[chrislenton]

Hello all.
I was wondering what is the best breed of chicken to rear for meat? We have an incubator and have just got our first lot of eggs in it but these are all layers. I would really like to rear some meat birds but don't know what to go for.

Also where is a good supplier of fertilized eggs? Either mail order or near derbyshire.

Thanks

[chrismahon]

You will have cockerels in the incubator as well so you can try them Chrislenton. Depends what you want- supermarket chicken or 'traditional'. Hubbards are a modern meat breed but lack fibre in the meat, just mush really which sticks to your teeth. We eat our TNN's which are great. Our Orpingtons and Wyandottes are OK as well. Over here chicken is very different to UK as it is small farm reared free range around the gardens so is what I would class as fibrous traditional. You can't buy mush chicken as there is no demand for it -the French are very particular about their food.

[graham-j]

Hi,in my opinion if you try raising any pure breads such as the buff orpington , light sussex or road Island red for meat you will be very disappointed,the breasts contain about as much meat as an oyster each,by the time they get to a decent size 24-26 weeks or more the legs are as tough as old boots and are only suitable for long slow stewing.
The Indian Game bird is very nice,It has a double breast which is why it is used in the makeup of modern meat chickens.The IG has plenty of meat on it but it can be a little gamey for some peoples taste.the other pure bread is the Ixworth which was bread from the IG any way nice bird and not so gamey,ready in 24-26 week,then you have the French Le Bresse,a similar bird to the Ixworth,but some would say better tasting.
Then you come to cross breeds or hybrids.IG or Cornish as the americans call it crossed with LS,RIR or Plymouth Rock are all very good you get the double breast of the IG but over the larger frame of one of the above,also not as gamey and is the make up of the modern broiler.
If you don't wont all the bother of crossing birds or the gamey taste of the IG or the long wait for the Le Bresse.The Hubbard is very good.
I don't know why the French wouldn't like them thats where they come from,and if raised correctly the meat is loverly and firm with plenty of fiber.
The ones in the supermarkets are kept under lights so the eat 24/7 they are then killed at 6 to 8 weeks old so of coarse the flesh is soft and tasteless they are only baby's,a bit like veal.
I raise mine outside,and am very careful with there diet,if they start growing too quickly cut them back a bit.I then Kill them at 12 to 18 weeks,by 18 weeks they are fully grown.

Graham.

[THE HAPPY POULTRY FARMER]

Hubbards are a really good eating bird besides being  a keen smallholder i have grown massive amounts of these birds as a commercial free range poultry farmer, as long as the diet is varied and birds have plenty of access to clean areas of range with good ground cover taste and texture will develop, allowing your birds to forage and range will develop muscle growth which in turn will create a nice firm carcase, killing birds at around 14 weeks will allow  them to develop a nice finish allow them to go to 20 weeks will give you a big  bird with plenty of flavour and a lovely cover of fat under the skin,  i would definetly recommend this for female birds, if you are able i would also kill and hang the birds for a few days guts in to allow for a degree of maturation, this would obviously be subject to suitable refrigeration , hope this is helpful. HPF         

[graham-j]

Hi,I generally kill mine at 18 weeks,I then hang them in an old fridge with the temp set between 2 and 4 c. I hang them with the guts in generally for about 4 days.I have hung them up to 9 days like this it really improves them.
The other benefit of hanging them is the guts shrink making them easier to remove and strangely enough any smell has also dissipated again making the whole experience better.
Grown on to this stage the cock birds come out at up to 13lbs dressed,and the hens about 11lbs,and the taste divine.
I like to raise them on growers pellets,and then finish them on cockerel fattener pellets.Marriages pellets are best,but cheaper ones are pretty good too.

Graham.

[graham-j]

PS you can hang up to 3 cockerels in an old fridge with all the shelves taken out.

Graham.

[Victorian Farmer]

have a look at castle farms utilatey at its best

[shygirl]

why not consider turkey poults?
we get hybrids every year and keep them for 3-4months. they feed a family of 4 about 4 meals, so worthwhile. the meat freezes well too.
iv never managed to get much meat on my purebred chickens, marsh daisies were the best taste wise though.

[graham-j]

have a look at castle farms utilatey at its best

I believe he has ceased trading,I know several people who have tried to buy hatching eggs from him without any response.
I hope he hasn't as I would love to buy some of his Indian Game eggs off him my self,as I believe they are/were the best available.

Graham.

[Factotum]

We bought some hatching eggs from Poulet Anglais - good hatch rate and grew into excellent birds.

See: http://www.ukbusinessdirectoryltd.co.uk/poulet-anglais-i2718.html

Sue

[Victorian Farmer]

i never got a response ether graham 

[graham-j]

i never got a response ether graham 

Hi its such a shame,I just wish he would say yes or no.I really don't know whats going on.

Graham.

[darkbrowneggs]

Castle Farm is still about, and has just posted photos of some of his birds on another forum 

[graham-j]

Why doesn't he answer any ones e mails then.

Graham.