[mwncigirl]

I'm considering some Ixworths for the table, does anyone know at what age they should reach dinner weight? And what weight could one expect? Thanks

[hughesy]

We've just eaten some cockerels that were about 6 months old the biggest were a tad under 10lbs. They were probably big enough to eat a fair bit before that but we weren't in a hurry. The meat is good, tasty and didn't require a lot of cooking like some of the traditional breeds we've eaten before.

[mwncigirl]

Ok sounds good, what are they like as a breed to keep? Do you breed your own?

[hughesy]

Only starrted with them last summer and the flock is small at the moment but I'd say they're very easy to keep. The seem a little bit less flighty than our Rhode Island Reds and haven't had any health issues so far.  Behaviour wise they seem pretty similar to our Light Sussex. Over the last few years we've eaten RIR, LS and Marans and the Ixworth has been better than all of them as far as meat is concerned. Remember they are a traditional type bird though so they're never going to end up like a chicken you get from Tesco.

[mwncigirl]

We've had Light Sussex, Maran, Ross Cobbs before, I think Ixworths tend to have larger breast and are a bit gamier? I think we'll give them a go!

[Fowlman]

Ixworths are a wonderful breed, well worth keeping. Boys make great table birds and the girls are respectable layers.

[the great composto]

Remember they are a traditional type bird though so they're never going to end up like a chicken you get from Tesco.

I may try the Ixworth after reading your thread but what do you mean by the tesco bit?

[hughesy]

Just that the carcass is different to a modern hybrid bird like the supermarkets sell. Longer breasted and more leggy.

[fifixx]

No huge great breast....and dark legs meat.  Oh so much nicer, since we started eating our own (only about 6 a year, I have never bought chicken again

[Mrs Snoodles]

I did Ixworths for years but have found they got a bit gamey in the flavour and not as tender as a commercial hybrid, a superb casserole bird - lovely, full of flavour but a bit disappointing as a roast. 
We chose them because they are a local speciality. The hens laid beautifully so we kept those, and slaughtered the cockerels. 
I don't know why but in our first years of doing them, about 5 yrs ago, the boys were always quite gentle, easily handled - last years cockerels were just damn nasty

[funkyfish]

I have a 2 week old chick for sale (think its a boy..) if you want him/ In Devon.

[mwncigirl]

Bit far for me thanks funkyfish, I'm in North Wales. 

[mwncigirl]

Would others agree that Ixworths are not great as roasting birds?

[hughesy]

I would say that they're at least as good as any of the traditional breeds. Having said that we rarely have a whole bird roasted because I'm too lazy to pluck them. Usually just take of the breast meat and the legs.

[Mrs Snoodles]

Would others agree that Ixworths are not great as roasting birds?

They can be good if you ensure that you keep them on good ground, don't let them range too far and that you up the corn or maize in the last few weeks....you need that layer of fat for roasting.  I would also say that they are better slow roasted.  The taste is very nice, totally different from your hybrid bird.
Personally I wouldn't raise Ixworths just for the table.  It is a different matter if you were breeding and wanted to have decent cockerels that were good enough to raise for meat. 

For a roasting bird, I would go down the Hubbard/ Ross Cobb route.  With these you can raise them to a good weight and have meat that tender so much so, that you can divvy up the meat for roast/stir fry/rolled breasts etc.
I just found that I could get more dinners from hybrids, in that the breast meat in particular was wonderful
for stir fry, kormas or stuffed. I raised the birds to a good weight and had the legs and rest of carcass as a
roast.  The Ixworth breast meat was never really that juicy and tender (good taste though).