Such an inspiring story. As we learn newer things, and document our journey on our way to the goal of an actual homestead, this is inspiring us to no end! Well done!
So we’ll deserved! We have persisted in learned to raise our own meat and continue to level up along the way. Our bressies are getting ready to get out on pasture and I can only imagine this time next year when I know the only chix I’ll be looking for in the mail will be to boost genetics. Feels so good, but it’s a long game as we transition from my backyard free range layers to the pasture.
Ty so much. You are getting the word out. I'm collecting my first week of eggs from my first black American Bresse and we only have 2 layer and 1 roo. In da U.P. we hope to get some white in the spring. This is huge and ground breaking for all Bresse lovers. I have one in the fridge to cook tomorrow for our first taste.
Love your story! I started AB about 2 years ago and have built our winter flock to about 49 . We have eaten our own culls and think they are delicious. Not producing enough o market yet though.
WOW, just WOW! Congratulations! Yes we are just getting started with them and IPPs. That would be just amazing to accomplish what you have done. Best of luck to you!
Graduation, I too, have got to enjoy your chicken. And people here are trying to get me to do the same thing. There's a market for it, Just don't do it with half Breeds. Keep doing it like you're doing and keep a good bloodline going.
Are you putting the raw milk and corn finish on the birds your supplying this restaurant? Have you noticed a marked difference between quality of birds finished or unfinished? Congratulations on this start to your endeavor.
So I got 40 of these 12 weeks ago .. I have 2 questions ... when you buy day old, what is a typical average split between hens and roosters? I see there are a few roosters who really love claiming their dominance/beating up the others ... so I am taking them to freezer camp in 11 days and I need to determine which to keep and how many (ratio of hens to roosters)? I'd appreciate your help ... thank you
Damn!! Nice I can only imagine how good that chicken must have tasted to you All that hard work in every bite. Pride has a flavor you can't describe but it's delicious
I think once you get your commercial processing license, you should contact Omaha steaks Because the chicken they sell pales in comparison to the American Bresse. This was a great video, thanks. A.k.a. the French Gardner.
![โอ้เธอช่าง... - บี้เดอะสกา ft. ต๋อง เทวัญ (Prod. by ป๋าเพชร) [Official MV]](http://i.ytimg.com/vi/zbWhiLFmVL0/mqdefault.jpg)
It's not an addiction,it is not a waste of time,it's more like 100 percent dedication.
Congrats! That's the dream that so many of us work towards. Well deserved, brother!
Bravo, congratulations to you and your family
Congratulations! I’ve been watching your journey for about a year now and I’m so happy for you both. - the French gardener
Congratulations!!
Thank you and thanks for watching
Such an inspiring story. As we learn newer things, and document our journey on our way to the goal of an actual homestead, this is inspiring us to no end! Well done!
Congratulations!! So happy for you guys! I’m trying to follow your lead!
So we’ll deserved! We have persisted in learned to raise our own meat and continue to level up along the way. Our bressies are getting ready to get out on pasture and I can only imagine this time next year when I know the only chix I’ll be looking for in the mail will be to boost genetics. Feels so good, but it’s a long game as we transition from my backyard free range layers to the pasture.
Choked me up a little☺️ love your story
Very encouraging to hear
Congratulations and continued success
Thank you
Ty so much. You are getting the word out. I'm collecting my first week of eggs from my first black American Bresse and we only have 2 layer and 1 roo. In da U.P. we hope to get some white in the spring. This is huge and ground breaking for all Bresse lovers. I have one in the fridge to cook tomorrow for our first taste.
That’s awesome, please let me know what you think when you taste it
Love your story! I started AB about 2 years ago and have built our winter flock to about 49 . We have eaten our own culls and think they are delicious. Not producing enough o market yet though.
Congratulations to your family! What a great chapter in your lives! 🙏🙏🙏 thanks for sharing!
Thank you so much!
WOW, just WOW!
Congratulations!
Yes we are just getting started with them and IPPs.
That would be just amazing to accomplish what you have done.
Best of luck to you!
Thank you, congratulations on starting your flock.
Im so proud of you! Its such a pleasure to see you succeed. ❤️🏆
always get my meat from a local farmer. The chickens actually have dark meat! In the winter he delivers.
That’s great, thanks for watching
congratulations
Graduation, I too, have got to enjoy your chicken. And people here are trying to get me to do the same thing. There's a market for it, Just don't do it with half Breeds. Keep doing it like you're doing and keep a good bloodline going.
I agree, and we should not try to turn them into Cornish cross
Are you putting the raw milk and corn finish on the birds your supplying this restaurant? Have you noticed a marked difference between quality of birds finished or unfinished? Congratulations on this start to your endeavor.
How many are in each coop? I am getting ready to put my 3 week old Bresse on pasture. So excited.
70 ish
So I got 40 of these 12 weeks ago .. I have 2 questions ... when you buy day old, what is a typical average split between hens and roosters? I see there are a few roosters who really love claiming their dominance/beating up the others ... so I am taking them to freezer camp in 11 days and I need to determine which to keep and how many (ratio of hens to roosters)? I'd appreciate your help ... thank you
How much was the restaurant charging for 1/2 a chicken?
$58
Damn!!
Nice
I can only imagine how good that chicken must have tasted to you
All that hard work in every bite.
Pride has a flavor you can't describe but it's delicious
I think once you get your commercial processing license, you should contact Omaha steaks Because the chicken they sell pales in comparison to the American Bresse. This was a great video, thanks. A.k.a. the French Gardner.