Pros and Cons of Heritage Breed Meat Chickens - AMA S7:E1
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- What are the pros and cons of raising heritage chickens for meat?
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I raise bard rocks (they were used for meat birds before the factory bred meat birds of today) you breed them keep the hens for layers and cull the roosters at about 5 to 6 months .meat is still very tender
I would much rather eat your bars rocks... As a child caring for the chickens and was my job and broilers are by far the most disgusting creatures on earth franken birds and they have so many issues with their legs and overheating and everything else. All our various breeds of laying hens were clean and overall healthy. I didn't understand why til I was older broilers aren't meant to exist lol
@@shannonfbc1 you mean heritage breeds? Yeah I very quickly decided I didn't want any Frankenstein chickens where they have medical problems.
I'd rather have a good tasting healthy happy bird than one that just gets big quick.
Black Asians were incubated and more than half were roosters. They are half Ayam cemani and they were not tough. Processed the roosters at 3-4 months. Very delicious. Spatchcocked, marinated and grilled them. Delicious
We only do Heritage Breed. We never feed them. They are on pastures and the forest. Lay eggs every day. Meat is so much more flavorful. Only way to fly!
Yes, Heritage birds are more flavorful and not tough ! When fed a more natural way. The one thing this video doesn't mention. Clearly likes the Cornish x and very evident in his speech. I'll eat a one year old wild turkey over a 22 week old Broad breasted turkey any day of the week the taste is so much more flavorful and tender too. No different in heritage chickens.
Which Breed of heritage?
Tough meat is always lack of culinary experience/cooking method.. My suggestion is if u raise heritage breeds, give ur customers recipe cards that enhance the breed of bird..
Welcome back farmer John! Good coopside chat. Thanks for sharing....
LOL *"freak zombie Cornish Cross"* 👍🏼🐔
Healthy, heritage meat birds for the table with superior meat and the physically ability to experience some quality of life over the the poor, overrated CornishX include the Bresse, the Ixworth, the Altsteirer, the Sulmataler, old Sussex lines and many, many more. It's time to bring back the old table breeds and breed the table qualities back into our dual purpose birds.
White Plymouth Rocks are one the finest breeds man has had the privilege to live with. White Rocks represent a real peak in the development of the dual purpose bird. That's my opinion.
I'll never eat a Cornish cross again. It's about the genetics! Water and empty protein vs nutrient harvesters.The most important food from chickens is the broth! Living longer makes a difference. Tuff meat is genetics. What did they do before frankenchicken?
The economics comes in from the self perpetuating flock that can live on pastures foraging feed free. Can be brooded without heat. Can mix with the older flock without incedent. Time is money until health is important.
gf gf
Protein and not a lot of anything else. Maybe not so much quality protein is better way to say it.
Wild food, intended food. Why not go just a little further for something a lot better.
gf gf Nope sorry. I don't believe that. Plus did you know that all broiler chickens are carriers of a supper bug because of the antibiotics fed to breeder flocks. You are what you eat sorry no Franken chickens for me.
gf gf I just wanted to add if you know anything about gmo free feeds? They are not round-up free!
Do some research on what happens to protein when you ingest glyphosate. Broilers can only be raised with grain based feed in front of them. You see the problem is you have been farming for 25 years.
gf gf
1) th-cam.com/video/-bhvrQgYfSg/w-d-xo.html
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I live in Ireland and I only buy slow grown (14 weeks) birds. They are way tastier. If I buy a regular chicken, it's watery and flabby and tasteless. I pay about 4,5 euros for a 1.2 kg bird in the supermarket.
Jersey Giants for meat, White Leghorns for eggs. Excess males marketed as capons. 1 Rooster per every 6 hens.
Good vid. I can expand on the important benefit of the heritage breed’s broth. Between 2-3 year olds are more nutritionally dense than the “couch potato” breed. They have great history - look up, Yiddish - Schmaltz. AND THE FLAVOR! Wow! The “chefs” and good cooks call that meat great for a very good reason….Summary; They lay eggs-feed us, consume bugs-farm with us, and their last sacrifice to the family is GREAT broth.
Hard to compete with GMO's. Your job to explain the technicalities. Good work!
There are no gmo livestock except salmon.
I was raised eating freerange Game Chickens(Only breed of Chickens around these Mtn's those days) my Mom and Granny would fry them in lard I don't remember them being all that tough. But that's been over 40 years ago.
What is best tasting chicken for your self not making money 🤔
Makes sense. Last year, first year with chickens, I raised red and black broilers for personal meat consumption - I will probably do red rangers (which I think really are the same thing as the "red broilers") in future years. But this year I'm raising male heritage dual purpose birds that are qualified for excellent to very good egg production (and hardy in this area of higher elevation Massachusetts). My main purpose is going to be for eggs - obviously not from the cockerels - but my plan is to market the eggs, eventually settle on a breed or two, and breed them up myself. That means about half the output will be males. This summer is to ascertain for myself which of the dual heritage breeds will provide me with relatively fast growing meat, cockerels/roosters with decent dispositions, and related parameters. Personal consumption/gifts to friends is fine. (White meat is over-rated, IMHO....)
PS, I used to buy from you at the New Milford Farmer's Market - tall woman who always wanted the Rangers... Happily am doing some chickens now, including layers.
Use bard rocks they were used as meat birds before the factory designed birds of today
You forgot to mention that many heritage birds are more flavorful when left to mature and a more natural feed than Cornish x
Red broilers are my meat bird of choice! Since we just raise em for ourselves, there's no need to please a market or be profitable. That being said, we've never experimented with Cornish Xs, but we have experimented with heritage breeds and were somewhat disappointed. The heritage breeds take forever to get to a decent size and never actually get as big at the reds (different breeders have slightly different genetics and names: ie red ranger, freedom ranger, red broiler, etc). I love my heritage breeds for eggs and I don't mind eating the one's that are getting less productive, but for the best experience and value, in my opinion, go red.
Such beautiful birds!
Did Mabel help choose the unicorn for your shirt? :-)
OH
THANKS JOHN I WAS NEED THIS VIDEO 😘😘
Have you had any experience with Delaware chickens for meat I heard some people have gotten them to grow fast like 12 weeks
Hi John, some cultures prefer that darker meat and are willing to pay for it. I'm in Tasmania and we have an African community that will take year round dark chicken meat off us if we have it available. Unfortunately the slow grow out rate doesn't really make it profitable, I'm still trying to make those metrics work for me though.
You should just ship in more Africans mate. Bigger market. What are you growing for the Asians colonising your Island as well? They already have a lot of the dairy, the big Global Agricorps have your Salmon farms so maybe move away from pork for when you welcome your Arab brothers to join the party.
Not that I am in favor of doing this, but, if you constrained the activity of the heritage breeds would the meat be more tender?
Thank you:) interested in raising the small Cornish hens for personal consumption. All I can find are the jumbo cross. Are they the same just way younger?? Also what plant do you have in there for them on your video? Thx
Thank you for sharing.😷👍
for over 35 years i have raised my meat birds to 10 to 15Lbs dressed, the meat is fantastic, ppl love them,, i find it is a total waste to butcher any thing lower then 8Lbs, same with mt turkeys, i aim for 35 to 50Lbs dressed ,, the chicks have more then tripled in cost in the past 10 years, when i started turkey chicks were $2.75 each mixed, now they are $6 cnd and meat bird and layers have followed.. we have to do all our own dressing out, there is no place with in 1800 mile that do birds, we have only one place here that will do cows and pigs 1 day a week.. that is government inspected..
Arnold Romppai I'm almost the same 4-5kg birds here Cornish cross and we all love the meat we actually free ranged them here in Chile. The way John talks about the meat being tough is wrong in my opinion, what's he saying it's tough compared to what store bought chicken that is killed at 42 days and having moved no more than 5 meters in its life? I find store bought chicken to soft if that is the case
Will the Red Rangers grow to be egg layers. Looking to do 2 tractors. 1 with about 12-15 layers. The other broilers. Does this sound like a good start.
IDK heritage breed from heritage farm chickens that Kroger sells. I was wondering why these whole chickens always have so many cuts on the back side of the chicken. They are uniform in size and in distance from each other.
Morning John some of those chicks have quite the hairdo lol
Why not jersey giants?
can you make a video on marketing eggs
What do you have growing in your planner I need to give my chickens some supplemental vitamins or minerals
Well I do for flavor
Dorkings
Breese
Bielefelders
Jersey giants
Around here. I one wants zombie gmo birds
How did you build your brooder?
Are there chicken which have complete black meat
Do you get tough meat from a Jersey Giant? I know it would take almost a year to get a more mature body on them.
You go hunt how is it tough turkey you hunt is not tough.
Deer not tough
Pheasants not tough
When they hit maturity you cull some for food.
I forgot the book but it talks about chickens and turkeys about how flavorless the store bought ones are, and how they can’t reproduce etc…
GMO stuff as well
If you've ever raised cornish-cross chickens, then you'd know just how despicable those birds are. They sit and eat and poop. They get blisters on their breast because they can barely lift their bodies. The stench from their droppings is enough to compare with any sizable pig waste lagoon. Plus, he does not even mention the health of these birds nor your health when you eat them.
How we still do it in Europe : bring the bird in two weeks before slaugter, over feed it, voila- et tender, fat, bird .
These large older free range breeds command significantly higher prices when processed in this manner, are used by all the top restaurants,they taste better and one bird will easily feed four adults ,even most Americanish pigs, although that type would probably prefer KFC and not want to pay the extra.
I thought your vid more than a little dull, so, nil point as we say accross the pond.
👍👍🤗🤗
"Freak Zombie" 🍗🐓
Why is it all about meat what about flavor
What about just doing it for being self sufficient .
Sell here and there .
some common false statements in this video i wish people would just keep false info to themselves instead of claiming to know anything about poultry
People like this guy is what is wrong with the world . When I was growing up we didnt have meat birds and egg layers we had chickens . Its easier to sell a well raised bird then one people think was abused . They see fat chickens that cant walk as abusive behavior . I see it as not natural .
Blah, blah, and blah but not a word about nutrient density and quality of meat. Money, money, and more money!
If most people where more informed about this things you call chicken, you go out of business.