2016, 02:32:34 pm »

yes tendons in legs
i found the IGXLS cocks had some big ones
but to be honest once cooked down it was found
thanks

Dave C · « **Reply #418 on:** December 04, 2016, 07:55:58 pm »

Some of this years keepers

Nice Blue Pullet at I think 13 weeks old, just loosing the last of her chick fluff
and her lacing should tighten up over the next month or so.

The Jubilee finally has her lacing coming through.

Can't leave out Blue Boy a cockerel I have kept from an earlier batch.

This this guy could be my Dark Laced cockerel keeper
Showing his size next to a Wyndotte bantam.

Another Blue Pullet

Bramham Wiltshire Horns · « **Reply #419 on:** December 06, 2016, 09:48:25 am »

Adam Henson was talking silver appleyards ducks for meat on countryfile the other night
seemed interesting

anyone catch it

Breeding for Meat or Eggs - The Accidental Smallholder

Author Topic: Breeding for Meat or Eggs (Read 225631 times)

macgro7

Re: Breeding for Meat or Eggs

Dave C

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Dave C

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macgro7

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Bramham Wiltshire Horns

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Dave C

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macgro7

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Dave C

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macgro7

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Bramham Wiltshire Horns

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macgro7

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Dave C

Re: Breeding for Meat or Eggs

Bramham Wiltshire Horns

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Dave C

Re: Breeding for Meat or Eggs

Bramham Wiltshire Horns

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