The Accidental Smallholder Forum
Livestock => Poultry & Waterfowl => Topic started by: Suzy54 on June 09, 2015, 01:36:34 am
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Just brought our smallholding in mid wales and are looking at getting a good dual meat and egg chicken. Have thought of a Ixworth but not sure now. What does anyone think of a Rhode Island Red or Sussex
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Sounds like an idyllic part of the world, lucky you! I've heard really good results about the Ixworth, plus you'll be preserving a rare breed.
Sadly a lot of our traditional breeds have lost their true characteristics over the years due to modern farming techniques so they are not the same as what they used to be. When buying Sussex, buy with caution as some may be good layers but no meat on them. If you can get hold of them, the White Sussex is often the closest to true Sussex traits as it was rarely exhibited so wasn't really mucked around with. They are ultra rare so may be difficult to source.
I have little experience of RIR but I should image their current status is the same as the Sussex.
My only advice would be to put in the time and effort to get the most authentic strain of the breed even if it means travelling a bit or paying more in delivery if there isn't anything decent locally. Hope this helps, Robin
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Have you got an incubator or broody and where in Mid Wales are you.?
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I run both traditional light sussex and proper RIR and both are good dual purpose birds. Cockerels get to 2-2.5kg processed at 6 months and make a good meal for a family. The problem is finding the right strains. Many RIR you see advertised are nothing of the sort and only bred for laying. Same with LS. I've also noticed with these laying strains that egg shell quality goes off quickly and the birds are not hardy.
You also have to accept that your finished table bird is never going to be a huge lump of meat like a supermarket bird but it will be much tastier and the satisfaction gained from raising, killing and eating your own meat is good.
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I believe the oldest type of Sussex is the Speckled, although my birds don't lay as well as my Blue Laced Wyandottes. The Dorking is the oldest known native breed and is an excellent table bird. It lays well through Spring and Summer but tails off through the Winter, even the young birds. They are also very docile and best not run with a more aggressive breed, as we've found Marans to be, unless they have a lot of space to get away in. We've found RIRs to be quite agggressive too and getting hold of a good utility strain is difficult. See what's pecking around your farming neighbours' yards - they're unlikely to be a show strain!
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I can second the Dorking. nice sized bird and fantastic taste. nice white eggs too. They are an easy bird to look after and don't scratch as much as some others.
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I have got an incubator and I live Nr Lampeter. But if I hatch eggs they are going to be related and i want to get some stock birds so I can start my own breeding program, so I need unrelated cockerel to the hens. These breeds are so messed around with by people that it is hard to get pure breed chickens when you are a novice and just starting out. I have had chickens for many years, since I was 17 but just for eggs and a bit of fun. Now we have our small holding I want to do something a bit more serious
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Our best utility birds are cuckoo marans, enough meat on the boys to be worth a curry and fantastic quality (if lower quantity) eggs from the girls.
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The last thing you need is 'unrelated birds'
If you use a male from 1 strain and females from another you have no idea what genetic traits the chicks will have and it will take you around 4 seasons to get any faults bred out.
Finding a dual purpose strain is like looking for hens teeth. You would be better off running two lines...one for eggs and one for meat.
There are so many variables in breeding and rearing birds...Housing, range, diet and general stockmanship. What works for 1 may not work for another.
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Thanks castle farm I think you are right about running two lots one for meat and one for eggs. I am not that experienced that I can start mixing hens of one breed and cockerels from another. It is all getting far too complicated. The Light Sussex I had were good layers and nice calm temperament , so I think I shall get some of them for eggs. I did broiler chicks for meat before but it think they are too much of a commercial breed , shove as much food into them do not let them move too much and fatten them quick, which I do not like.
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Thanks castle farm I think you are right about running two lots one for meat and one for eggs. I am not that experienced that I can start mixing hens of one breed and cockerels from another. It is all getting far too complicated. The Light Sussex I had were good layers and nice calm temperament , so I think I shall get some of them for eggs.
Hmm - I am probably better off going that way too I think. I have light sussex for great egg layers but the cockerels have no breast to speak of.
What I want is a good roaster - those Dorkings look interesting but didnt Hugh fearnley wassisname promote the wyandots for flavour at one time?
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I've always found Wyandottes excellent layers and good table birds, especially if crossed with an Indian Game cockerel.
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I have about 20 Indian Game and about 60 due to hatch any time soon, but I never eat them as I find the texture a bit gamey. Best crossed with another breed. The Hugh Whelpingstool cross was IG X Dorking but trying to find decent Dorking is now difficult.
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I have tried Sussex and IXworth, both were good layers but lacking as a table bird as they took 6 months to mature and then they were all frame and little breast meat.
I have La Bresse now which are great layers of huge eggs but it will be a few weeks before I know how the Cockerels fair.
My plan next year is to cross them with Indian Game which on paper should make the ultimate bird :innocent:
But we all know things never turn out like we plan ;D
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I've been running a La Bresse cockerel with Jubilee IG so it'll be interesting to see how they eat. So far the chicks look exactly like the other IG chicks but have pure white plumage and flesh coloured legs. They appear to be about the same size at 6 weeks now.
Regarding Dorkings, I've come across someone doing the Red and Whites, Leominster way, I think, who's birds are meant to be how they used to be.
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I hear waitrose sell 3 oven ready chickens for £10 !!!!!
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I've been running a La Bresse cockerel with Jubilee IG so it'll be interesting to see how they eat. So far the chicks look exactly like the other IG chicks but have pure white plumage and flesh coloured legs. They appear to be about the same size at 6 weeks now.
Regarding Dorkings, I've come across someone doing the Red and Whites, Leominster way, I think, who's birds are meant to be how they used to be.
I think the La Bresse are Dominant White so I think chicks from a cross will always be white.
I look forward to hearing how quick they finish Robin and what size they make.
Dave
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Who is this Huge furry whipping stick, and why is he an expert on chickens?
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Castle Farm, what do you do with your surplus IG cockerels? If you're throwing them out, throw them my way, I love the flavour of them!!
Paddy, Hug a Fairy Whatsitall knows everything, apparently, he's rich, successful and on TV!! (I have met him and he is a really lovely (and lucky) person!)
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Any idea where in Leominster Dave ?